Waring Kitchen Utensil MG800 User Manual

Professional MeaT GrinDer  
MG800  
For your safety and continued enjoyment of this product,  
always read the instruction book carefully before using.  
 
21. Do not leave the Waring Pro™ Professional Meat Grinder unattended  
while it is running.  
22. Before using for the first time, remove all packaging and wash parts.  
23. This appliance has a polarized plug (one blade is wider than the  
other). To reduce the risk of electric shock, this plug will fit in a  
polarized outlet only one way. If the plug does not fit the outlet  
perfectly, reverse the plug. If it should still not fit, contact a qualified  
electrician. Do not modify the plug in any way.  
FOR HOUSEHOLD USE ONLY  
SAVE THESE INSTRUCTIONS  
PARTS  
1. On/Off/Reverse Switch  
2. Locking Knob  
3. Motor Housing  
4. Attachment Opening  
5. Food Pusher with Lid  
6. Large Die-Cast Hopper  
7. Grinder/Feeder Head  
8. Feed Screw  
11. Cutting Plate (medium)  
12. Cutting Plate (coarse)  
13. Sausage Attachment (small)  
14. Sausage Attachment (large)  
15. Sausage-Making Ring  
16. Screw Ring  
17. Spanner  
Note: Cutting plates are stored  
in food pusher  
9. Cutting Blade  
10. Cutting Plate (fine)  
5
17  
6
13  
14  
2
15  
12  
7
8
1
16  
9
4
11  
10  
3
2
 
ASSEMBLING  
1. Make sure unit is unplugged while assembling.  
2. Fit grinder/feeder head tightly into attachment opening. Holding  
head with one hand, place locking knob into the hole on the side  
of the motor housing and tighten knob by turning clockwise.  
3. Place feed screw into grinder/feeder head, long end spindle first;  
turn it slightly until it is set into motor housing.  
4. NOTE: Position cutting blade onto feed screw shaft with the flat  
cutting surface facing out from the geed screw. If it is not fitted  
properly, meat will not be ground and the cutting plate may be  
permanently damaged.  
5. Position the desired cutting plate onto the flat sides of the cutting  
blade. Ensure that the notch of the cutting plate fit into the tab of  
the grinder/feeder head.  
6. Secure screw ring to the end of the grinder/feeder head by  
turning clockwise. Use spanner to secure screw ring.  
7. Place large die-cast hopper on the grinder/feeder head.  
8. Use the food pusher to gently feed food, one piece at  
a time. Do not force the food into the grinder/feeder head.  
HOW TO USE  
1. Before first use, wash all parts of the Waring Pro™ Professional  
Meat Grinder.  
2. Place the Waring Pro™ Professional Meat Grinder on a stable  
work surface.  
3. Make sure the On/Off/Reverse Switch is in the Off position.  
4. Insert plug into wall outlet.  
5. Place a wide, shallow bowl or plate beneath the grinder tube to  
catch food.  
6. Switch appliance to On position. The Waring Pro™ Professional  
Meat Grinder must ALWAYS be in the On position before adding  
food.  
7. Place food on the large die-cast hopper and use pusher to feed  
food through opening.  
NOTE – REVERSE SWITCH  
If the motor slows or stops, this may be due to jammed food.  
Immediately switch the Waring Pro™ Professional Meat Grinder to its  
Off position. To clear the feed screw, “pulse” the meat grinder in the  
reverse direction by pressing the switch down and releasing it quickly  
3
 
three times. Then, turn the Meat Grinder “On” again. If the Waring  
Pro™ Professional Meat Grinder should get jammed again, you may  
need to switch it Off, unplug, disassemble the grinder/feeder head,  
and clean the internal parts.  
CUTTING PLATES  
Fine Cutting Plate – Great for spreads, patés, baby food, and  
hamburgers.  
Medium Cutting Plate – Great for ground meat used in soups, or  
for relishes.  
Coarse Cutting Plate – Great for ground meat used in chili, or for  
vegetables  
THESE PLATES ARE NOT DISHWASHER SAFE.  
PLEASE HAND-WASH ONLY!  
HELPFUL HINTS  
Grinding stale bread pieces may help remove food residue left in  
the Waring Pro™ Professional Meat Grinder after use.  
Cut food into strips or cubes slightly smaller than the opening on  
the large die-cast hopper.  
Make sure food is free of bone, tough tendons, nutshells, etc.  
before grinding.  
Raw meat and fish should be thoroughly chilled (not frozen)  
before grinding to reduce the loss of juices.  
Freshly ground meat should be refrigerated and cooked within  
24 hours.  
During extended grinding, fats from meats can build up inside  
the grinder tube, slowing down grinding and straining the motor.  
If this happens, you should stop the Waring Pro™ Professional  
Meat Grinder, wash parts in hot water, and reassemble. When  
possible, alternate bread with meat. This helps keep the feed  
screw clean.  
Trim a handful of fat from meat. Process the fat through the  
hopper to lubricate grinding mechanism for better processing  
results.  
For best drying results, prepare sausage a day or two prior to  
use.  
When using the large sausage attachment, it is not necessary to  
use the sausage-making ring (see page 2, part #15).  
4
 
Grinder/Feeder Head  
Grinder/Feeder Head  
Feed Screw  
Motor Housing  
1. Attach grinder/feeder head  
to motor housing.  
2. Insert feed screw into the  
grinder/feeder head.  
NOTE: Make sure feed screw is  
inserted all the way in or cutting  
blade will not fit.  
Cutting Blade  
Coarse Cutting  
Plate  
3. Attach cutting blade on the end  
of the feed screw.  
Spanner  
4. Place the coarse cutting plate  
in the grinder/feeder head.  
Screw Ring  
Pusher  
Die Cast  
Hopper  
5. Tighten screw ring onto the  
grinder/feeder head. Use  
spanner to secure screw ring.  
Coarse Cutting  
Plate  
Cutting Blade  
6. Place large die cast hopper  
onto of grinder/feeder head.  
Screw Ring  
7. Turn unit On.  
9. Once meat has gone through  
grinder, turn unit off. Remove  
screw ring, coarse cutting plate  
and cutting blade.  
8. Using pusher, slowly feed meat  
cubes.  
NOTE: Meats can be seasoned  
before or after grinding.  
5
 
Grinder/Feeder Head  
Sausage Attachment  
Sausage Making  
Ring  
Screw Ring  
10. Insert sausage making ring into  
feed screw. Make sure notch on  
sausage making ring aligns with  
notch in feed screw.  
11. Put the desired sausage  
attachment (small or large) into  
screw ring and screw onto the  
grinder/feeder head. Use  
Spanner to secure screw ring.  
TO MAKE SAUSAGES  
The sausage attachments allow you to blend  
meats and spices for homemade sausages.  
Casing  
12. Slide casing over the end of the  
sausage attachment, leaving  
approximately 2” overhanging the end  
of the attachment.  
13. Place seasoned meat into the large  
die cast hopper and turn the unit on.  
Push the meat into the  
opening in the large die cast hopper  
using pusher until the mixture appears  
at the end of the sausage attachment. Keep casing moist by water-  
ing frequently. Turn the unit off and tie a knot at the end of the 2”  
casing overhang.  
14. Continue step #13 until all the meat has been used or the casing is  
approximately 2" from being completely full.  
15. Turn unit off, remove the end of the casing from the sausage  
attachment, and tie a knot in the open end of the casing.  
16. Sausages can be made to the desired length by twisting the casing  
at intervals.  
NOTE: To avoid over-stretching and splitting the casing, do not make  
the sausages too thick. Keep casings moist by watering frequently.  
The meat mixture will expand slightly during cooking.  
CLEAN AND CARE  
Always unplug motor unit when not in use, before inserting or  
removing parts, and before cleaning.  
6
 
Never immerse power unit in water or other liquid.  
Wash all parts except motor unit by hand in hot soapy water,  
using care when handling the sharp blades.  
Rinse these parts with clear hot water, then dry.  
REMOVABLE PARTS ARE NOT DISHWASHER SAFE!  
Wipe motor unit with a damp cloth. Do not use harsh or  
abrasive cleaners.  
Cutting blade and cutting plates should be coated with cook-  
ing oil after washing and then wrapped in grease-proof paper to  
keep them lubricated and rust-free.  
NOTE – Pusher has a lid. Inside you can store sausage  
attachments and sausage-making ring.  
RECIPES  
Chicken, Feta and Spinach Sausage  
Makes 5 pounds sausage  
3
1
8
4
1
2
1
2
1
½
4
pounds boneless, skinless chicken thighs  
pound boneless, skinless chicken breasts  
ounces crumbled feta  
garlic cloves, peeled and minced  
tablespoon oregano  
teaspoons basil  
teaspoon chopped lemon zest  
teaspoons kosher salt  
teaspoon freshly ground black pepper  
teaspoon red pepper flakes  
ounces fresh spinach, shredded/chopped  
Remove gristle, cartilage and large amounts of excess fat from the  
chicken, and cut into 1-inch cubes. Place chicken in a large bowl. Add  
feta cheese, garlic, oregano, basil, lemon zest, salt, pepper, and pep-  
per flakes to chicken. Stir to combine. Just before grinding, stir shred-  
ded spinach into chicken mixture. Mixture can be ground immediately,  
or covered and refrigerated for up to 24 hours for a more intense flavor.  
7
 
Assemble Waring Pro™ Professional Meat Grinder with the medium  
cutting plate. Grind chicken mixture with the medium cutting plate.  
Assemble unit for sausage making (follow “To make sausages” instruc-  
tions on page 6). Sausage may be stuffed into prepared casings or  
shaped into patties for cooking. Fresh sausage should be cooked  
within 24 hours or double wrapped and frozen. Cook thoroughly before  
serving – internal temperature should register 170°F when tested with  
an instant-read thermometer.  
Nutritional information per 4 oz. serving:  
Calories 213 (46% from fat) • carb. 1g • pro. 27g • fat 11g • sat. fat 4g  
• chol. 94mg • sod. 341mg • calc. 81mg • fiber 0g  
Italian Fennel Sausage  
Makes 4 pounds sausage  
4
pounds pork butt  
6
garlic cloves, peeled and minced  
cup Italian parsley leaves, packed  
tablespoons fennel seeds, crushed  
tablespoon oregano  
¼
1½  
½
2
teaspoons kosher salt  
2
teaspoons freshly ground pepper  
Remove any gristle from meat. Cut into 1-inch cubes. Place meat  
in a large bowl and combine with remaining ingredients. Cover and  
refrigerate for at least 8 and up to 24 hours for best flavor.  
Assemble Waring Pro™ Professional Meat Grinder with fine or medium  
cutting plate. Grind meats. Assemble unit for sausage making (follow  
To make sausages” instructions on page 6). Stuff sausage into pre-  
pared casings, form into patties or leave loose as needed. Fresh sau-  
sage should be cooked within 24 hours or double wrapped and frozen.  
Cook thoroughly before serving – internal temperature should register  
160°F when tested with an instant-read thermometer.  
Nutritional information per 4 oz. serving:  
Calories 183 (48% from fat) • carb. 1g • pro. 22g • fat 9g • sat. fat 3g  
• chol. 73mg • sod.244 • calc. 39mg • fiber 0g  
8
 
Andouille Sausage  
With its distinctly smoky flavor, traditional Andouille sausage is a  
staple of Cajun cookery and an important ingredient in jambalayas  
and gumbos. The unsmoked version is made in smaller links and is  
known as Andouillette.  
Makes 3 pounds  
3
pounds boneless pork butt (may substitute half turkey for a  
lighter sausage)  
4 - 6 large garlic cloves, peeled and minced  
1
2
2
teaspoon browning sauce such as Gravy Master™  
teaspoons kosher salt  
tablespoons sweet paprika  
½-1 tablespoon cayenne pepper, to taste  
1
tablespoon onion powder  
teaspoons dry thyme  
2
½
½
½
18  
teaspoon freshly ground black pepper  
teaspoon crushed red pepper  
teaspoon rubbed sage  
teaspoon allspice  
Remove any gristle from meat. Cut into 1-inch cubes. Place meat  
in a large bowl and combine with remaining ingredients. Cover and  
refrigerate for at least 12 and up to 24 hours for best flavor.  
Assemble Waring Pro™ Professional Meat Grinder with medium or  
large cutting plate. Assemble unit for sausage making (follow “To  
make sausages” instructions on page 6). Grind meats. Stuff sausage  
into prepared casings, tying off links into desired lengths. Sausage  
may then be smoked in a homestyle smoker. Recommended smoking  
temperature is 175°-200°F, and smoking time should be 4 to 6 hours.  
Suggested woods for smoking Andouille are pecan or hickory. Cook  
thoroughly before serving - internal temperature should register 160°F  
when tested with an instant-read thermometer. The andouille may then  
be used as is, sliced thinly as an hors d’oeuvre, or as an ingredient in  
jambalaya, gumbo or other Cajun dish. Smoked Andouille may be frozen.  
Nutritional information per 4 oz. serving:  
Calories 339 (66% from fat) • carb. 2g • pro. 27g • fat 24g • sat. fat 9g  
• chol. 68mg • sod. 300mg • calc. 25mg • fiber 0g  
9
 
Country Breakfast Sausage  
Pork is paired with turkey to make this breakfast favorite a little lighter.  
Makes 4 pounds sausage  
2
pounds boneless, skinless turkey thighs  
pounds boneless pork butt  
2
1
tablespoon browning sauce, such as Gravy Master™  
teaspoon kosher salt  
1
1½  
2
tablespoons rubbed sage  
teaspoons freshly ground black pepper  
teaspoon crushed red pepper, optional  
1
Remove any visible gristle from meat. Cut turkey and pork into 1-inch  
cubes. Place meats in a large bowl and add the remaining ingredients.  
Stir well to combine. Cover and refrigerate for at least 8 and up to 24  
hours.  
Assemble Waring Pro™ Professional Meat Grinder with the medium  
cutting plate. Grind meat, mixing turkey and pork evenly while grinding.  
Assemble unit for sausage making (follow “To make sausages”  
instructions on page 6). Ground sausage may be stuffed into prepared  
casings or formed into patties. Fresh sausage should be cooked within  
24 hours or double wrapped and frozen. Cook thoroughly before serv-  
ing - internal temperature should register 170°F when tested with an  
instant read thermometer.  
Nutritional information per 4 oz. serving:  
Calories 225 (45% from fat) • carb. 0g • pro. 30g • fat 11g • sat. fat 4g  
• chol. 94mg • sod. 173mg • calc. 14mg • fiber 0g  
Spicy Venison Sausage  
Adding some pork butt makes the sausage a little moister. You may  
use all venison if you wish.  
Makes 4 pounds  
3
1
1
pounds venison  
pound pork butt  
garlic cloves, peeled and minced  
10  
 
1-1/2 tablespoons kosher salt  
1-1/2 tablespoons freshly ground pepper  
2
teaspoons sweet paprika  
teaspoon honey  
1
1
teaspoon cayenne pepper  
teaspoon rubbed sage  
teaspoon savory  
1/2  
1/2  
Remove any visible gristle from meat. Cut meats into 1-inch cubes.  
Place meats in a large bowl and add the remaining ingredients. Stir  
well to combine. Cover and refrigerate for at least 8 and up to 24  
hours.  
Assemble Waring Pro™ Professional Meat Grinder with the medium  
cutting plate. Grind meat, mixing venison and pork evenly while  
grinding. Assemble unit for making sausages. Follow "To Make  
Sausages" instructions on page 6. Ground sausage may be stuffed  
into prepared casings or formed into patties. Fresh sausage should  
be cooked within 24 hours or double wrapped and frozen. Cook  
thoroughly before serving – internal temperature should register 160°F  
when tested with an instant read thermometer. Venison sausage may  
also be smoked in a homestyle smoker. Use wood flavor of your  
choice, suggestions would include hickory or mesquite. Recommended  
smoking temperature is 175°-200°F, and smoking time should be 4 to  
6 hours. Cook or smoke sausage thoroughly before serving – internal  
temperature should register 160°F when tested with an instant-read  
thermometer.  
Nutritional information per 4 oz. serving:  
Calories 1170 (33% from fat) • carb. 1g • pro. 27g • fat 6g • sat. fat 2g  
• chol. 97mg • sod. 431• calc. 14mg • fiber 0g  
©2008 Waring Consumer Products  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
MG800 IB  
08WR163  
IB-4268  
 

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