Cuisinart CMG-100C - Clean and Care

Grinder/Feeder Head
Motor Housing
Feed Screw
Grinder/Feeder Head
Cutting Blade
Coarse Cutting
Plate
Grinder/Feeder Head
Grinder/Feeder Head
Sausage Attachment
Screwing Ring
Pusher
Die Cast
Hopper
Sausage Attachment
Casing
Tuyau d’alimentation
du hachoir
Bloc-moteur
Vis sans fin
Tuyau d’alimentation
du hachoir
Couteau
Disque à gros
trous
Tuyau d’alimentation
du hachoir
Tuyau d’alimentation
du hachoir
Accessoires à saucisse
Anneau de vissage
Poussoir
Entonnoir
de métal
coulé sous
pression
Accessoire à saucisse
Boîtier
5. Put the desired Sausage Attachment
(small or large) into the Screwing Ring
and screw onto the Grinder/Feeder
Head.
6. Slide casing over the end of the
Sausage Attachment, leaving
approximately 2” (5 cm) overhanging
the end of the Sausage Attachment.
7. Place seasoned meat cubes into the Die Cast Hopper and turn the unit “ON”. Push
the meat cubes in the Die Cast Hopper opening with Pusher until the mixture
appears at the end of the Sausage Attachment. Turn the unit “OFF” and tie a knot
at the end of the 2” (5 cm) casing overhang.
8. Turn unit “ON” and feed the meat cubes into the Die Cast Hopper opening until all
the meat cubes have been used or the casing is approximately 2” (5 cm) from
being completely full.
9. Turn unit “OFF”, Remove the end of the casing from the Sausage attachment, and
tie a knot in the open end of the casing. If air bubbles have formed, use a knife or
needle to burst.
10. 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.Themeatmixturewillexpandslightlyduringcooking.Keepcasingmoist,water
frequently. Meat can be seasoned before or after grinding.
METHOD #2
1. Pre-grind seasoned meat cubes.
2. Follow steps 5 to 10 from method #1.
CLEAN AND CARE
• Alwaysunplugmotorunitwhennotin
use, before inserting or removing
parts, and before cleaning.
• Neverimmersepowerunitinwateror
other liquid.
• Washallpartsexceptmotorunitinhot
soapy water, using care when handling
the sharp blades.
• Rinsethesepartswithclearhotwater,
then dry. DO NOT WASH PARTS IN A
DISHWASHER.
• Wipemotorunitwithadampcloth.
Do not use harsh or abrasive cleaners.
• Cuttingbladeandcuttingplateshould
be coated with cooking oil after
washing and then wrapped in
grease-proof paper to keep them
lubricated and rust-free.
7
6
RECIPES
CHICKEN, FETA &
SPINACH SAUSAGE
Makes 5 pounds (2.3 kg) sausage.
3 pounds (1.4 kg) boneless,
skinless chicken thighs
1 pound (454 g) boneless,
skinless chicken breast
8 ounces (227 g) crumbled
feta cheese
4 cloves garlic, peeled and
minced
1 tablespoon (15 ml) oregano
2 teaspoons (10 ml) basil
1 teaspoon (5 ml) chopped
lemon zest
2 teaspoons (10 ml) kosher salt
1 teaspoon (5 ml) freshly ground
black pepper
½ teaspoon (2 ml) red pepper
flakes
4 ounces (113 g) fresh spinach,
shredded/chopped
Remove gristle, cartilage and large
amountsofexcessfatfromthechicken,
cut into 1 - inch (2.5 cm) cubes. Place
chicken in a large bowl. Add feta cheese,
garlic, oregano, basil, lemon zest, salt,
pepper, and pepper flakes to chicken. Stir
tocombine.Mixturecanbeground
immediately, or covered and refrigerated
for up to 24 hours for a more intense
flavour. Just before grinding, stir shredded
spinachintochickenmixture.
Assemble Cuisinart™ Meat Grinder with
the Medium Cutting Plate. Grind chicken
mixturewiththemediumcuttingplateof
the Cuisinart™ Meat Grinder. 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 (77° C)
when tested with an instant read
thermometer.
Nutritional information per suggested serving:
Calories 213 (46% from fat) • carb. 1g •
pro. 27g • fat 11g • sat. fat 4g • chol 94mg •
sod. 341mg • calc. 81mg • fiber 0g