Villaware POWER GRINDER - Important Safeguards; Read All Instructions; Electrical Safety Precautions; Supervision and Handling Guidelines

IMPORTANT SAFEGUARDS
RECIPES FOR FOOD GRINDER
When using electrical appliances, basic safety precautions should always
be practiced, including the following:
• Read all instructions.
• To protect against risk of electrical shock, do not put power unit, cord or
plug in water or other liquid.
• Close supervision is necessary when any appliance is used by or near
children.
• Unplug from outlet when not in use, before putting on or taking off
parts, and before cleaning.
• Avoid contacting moving parts. Never insert food by hand: always use
the food pusher.
• Do not operate any appliance with a damaged cord or plug, or after the
appliance malfunctions or is dropped or damaged in any manner.
Return the appliance to the nearest authorized service facility for
examination, repair, or electrical or mechanical adjustment.
• The use of attachments not recommended or sold by the appliance
manufacturer may cause fires, electric shock, or injury.
• Do not use outdoors.
• Do not let cord hang over edge of table or counter, or touch hot
surfaces.
• To avoid risk of a cut type injury, do not use fingers to remove food from
cutter disc while appliance is operating.
SAVE THESE INSTRUCTIONS
MEAT LOAF
2 eggs, beaten
V* cup milk
2-3 slices day old bread
'A cup finely chopped onion
2 tablespoons snipped parsley
1 teaspoon salt
'A teaspoon ground sage
1 A pounds boneless chuck beef roast
'A cup catsup
2 tablespoons brown sugar
1 teaspoon dry mustard
Preheat oven to 350°F. Grind bread and then beef using the medium cutting
plate. Combine eggs, milk; stir in bread crumbs, onion, parsley, salt, sage and
'/s teaspoon pepper. Add beef; mix well. Pat mixture into an 8"x 4" x 2" loaf pan.
Bake for 114 hours. Spoon off excess fat. Combine catsup, brown sugar, and mus¬
tard; spread over meat. Bake an additional 10-15 minutes. Yield: 6 servings.
OLD-FASHIONED SAUSAGE
2-4 tablespoons salt
114—2 tablespoon of freshly ground pepper
1- 2 tablespoons sage
2- 3 teaspoons thyme
sausage casings (enough for 10 pounds of sausage)
%-1 teaspoon crushed red pepper
'/»— 'A teaspoon finely ground red pepper
10 pounds fresh pork (cubed with 20-25% fat)
Cut pork to fit feeding tube. Mix thoroughly with spices. Grind with your choice cut¬
ting plates, depending upon your desire for fine-coarse sausage. Remove
cutting plate, attach Sausage Stuffer and stuff ground mixture into casing. Twist
into links of desired lengthy. Yield: 10 pounds.
This appliance in intended for household use only. Any servicing other
than cleaning and user maintenance should be performed by an
authorized sen/ice representative.
• Do not immerse power unit in water.
• To reduce the risk of fire or electrical shock, do not remove the base.
No user serviceable parts are inside. Repair should be done by
authorized service personnel only.
• To avoid damage, do not attempt to grind bones, nuts or other hard
items.
ITALIAN SAUSAGE
2 cloves garlic, minced 1 teaspoon finely chopped or
2 teaspoons fennel seeds crushed red chili peppers
1 tablespoon salt 2 pounds lean pork
'h teaspoon fresh ground pepper 1 pound fat pork
Crush garlic cloves and fennel seeds and blend with salt and ground pepper. Add
to meat along with red pepper and mix thoroughly. Grind lean port, then fat pork,
using cutting plate of your choice. Remove cutting plate, attach Sausage Stuffer
and stuff ground mixture into casings. Twist in lengths of 4-8 inches.
Makes 3 pounds.
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