Waring PRO MG855 - Cleaning and Maintenance; General Cleaning Procedures

8
CLEANING AND MAINTENANCE
• Alwaysunplugmotorunitwhennotinuse,beforeinsertingor
removing parts, and before cleaning.
• Neverimmersepowerunitinwaterorotherliquids.
• 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.
REMOVABLE PARTS ARE NOT DISHWASHER SAFE!
• 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.
• Anyotherservicingshouldbeperformedbyanauthorized
service representative.
• NOTE–Pusherhasalid;youcanstoresausageattachments
and sausage-making ring inside.
RECIPES
Italian Fennel Sausage
Makes 4 pounds of sausage
4 pounds pork butt
6 garlic cloves, peeled and minced
1
/
4
cup Italian parsley leaves, packed
1
1
/
2
tablespoons fennel seeds, crushed
1
/
2
tablespoon oregano
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 meat grinder with fine or medium cutting plate. Grind
meat. Assemble unit for sausage making (follow “To make
sausages” instructions on page 5). Stuff sausage into prepared
casings, form into patties or leave loose as needed. 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.
Nutritional information per suggested 4 oz. serving:
Calories 183 (48% from fat) • carb. 1g • pro. 22g • fat 9g • sat. fat 3g
chol. 73mg • sod. 244mg • calc. 39mg • fiber 0g