Cuisinart MG-200C Electric Meat Grinder Instruction Manual

INSTRUCTION AND
RECIPE BOOKLET Electric Meat Grinder
MG-200C

For your safety and continued enjoyment of this product, always read the Instruction Book carefully before using it.

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be taken, including the following:

1. READ ALL INSTRUCTIONS.

2. TURN THE APPLIANCE OFF, THEN UNPLUG FROM THE OUTLET WHEN NOT IN USE, BEFORE ASSEMBLING OR DISASSEMBLING PARTS, AND BEFORE CLEANING. TO UNPLUG, GRASP THE PLUG AND PULL FROM THE OUTLET.
   NEVER PULL FROM THE POWER CORD.

3. To protect against the risk of electrical shock, do not put the appliance in water or other liquids.

4. This appliance is not intended for use by persons (including children) with reduced physical, sensory, or mental capabilities, or lack of experience and knowledge unless they are closely supervised and instructed concerning the use of the appliance by a person responsible for their safety. Close supervision is necessary when any appliance is used by or near children. Children should be supervised to ensure that they do not play with the appliance.

5. Avoid contact with moving parts.

6. Never put the unit near a hot burner, in an oven, or in a dishwasher.

7. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or is dropped or damaged in any manner. Contact the manufacturer at their customer service telephone number for information on examination, repair, or adjustment.

8. Never feed food by hand; always use the pusher. Keep hands, hair, clothing, and utensils away from moving discs during operation to reduce the risk of personal injury and/or damage to the Cuisinart ® Electric Meat Grinder.

9. Do not use outdoors, or use for other than its intended use.

10. WARNING – THE CUTTING BLADE IS SHARP; HANDLE WITH CARE BOTH WHEN USING AND WHEN CLEANING.

11. Do not let the cord hang over the edge of the table or counter, come into contact with sharp edges, or touch hot surfaces.

12. Do not pull on the power cord to disconnect.

13. Never plug in the appliance where water may flood the area.

14. Place the appliance on a firm and stable surface.

15. NEVER PUT YOUR FINGERS NEAR THE FOOD CHUTE (GRINDER/FEEDER HEAD) WHILE GRINDER IS IN OPERATION.

16. Ensure that the appliance is not placed close to the edge of the table, worktop, etc., where it can be pushed off or fall.

17. The use of attachments not recommended or sold by the manufacturer may cause fire, electric shock, or injury.

18. Never use abrasive cleaning agents or abrasive cloths when cleaning the unit.

19. Do not use fingers to scrape food away from the cutting blade while the appliance is plugged in.
    A laceration may result.

20. Use the unit only when completely assembled.

21. Do not leave the Cuisinart ®Electric Meat Grinder unattended while it is running.

22. Before using for the first time, remove all packaging and wash and dry 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 plugin anyway.

24. Do not operate your appliance in an appliance garage or under a wall cabinet.
    When storing in an appliance garage, always unplug the unit from the electrical outlet. Not doing so could create a risk of fire, especially if the appliance touches the walls of the garage or the door touches the unit as it closes.

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

FEATURES

1. ON/OFF switch
2. REVERSE switch
3. Motor housing
4. Attachment opening
5. Drawer for storage
6. Food pusher
7. Aluminum hopper
8. Grinder/Feed screw pin| 9. Feed screw pin
10. Cutting blade
11. Cutting plate (medium)
12. Cutting plate (coarse)
13. Sausage attachment
14. Screwing ring nut
15. Grinder/feeder head releasing the button
16. Power cord (not shown)
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ASSEMBLING

Make sure the unit is unplugged while assembling.

Assemble the meat grinder feeder head prior to attaching it to the housing.

1. Insert the feed screw pin into the open end of the attachment.

2.  Place the cutter with the flat side facing out toward you over the feed screw pin (this is an important step or the meat grinder will not work).

3.  Place the grinding plate over the cutter on the feed screw pin.

4. Screw on the ring nut by turning it clockwise and hand tightens.

5. Fit the hopper onto the top of the meat grinder and put a mixing bowl under the grinder to catch food.

6. Insert grinder/feeder head tightly into attachment opening. Twist onto the lock.

7. Use the food pusher to gently feed food, one piece at a time. Do not force the food into the grinder/feeder head.

CUTTING PLATES
Medium Cutting Plate – Great for ground meat used in soups, or for relishes Coarse Cutting Plate – Great for ground meat used in chili and sausages, or for vegetables

THESE PLATES ARE NOT DISHWASHER SAFE.
PLEASE HAND-WASH ONLY!

DRY COMPLETELY AND COAT IN VEGETABLE OIL.
NOTE – REVERSE SWITCH

If the motor slows or stops, change to “Immediately switch off the Cuisinart Electric Meat Grinder. Press the REVERSE button to push the food in the opposite direction.
Press the ON/OFF switch to turn the Electric Meat Grinder on again.

HOW TO USE

1. Before first use, wash and dry all parts of the Cuisinart ®Electric Meat Grinder.
2. Place the Cuisinart ® Electric Meat Grinder on a stable work surface.
3. Make sure the unit is off.
4. Secure the meat grinder assembly to the unit.
5. Insert the plug into a wall outlet.
6. Place a wide, shallow bowl or plate beneath the grinder tube to catch food.
7. Switch appliance ON. The Cuisinart Electric Meat Grinder must ALWAYS be ON before adding food.
8. Place food on the hopper and use the pusher to feed food through the opening.

SAUSAGE MAKER
Assembling Sausage Maker Attachment

Assemble the sausage maker attachment prior to attaching it to the housing.

1. Insert the feed screw pin into the open end of the grinder.

2. . Place the sausage nozzle onto the ring nut and screw it onto the meat grinder nozzle by turning it clockwise and hand tighten.

TO MAKE SAUSAGES

The sausage attachments allow you to blend meats and spices for homemade sausages.

1. If you have purchased dry casings, they must be soaked in cold water until they become soft and pliable, and then rinsed under lukewarm water, being sure that the water is running through the casings. Assemble the Electric Meat Grinder with sausage maker attachment per instructions on pages 4–5.

2. Grind meat and seasonings of your choice, following the instructions on page 4.

3. Place ground meat in the hopper and turn the unit ON. Push the meat into the die-cast hopper opening with a 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-inch (5 cm) casing overhang.

4. Turn unit ON and feed more ground meat into the die-cast hopper opening until all the meat has been used or the casing is approximately
   2 inches (5 cm) from being completely full.

5. Turn the unit OFF, remove the end of the casing from the sausage attachment, and tie a knot in the open end of the casing. Use a knife or needle to poke holes in the length of sausage to let out air bubbles.

6. 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.

To Form Individual Sausages

1. Lay long sausage on a flat tray and poke a hole all over with a sharp object, similar in size to a needle or cake tester, to prevent air pockets from forming.
2. Twist into sausages – you choose the size – by twisting each “sausage” first forward, then backward, to prevent them from untwisting.
3. Pierce any air pockets you see.
4. For best results, dry uncovered in the refrigerator for about 6 hours, then flip and dry another 6 hours before cooking.

CLEANING AND MAINTENANCE

1. Press the grinder/feeder head release button, twist the feeder head to unlock, and detach the feeder’s head.

2. Remove the ring nut.

3. Disassemble and wash each part in warm, soapy water. Dry all of the parts thoroughly.
   Do not put any of the metal parts in a dishwasher. The pusher is top-rack dishwasher safe.

4. Reassemble.

5. Wipe the grinding plates with vegetable oil and wrap each plate with greaseproof paper.
   This will prevent discoloring/rusting.

6. Store the sausage attachment in the feeder’s head and grinding plates inside the storage drawer.

7. Any other servicing should be performed by an authorized service representative.

TIPS AND HINTS

A wide variety of meat dishes, homemade sausages, chunky spreads, relishes, and purées are all great ways to use the meat grinder. With your own meat grinder, you know exactly what is going into your food. You are able to control the ingredients you use such as cuts of meat, fat, salt, and spices.

For grinding:

• Meat should be very well chilled before grinding. Should meat heat up while grinding, pause and re-chill meat before grinding again. Keeping the meat below 45°F (7.2°C) is ideal for grinding and sausage making.
• Cut meat into small 1- to 2-inch (2.5 to 5 cm) cubes for grinding, removing any skin, but keeping all of the fat.
• Fatty, cheaper cuts of meat are perfect for the grinder. Fat gives flavor and juiciness to ground meats and sausages.
• Coarse plate − Use coarse-ground textured items such as coarsely ground beef for chili, relishes, sauces, and salsas.
• Medium plate − Use for medium-ground textured items, such as medium-ground meat for sausage, meatballs, or meatloaf.
• Be sure to refrigerate any ground meats immediately. Cook or freeze within 1 or 2 days.
• If grinding bread for breadcrumbs, make sure to use dry or toasted bread.
• When grinding meats or filling sausages:
  After the last piece of meat has gone through the chute, place a slice of bread through the machine in order to clear the last bit of ground meat or to clear the sausage nozzle of ground meat.

For making sausages:

• Soak natural casings in water for at least 30 minutes to an hour and then allow lukewarm water to run through the entire casing to remove any excess salt.
• Be sure to fill the entire casing and then prick all over to release air before twisting into individual links.
• For casings, 2 feet of medium hog casings accommodates 1 pound (454 g) of meat.
• Casings can be difficult to find. The best places to try are either your local butcher or websites geared to sausage making.
• Taste your mixture first before stuffing it into casings. Cook a small amount of the mix in a skillet until it’s cooked through.

RECIPES

Breakfast Sausage………………. 6
Chicken and Apple Sausage ……….. 7
Sweet Italian Sausage ……………. 7
Chorizo………………………. 7
Duck Sausage …………………. 8
Lamb Merguez…………………. 8
Spicy Venison Sausage …………… 9
Spicy Green Chile
and Chicken Sausage ……………. 9
Simply Rich Burgers ……………. 10
Mediterranean Lamb Sliders ………. 10
Chicken Burgers
with Mango-Avocado Salsa ………. 10
Bolognese …………………….11
Meatballs ……………………..11
Super Chili …………………… 12
Turkey Meatloaf ……………….. 12

Breakfast Sausage
These savory and sweet sausages make a welcome addition to the breakfast table.
Makes 3 pounds (1.36 kg) of sausage, about 25, ¼-cup (60 ml) patties

1. Mix ingredients together well in a large stainless steel bowl. Cover with plastic wrap and place in refrigerator overnight.
2. Once the meat has rested, assemble the meat grinder fitted with the coarse plate. Turn the meat grinder to ON and grind all ingredients into a mixing bowl.
3. Form into patties, use crumbled, or follow the instructions on page 5 to make sausage links.

Nutritional information per 4-ounce (113 g) serving:
Calories 146 (69% from fat) · Carb. 2g · Pro. 9g · Fat 11g Sat. fat 4g · Chol. 39mg · Sod. 320mg Calc. 5mg · Fiber 0g

Chicken and Apple Sausage

The apples add some extra sweetness and flavor to this morning’s sausage.
Makes 3 pounds (1.36 kg) of sausage, about 25, ¼-cup (60 ml) patties

3| pounds (1.36 kg) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) cubes
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2| apples (about 14 ounces [397 g]), peeled, cored, and cut into ½-inch (1.25 cm) cubes
1| small shallot (about 2 to 3 ounces [57 to 85 g]), finely chopped
2| tablespoons (30 ml) pure maple syrup
2| teaspoons (10 ml) kosher salt
½| teaspoon (2.5 ml) freshly ground pepper

1. Mix ingredients together well in a large stainless steel bowl. Cover with plastic wrap and place in refrigerator overnight.
2. Once the meat has rested, assemble the meat grinder fitted with the coarse plate. Turn the meat grinder ON and grind all ingredients into a mixing bowl.
3. Form into patties, use crumbled, or follow the instructions on page 5 to make into sausage links.

Nutritional information per 4-ounce (113 g) serving:
Calories 120 (45% from fat) · Carb. 4g · Pro. 13g · Fat 6g Sat. fat 2g · Chol. 71mg · Sod. 373mg Calc. 11mg · Fiber 0g

Sweet Italian Sausage
Simple ingredients make up this favorite, all-purpose sausage.
Makes about 3 pounds (1.36 kg) of sausage, 15−16 sausage links or about 24, ¼-cup (60 ml) patties

1. Mix ingredients together well in a large stainless bowl. Cover with plastic wrap and place in the refrigerator overnight.
2. Once the meat has rested, assemble the meat grinder fitted with the coarse plate. Turn the meat grinder ON and grind all ingredients into a mixing bowl.
3. Form into patties, use crumbled, or follow the instructions on page 5 to make sausage links.

** For Hot Italian Sausage: Add 1 to 2 teaspoons (5 to 10 ml) of crushed red pepper to the mixture.
Nutritional information per 4-ounce (113 g) serving:
Calories 217 (45% from fat) · Carb. 1g · Pro. 28g Fat 11g · Sat. fat 4g · Chol. 97mg · Sod. 388mg Calc. 18mg · Fiber 0g

Chorizo
Who knew that tasty chorizo was so easy to make at home? Chorizo makes an excellent taco filling; just brown the loose sausage well on the stove for delicious results.
Makes about 3 pounds (1.36 kg) of sausage

1. Mix ingredients together well in a large stainless bowl. Cover with plastic wrap and place in the refrigerator overnight.
2. Once the meat has rested, assemble the meat grinder fitted with the medium plate. Turn the meat grinder ON and grind all ingredients into a mixing bowl.
3. Form into patties, use crumbled, or follow the instructions on page 5 to make sausage links.

Nutritional information per 4-ounce (113 g) serving:
Calories 201 (40% from fat) · Carb. 2g · Pro. 27g · Fat 9g Sat. fat 3g · Chol. 88mg Sod. 777mg Calc. 23mg · Fiber 1g

Duck Sausage

This sausage makes an easy yet elegant dinner paired with some French lentils and lightly dressed greens.
Makes 2 pounds (907 g) of sausage, about 16, ¼-cup (60 ml) patties

2| pounds (907 g) skinless, boneless duck, cut into 1-inch (2.5 cm) cubes
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2| teaspoons (10 ml) juniper berries, crushed with the side of a knife
2| garlic cloves, finely chopped
1| teaspoon (5 ml) fresh thyme, finely chopped
1| tablespoon (15 ml) port wine
1½| teaspoons (7.5 ml) kosher salt

1. Mix ingredients together well in a large stainless steel bowl. Cover with plastic wrap and place in refrigerator overnight.
2. Once the meat has rested, assemble the meat grinder fitted with the coarse plate. Turn the meat grinder ON and grind all ingredients into a mixing bowl.
3. Form into patties, use crumbled, or follow the instructions on page 5 to make sausage links.

Nutritional information per 4-ounce (113 g) serving:
Calories 230 (88% from fat) · Carb. 0g · Pro. 7g Fat 22g · Sat. fat 8g · Chol. 43mg · Sod. 257mg Calc. 7mg · Fiber 0g

Lamb Merguez

Merguez sausage, with North African origins, gets its spice and heat from the harissa. Depending on how hot you like it, you can always increase
the amount or add a bit of cayenne.
Makes 2¾ pounds (1.25 kg) sausage, about 16, ¼-cup (60 ml) patties

1. Mix ingredients together well in a large stainless steel bowl. Cover with plastic wrap and place in refrigerator overnight.
2. Once the meat has rested, assemble the meat grinder fitted with the coarse plate. Turn the meat grinder ON and grind all ingredients into a mixing bowl.
3. Form into patties, use crumbled, or follow the instructions on page 5 to make sausage links.

Nutritional information per 4-ounce (113 g) serving:
Calories 109 (37% from fat) · Carb. 1g · Pro. 16g Fat 4g · Sat. fat 1g · Chol. 51mg · Sod. 347mg Calc. 11mg · Fiber 0g

Spicy Venison Sausage
Adding some pork butt makes the sausage a little moister, but you may use all venison if you wish.
Makes 4 pounds (1.8 kg) of sausage

1. Remove any visible gristle from meat. Cut meat into 1-inch (2.5 cm) cubes. Place in a large bowl and add the remaining ingredients.
   Stir well to combine. Cover and refrigerate for at least 8 hours and up to 24 hours.

2. Assemble Cuisinart ®Electric Meat Grinder with the medium cutting plate. Grind meat, mixing venison and pork evenly while grinding. Ground meat may be stuffed into prepared casings (follow the instructions on page 5) 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 (71°C) when tested with an instant-read thermometer.

3. Sausage may also be smoked in a homestyle smoker. Use the wood flavor of your choice; suggestions would include hickory or mesquite. Recommended smoking temperature is 175F°–200°F (79°C – 93°C), and smoking time should be 4 to 6 hours.
   Cook or smoke sausage thoroughly before serving – internal temperature should register 160°F (71°C) when tested with an instant-read thermometer.

Nutritional information per 4-ounce (113 g) serving:
Calories 147 (34% from fat) ∙ carb. 1g ∙ Pro. 23g Fat 5g ∙ Sat. ∙ Fat 2g ∙ Chol. 33mg ∙ Sod. 686mg Calc. 15mg ∙ Fiber 0g

Spicy Green Chile and Chicken Sausage
Jalapeño and green chiles give these sausages a nice kick.
Makes about 3 pounds (1.36 kg) of sausage or 15 sausage links

3| pounds (1.36 kg) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) cubes
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3| garlic cloves, chopped
½| cup (125 ml) loosely packed cilantro, chopped
2| large jalapeño peppers, chopped
4| cans (4 ounces [113 g] each) chopped green chiles, well-drained
1| tablespoon (15 ml) kosher salt
1| tablespoon (15 ml) tequila

1. Mix ingredients together well in a large stainless bowl. Cover with plastic wrap and place in the refrigerator overnight.
2. Once the meat has rested, assemble the meat grinder fitted with the medium plate. Turn the meat grinder ON and grind all ingredients into a mixing bowl.
3.  Form into patties, use crumbled, or follow the instructions on page 5 to make sausage links.

Nutritional information per 4-ounce (113 g) serving:
Calories 117 (28% from fat) · Carb. 1g · Pro. 18g · Fat 4g Sat. fat 1g · Chol. 75mg · Sod. 616mg Calc. 31mg · Fiber 1g

Simply Rich Burgers
These simple burgers get their “richness” and flavor from the short ribs. Play with the ratio of the two types of meat if you prefer a leaner burger.
Makes about 10 burgers

cubes**

1. Assemble the meat grinder fitted with a coarse or medium plate. Turn the meat grinder ON and grind the meat into a mixing bowl.
2. Form into patties, being careful not to overwork. Cook burgers on the grill or a heavy-bottomed pan, about 4 to 5 minutes per side for medium.

Nutritional information per burger:
Calories 400 (55% from fat) · Carb. 0g · Pro. 45g Fat 24g · Sat. fat 11g · Chol. 163mg · Sod. 115mg Calc. 34mg · Fiber 0g

Mediterranean Lamb Sliders

The zip of the garlic and herbs give these zesty lamb burgers a Mediterranean twist.
Makes about 22, ¼-cup (60 ml) sliders

1. Mix ingredients together well in a large stainless steel bowl. Cover with plastic wrap and place in refrigerator overnight.

2. Once the meat has rested, assemble the meat grinder fitted with the coarse plate. Turn meat grinder ON and grind all ingredients into a
   mixing bowl.

3. Form into ¼-cup (60 ml) patties for sliders.

Nutritional information per slider:
Calories 145 (35% from fat) · Carb. 1g · Pro. 21g Fat 6g · Sat. fat 2g · Chol. 68mg · Sod. 561mg Calc. 15mg · Fiber 0g

Chicken Burgers with Mango-Avocado Salsa
The remaining salsa can be served with tortilla chips—you’re not going to want one bite to go to waste.
Makes 6 burgers; 3 cups (750 ml) of salsa
Chicken Burgers:

3| pounds (907 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
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1½| teaspoons (6 ml) kosher salt
½| teaspoon (2.5 ml) freshly ground black pepper
3| scallions, cut into 1-inch (2.5 cm) pieces
½-1| jalapeño, seeded and cut into 1-inch (2.5 cm) pieces
1| teaspoon (5 ml) vegetable oil

Salsa:

1. Mix burger ingredients together, except the vegetable oil, in a large stainless bowl. Cover with plastic wrap and place in the refrigerator overnight.

2. Prepare the salsa by stirring together all the salsa ingredients. Taste and adjust seasoning as desired. Salsa can be made either in advance and refrigerated, or right before you grind and cook the burgers.

3. Once the meat has rested, assemble the meat grinder fitted with the coarse plate. Turn the meat grinder to ON and grind all ingredients into a mixing bowl.

4. Form into 6 equal patties. Put a large, nonstick pan over medium heat and add oil. When oil is hot, add ½ of the chicken patties, being careful not to crowd the pan. Cook each side for 6 to 8 minutes until a nice, golden-brown crust forms and the internal temperature reaches 165ºF (74°C).
   Repeat with remaining patties.

5. Serve burgers topped with Mango-Avocado Salsa and a lime wedge. May also be served on a soft bun like brioche or potato.

Nutritional analysis per serving (1 burger with ½ cup [60 ml] of salsa): Calories 316 (45% from fat)
Carb. 12g · Pro. 32g · Fat 16g · Sat. fat 3g· Chol. 125mg · Sod. 1026mg · Calc. 36mg · Fiber 5g

Bolognese
This Italian sauce is a classic; the longer it simmers, the better the flavors will be.
It freezes beautifully so it can be enjoyed again.

Makes 10 cups (2.3 L)

1. Assemble the meat grinder fitted with the coarse plate. Turn the meat grinder ON and grind the chuck, pork, and veal together into a mixing bowl.
2. Put a small stockpot on the stove over medium heat and add the oil. Once the oil is hot, add the chopped vegetables and sauté until soft and fragrant, about 8 to 10 minutes. Stir in the ground meat and 1 teaspoon (5 ml) of salt. Cook until completely browned, breaking up meat with a wooden spoon as it cooks.
3. Once the meat is brown, add the wine and allow the mixture to simmer until all the liquid is evaporated completely.
4. Once all liquid has evaporated, add the remaining salt, pepper, and chopped tomatoes to the pot and stir ingredients together well.
5. Bring mixture to a slight boil and then reduce to a simmer for about 3 hours, until meat is tender and flavors come together well.

This sauce will keep well in the refrigerator for up to 5 days and in the freezer for 3 months.

Nutritional information per ½-cup (125 ml) serving:
Calories 156 (37% from fat) · Carb. 6g · Pro. 15g Fat 6g · Sat. fat 2g · Chol. 55mg · Sod. 468mg Calc. 20mg · Fiber 1g

Meatballs
These homemade meatballs are so simple to prepare. The best part is knowing exactly what goes into them.
Makes 18 meatballs

1-inch (2.5 cm) pieces
2| garlic cloves, peeled
½| cup (125 ml) parsley leaves
½| onion, about 6 ounces (170 kg) , cut into 1-inch (2.5 cm) pieces
½| cup (125 ml) Italian breadcrumbs
2| teaspoons (10 ml) kosher salt
2| large eggs, lightly beaten**

1. preheat oven to 425ºF (220°C). Line two baking sheets with aluminum foil. Set aside.
2. Assemble the meat grinder fitted with the coarse plate. Turn the meat grinder ON and grind the beef and pork together with the garlic, parsley, and onion into a mixing bowl. Add the breadcrumbs, salt, and eggs. Gently mix together well.
3. Using a ¼-cup (60 ml) measuring cup, form the meat mixture into balls. Bake on prepared baking sheets until golden brown on all sides, about 25 to 30 minutes.
4. Serve, or add to tomato sauce.

Nutritional analysis per serving (1 meatball):
Calories 119 (46% from fat) · Carb. 3g · Pro. 13g Fat 6g · Sat. fat 2g · Chol. 60mg · Sod. 128mg  Calc. 17mg · Fiber 0g

Super Chili
Don’t be intimidated by the amount of chili powder in the recipe; most store- bought varieties lean on the side of mild. However, spice lovers can turn up the heat by just increasing the cayenne or stirring in some puréed chipotle chiles.

Makes about 8 cups (2 L)

1. Assemble the meat grinder fitted with the coarse plate. Turn the meat grinder ON and grind the beef into a mixing bowl.

2. Put a small stockpot on the stove over medium heat and add a teaspoon of oil.
   Once oil is hot, stir in the ground beef.
   Cook until completely browned. Remove and reserve. Drain off any excess liquid before returning to the stove.

3. Add the remaining teaspoon of vegetable oil to the pot. Once hot, add the onion, jalapeño, red pepper, and garlic. Stir together and sauté until soft and fragrant, about 5 to 8 minutes.
   Return the cooked beef to the pot with the sautéed vegetables. Stir in the chili powder, oregano, salt, and cayenne until fully combined.

4. Add the crushed and diced tomatoes with the chicken broth. Bring mixture just to a boil and then reduce to a simmer and cover.

5. Simmer for about 2 hours. Degrease the chili by either skimming any excess fat with a ladle or by gently blotting the surface with a paper towel.

6. Taste and adjust seasoning accordingly.

Nutritional information per ½-cup (125 ml) serving:
Calories 133 (50% from fat) · Carb. 5g · Pro. 12g Fat 8g · Sat. fat 3g · Chol. 41mg · Sod. 539mg Calc. 30mg · Fiber 2g

Turkey Meatloaf
Veggies are added for flavor in this healthier version of meatloaf.
Makes about 10 servings

1½| Nonstick cooking spray pounds (680 g) dark turkey meat, or boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) cubes
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1½| cups (375 ml) old-fashioned oats
1| teaspoon (5 ml) olive oil
1| small onion, finely chopped
1| small carrot, finely chopped
1| small celery stalk, finely chopped
2| garlic cloves, peeled and finely chopped
1| teaspoon (5 ml) kosher salt, divided
½| teaspoon (2 ml) freshly ground black pepper, divided  small baby Bella or cremini mushrooms, chopped
2| large eggs, lightly beaten
1| large egg white
¼| cup (60 ml) ketchup
1| tablespoon (15 ml) tomato paste
½| cup (125ml) chopped fresh parsley
1| tablespoon (15 ml) chopped fresh thyme

1. Preheat oven to 350°F (176°C). Coat a 9 x 5-inch (23 x 13 cm) loaf pan with nonstick cooking spray.

2. Toss the turkey and oats together in a mixing bowl and let rest in the refrigerator until ready to grind.

3. Put the oil in a medium skillet over medium heat. Once the oil is hot and shimmering across the pan, add the onion, carrot, celery, garlic, ½ teaspoon (2.5 ml) of salt, and ¼ teaspoon (1 ml) of the pepper. Sauté until fragrant and soft, about 8 to 10 minutes.
   Add the mushrooms and continue to sauté until soft, an additional 5 to 10 minutes. Allow cooling slightly

4. Mix the eggs, egg white, ketchup, and tomato paste in a large mixing bowl. Add the remaining salt, pepper, parsley, thyme, and cooked vegetables that have cooled slightly.

5. Assemble the meat grinder fitted with the medium plate. Turn the meat grinder ON and grind the turkey and oats into the large mixing bowl with the remaining ingredients.

6. Gently, using hands or a large spoon, blend together ingredients until completely combined. Be careful not to over-mix.

7. Place the meatloaf ingredients into the prepared pan, then into the preheated oven.

8. Meatloaf is done when the internal temperature registers 170°F (76°C), about 75 minutes.
   Allow resting slightly before removing from pan and slicing.

Nutritional information per serving:
Calories 238 (48% from fat) ∙ Carb. 13g ∙ Pro. 18g Fat 13g ∙ Sat. Fat 3g ∙ Chol. 106mg ∙ Sod. 405mg Calc. 41mg ∙ Fiber 2g

WARRANTY

LIMITED THREE-YEAR
WARRANTY

We warrant that this Cuisinart product will be free of defects in materials or workmanship under normal home use for 3 years from the date of original purchase. This warranty covers the manufacturer’s defects including mechanical and electrical defects. It does not cover damage from consumer abuse, unauthorized repairs or modifications, theft, misuse, or damage due to transportation or environmental conditions. Products with removed or altered
identification numbers will not be covered.
This warranty is not available to retailers or other commercial purchasers or owners. If your Cuisinart product should prove to be defective within the warranty period, we will repair it or replace it if necessary. For warranty purposes, please register your product online at www.cuisinart.ca to facilitate verification of the date of original purchase and keep your original receipt for the duration of the limited warranty. This warranty excludes damage caused by accident, misuse, or abuse, including damage caused by overheating, and it does not apply to scratches, stains, discoloration, or other
damage to external or internal surfaces that do not impair the functional utility of the product. This warranty also expressly excludes all incidental or consequential damages.
Your Cuisinart product has been manufactured to the strictest specifications and has been designed for use only in 120-volt outlets and only with authorized accessories and replacement parts. This warranty expressly excludes any defects or damages caused by attempted use of this unit with a converter, as well as use with accessories, replacement parts, or repair service other than those authorized by Cuisinart.

If the appliance should become defective within the warranty period, do not return the appliance to the store. Please contact our Customer Service Centre:

Toll-free phone number:
1-800-472-7606
Address:
Cuisinart Canada
100 Conair Parkway
Woodbridge, ON L4H 0L2
Email:
consumer_Canada@conair.com
Model: MG-200C
To facilitate the speed and accuracy of your return, please enclose:

• $10.00 for shipping and handling of the product (cheque or money order)
• Return address and phone number
• Description of the product defect
• Product date code*/copy of original proof of purchase
• Any other information pertinent to the product’s return
• The date code format we are using on the unit is WWYY, representing a week, and year. eg.2420 = manufactured in the 24th week of the year 2020.

Note: We recommend you use a traceable, insured delivery service for added protection. Cuisinart will not be held responsible for in-transit damage or for packages that are not delivered to us. To order replacement parts or accessories, call our Customer Service Centre at 1-800-472-7606.
For more information, please visit our website at www.cuisinart.ca.

Cuisinart offers an extensive assortment of top-quality products to make life in the kitchen easier than ever.
Try some of our other countertop appliances, cookware, tools, and gadgets.
www.cuisinart.ca
©2020 Cuisinart Canada
100 Conair Parkway, Woodbridge, ON L4H 0L2
Consumer Call Centre E-mail:
Consumer_Canada@Conair.com
Printed in China
20CC0756630
IB-17020-CAN

Documents / Resources

| Cuisinart MG-200C Electric Meat Grinder [pdf] Instruction Manual
MG-200C, Electric Meat Grinder
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