Rival Food Grinder Users Manual 227505EM1 V

Rival-2275-Wn-Owner-S-Manual rival-2275-wn-owner-s-manual

Food Grinder 2275-WN_43_50448617

FOOD GRINDER to the manual 61f8c6b1-92ff-4d88-b2bc-17573e12eff9

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227505EM1

2275

Food Grinder

Owner’s Guide

READ AND SAVE THESE INSTRUCTIONS

1. Do NOT attempt to repair or adjust any electrical or mechanical functions on this unit. Doing so will void the Warranty.

2. If you need to exchange the unit, please return it in its original carton, with a sales receipt, to the store where you

purchased it. If you are returning the unit more than 30 days after the date of purchase, please see the enclosed Warranty.

3. If you have any questions or comments regarding this unit’s operation or believe any repair is necessary, please write to our

Consumer Service Department or visit our website at www.rivalproducts.com

RIVAL

c/o THE HOLMES GROUP, INC.

CONSUMER SERVICE DEPARTMENT

13052 JURUPA AVENUE

FONTANA, CA 92337

ONE (1) YEAR LIMITED WARRANTY

SAVE THIS WARRANTY INFORMATION

A. This Warranty applies only to the original purchaser of this product.

B. This Warranty applies ONLY to repair or replacement of any supplied or manufactured parts of this product that,

upon inspection by The Holmes Group, Inc. authorized personnel, is shown to have failed in normal use due to

defects in material or workmanship. The Holmes Group will determine whether to repair or replace the unit. This

Warranty does not apply to installation expenses.

C. Operating this unit under conditions other than those recommended or at voltages other than the voltage

indicated on the unit, or attempting to service or modify the unit, will render this WARRANTY VOID.

D. Unless otherwise proscribed by law, The Holmes Group shall not be liable for any personal injury, property or any

incidental or consequential damage of any kind resulting from malfunctions, defects, misuse, improper

installation or alteration of this product.

E. All parts of this product are guaranteed for a period of 1 year as follows:

1. Within the first 30 days from date of purchase, the store from which you purchased your product should

replace this product if it is defective in material or workmanship (provided the store has in-stock

replacement.) * If you intend to assert any claim in connection with the product, please follow the

instructions in paragraph F.

2. Within the first twelve months from date of purchase, The Holmes Group will repair or replace the product if

it is defective in material or workmanship, subject to the conditions in paragraph G.

F. If you have any other problem or claim in connection with this product, please write to our Consumer Service

Department.

G. IMPORTANT RETURN INSTRUCTIONS. Your Warranty depends on your following these instructions if you are

returning the unit to The Holmes Group, Inc.:

1. Carefully pack the item in its original carton or other suitable box to avoid damage in shipping.

2. Before packing your unit for return, be sure to enclose:

a) Your name, full address with zip code and telephone number,

b) A dated sales receipt or PROOF OF PURCHASE,

c) A check for return prepaid shipping and handling, and

d) The model number of the unit and the problem you are having. (Enclose in an envelope and tape directly to

the unit before the box is sealed.)

3. The Holmes Group recommends you ship the package U.P.S ground service for tracking purposes.

4. All shipping charges must be prepaid by you.

5. Mark the outside of your package:

RIVAL

c/o THE HOLMES GROUP, INC.

13052 JURUPA AVENUE

FONTANA, CA 92337

This Warranty gives you specific legal rights, and you may have other rights may vary by jurisdiction. The provisions of this

Warranty are in addition to, and not a modification of, or subtraction from, the statutory warranties and other rights and

remedies contained in any applicable legislation. To the extent that any provision of this Warranty is inconsistent with any

applicable law, such provision shall be deemed voided or amended, as necessary, to comply with such law.

SERVICE INSTRUCTIONS

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IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always

be followed, including the following:

1. Read all instructions before using.

2. To protect against the risk of electrical shock, do not immerse the

power unit, cord or plug in water or other liquid.

3. Close supervision is necessary when any appliance is used by or near

children.

4. Unplug from outlet when not in use, before putting on or taking off

parts, and before cleaning.

5. Avoid contacting moving parts. Never feed food by hand.

NOTE: ALWAYS USE THE FOOD PUSHER.

6. Do not operate any appliance with a damaged cord or plug, or after

appliance malfunctions, or is dropped or damaged in any manner.

Return appliance to the nearest authorized service facility (see

warranty) for examination, repair or electrical or mechanical

adjustment.

7. The use of attachments not recommended or sold by Rival®may

cause fire, electric shock or injury.

8. Do not use outdoors.

9. Do not let cord hang over edge of table or counter or touch hot

surfaces, including the stove.

10. To avoid the risk of cut type injury, do not use fingers to scrape food

away from the discharge disc while appliance is operating.

SAVE THESE INSTRUCTIONS

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POLARIZED PLUG

This appliance has a polarized plug (one blade is wider than

the other). As a safety feature, this plug will fit in a

polarized outlet only one way. If the plug does not fit fully

in the outlet, reverse the plug. If it still does not fit, contact a

qualified electrician. Do not attempt to defeat this safety feature.

This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts inside.

Power Unit never needs lubrication. Do not attempt to service this product.

Do not immerse power unit, cord or plug in water or other liquid.

KNOW YOUR FOOD GRINDER

ring collar

food platform

feed screw

grinding chute power unit

on/off switch

wrench

chopping cutter

rotary cutter

knife

grinding cutter

spring

sausage stuffer

food pusher

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HOW TO ASSEMBLE YOUR FOOD GRINDER

NOTE: Before using first time,

disassemble and wash GRINDING

CHUTE parts thoroughly. See page 5

for cleaning instructions.

1. Hold GRINDING CHUTE as

shown. Insert FEED SCREW into

GRINDING CHUTE (fig. 1).

2. Slide spring over shaft and into

end of FEED SCREW (fig. 2).

3. Place the ROTARY CUTTER

KNIFE on FEED SCREW SHAFT

so that the sharp edge is toward

the CHOPPING CUTTER DISC.

Be sure KNIFE rests fully on

SPRING (fig. 3).

4. Place either the grinding or

CHOPPING CUTTER DISC on

shaft. ”Ears” of cutter must fit in notches of GRINDING CHUTE (fig. 4).

5. Screw RING COLLAR until tight against CUTTERS. If it binds, back up and start

again until COLLAR screws on easily. The last turn is harder as the SPRING is

compressed (fig. 5). NOTE: when properly assembled, SHAFT will protrude

from CUTTER DISC. If not tightened securely, unit will not grind properly. Use

WRENCH to tighten if necessary.

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HOW TO DETERMINE WHICH CUTTER TO USE

These are only a few suggestions. Choose the cutter to fit your personal tastes or

recipes.

GRINDING CUTTER

For finely ground texture: to make pâtés, spreads, hamburger, chopped liver,

baby food, etc.

CHOPPING CUTTER

For coarsely ground texture: vegetables, coarsely chopped beef for chili or soups,

relishes, etc.

fig. 1 fig. 2 fig. 3

fig. 4 fig. 5 fig. 6

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6. Slide FOOD PLATFORM snugly onto GRINDING

CHUTE. Do not operate without FOOD PLATFORM

in place (fig. 6).

7. Place GRINDING CHUTE at a right angle to POWER

UNIT and insert shaft as shown. You can feel

GRINDING CHUTE fit into place. Rotate GRINDING

CHUTE into position as far as it will go (fig. 7).

NOTE: GRINDING CHUTE will not fit snugly if BLACK GASKET encircling shaft

is not in place.

fig. 7

1. Position on counter. Plug into 120 volt AC outlet.

2. Place shallow wide bowl under GRINDING CHUTE to catch food.

3. Cut food into strips or cubes just smaller than the opening on GRINDING CHUTE.

4. Turn motor on. (NOTE: Always turn grinder “ON” before adding food.)

5. Place food onto FOOD PLATFORM. Feed food into the GRINDING CHUTE with

the FOOD PUSHER slowly and evenly. Most food will feed into grinder without

force.

If pressure is required, use FOOD PUSHER. Push gently – do not force.

CAUTION: Do not feed by hand. Use the FOOD PUSHER provided. Keep fingers

away from the CUTTERS while operating.

HOW TO USE YOUR FOOD GRINDER

•CAUTION: Always unplug power unit when not in use, before inserting or

removing parts, and before cleaning.

•CAUTION: Never immerse power unit in water. Wipe with a damp cloth.

1. With unit unplugged, remove GRINDING CHUTE from power unit by turning

slightly to the right. Pull GRINDING CHUTE out.

2. Unscrew RING COLLAR. Remove CUTTER DISC, ROTARY CUTTER KNIFE,

SPRING and FEED SCREW from the GRINDING CHUTE SHAFT.

3. Wash these components, including GRINDING CHUTE, in hot soapy water.

Rinse and dry thoroughly. Parts should not be washed in dishwasher.

4. The CUTTER DISCS and CUTTER KNIFE should be coated with cooking oil after

washing to keep them lubricated and rust free.

HOW TO CLEAN YOUR FOOD GRINDER

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•Raw meat or fish should be thoroughly chilled before grinding for minimum

loss of juices. During extensive grinding, fats from meats can build up inside

GRINDING CHUTE, slowing down the grinding efficiency and loading motor.

Stop the grinder, remove the GRINDING CHUTE, wash parts in hot water and

reassemble.

•Be sure food is free of bone, tough tendon, nut shells, etc., before grinding.

•Freshly ground meat should be refrigerated and cooked within 24 hours.

•Handle ground meat lightly to avoid packing it. To divide into even servings,

shape into balls first, then gently flatten these to the desired thickness. If you

season the patties when turning them, or after cooking, you will avoid the

packing that comes from working the seasoning into the raw ground meat.

Patties may be broiled or pan broiled with equal success. Do not flatten patties

in the pan with spatula – this removes desirable juices from the meat.

•When cooking extra-lean meat, a little fat or liquid (such as suet, eggs,

evaporated milk) will increase the meat flavor and juiciness, and make it more

tender. Proportions: 2 eggs, 4 tablespoons of evaporated milk or ground suet

for each pound or ground meat.

•For chili, use chopping cutter to coarsely grind beef. Flavor and texture of chili

as well as hamburger casseroles and soups, are greatly improved using coarsely

ground meat.

•Good quality beef, freshly ground and used at once, needs only light shaping.

You may wish to add some freshly ground onions or chives for additional

flavor.

TIPS

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THE RECIPES

PECAN-CHEESE BALL

1 package (8-oz.) sharp cheddar cheese 1 small onion

1 package (3- to 4-oz.) Roquefort cheese 1 teaspoon garlic salt

1⁄2to 3⁄4cup chopped pecans

Cut cheese and onion in to small cubes and grind using grinding cutter. Sprinkle

with salt and mix thoroughly. Chill. Shape into a ball and roll in chopped pecans.

Serve with crackers. Yield: 1 cheese ball

FRESH CRAN-APPLE RELISH

2 cups fresh cranberries 1 orange, cut in eighths and seeded (do not

2 apples, quartered and cored not remove peel)

1⁄2cup to 1 cup sugar (optional)

Grind fruits using either cutting disc. Alternate cranberries with apples and

oranges. Add sugar to taste. Chill thoroughly before serving. Makes 5 to 6 cups.

SAUCY HAMBURGER STEAKS

11⁄2pounds boneless beef chuck roast 4 teaspoons Worcestershire sauce

1/2 small onion 2 teaspoons horseradish

2 cans (10-oz.) cream of mushroom soup 2 eggs, slightly beaten

1 to 2 tablespoons prepared mustard 3⁄4cup dry bread crumbs

1 tablespoon dried parsley flakes

Grind beef and onion using grinding cutter; set aside. Combine soup, mustard.

Worcestershire sauce and horseradish to form a smooth sauce. Remove 1/3 cup sauce

and combine with ground beef and onions. Add eggs, bread crumbs and parsley. Shape

into 8 patties. In a large skillet over medium heat, brown patties on both sides

(approximately 5 minutes per side). Remove patties. Pour off excess grease. Return

patties to skillet. Spoon sauce over each. Cover and allow to simmer 10 to 15 minutes,

turning and basting occasionally with sauce. Serve “steaks” with gravy over rice, noodles

or potatoes if desired. Makes 8 servings.

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CHEESY MEATLOAF

4 slices fresh bread 1⁄2teaspoon dried oregano

2 pounds boneless beef chuck roast 1 clove garlic, minced

1⁄2cup tomato juice 8 thin slices, cooked ham

2 eggs, beaten 11⁄2cups (6-oz.) shredded mozzarella cheese

1 tablespoon dried parsley 1⁄2cup chili sauce

Grind bread using grinding cutter. Grind beef using grinding cutter. Combine

ground beef and bread crumbs with tomato juice, eggs, parsley flakes, oregano

and garlic. Pat out mixture on waxed paper into a rectangle as for a jelly roll.

Layer ham slices on top and sprinkle with cheese. Roll up and place seam side

down in a lightly greased 9 x 13-inch baking pan. Bake at 350° F for 1 hour. Pour

chili sauce over top of meatloaf. Bake 15 minutes. Makes 8 servings.

MEXICAN SALSA

1 medium onion, cut into pieces 1 clove garlic

4 medium tomatoes, 1⁄2teaspoon salt

cut into small pieces 1 tablespoon vegetable oil

1 tablespoon chili powder (optional)

Grind onion, tomatoes and garlic, using chopping cutter. In saucepan, combine

tomato mixture with remaining ingredients. Cook and stir over medium heat 10

minutes or until sauce is slightly thickened.

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ring collar

HOW TO USE YOUR SAUSAGE STUFFER

TO ATTACH SAUSAGE STUFFER

1. Insert feed screw into GRINDING CHUTE.

2. Slide spring over SHAFT and into end of FEED SCREW.

3. Place ROTARY KNIFE so that the sharp edge is next to the CHOPPING CUTTER

DISC.

4. Place SAUSAGE STUFFER through RING COLLAR. Screw RING COLLAR onto

GRINDING CHUTE.

5. To place GRINDING CHUTE on power unit, insert GRINDING CHUTE at slight

angle to the right and rotate it to the left into an upright position.

TO PREPARE MEATS AND CASINGS

1. To make link sausages, you will need casings (either natural or synthetic) which

may be purchased from a wholesale meat market, pork butcher, or your local

meat market. If purchased dry, casings should be soaked briefly in acidulated

water (2 cups water to 1 tablespoon vinegar).

sausage stuffer

chopping cutter

rotary knife

feed screw

grinding chute

food platform

spring

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2. Meats must be ground and seasoned before making sausage links. Assemble

grinder using CHOPPING CUTTER. (If you prefer a very fine texture, use

GRINDING CUTTER).

TO STUFF CASINGS

1. Cut casing into 2 to 3 foot lengths.

2. Pull and gather all of casing over stuffer except the last four inches. Place

seasoned meat in GRINDING CHUTE. With FOOD PUSHER press mixture

through grinder. Stuff casing loosely as some will expand during cooking. As

casing begins to fill, tie securely at end with string.

3. Distribute meat through casing and twist into links as it fills to obtain desired

size and shape.

SAUSAGE PREPARATION

•Salt may affect flavor of sausage for long periods in freezer. If salt is added, plan

to use sausage in short time. Without salt, sausage may be stored for as long as

6 months in your freezer.

•Prick casing with a pin to allow air to escape while stuffing.

•Sausage made from fresh pork (not pre-cooked or smoked) should be stored in

the refrigerator in an air tight container for a maximum of 2 days. It should

always be thoroughly cooked before serving. To freeze sausage, wrap carefully

in moisture- and vapor-proof paper and use within 2 to 3 months.

WAYS TO COOK SAUSAGES

(For each recipe, choose one of these methods)

PAN FRYING

Place sausage in cold pan with 1⁄4to 1⁄2cup water. Cover and simmer 5 minutes.

Drain. Remove cover and simmer sausages until well cooked.

BAKING

Arrange sausages in shallow baking pan. Bake in 350° F oven until browned and

well done.

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GRILLING

Cover sausage links with water in a skillet. Bring water to a boil; remove from

heat. Let stand 10 minutes. Brush with butter or margarine. Cook links over well-

burned down charcoals, turning frequently until browned and well done.

OLD-TIME SAUSAGE

2 to 4 tablespoons salt 2 teaspoons thyme

1 to 2 tablespoons freshly ground 3/4 teaspoon crushed red pepper

black pepper 10 pounds fresh pork (about 20% fat)

1 to 2 tablespoons sage

Cut the pork into cubes before grinding. Mix thoroughly with spices. Grind using

either cutter depending on desired fine or coarse texture. Stuff sausage mixture

into casings. Twist into links of desired lengths.

Makes 10 pounds.

SAUSAGE RECIPE

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