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KitchenAid® FGA Food Grinder Attachment

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  • FGA FoodGrinder_v1-Rev_050410
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FGA FoodGrinder_v1-Rev_050410

Features

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Versatile

The KitchenAid® stand mixer Food Grinder Attachment allows you the versatility to accomplish quickly and easily the grinding of meats, fruits, breads, vegetable, cheeses and much more.

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Coarse Grinding Plates

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Fine Grinding Plates

Fine Plate allows easy processing of raw and cooked meats, dried ingredients, and hard cheeses.

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Fits All KitchenAid® Stand Mixers

The KitchenAid® Food Grinder Attachment fits  every KitchenAid® Mixer made since 1919.

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What I Get

The KitchenAid® Food Grinder Attachment comes with 2-grinding plates, and combination stomper collar wrench and is very easy to assemble, use and clean.

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Grind Perfect Burgers

Grind Perfect Burgers
Fine or Coarse Grind
FGA Coarse Grinding Plate
FGA Fine Grinding Plate
Grind Hard Cheeses Quickly and Easily
Unlimited Versatility
Easy to Change Between Grinding Plates
Fits all KitchenAid® Stand Mixers since 1919
Meatballs
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Use and Care

To Use Food Grinder Attachment   

    1. Cut food into small strips or pieces and feed them into hopper.  Meat should be cut into long narrow strips.
    2. Turn mixer to Speed 4 and feed food into hopper using combination food pusher/wrench.

NOTE: Liquid may  appear in hopper when processing large amounts of high moisture foods such as tomatoes or grapes. To drain liquid, continue to operate mixer. To avoid damage to mixer, do not process additional food until liquid has drained from hopper.

Grinding Meat – For better mix and more tender results, grind beef twice. Best texture results from grinding very cold or partially frozen meat. Fatty meats should be ground only once.

Grinding Bread – To grind bread for crumbs, be sure that bread is either oven dried thoroughly to remove all moisture,
or not dried at all. Partially dried bread may jam the Food Grinder.

NOTE: Very hard, dense foods such as totally dried homemade bread should not be ground in the Food Grinder. Homemade bread should be ground fresh and then oven or air-dried.

 

 

Click here to download a PDF version.

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