Weston 07-4101-RT User Manual
REV010714
™
SINGLE SUPPORT MANUAL
MEAT CUBER/
TENDERIZER
& JERKY SLICER
MODEL NO. 07-4101-RT
-2-
1
2
3
5
6
7
9
10
11
13
14
8
7
4b
Jerky Slicer Blades
C-Clamp
10a
13a
14a
12
15
17
16
-3-
COMPONENT LIST
DIAGRAM PART MODEL NO. MODEL NO.
NUMBER DESCRIPTION 07-4101-W-A 07-3801-W-A
1 Bottom Housing 07-4110-A 07-3858-A
2 Top Housing 07-3307-A 07-3857-A
3 Handle 07-3502 07-3502
4 Jerky Slicer Blade Rack Assembly Not Included 07-3302
5 Stainless Steel Left Comb 07-3119 07-3119
6 Stainless Steel Right Comb 07-3118 07-3118
7 Housing Thumbscrew (2) 07-3166 07-3166
8 Handle Thumbscrew 07-3145 07-3145
9 Support Leg 07-4103 07-3851
10 Countertop Protector Pad 07-4104 07-4104
10a Countertop Protector Cap
11 Chute 07-3182-A 07-3852-A
12 Stainless Steel Tongs 07-3151 07-3151
13 Chute Screw (2) 07-3183 07-3183
13a Chute Lock Washers (2)
14 Leg Screw (2) 07-4105 07-4105
14a Leg Lock Washers (2)
15 Allen Wrench/ Chute Screws 07-3178 07-3178
16 Allen Wrench/ Leg Screws 07-3185 07-3185
17 Allen Wrench/ Blades 07-3186 07-3186
If any components of this unit are broken, the unit does not operate properly or you
need a replacement instruction manual, visit us on the web at
WestonProduct.com/support
Or call Weston Products LLC Toll Free at 1-800-814-4895
Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131
WARNING!
SAVE THESE INSTRUCTIONS!
Refer to them often and use them to instruct others.
1. CAUTION SHARP BLADES!
Wear Kevlar, cut-resistant gloves (Sold
Separately) when handling the Blades.
2. NEVER REACH INTO the Meat
Tenderizer/Jerky Slicer. Doing so
could cause serious injury. ALWAYS
USE THE PROVIDED TONGS.
3. KEEP FINGERS CLEAR OF THE
BLADES AT ALL TIMES. Failure to
do so may result in personal injury. The
Cutting Blades/Blade Assembly is very
sharp. Wear Kevlar, cut-resistant gloves
(Sold Separately) when handling the
Blades.
4. DO NOT press or push meat into
the Chute with your ngers or any other
object. Doing so may cause personal
injury and/or damage to the unit.
5. NEVER use ngers to scrape food
away from the Meat Tenderizer/Jerky
Slicer while in operation. SEVERE
INJURY MAY RESULT.
6. DO NOT push the Tongs or other
utensils into the Blades.
7. NEVER LEAVE THE Meat
Tenderizer / Jerky Slicer
UNATTENDED. Close supervision is
necessary when any appliance is used
near children. This appliance is NOT to be
used by children.
8. NEVER use any accessories or parts
from other manufacturers. Doing so will
VOID YOUR WARRANTY.
9. Thoroughly clean all parts that will
come into contact with food before
using the Meat Tenderizer/Jerky
Slicer. Wash all parts by hand and dry
thoroughly. Wear Kevlar, cut-resistant
gloves (Sold Separately) when handling
the Blades.
10. DO NOT attempt to tenderize or slice
meat with bones or other hard items.
Damage to the machine will occur.
11. TIE BACK loose hair and clothing,
and roll up long sleeves before operating
the Meat Tenderizer / Jerky Slicer.
REMOVE ties, rings, watches, bracelets,
or other jewelry before operating.
12. DO NOT use the Meat Tenderizer/
Jerky Slicer while under the inuence of
drugs, medications or alcohol.
READ AND FULLY UNDERSTAND ALL INSTRUCTIONS
AND WARNINGS PRIOR TO USING THIS PRODUCT.
YOUR SAFETY IS MOST IMPORTANT! FAILURE TO
COMPLY WITH PROCEDURES AND SAFEGUARDS MAY
RESULT IN SERIOUS INJURY OR PROPERTY DAMAGE.
REMEMBER: YOUR PERSONAL SAFETY IS YOUR
RESPONSIBILITY!
GENERAL SAFETY RULES
CLEANING INSTRUCTIONS
1. Thoroughly wash all parts in soapy water. Rinse with
clean water. Dry all parts immediately. NOTE: DO NOT
immerse the Blade Assembly in sudsy water where
they cannot be seen. To prevent injury, keep the Blade
Assembly visible at all times. CAUTION: The Blades
are very sharp!
2. Coat all metal parts with a food grade silicone spray.
HELPFUL HINT: A long, skinny brush is helpful when
cleaning the Blade Racks.
WARNING!
Protective/cut-resistant
Kevlar Gloves are
recommended whenever
handling the
Blade assembly!
-4-
ASSEMBLY INSTRUCTIONS
1. Using an Allen Wrench and 2 Leg
Screws and Lock Washers, attach the
Support Leg to the Lower Housing
(Figure A). The C-Clamp should be
facing inward.
2. Install the Chute to the Top
Housing using an Allen Wrench
and the 2 Chute Screws and Lock
Washers (Figure B).
3. Attach the Countertop Protector
Pad to the Support Leg and the
Protector Cap on the top of the CClamp (Figure C).
4. Open the C-Clamp by turn the
screw clockwise to open the C-Clamp.
Place the C-Clamp onto the work
surface, then turn the screw counter-
clockwise until rmly tightened.
Chute
Top
Housing
Figure B
Chute Screws (2) &
Lock Washers (2)
Allen
Wrench
Figure A
Support Leg
Lower
Housing
Leg Screws (2) &
Lock Washers (2)
Allen
Wrench
Countertop
Protector
Pad
Figure C
-5-
-6-
4. Insert the Blade Assembly into the
Lower Housing, guiding the Drive Shaft
into the journals. Make sure the gears
and the blades of the Blade Assembly
are properly meshed together and resting
in the journals (Figure D). NOTE: The
Tenderizer Blade is a 2-piece set. The
Jerky Slicer Blade is a single piece.
5. Position the Top Housing onto the
Lower Housing and line up the screw
holes.
6. Secure the Top Housing to
the Lower Housing using the 2
Housing Thumbscrews. DO NOT
OVERTIGHTEN! (Figure E).
7. Insert the Left Comb and Right Comb
into the Top Housing (Figure E).
NOTE: The Left Comb is marked with an
“L” on the upper portion of the Comb. The
Top Housing is marked with an “L Comb”
and “R Comb” to aid in Comb installation.
8. Install Handle onto the Blade Drive
Shaft. Secure the Handle to Drive Shaft
with the Handle Thumbscrew (Figure F).
9. To change Blades, follow “Assembly
Instructions” 4-8 as outlined.
Figure D
Blade
Assembly
Drive Shaft
Lower
Housing
Top
Housing
Journals
Journals
Figure E
Housing
Thumbscrews (2)
Figure F
Handle
Handle
Thumbscrew
Drive Shaft
Gears
NOTE: Periodically the gears on the
Blades need to be tightened. Use the
Allen Wrench to tighten the screw on the
gears.
Gears
Jerky blades and
Cuber/Tenderizer Blades
sold separately
-7-
DIRECTIONS FOR USE
1. With the Support Leg secured to the
work surface with the C-Clamp, make sure
the Handle can freely rotate (Figure G).
2. Make sure the Combs are properly
installed. DO NOT use the Tenderizer/Jerky
Slicer without the Combs in place.
3. Meat cuts should be 11/4” (3.2 cm) thick
or less. Cuts of meat that are too thick may
damage the Blades. Remove all bones or
hard items in the meat before tenderizing
or cubing. Damage to the unit may occur if
bones or hard objects are pushed through.
5. Using the Tongs, insert meat into the
opening at the top of the Chute until the meat
contacts the Blades. Do not allow the Tongs
to contact the Blades (Figure H).
6. While facing the Tenderizer/Jerky Slicer
with the Handle to the right, rotate the
Handle CLOCKWISE to tenderize or slice
the meat. The Blades will pull meat through
the Tenderizer/Jerky Slicer. DO NOT force
meat into the Blades.
7. It may be necessary to pass the meat
through the Cuber/Tenderizer several times
to obtain the desired results. You may also
pass the meat through at different angles if a
different result is desired.
Figure G
Support Leg
C-Clamp
Figure H
Tongs
! NEVER REACH INTO the Tenderizer/Jerky
Slicer. Doing so could cause serious injury. ALWAYS
USE THE PROVIDED TONGS.
! KEEP FINGERS CLEAR OF THE BLADES AT
ALL TIMES. Failure to do so may result in personal
injury. The Tenderizer/Jerky Slicer is very sharp.
! DO NOT press or push meat into the Chute with
your ngers or any other object. Doing so may cause
personal injury and/or damage to the unit.
! NEVER use ngers to scrape food away from the
Tenderizer/Jerky Slicer while in operation. SEVERE
INJURY MAY RESULT.
! DO NOT push the Tongs or other utensils into the
Blades.
! Remove all bones or hard items in the meat before
tenderizing/cubing. Damage to the unit may occur if
bones or hard objects are pushed through.
-8-
There are basic rules to follow when handling food.
They are COOK, SEPARATE, CLEAN, and CHILL.
COOK
It’s crucial to cook food to a safe internal temperature to destroy bacteria that is present.
The safety of hamburgers and other foods made with ground meat has been receiving a lot
of attention lately, and with good reason. When meat is ground, the bacteria present on the
surface is mixed throughout the ground mixture. If this ground meat is not cooked to at least
160oF to 165oF (71oC to 74oC), bacteria will not be destroyed and there’s a good chance you
will get sick.
Solid pieces of meat like steaks and chops don’t have dangerous bacteria like E. coli on the
inside, so they can be served more rare. Still, any beef cut should be cooked to an internal
temperature of at least 145oF (63oC) (medium rare). The safe temperature for poultry is 180oF
(82oC) and solid cuts of pork should be cooked to 160oF (71oC). Eggs should be thoroughly
cooked too. If you are making a meringue or other recipe that uses uncooked eggs, buy
specially pasteurized eggs or use prepared meringue powder.
SEPARATE
Foods that will be eaten uncooked and foods that will be cooked before eating MUST ALWAYS
be separated. Cross-contamination occurs when raw meats or eggs come in contact with
foods that will be eaten uncooked. This is a major source of food poisoning. Always doublewrap raw meats and place them on the lowest shelf in the refrigerator so there is no way juices
can drip onto fresh produce. Then use the raw meats within 1-2 days of purchase, or freeze for
longer storage. Defrost frozen meats in the refrigerator, not on the counter.
When grilling or cooking raw meats or sh, make sure to place the cooked meat on a clean
platter. Don’t use the same platter you used to carry the food out to the grill. Wash the utensils
used in grilling after the food is turned for the last time on the grill, as well as spatulas and
spoons used for stir-frying or turning meat as it cooks.
Make sure to wash your hands after handling raw meats or raw eggs. Washing hands with
soap and water, or using a pre-moistened antibacterial towelette is absolutely necessary after
you have touched raw meat or raw eggs. Not washing hands and surfaces while cooking is a
major cause of cross-contamination.
CLEAN
Wash your hands and work surfaces frequently when you are cooking. Washing with soap
and warm water for at least 15 seconds, then dry with a paper towel.
CHILL
Chilling food is very important. The danger zone where bacteria multiply is between 40oF and
140oF (4oC and 6oC). Your refrigerator should be set to 40oF (4oC) or below; your freezer should
be 0oF (-17oC) or below. Simple rule: serve hot foods hot, cold foods cold. Use chang dishes
or hot plates to keep food hot while serving. Use ice water baths to keep cold foods cold. Never
let any food sit at room temperature for more than 2 hours - 1 hour if the ambient temperature
is 90oF (32oC) or above. When packing or a picnic, make sure the foods are already chilled
when they go into the insulated hamper. The hamper won’t chill food - it just keeps food cold
when properly packed with ice. Hot cooked foods should be placed in shallow containers and
immediately refrigerated so they cool rapidly. Make sure to cover foods after they are cool.
NOTE: Special considerations must be made when using venison or other wild game, since it
can become heavily contaminated during eld dressing. Venison is often held at temperatures
that could potentially allow bacteria to grow, such as when it is being transported. Refer to the
USDA Meat and Poultry Department for further questions or information on meat and food safety.
FOOD SAFETY
Weston Products LLC warrants to the ORIGINAL RETAIL PURCHASER of this product that if operated in
accordance with the printed instruction accompanying it, then for a period of 1 year from the date of purchase,
the product shall be free from defects in material and workmanship.
The Warranty Card, along with a copy of the original receipt, must be received by Weston Products LLC
within 30 days from purchase date for the warranty to apply. Failure to send the completely lled out Warranty
Card, along with a copy of the original receipt, will void the warranty.
The product must be delivered to or shipped freight prepaid to Weston Products LLC for warranty services,
in either its original packaging or similar packaging affording an equal degree of protection. Damage due to
shipping is not the responsibility of the company. Weston Products LLC charges a $35.00 per hour bench
charge. NOTE: No repairs will be started without the authorization of the customer. The return shipping cost
to the customer will be added to the repair invoice.
Weston Products LLC will repair (or at its discretion, replace) the product free of charge, if in the judgment
of the company, it has been proven to be defective as to seller’s labor and material, within the warranty period.
New or rebuilt replacements for factory defective parts will be supplied for one (1) year from the date of
purchase. Replacement parts are warranted for the remainder of the original warranty period.
For non-warranty repairs, contact Weston Products LLC’s Customer Service at 1-800-814-4895 M-F
8am-5pm EST (outside of the United States 440-638-3131) to obtain a Return Merchandise Authorization
Number (RMA Number). Weston Products LLC will refuse all returns that do not contain this number. DO
NOT RETURN THE UNIT WITHOUT PROPER AUTHORIZATION FROM WESTON PRODUCTS LLC.
LIMITATIONS: The warranty is void if the product is used for any purpose other than that for which it is
designed. The product must not have been previously altered, repaired, or serviced by anyone else other
than Weston Products LLC. If applicable, the serial number must not have been altered or removed. The
product must not have been subjected to accident in transit or while in the customer’s possession, misused,
abused, or operated contrary to the instructions contained in the instruction manual. This includes failure
caused by neglect of reasonable and necessary maintenance, improper line voltage and acts of nature. This
warranty is not transferable and applies only to U.S. and Canadian sales.
Except to the extent prohibited by applicable law, no other warranties whether expressed or implied,
including warranty merchantability and tness for a particular purpose, shall apply to this product. Under no
circumstances shall Weston Products LLC be liable for consequential damages sustained in connection with
said product and Weston Products LLC neither assumes nor authorizes any representative or other person to
assume for it any obligation or liability other than such as is expressly set forth herein. Any applicable implied
warranties are also limited to the one (1) year period of the limited warranty.
This warranty covers only the product and its specic parts, not the food or other products processed in it.
CUT ALONG THE DOTTED LINE AND SEND THE WARRANTY CARD ALONG WITH A COPY OF YOUR ORIGINAL
PURCHASE RECEIPT TO:
Weston Products LLC
20365 Progress Drive, Strongsville, OH 44149
Customer Name: _________________________________
Address: _______________________________________
City/State/Zip: ___________________________________
Telephone Number: (_________) ____________________
E-Mail Address: _________________________________
Original Date of Purchase: ______/________/________
Product Model #: _________________________________
Serial # (if applicable): ______________________
WESTON WARRANTY INFORMATION
SAVE THIS WARRANTY INFORMATION FOR YOUR RECORDS!
WESTON WARRANTY CARD
SEND THIS CARD ALONG WITH A COPY OF YOUR ORIGINAL PURCHASE RECEIPT TO:
WESTON WARRANTY, WESTON PRODUCTS LLC, 20365 PROGRESS DRIVE, STRONGSVILLE, OH 44149
Loading...