Weston 16-0201-W User Manual

REV032012

MANUAL

FOOD

GRINDER

Model No. 16-0201-W

Due to constant factory improvements, the product pictured

might differ slightly from the product received.

SAVE THESE INSTRUCTIONS!

Refer to them often and use them to instruct others.

ATTENTION!

If any components of this unit are broken, do not operate properly, or for product returns, please

con tac t Weston Products LLC

Phone: [phone] (Outside the U.S. 440-638-3131)

20365 Progress Drive, Strongsville, Ohio 44149

WestonProducts.com

All Trademarks and Registered Trademarks are property of the respective companies.

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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 specic 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

DIAGRAM PART PART
NUMBER DESCRIPTION NUMBER

1 Handle N/A
2 Base N/A
3 Suction Cup Locking Arm N/A
4 Suction Cup Base N/A
5 Front Ring Nut N/A
6 Stomper N/A
7 Auger N/A
8a Knife
8 8b Coarse (8mm) Grinding Plate 16-0202
8c Fine (4 mm) Grinding Plate

COMPONENT LIST

If any components of this unit are broken or the unit does not operate

properly, 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

2

1

5

6

7

8a

8b

8c

(Pictured on

Grinder)

3

4

Auger

Pin

Auger

Bearing

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ADDITIONAL ACCESSORIES SOLD SEPARATELY

PART MODEL
DESCRIPTION NUMBER

Food Grade Silicone Spray 03-0101-W

Non-stick Burger EXPress Patty Maker 07-0310-W

The Original Jerky Gun Jr. 37-0201-W

Mandoline Vegetable Slicer 01-0006

These products and many more products can be ordered by vi sitin g

WestonSupply.com or by calling

Weston Products LLC Toll Free at 1-8 00-81 4-4 89 5

Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131

1. KEEP FINGERS CLEAR of the Auger
and Plate at all times. NEVER reach into
any Grinder inlet.

2. KEEP CHILDREN AWAY. NEVER
LEAVE THE GRINDER UNATTENDED.

3. CHECK FOR DAMAGED PARTS.
Before using the Grinder, check that all
parts are operating properly, and perform
the intended functions. Check for alignment
of moving parts, binding of moving parts,
mounting and any other conditions that may
affect the operation.

4. If the Grinder becomes jammed, briey
turn in reverse to clear blockage.

5. NEVER insert ngers or foreign objects

into Grinder opening.

6. TIE BACK loose hair and clothing, and
roll up long sleeves before operating the
Grinder. REMOVE ties, rings, watches,
bracelets, or other jewelry before operating
the Grinder.

7. WEAR EYE PROTECTION. Wear
safety glasses. Everyday eye glasses
are not safety glasses. Safety glasses
conform to ANSI Z87.1 requirements. Note:
approved safety glasses have Z87 printed or
stamped on them.

8. Trim meat of all clots, cords, tendons,
bones, etc. before grinding.

9. DO NOT grind bones, nuts or other hard
objects.

10. DO NOT use the Grinder while under

the inuence of drugs or alcohol.

WARNING!

SAVE THESE INSTRUCTIONS!

Refer to them often and use them to instruct others.

READ AND FULLY UNDERSTAND ALL INSTRUCTIONS
AND WARNINGS PRIOR TO USING THIS UNIT. YOUR
SAFETY IS MOST IMPORTANT! FAILURE TO COMPLY
WITH PROCEDURES AND SAFE GUARDS MAY
RESULT IN SERIOUS INJURY OR PROPERTY DAMAGE.

REMEMB ER: YOUR PERSONAL SAFETY IS YOUR
RESPONSIBILITY!

GENERAL SAFETY RULES

HAM SALAD SANDWICHES

3 cups ham diced to 1” (2.5 cm) cubes or smaller 2 Tbsp sweet pic kle, chopped
2 Tbsp dill pickle, chopped 2 hard boiled eggs, peeled and quartered
1/4 cup mayonaise 1 tsp dijon mustard
salt and pepper 4 slices rye bread
lettuce

.

Using the Manual Food Grinder follow the instructions to grind the ham using the Coarse

Grinding Plate

.

Using the Manual Food Grinder follow the instructions to grind the egg using the Coarse

Grinding Plate

.

Combine all the ingredients

.

Gently mix

.

Spoon onto the rye bread and top with lettuce

.

Serve chilled

APPLESAUCE

3 pounds apples, peeled, cored & chopped 3 cups water
1 cup white sugar 1 Tbsp lemon juice

.

Place apples in a large saucepan and just barely cover with water

.

Simmer over medium-low heat until apples are tender, 15 to 20 minutes

.

Using the Manual Food Grinder follow the instructions to grind the apples using the

Coarse Grinding Plate

.

Stir in the sugar and lemon juice

.

Cook over medium heat for about 3 to 5 minutes

.

Allow to cool and serve warm or cold

RED PPEPPER & CUCUMBER RELISH

3 cups chopped red bell peppers 1 cup chopped green bell peppers
5 cups chopped cucumber 1/2 cup chopped celery
1/2 cup chopped onion 1/3 cup kosher salt
2 cups white vinegar 1 1/2 cup granulated sugar
2 Tbsp yellow mustard seeds 1 Tbsp celery seeds
1 tsp crushed red pepper
1 Tbsp lemon juice

.

Chop vegetables into 1” pieces and set aside

.

Mix together 4 cups of water and 1/3 cup kosher salt in a large pot

.

Bring to a boil over medium-high heat until salt is dissolved

.

Add chopped vegetables to boiling water and boil for 1 minute

.

Remove pot from heat and let the vegetables and water stand covered for 2 hours

.

Put vegetables in a large colander and rinse with cold water, squeeze out excess liquid

.

In a large pot combine the vinegar, sugar, mustard seeds and celery seeds

.

Bring to a boil over high heat

.

Add vegetables to boiling vinegar mixture and simmer over medium-low heat for 10 minutes

.

Remove pot from heat to allow time for the vegetables to cool to room temperature

.

Using the Manual Food Grinder follow the instructions to grind the vegetables using the

Fine Grinding Plate

.

Using a slotted spoon, spoon the vegetable mixture into the neck of the Manual Food Grinder

(some of the liquid can be processed through the Manual Food Grinder with the vegetables)

.

Reserve remaining liquid

.

When you have processed all the vegetables, you can add any amount of the reserved

liquid to your relish to achieve the desired consistency

.

Serve chilled

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GRINDER ASSEMBLY

1. Insert the Auger Bearing end of the
Auger into the Grinder Body through the

hole in the front of the Grinder (gure 1).
Rotate the Auger while inserting to fully seat
the Auger into the Grinder Body.

2. Slide the Knife onto the end of the Auger
Pin on the front of the Auger making sure
the cutting edges of the Knife are facing
outward (gure 2).

3. Slide the Grinding Plate of choice onto
the end of the Auger Pin. Align the tabs on
the Grinding Plate with the plate notches
in the Grinder Body so that the Grinding

Plate fully sits in the opening of the Grinder
Body (gure 2).

4. Snugly screw on the Front Ring Nut. DO
NOT OVER TIGHTEN! (If the Front Ring
Nut is screwed onto the Grinder Body too

tightly, the Auger will be hard to turn/will not
turn. The Front Ring Nut should be snug,
allowing the Auger to spin with ease.)

5. Slide the Handle into the back of the

Grinder Body (gure 3).

6. Insert the Stomper into the Chute of the
Grinder Body (gure 4).

7. Dampen the rubber Suction Cup on
the Base of the Grinder and press it onto
a smooth, level working surface. NOTE:
When positioning, make sure the Suction
Cup Locking Arm is in the raised position.

8. Hold the Base and push the Suction
Cup Locking Arm to the down position.

9. To release the Suction Cup, move the
Suction Cup Locking Arm to the upward
postition.

RECIPES

TRADITIONAL GRILLED BURGER PATTIES

1 1/2 lb beef, cubed to 1” (2.5 cm) or smaller 1/4 cup onion
1 tsp salt 1 tsp Worcestershire sauce
1/4 cup evaporated milk 1 tsp ground pepper

.

Using the Manual Food Grinder follow the instructions to grind the beef using the Coarse

Grinding Plate, then grind a second time using the Fine Grinding Plate

.

Using the Manual Food Grinder follow the instructions to grind the onion using the

Coarse Grinding Plate

.

Preheat grill

.

Combine all the ingredients

.

Shape the mixture into patties about 3/4” (1.9 cm) thick

.

Grill 4” (10 cm) from heat, turning once 10-15 minutes, or until done

BBQ BEEF PATTIES

1 1/2 lb beef, cubed to 1” (2.5 cm) or smaller 1/2 cup chili sauce
2 tsp brown sugar 1/2 cup onion
1 tsp salt 1 tsp lemon juice
1/3 cup ketchup

.

Using the Manual Food Grinder follow the instructions to grind the beef using the Coarse

Grinding Plate, then grind a second time using the Fine Grinding Plate

.

Using the Manual Food Grinder follow the instructions to grind the onion using the

Coarse Grinding Plate

.

Combine the ground beef, onion and salt

.

Shape the mixture into patties about 3/4” (1.9 cm) thick

.

Brown in a large covered skillet over medium-high heat, turning once for 10-15 minutes

.

Mix ketchup, chili sauce, brown sugar and lemon juice together

.

Pour sauce over the patties

.

Cover and simmer for 15 minutes, basting occasionally

Auger

Bearing

Auger

Pin

Figure 1

(Front)

Grinder

Body

Auger

Figure 2

Auger

Knife

Grinding

Plate

Tabs

Plate

Nothches

Front

Ring Nut

Figure 3

Handle

(Backside)

Grinder

Body

Figure 4

Stomper

Chute

Suction Cup
Locking Arm

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1. Trim meat of all blood clots, cords, tendons,
bones, etc. NEVER grind bones, nuts or other
hard objects.

NOTE: For best results, be sure that all meat
has been chilled to between 32-34°F (0-1°C)
before grinding. DO NOT allow meat to sit out
at room temperature longer than is absolutely
necessary. Follow the Food Safety Guidelines

as outlined.

2. Cut the food/meat into sizes small enough to t

into the Grinder. Approximately 1” (2.5 cm) cubes
or smaller.

3. Place a bowl under the Grinder Plate area
to catch the food/meat as it comes out.

4. Feed the chunks of food/meat into the
Grinder turn the Handle clockwise (when facing
the Handle side of the Grinder) (Figure 5).

NOTE: If the Grinder should get stuck or
become hard to turn; turn the Handle counter-
clockwise to loosen the obstruction, then
resume grinding. If this doesn’t free the back-up,
remove the Front Ring Nut, Plate, Knife and
Auger to remove the obstruction.

GRINDING INSTRUCTIONS

Figure 5

Chute

Stomper

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
for 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.

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.

PROPERLY CLEAN THE GRINDER PRIOR TO INITIAL USE!

.

Disassemble the Grinder and hand wash each part thoroughly in warm, soapy water

taking particular care to remove all grease and oil from the surfaces.

.

Dry all parts thoroughly before re-assembling. DO NOT ALLOW parts to air-dry.

.

Coat all metal parts, including the Plates and Knife, with a food-grade silicone spray

to prevent corrosion.

.

ONLY the plastic parts of the Grinder are NOT dishwasher safe.

.

Store the Grinder and the parts in the orignial box in a cool, dry location.

CLEANING INSTRUCTIONS

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 double-wrap 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 chang dishes or hot plates to keep food hot while serving. Use ice water

FOOD SAFETY