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33-1301-W
Instruction Manual
56 pgs8.96 Mb0

Weston 33-1301-W Instruction Manual

MEAT GRINDER
& SAUSAGE STUFFER
33-1301-W (TYPE MG03)
#12 Electric
DUE TO CONSTANT FACTORY IMPROVEMENTS, THE PRODUCT PICTURED MIGHT DIFFER SLIGHTLY FROM THE PRODUCT IN THIS BOX. 080117
2
IMPORTANT SAFEGUARDS OTHER CONSUMER SAFETY INFORMATION COMPONENT LIST CLEANING GRINDER ASSEMBLY GRINDING INSTRUCTIONS STUFFER ASSEMBLY STUFFING INSTRUCTIONS REVERSE FUNCTION HELPFUL HINTS FOOD SAFETY SAUSAGE INFORMATION WARRANTY
SALVAGUARDAS IMPORTANTES OTRA INFORMACIÓN DE SEGURIDAD PARA EL CLIENTE LISTA DE COMPONENTES LIMPIEZA ENSAMBLADO DE LA PICADORA INSTRUCCIONES PARA PICAR ENSAMBLADO DE LA EMBUTIDORA INSTRUCCIONES PARA EMBUTIR USADO LA FUNCIÓN DE REVERSA SEGERENCIAS SEGURIDAD DE LOS ALIMENTOS INFORMACIÓN DE LA SALCHICHA INFORMACIÓN DE GARANTÍA WESTON
MISES EN GARDE IMPORTANTES AUTRES CONSIGNES DE SÉCURITÉ POUR LE CONSOMMATEUR DESCRIPTION DE LA PIÈCE NETTOYAGE ASSEMBLADE DU HACHOIR DIRECTIVES DE HACHAGE ASSEMBLAGE DU POUSSOIR DIRECTIVES POUR FARCIR UTILISATION DE LA FONCTION INVERSE (REVERSE) CONSEILS UTILES SÉCURITÉ ALIMENTAIRE INFORMATIONS SUR LES SAUCISSES INFORMATION SUR LA GARANTIE
3-4 5 6-7 8 9 10 11 12-13 13 14 15 16 18
21 22 24-25 26 27 28 29 30-31 31 32 33 34 36
39 40 42-43 44 45 46 47 48-49 49 50 51 52 54
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1. Read all instructions.
2. 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 use of the appliance by a person responsible for their safety.
3. 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.
4. To protect against risk of electrical shock, do to put Main Body of the Grinder, cord, or plug in water or other liquid.
5. Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning.
6. The use of attachments not recommended by the manufacturer m electrical shock, or injury, and will void your warranty.
7. Do not operate any appliance with a damaged supply cord or plug, or after the appliance malfunctions or has been dropped or damaged in any manner. Supply cord replacement and repairs must be conducted by the manufacturer, its service
. Call the provided
customer service number for information on examination, repair, or adjustment.
8. Check if the voltage indicated on the appliance corresponds to the local voltage before you connect the appliance.
9. Do not use outdoors.
10. Do not let cord hang over edge of table or counter, or touch hot surfaces, including the stove.
11. Do not place on or near a hot gas or electric burner or in a heated oven.
12. Grinder must be operated on a flat surface away from the edge of the counter to prevent accidental tipping.
13. Turn the appliance off, unplug, and wait until moving parts have stopped running before removing parts of the appliance or attaching accessories.
14. Avoid contacting moving parts. Never feed food by hand. Always use food Stomper.
15. Do not use finders to scrape food away from discharge while appliance is operating. Cut type injury may result. Never reach into the appliance.
16. Do not operate the Grinder without the Tray in place.
IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS
When using electrical appliances, basic safety precautions should
nd/or
injury to persons, including the following:
4
IMPORTANT SAFEGUARDS
18. 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.
19. Do not leave meat grinder unattended while it is operating.
20. Do not attempt to grind bones or other hard items.
21. Do not operate the appliance for more than 5 minutes at one time. After 5 minutes of continuous use, allow a few minutes for the appliance to rest before next use.
22. Do not run the grinder without meat in the head. Severe damage to the head and auger may occur.
23. Wear eye protection. Wear safety glasses that conform to ANSI Z87.1 requirements. Everyday eye glasses are not safety glasses.
SAVE THESE INSTRUCTIONS
5
OTHER CONSUMER SAFETY INFORMATION
This appliance is intended for household use only.
Entanglement Hazard: To avoid serious injury
do not reach into grinder inlet. Always use stomper. Do not operate without tray in place.
!
WARNING
Electrical Shock Hazard: This appliance
must be grounded while in use to protect the
!
WARNING
provided with a grounded (3-prong) plug to reduce the risk of electric shock. The plug fits only one way into a grounded outlet. Do not
appliance was selected to reduce the hazards of becoming tangled in or tripping over a longer cord. If a longer cord is necessary, an approved extension cord may be used. The electrical rating of the extension cord must be equal to or greater than the rating of the appliance. Care must be taken to arrange the extension cord that it will not drape over the countertop or tabletop where it can be pulled on by children or accidently tripped over. Carry the unit by the motor housing with both hands. Do not carry by the tray or neck.
operator from electric shock. This appliance is
way or by using an adapter. If the plug does not fit into the outlet, have
defeat the safety of purpose of the plug by modifying the plug in any
an electrician replace the outlet. The length of the cord used on this
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COMPONENT LIST
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
WestonSupply.com
Or call Weston Brands LLC Toll Free at 1-800-814-4895
Monday thru Friday 8:00am-5:00pm ET. Outside the U.S. call 001-216-901-6801
DIAGRAM NUMBER PART DESCRIPTION PART NUMBER
1 STOMPER 82-0109 2 TRAY 82-0318 3 GRINDER HEAD 33-1316
4A 5MM STAINLESS STEEL MEDIUM GRINDING
PLATE
33-1303
4B 8MM STAINLESS STEEL COARSE GRINDING
PLATE 5 AUGER ASSEMBLY 33-1305 6 STAINLESS STEEL GRINDER KNIFE 33-1304 7 FRONT RING NUT 33-1307 8 STUFFING FUNNEL 33-1302
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STUFFING SPACER 990261800
7
7
4a
2
3
8
5
6
4b
1
9
8
CLEANING
1. Unplug from outlet.
2. Unscrew the Front Ring Nut and remove all parts from the Grinder Head.
3. To remove the Grinder Head, pull the lever on the Cam Action Lock down, unlocking the Grinder Head, and remove the Grinder Head by pulling it straight out (FIGURE A).
4. Wash all parts that come in contact with food in hot soapy water by hand. Rinse with clear water. Dry immediately. The Grinder parts are NOT dishwasher safe. Do NOT use bleach.
5. Fully lubricate the Grinder Head, Grinding Plates and the Knife with food grade silicone spray before and after each use.
6. Clean the Main Body with a soft damp towel. Dry immediately. DO NOT immerse the Main Body of the Grinder in water or other liquids.
Cam Action Lock
ELECTRICAL SHOCK HAZARD: Disconnect power
before cleaning, disassembling or assembling. Do not immerse cord, plug or motor in water or other liquid.
!
WARNING
FIGURE A
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GRINDER ASSEMBLY
1. Remove the Front Ring Nut, Grinding Plate, Knife and Auger from the Grinder Head before installing the Grinder Head to the Main
2. Align the notches on the Grinder Head with the tabs on the Main body.
3. Insert the Grinder Head into the Main Body
(FIGURE B).
4. Insert the Auger into the Grinder Head,
FIGURE C).
5. Place the Grinder Knife onto the square portion of the Auger Pin. The cutting edges
(
FIGURE D
).
6. Place the Grinding Plate of your choice onto the Auger Pin. Make sure the notch of the
Grinder Head (FIGURE C).
7. Turn the Front Ring Nut clockwise onto the threaded end of the Grinder Head until it touches the Grinder Plate and is snug. DO NOT over-tighten the Front Ring Nut.
8. Place the Tray on the upright part of the Grinder Head. NEVER use the Grinder without the Tray installed!
FIGURE B
FIGURE C
FIGURE D
Auger
Pin
Cutting edges of the Knife facing out.
ENTANGLEMENT HAZARD: Disconnect power before
cleaning, disassembling or assembling.
!
WARNING
Body.
position
and push the lever on Cam Action Lock into
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1. Follow the “Grinder Assembly Instructions” to fully assemble the Grinder including the Tray.
NOTE: It is best to grind the meat using the coarse, 8 mm Grinding Plate
d meat through the
2. Trim the meat of all cords, tendons, bones, shot, etc.
3. For best results, be sure that all meat has been chilled to between 32-34
o
F (0-1oC) before grinding. DO NOT ALLOW MEAT TO SIT OUT AT ROOM TEMPERATURE LONGER THAN ABSOLUTELY NEEDED. Closely follow the “Food Safety” instructions as outlined by the USDA.
the Feed Chute. Approximately 1” (2.5 cm) cubes.
5. Place cubed meat to be ground into the
enough meat to leave the Feed Chute area open.
6. Place a dish or bowl to collect the ground meat at the end of the Grinder Head
(FIGURE E).
7. Make sure the Grinder is in the OFF (OFF) position. Attach the Grinder to the power supply
8. Turn the Grinder Knob to Speed 1 (1) for
Carefully start feeding cubes of meat into the Feed Chute. ONLY USE THE STOMPER TO PUSH MEAT INTO THE HEAD, DO NOT USE YOUR FINGERS OR ANY OTHER OBJECT.
NOTE:
To prevent
overheating, do not
operate the Grinder for
more than 5 minutes
at a time.
Allow the Grinder
to cool
periodically.
GRINDING INSTRUCTIONS
ENTANGLEMENT HAZARD: To avoid serious injury
do not reach into grinder inlet. Always use stomper. Do not operate without Tray in place.
!
WARNING
FIGURE E
lower speed (recommended for sausage stuffing) and Speed 2 (2) for higher speed (recommended for meat grinding).
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1. Unplug from outlet.
2. Remove the Front Ring Nut, Grinding Plate, Knife and Auger from the Grinder Head before installing the Grinder Head to the Main Body.
3. Align the notches on the Grinder Head with the tabs on the Main body.
4. Insert the Grinder Head into the Main Body and push the lever up to lock into position (FIGURE F).
5. Insert the Auger into the Grinder Head,
(FIGURE G).
7. Front Ring Nut and then onto the Grinder Head.
8. Turn the Front Ring Nut clockwise onto the threaded end of the Grinder Head unti
tighten the Front Ring Nut.
9. Place the Tray on the upright part of the Grinder Head. NEVER use the Grinder without the Tray installed!
FIGURE F
FIGURE G
STUFFER ASSEMBLY
ENTANGLEMENT HAZARD: Disconnect power before
cleaning, disassembling or assembling.
!
WARNING
Auger
Driver
it touches the Stuffing Funnel. DO NOT over-
6. Place the Stuffing Spacer into the Grinder Head. Make sure the notch of the Stuffing Spacer fits into the positioning pin of the Grinder Head.
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STUFFING INSTRUCTIONS
1. After grinding the meat following the “Grinding Instructions”, mix the ground meat with the sausage seasonings.
2. Follow the “Stuffer Assembly Instructions” to fully assemble the Grinder as a Stuffer including the Tray.
NOTE: While one person can stuff sausage with this Grinder, it is recommended that two people perform this operation.
3. Place seasoned ground meat into the Tray.
meat to leave the Feed Chute area open.
Funnel. See the “Sausage Information / Casing” section of this manual for more information.
5. Slide 4”-6” (10-15 cm) of casing from the
the end of the casing. If you are using large
of the casing tightly against the end of the
(FIGURE H).
6. Make sure the Grinder is in the OFF (OFF) position. Attach the Grinder to the power supply.
7. Turn the Grinder Knob to Speed 1 (1) for lower
meat into the Feed Chute. ONLY USE THE STOMPER TO PUSH MEAT INTO THE HEAD, DO NOT USE YOUR FINGERS OR ANY OTHER OBJECT.
NOTE:
To prevent
overheating, do not
operate the Grinder for
more than 5 minutes
at a time.
Allow the Grinder
to cool
periodically.
FIGURE H
ENTANGLEMENT HAZARD: To avoid serious injury
do not reach into grinder inlet. Always use stomper. Do not operate without Tray in place.
!
WARNING
speed (recommended for sausage stuffing) and Speed (2) for higher speed (recommended for meat grinding). Carefully start feeding ground
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9. Hold the casing in place with one hand while feeding the sausage mixture
surface.
NOTE:
surface, such as a tray.
has been stuffed, twist the open end to close, then tie off the ends of the casing tightly to close. Twist into links.
11. pockets do appear in the sausage use a pin to prick the bubbles. The small holes will seal naturally.
The reverse function only should be used for brief periods of time to help clear a jam.
1. Allow the Grinder Motor to come to a COMPLETE STOP before engaging in reverse “REV”.
2. Turn the knob counterclockwise so that it points to “REV” (Figure I).
NOTE: NEVER operate the Grinder in reverse for more than 5 seconds.
3. If the Grinder remains jammed after using the reverse function, turn the Grinder OFF (OFF), disconnect the Grinder from the power source. Disassemble the Grinder Head and clean it according to the “Cleaning Instructions.” Re-assemble the Grinder and follow the “Grinding Instructions/
USING THE REVERSE FUNCTION
FIGURE I
OFF
REV
1
2
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.
Any time that you change the Grinding Plates, the Head should be removed COMPLETELY to prevent pushing meat back into the Motor Drive Shaft Housing.
.
To prevent overheating, do not operate the Grinder for more than 5 minutes at a time. Allow the Grinder to cool periodically.
.
.
.
DO NOT operate the Grinder without meat in the Head. Running the
Grinder while dry could damage the Head and Auger. .
Always lubricate the Head, Grinding Plate and Grinding Knife with a food-
grade silicone spray after cleaning. .
DO NOT grind bones or other hard objects.
HELPFUL HINTS
15
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 165oF (75oC) and solid cuts of pork should be cooked to 145oF (63oC).
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.
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 (-17
o
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 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
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
16
SAUSAGE INFORMATION
MEAT SELECTION FOR SAUSAGE MAKING
Sausage making has evolved over many years and generations, and as a result there are countless types of sausage you can make using the basic ingredients of meat, fat and a few carefully blended spices. Following are a few simple guidelines that will help you make the best tasting sausage possible.
Any type of meat can be used for making sausage: pork, beef, bison, moose and caribou, even antelope make great sausage. It is important when preparing venison or other red game meats to trim all the fat from the meat, as red game tallow will turn rancid either pork or beef fat, depending on the type of product you are making, at a ratio of 1 pound (0.5 kg) of fat for every 4 pounds (1.8 kg) of game meat.
The fat content of your sausage will affect the taste, texture, cooking characteristics and shelf life of your product. Most commercially made sausage has a fat content of about 20%. Using less than 12% fat will result in a very dry tasting sausage, while using more
CURING
It is important to properly cure meats to preserve meat and poultry, and to destroy undesirable microorganisms on the meat surfaces that cause spoilage and foodbourne illnesses. There are many steps that help in this process, including smoking, cooking, drying, chilling and the addition of cure ingredients. The oldest means of accomplishing this is by introducing salt into the meat. The resistance of bacteria to salt varies widely among different types of bacteria. The growth of some bacteria is inhibited by salt concentrations as low as 3%, e.g., Salmonella, whereas other types are able to survive in much higher salt concentrations, e.g., Staphylococcus. Fortunately, the growth of many undesirable organisms normally found in cured meat and poultry products is inhibited at low concentrations of salt.
hase Weston Pink Curing Salt (02-0000-W) and follow the included instructions to ensure that you are properly curing your homemade sausage.
CASING
Weston offers a complete variety of casings. The right choice depends on personal preference as well as the type of sausage you wish to make. For most sausages, your choices are natural or collagen. Don’t let the names fool you; collagen casings are not a synthetic. They are made from beef skin and other tissues. Collagen casings are uniform in size and texture and require almost no preparation. “Natural” casings are the intestines of lamb, sheep, hogs or beef. They are less uniform in size and
hat are most commonly used for
summer sausage and ring bologna
TYPES OF SAUSAGE
Most sausages fall into one of four categories: Fresh, Smoked, Cooked or Dried. All sausages, except dried, require refrigerated storage. There is also a sub-category of uncooked smoked sausages.
sausage, Italian sausage, breakfast sausage and many others. Both fresh and uncooked smoked sausages require cooking before eating and also require refrigerated storage.
Smoked and cooked sausages include salami, bologna, the ever-popular hot dogs and many others. Proper smoking requires a smokehouse or smoker. Weston offers Outdoor Propane Smokers in a variety of sizes (41-0701-W, 41-0301-W, or 41-0401-W). Most smoked sausages are warmed before serving. Many people think that a smoked sausage will last much longer without spoilage, but this is not true. Smoked sausages should be treated the same as fresh sausage in terms of storage.
Dried sausages require the longest processing time, as they are air dried over a long period of time. Dry cured sausages include salami, chorizo, pepperoni, among others. The conditions under which the meat is dried are very exacting; temperature, time and humidity must all be carefully monitored for a
safe and delicious product
.
STORAGE
sages, then storing them in the refrigerator (short term) or freezer (long term). Weston manufactures a variety of vacuum sealers. Ask the retailer from which you purchased this unit for their selection. Store dry cured products in paper or other breathable wrapping, unrefrigerated.
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