WESTON 36-0801-W, 36-1001-W, 36-2201-W, 36-3201-W User Manual

MEAT GRINDER &

SAUSAGE STUFFER

36-0801-W / 36-1001-W / 36-2201-W / 36-3201-W

DUE TO CONSTANT FACTORY IMPROVEMENTS, THE PRODUCT PICTURED MIGHT DIFFER SLIGHTLY FROM THE PRODUCT IN THIS BOX. 010716

GENERAL SAFETY RULES COMPONENT LIST CLEANING INSTRUCTIONS GRINDER ASSEMBLY STUFFER ASSEMBLY GRINDING INSTRUCTIONS STUFFING INSTRUCTIONS FOOD SAFETY SAUSAGE INFORMATION WARRANTY INFORMATION

3 4 6 7 8 9 9 10 11 12

REGLAS IMPORTANTES DE SEGURIDAD LISTA DE COMPONENTES INSTURCCIONES DE LIMPEIZA ENSAMBLADO DE LA PICADORA ENSAMBLADURA DE LA EMBUTIDORA INSTRUCCIONES PARA PICAR INSTRUCCIONES PARA EMBUTIR SEGURIDAD DE LOS ALIMENTOS INFORMACIÓN DE LA SALCHICHA INFORMACIÓN DE GARANTÍA WESTON

IMPORTANTES RÈGLES DE SÉCURITÉ DESCRIPTION DE LA PIÈCE INSTRUCTIONS DE NETTOYAGE MISE EN PLACE DU HACHOIR CONFECTION DE SAUCISSES INSTRUCTIONS DE HACHAGE CONFECTION DE SAUCISSES

TABLE OF CONTENTS / TABLA DE CONTENIDO / TABLE DES MATIÈRES

SÉCURITÉ ALIMENTAIRE INFORMATIONS SUR LES SAUCISSES INFORMACIÓN DE GARANTÍA WESTON

14 16 18 19 20 21 21 22 23 24

26 28 30 31 32 33 33 34 35 39

GENERAL SAFETY RULES

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. REMEMBER:

YOUR PERSONAL SAFETY IS YOUR RESPONSIBILITY!

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

2. Close adult supervision is necessary when any appliance is used near children. This grinder is NOT to be used by children.

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.

ENGLISH INSTRUCTIONS

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

9. DO NOT grind bones or other hard objects.

10. DO NOT use the Grinder while under the inuence of drugs or alcohol.

SAVE THESE INSTRUCTIONS

COMPONENT LIST

DIAGRAM

NUMBER

PART DESCRIPTION

PART NUMBER

(#8 36-0801-W)

1 FRONT RING NUT 36-0802 36-1002 36-2202 36-3202 2 KNIFE 36-0803 36-1003 36-2203 36-3203 3 AUGER PIN 36-0804 36-1004 36-2204 36-3204 4 AUGER 36-0805 36-1005 36-2205 36-3205 5 GRINDER BODY N/A N/A N/A N/A 6 PROTECTOR PAD 36-0807 36-1007 N/A N/A

ENGLISH INSTRUCTIONS

7 CLAMP SCREW 36-0808 36-1008 N/A N/A 8 HANDLE 36-0809 36-1009 36-2209 36-3209 9 THUMBSCREW 36-0810 36-1010 36-2210 36-3210

10 3/16”(4.5MM)

15-0804 15-1004 15-2204 15-3204

PLATE

11 3/8” (10MM)

15-0810 15-1010 15-2210 15-3210

PLATE

12 3 STUFFING

N/A N/A N/A N/A

FUNNELS 13 FUNNEL FLANGE 36-0817 36-1017 36-2217 36-3217 14 STUFFING STAR N/A N/A N/A N/A 15 AUGER BEARING 36-0811 36-1011 36-2211 36-3211

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

WestonProducts.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 001-216-801-6801

PART NUMBER

(#10 36-1001-W)

PART NUMBER

(#22 36-2201-W)

PART NUMBER (#32 36-3201-W)

36-0801-W

#10

36-1001-W

#22

36-2201-W

#32

36-3201-W

ENGLISH INSTRUCTIONS

IMPORTANT NOTE PRIOR TO USE

A protective coating is applied to this unit prior to shipment. This coating protects the unit in shipment and during its shelf life.

It is very important to thoroughly clean the unit before using it, especially around the edges or areas that have been soldered or welded. Completely disassemble and thoroughly clean all parts with hot water, dish detergent and a soft cloth. Rinse with clean water and dry thoroughly. DO NOT use any harsh or abrasive brushes, chemicals or detergents. Avoid using detergents or cleansers containing high percentages of free alkali or acid.

DO NOT clean any parts of this unit in a dishwasher.

Coat all metal parts with a food grade silicone spray after cleaning and before storing.

ENGLISH INSTRUCTIONS

Be certain to store the unit in the original box in a cool, dry location.

Run a small “Test Batch” through the unit before initial use.

CLEANING INSTRUCTIONS

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.

The Grinder is NOT dishwasher safe.

SPECIAL NOTE FOR #32 GRINDERS ONLY: If the Front Ring Nut is

difcult to remove, the Handle is designed with a small hole drilled into

the back, which allows it to be used as a wrench to remove the Front Ring Nut only. DO NOT use this feature to tighten the Front Ring Nut.

CAUTION! It is important to follow the “Food Safety” guidelines outlined in this manual. For the most up to date instruction visit the USDA website.

GRINDER ASSEMBLY

1. A. If you are using a clamp down #8 or #10 Grinder, slide the Protector Pad onto the foot of the Grinder and tighten the Clamp Screw to secure the Grinder to the work surface. Allow ample room for the Handle to rotate.

B. If you are using a bolt down #22 or #32 Grinder, the body of the Grinder can be attached to a solid work surface using appropriately sized screws (not provided). Allow ample room for the Handle to rotate.

2. Slip the plastic Auger Bearing

ange-end, face-rst, over the

Auger driver end. FIGURE 1

3. Together, carefully insert the Auger Bearing & Auger inside the Grinder Body

4. Slide the Knife over the square portion of the Auger Pin on the front of the Auger, making sure the cutting edges of the Knife are facing outward.

5. Slide the Plate of choice over the round portion of the Auger Pin. Align the notch on the Plate with the notch in the Grinder Body so that the Plate fully sits in the opening of the Grinder Body.

6. 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.

FIGURE 1

Front

Ring

Nut

Knife

Plate

Auger

Handle

Auger

Bearing

Grinder

Body

Notch

FIGURE 2

Thumbscrew

ENGLISH INSTRUCTIONS

7. Slide the Handle over the exposed end of the Auger and lock it in place with the

Thumbscrew. FIGURE 2

STUFFER ASSEMBLY

B. If you are using a bolt down #22 or #32 Grinder, the body of the Grinder can be attached to a solid work surface using appropriately sized screws. Allow ample room for the Handle to rotate.

2. Insert the Auger Bearing into the Grinder Body through the hole in the back of the Grinder. FIGURE 3

3. Insert the Auger into the Grinder Body. Rotate the Auger while inserting

ENGLISH INSTRUCTIONS

to fully seat the Auger into the Grinder Body.

4. Slide the Stufng

Star over the round portion of the Auger Pin.

5. Attach the Stufng

Flange to the Funnel that will be used.

Slide the Stufng

Funnel through the Front Ring Nut.

6. 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.

FIGURE 3

Front

Ring

Nut

Funnel Flange

Stufng

Star

Funnel

Auger

Handle

Auger

Bearing

Thumbscrew

Grinder

Body

FIGURE 4

7. Slide the Handle over the exposed end of the Auger and lock it in place with the

Thumbscrew. FIGURE 4

GRINDING INSTRUCTIONS

Trim meat of all blood clots, cords, tendons, bones, etc. NEVER grind bones or

other hard objects. .

For best results, be sure that all meat has been chilled to between 32-34°F (01°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.

Cut meat into sizes small enough to t into the Grinder. Approximately 1” (2.5 cm)

cubes. .

As you feed chunks of meat into the Grinder, turn the Handle clockwise (when facing the Handle side of the Grinder). Be sure to have something to catch the meat as it comes out of the Grinder.

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.

STUFFING INSTRUCTIONS

For the best stufng results, two people are recommended for this operation.

Fill the Grinder hopper with pre-ground, seasoned meat.

Slide a sausage casing over the end of the Stufng Funnel, leaving 4-6” (10.2-15.2 cm) of casing off the end of the Stufng Funnel. Tie a knot in the

end of the casing. .

While holding the casing on the Stufng Funnel with one hand, rotate the

Handle clockwise (when facing the Handle side of the Grinder) to move the

meat through the Grinder and into the casing. Gently lay the lled casing on a plate as the casing lls.

Do not ll the last 3-4” (7.6-10.2 cm) of the casing. When nished stufng,

twist and tie the end closed.

ENGLISH INSTRUCTIONS

There are basic rules to follow when handling food.

FOOD SAFETY

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

ENGLISH INSTRUCTIONS

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 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.

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 in as few as ve days. Replace the fat with

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 than 20% may result in a sticky avorless sausage that will be difcult to cook.

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.

Modern curing is based on Nitrates and is very scientic. Purchase 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

require preparation. There are also brous non-edible casings that are most commonly used for

summer sausage and ring bologna

ENGLISH INSTRUCTIONS

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.

Among the fresh and uncooked smoked sausages, you will nd such avors as kielbasa or Polish

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

For the best avors, we recommend vacuum sealing your fresh sausages, 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.

ONE-YEAR LIMITED WESTON WARRANTY

This warranty applies to products purchased and used in the U.S. and Canada,

which have been properly registered within 30 days of the date of original

purchase. This is the only express warranty for this product and is in lieu of

any other warranty or condition. This product is warranted to be free from

defects in material and workmanship for a period of one (1) year from the date

of original purchase. During this period, your exclusive remedy is repair or

replacement of this product or any component found to be defective, at our

To register your product: complete the online form at

www.WestonProducts.com/Warranty.

This warranty does not cover unregistered products, unauthorized repairs or

service to products, products sold “as-is” by retailers, glass, lters, wear from

normal use, use not in conformity with the printed directions, or damage to the

product resulting from accident, alteration, abuse, or misuse. This warranty

extends only to the original consumer purchaser or gift recipient and is not

transferrable. Keep the original sales receipt, as proof of purchase is required

to make a warranty claim. This warranty is void if the product is subjected to

any voltage and waveform other than as specied on the rating label (e.g.,

We exclude all claims for special, incidental and consequential damages caused by breach of express or implied warranty. All liability is limited to the amount of the purchase price. Every implied warranty, including any

statutory warranty or condition of merchantability or tness for a particular

purpose, is disclaimed except to the extent prohibited by law, in which case

such warranty or condition is limited to the duration of this written warranty.

This warranty gives you specic legal rights. You may have other legal rights

that vary depending on where you live. Some states or provinces do not

allow limitations on implied warranties or special, incidental, or consequential

damages, so the foregoing limitations may not apply to you.

option.

120V ~ 60 Hz).

Before returning the product for any repair or service: it must be clean and free

from any food particles or other debris; otherwise, we will return it or impose a

To make a warranty claim: go to www.WestonProducts.com/Contact; or call

1.800.814.4895 in the U.S. and 001.440.638.3131 outside the U.S., Monday – Friday, 8 am – 5 pm Eastern. You are responsible for all costs associated with

shipping us the product freight prepaid. If the product qualies for a warranty

repair or replacement, we will bear the cost of returning it to you. We are not

For non-warranty work: call 1.800.814.4895 in the U.S. and 001.216.801.6801

outside the U.S., Monday – Friday, 8 am – 5 pm Eastern, to obtain a Return

Merchandise Authorization Number (RMA Number). We will refuse all returns

without an RMA Number. We charge US$35/hour for all diagnostic, service,

repair and processing work. We will not start any service or repair work without

prior authorization. You are responsible for all costs associated with shipping

us the product freight prepaid and our returning it to you.

$50 cleaning surcharge, at our option.

responsible for shipping damage.

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