Weston 82-0103-W, 82-0102-W Instructions Manual

MEAT GRINDER

82-0103-W

DUE TO CONSTANT FACTORY IMPROVEMENTS, THE PRODUCT PICTURED MIGHT DIFFER SLIGHTLY FROM THE PRODUCT IN THIS BOX. 072215

GENERAL SAFETY RULES COMPONENT LIST OUTLET INSTRUCTIONS CLEANING INSTRUCTIONS GRINDER ASSEMBLY USING THE GRINDER STUFFER ASSEMBLY USING THE STUFFER SHREDDER/SLICER ASSEMBLY USING THE SHREDDER/SLICER FOOD SAFETY SAUSAGE INFORMATION WARRANTY

REGLAS IMPORTANTES DE SEGURIDAD LISTA DE COMPONENTES INSTRUCCIONES PARA LA CORRIENTE INSTRUCCIONES DE LIMPIEZA ENSAMBLADO DE LA PICADORA USO DE LA PICADORA ENSAMBLADO DE LA EMBUTIDORA USO DE LA EMBUTIDORA ACCESORIO TRITURADOR/REBANADOR USO DEL ACCESORIO TRITURADOR/REBANADOR SEGURIDAD DE LOS ALIMENTOS INFORMACIÓN DE LA SALCHICHA INFORMACIÓN DE GARANTÍA WESTON

IMPORTANTES RÈGLES DE SÉCURITÉ DESCRIPTION DE LA PIÈCE DIRECTIVES CONCERNANT LES PRISES DE COURANT DIRECTIVES CONCERNANT LE NETTOYAGE ASSEMBLAGE DU HACHOIR UTILISATION DU HACHOIR ASSEMBLAGE DE L’OUTIL À FARCIR ASSEMBLAGE DÉCHIQUETEUSE/TRANCHEUSE UTILISATION DE LA DÉCHIQUETEUSE/TRANCHEUSE SÉCURITÉ ALIMENTAIRE INFORMATIONS SUR LES SAUCISSES INFORMATION SUR LA GARANTIE

TABLE OF CONTENTS / ÍNDICE / TABLE DES MATIÈRES

3 4-5 6 6 7 8 9 10 11 12 13 14 16

18 20-21 22 22 23 24 25 26 27 28 29 30 32

34 36-37 38 38 39 40 41 42 43 44 45 46

CLEANING INSTRUCTIONS

ENGLISH INSTRUCTIONS

1. Thoroughly inspect the Grinder before each use. DO NOT use the Grinder if any part (including the Power Cord and Plug) is broken or damaged. If the Grinder is damaged in any way, contact Customer Service at the telephone number listed on the back of this booklet.

2. BEFORE using the Grinder for the

rst time, thoroughly wash all parts

that will contact food in warm soapy water. Rinse with clean water. Dry all parts before assembling the Grinder. The Grinder parts are not dishwasher safe.

3. NEVER immerse the Motor Unit in water or other liquid. Clean it by wiping with a damp cloth.

4. ONLY plug the Grinder into a 120 Volt, 60 Hz outlet. AVOID using extension cords.

5. DISCONNECT the Grinder from the power source when not in use.

6. KEEP FINGERS AND OTHER FOREIGN OBJECTS AWAY from the Grinder inlet during operation.

7. ONLY use the Stomper to push items into the Grinder. DO NOT use

your ngers!

8. KEEP CHILDREN AWAY FROM THE GRINDER. DO NOT LEAVE THE GRINDER UNATTENDED.

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!

SAVE THESE INSTRUCTIONS

9. To prevent unintentional starting, make sure the power switch is in the “off” position before connecting the Grinder to the power source.

10. DO NOT grind bones or other hard items such as shot pellets.

11. DO NOT use accessories from other manufacturers. Use of unauthorized accessories will void the warranty.

12. Tie back loose hair and clothing, roll up long sleeves, and remove ties and jewelry including watches, rings and bracelets before operating the Grinder.

13. If the Grinder becomes

jammed, briey engage in reverse

to clear blockage.

14. DO NOT use the Grinder while

under the inuence of drugs or

alcohol.

15. For indoor use only.

16. Household use only.

ENGLISH INSTRUCTIONS

c. e. d.

COMPONENT LIST

DIAGRAM NUMBER PART DESCRIPTION PART NUMBER

1 STOMPER 82-0109 2 TRAY 82-0110 3 HEAD 82-0111 4 BUSHING SET (PLASTIC BUSHING,

BEVELED RUBBER WASHER)

82-0114

5 PLASTIC WASHER 82-0116 6 AUGER 82-0112 7 KNIFE 82-0117 8 STUFFING FUNNEL 82-0113 9 STAINLESS STEEL 3 MM FINE

GRINDING PLATE

82-0121

10 STAINLESS STEEL 5 MM MEDIUM

GRINDING PLATE

82-0122

11 STAINLESS STEEL 7 MM COARSE

GRINDING PLATE

82-0123

12 FRONT RING NUT 82-0118 13 SHREDDER/SLICER ATTACHMENT KIT 82-0105-W

A. STOMPER

B. SHREDDER/SLICER HEAD

C. STAINLESS STEEL FINE SHREDDER

BLADE

D. STAINLESS STEEL COURSE

SHREDDER BLADE

E. STAINLESS STEEL SLICER BLADE

F. RETAINING PIN

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 001-440-638-3131

ENGLISH INSTRUCTIONS

CLEANING INSTRUCTIONS

WARNING! Before cleaning, assembling or disassembling the Grinder, make sure it is turned “off” and disconnected from the power source. Test to make sure there is no power to the Grinder by switching the Motor Unit “on” and “off.”

Before using the Grinder for the rst time, thoroughly clean all parts (including

accessories) as instructed below. DO NOT immerse the Motor Unit in water or other liquid.

1. Turn the Motor Unit “off” and disconnect it from the electrical outlet.

2. Fully disassemble the attached Head.

3. Loosen the Head Locking Nut on the side of the Motor Unit.

4. Remove the Head from the Motor Unit.

5. DO NOT immerse the Motor Unit in water or other liquid. Clean the Motor Unit with a damp cloth or towel then wipe dry.

6. Wash all parts that contact food in warm soapy water. Rinse with clean water. Dry all parts immediately.

NOTE: The Grinder parts and Attachment parts are not dishwasher safe.

7. Lubricate the Grinder Head, Grinding Plates and Knife with a food-grade silicone spray after each use.

To reduce the risk of electrical shock, this plug must t fully into the outlet. If the blades do not t into the outlet, try turning the plug around. If the plug still does not t into the outlet, contact a qualied electrician. DO NOT attempt to

modify the plug in any way.

OUTLET INSTRUCTIONS

ENGLISH INSTRUCTIONS

GRINDER ASSEMBLY

1. Place the Plastic Washer then the Bushing Set onto the end of the Auger opposite the Pin (FIGURE 1).

2. Carefully insert the Auger into the Grinder Head.

3. Place the Knife onto the square portion of the Auger Pin. The cutting edges of the Knife should face outward (FIGURE 2).

4. Place a Grinder Plate onto the round portion of the Auger Pin. Align the tabs on the Grinder Plate with the notches in the Grinder Head.

5. Screw the Front Ring Nut onto the Grinder Head until it is rmly tight. DO NOT

over-tighten the Front Ring Nut to avoid damaging the Grinder during operation.

6. Loosen the Head Locking Knob on the side of the Motor Unit.

7. Install the Grinder Head onto the Motor Unit (FIGURE 1).

8. Tighten the Head Locking Knob to secure the Grinder Head.

9. Install the Tray onto the Grinder Head. Press the Tray down until fully seated (FIGURE

1).

Knife

with

cutting

edges facing

outward.

FIGURE 1

Front

Ring

Nut

Grinding

Plate

Auger

FIGURE 2

Plastic

Washer

Auger

Grinder

Head

Motor

Unit

Tray

Stomper

Head

Locking

Knob

Reverse

Button

Power

Switch

Bushing

Set

USING THE GRINDER

NOTE: Follow the “Food Safety Guidelines” in this manual and as outlined by the U.S. Food and Drug Administration (FDA) whenever using this appliance. Keep meat/food refrigerated and covered. Do not let meat/food sit out any longer than is necessary for processing.

1. Remove all bone, gristle and shot from the meat.

2. Cut meat into cubes about 1” (2.5 cm) per side.

3. Place meat in the Tray. Do not overll the Tray. DO NOT operate the

Grinder without the Tray in place.

4. Place a bowl or plate under the Front Ring Nut to catch ground meat as it exits the Grinder Head.

5. Make sure the Motor Unit is turned “off.” Connect the Power cord to an electrical outlet.

6. Turn the Switch “on.”

7. Feed meat into the Grinder Head.

8. Use the Stomper to push meat into the Grinder. NEVER use your ngers!

9. When grinding is complete, turn the Motor Unit “off” and disconnect it from the electrical outlet.

HELPFUL HINT: Use the Coarse Grinding Plate for the rst grind. For ne

ground meat, regrind the meat with the Medium or Fine Plate.

ENGLISH INSTRUCTIONS

STUFFER ASSEMBLY

1. Place the Plastic Washer then the Bushing Set onto the end of the Auger opposite the Pin (FIGURE 3).

2. Carefully insert the Auger into the Grinder Head.

3. Place the Knife onto the square portion of the Auger Pin. The cutting edges of the Knife should face outward (FIGURE 4).

4. Place the Course Grinder Plate onto the round portion of the Auger Pin. Align the tabs on the Grinder Plate with the notches in the Grinder Head.

5. Insert the Stufng Funnel through the Front Ring Nut (FIGURE 3).

6. Screw the Front Ring Nut/Stufng Funnel assembly onto the Grinder Head until rmly tight. DO NOT over-tighten the Front Ring Nut to avoid damaging the

Grinder during operation.

7. Loosen the Head Locking Knob on the side of the Motor Unit.

8. Install the Grinder Head onto the Motor Unit (FIGURE 3).

9. Tighten the Head Locking Knob to secure the Grinder Head.

10. Install the Tray onto the Grinder Head. Press the Tray down until fully seated (FIGURE 3).

FIGURE 3

Front

Ring

Nut

Auger

Plastic

Washer

Grinder

Head

Motor

Unit

Tray

Stomper

Head

Locking

Knob

Knife

with

cutting

edges facing

outward.

FIGURE 4

Grinding

Plate

Stufng

Funnel

Reverse

Button

Power

Switch

Auger

Bush-

ing Set

USING THE STUFFER

1. Place seasoned, ground meat in the Tray. Do not overll the Tray. DO

NOT operate the Grinder without the Tray in place.

2. Twist or tie closed one end of the sausage casing. You also can close and secure the end with a hog ring.

3. Slide the open end of the casing onto the Stufng Funnel until the entire

casing is on the Funnel.

4. Make sure the Motor Unit is turned “off.” Connect the Motor Unit to an electrical outlet.

5. Turn the Motor Unit “on.”

6. Use the Stomper to push meat into the Grinder. NEVER use your ngers!

7. Hold the sausage casing onto the Funnel so that it does not slip off while

stufng.

8. Slowly release portions of the casing while stufng to allow the casing to ll with

meat.

9. When stufng is complete, turn “off” the Motor Unit and disconnect it from

the electrical outlet.

10. Twist or tie closed each end of the casing. You also can close and secure the ends with a hog ring.

HELPFUL HINT: Firmly press ground meat into the Grinder with the Stomper to release any trapped air.

ENGLISH INSTRUCTIONS

SHREDDER/SLICER ASSEMBLY

NOTE: The Shredder/Slicer Attachment cannot be used with meat products.

1. Loosen the Head Locking Knob on the side of the Motor Unit.

2. Install the Shredder/Slicer Head onto the Motor Unit (FIGURE 5).

3. Tighten the Head Locking Knob to secure the Shredder/Slicer Head in place.

4. Insert a Blade into the Shredder/Slicer Head until it is fully seated. The open end of the Blade should face outward. Make sure the notches in the Blade mesh with the splines on the drive shaft within the cavity of the Head.

5. Insert the Blade Retaining Pin into the hole in the front, upper-right corner of the Shredder/Slicer Head. The longer leg of the Retaining Pin goes on the inside of the Blade.

FIGURE 5

Shredder/Slicer

Stomper

Blade

Shred-

der/

Slicer Head

Blade

Retaining

Motor

Unit

Head

Locking

Knob

ENGLISH INSTRUCTIONS

NOTE: The Shredder/Slicer Attachment cannot be used with meat products.

1. Cut cheese, fruit or vegetables into pieces that will easily t into the

Shredder/Slicer’s feed chute.

IMPORTANT: Remove pits, stems, shells and seeds before placing fruits or nuts into the Shredder/Slicer to avoid damaging the Blade.

2. Place a bowl or plate under the open end of the Shredder/Slicer Head to collect food as it exits.

3. Make sure the Motor Unit is turned “off.” Connect the Motor Unit to an electrical outlet.

4. Turn the Motor Unit “on.”

5. Feed food into the Shredder/Slicer Head.

6. Use the Stomper to push food into the Shredder/Slicer Head. NEVER use

your ngers! NEVER reach into the Blade opening!

HELPFUL HINT: If the Blade lls with food, turn the Motor Unit “off” and

disconnect it from the electrical outlet. Use a rubber spatula or a wooden

spoon to scoop food out of the Blade into the bowl. NEVER use your ngers! NEVER reach into the Blade opening!

USING THE SHREDDER/SLICER

ENGLISH 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 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.

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.

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

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.

ENGLISH INSTRUCTIONS

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Weston 82-0103-W, 82-0102-W Instructions Manual

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