Weston 83-2014-W User Manual

MULTI-CHOPPER

83-2014-W

DUE TO CONSTANT FACTORY IMPROVEMENTS, THE PRODUCT PICTURED MIGHT DIFFER
SLIGHTLY FROM THE PRODUCT IN THIS BOX. 082415

GENERAL SAFETY RULES
COMPONENT LIST
ASSEMBLY INSTRUCTIONS
USE INSTRUCTIONS
CLEANING INSTRUCTIONS
FOOD SAFETY
WARRANTY INFORMATION

REGLAS IMPORTANTES DE SEGURIDAD
LISTA DE COMPONENTES
INSTRUCCIONES DE ENSAMBLADO
INSTRUCCIONES DE USO
INSTRUCCIONES DE LIMPIEZA
SEGURIDAD DE LOS ALIMENTOS
INFORMACIÓN DE GARANTÍA WESTON

IMPORTANTES RÈGLES DE SÉCURITÉ
DESCRIPTION DE LA PIÈCE
INSTRUCTIONS D’ASSEMBLAGE
MODE D’EMPLOI
INSTRUCTIONS DE NETTOYAGE
SÉCURITÉ ALIMENTAIRE
INFORMATION SUR LA GARANTIE

3
4
5
6
7
8
10

12
13
14
15
16
17
18

20
21
22
23
24
25
27

TABLE OF CONTENTS / ÍNDICE / TABLE DES MATIÈRES

2

1. KEEP FINGERS CLEAR of the Blade at all times. NEVER hold the product

with your hands in line of the Blade. Failure to keep ngers and hands away from

the Blade may result in personal injury.

2. KEEP CHILDREN AWAY. NEVER LEAVE THE MULTI-CHOPPER
UNATTENDED. The Multi-Chopper is not a toy.

3. CHECK FOR DAMAGED PARTS. Before using the Multi-Chopper, 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. When handling the Blade, it is HIGHLY RECOMMENDED to wear cut-resistant
Kevlar gloves.

5. The Manufacturer declines any responsibility in the case of improper use of this

unit.

6. Be sure the Multi-Chopper is stable during use. The Base should be on a level,
sturdy, work surface, and the Multi-Chopper should not move during the cutting

process.

7. DO NOT USE this Multi-Chopper for frozen foods, meat, sh, fruits or
vegetable with pits, nuts, cheese or anything other than food stuffs. The Multi­Chopper is not suitable to cut hard items.

8. DO NOT USE the Multi-Chopper while under the inuence of drugs or alcohol.

SAVE THESE INSTRUCTIONS

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!

ENGLISH INSTRUCTIONS

3

ENGLISH INSTRUCTIONS

4

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

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

DIAGRAM NUMBER PART DESCRIPTION

1 PUSH PLATE
2 PUSHER
3 SPRING LOADED MECHANISM
4 BLADE
5 PUSH ROD
6 CLEANING COMB
7 SLICE & DICE PUSH PLATE
8 1/2" (1.3 CM) SLICING BLADE

9 1/4" (.06 CM) DICING BLADE
10 APPLE CORE PUSH PLATE
11 APPLE CORE/WEDGE PLATE

1

2

3

4

5

6

7 8 9 10 11

5

ENGLISH INSTRUCTIONS

ASSEMBLY INSTRUCTIONS

1. Place the two Push Rods into the bottom of

the Base. FIGURE 1

2. Place the Container onto the Base and the
Push Rods. FIGURE 2

3. Choose the Blade to be used. Place the Blade
onto the opening of the Container (FIGURE 3).
The rounded tabs on the Blade will t into the
curved slots on the Container.

4. Insert the Push Plate that corresponds with
the Blade chosen into the slot of the Pusher.

FIGURE 4

5. Put Pusher onto the Container so that hollow

columns of the Pusher t over the Push Rods.

FIGURE 4

6. Assembly is complete. FIGURE 5

CAUTION! Use extreme care when handling the Blades! The Blades are extremely
SHARP! It is suggested that you wear Kevlar Cut-Resistant Gloves when handling

the Blades.

!

FIGURE 1

FIGURE 4

FIGURE 5

FIGURE 3

FIGURE 2

1. Place the fruit or vegetable to be cut

onto Blade. FIGURE 6

NOTE: The food item may need to be
trimmed to t in between the Blade

and the Pusher.

2. Place both hands on Pusher and
press down quickly, rmly and evenly.
Ease of chopping may vary on the
type of food being cut.

3. The Pusher will spring back into the
starting position.

4. Once the Container is full, lift the
Pusher off of the Container and empty
the container. FIGURE 8

IF FOOD ITEM GETS STUCK:

1. Allow Pusher to spring back to the
starting position.

2. Place both hands on Pusher and
press down quickly, rmly and evenly
to push the food through.

3. Use the Cleaning Comb to push
food through the Blade. NEVER use
hands to push food through the Blade.

NEVER touch the Blade.

ENGLISH INSTRUCTIONS

6

USE INSTRUCTIONS

CAUTION! Use extreme care when handling the Blades! The Blades are extremely
SHARP! It is suggested that you wear cut-resistant gloves when handling the Blades.

!

FIGURE 6

FIGURE 7

FIGURE 8

7

ENGLISH INSTRUCTIONS

It is recommended to thoroughly clean the
Multi-Chopper before and after each use.

Clean with hot, soapy water, then rinse with

clean water and dry thoroughly.

1. Use the Cleaning Comb to clean the
crevasses Push Plate teeth and the Blade.
NEVER use hands to push food through the

Blade. NEVER touch the Blade. FIGURE 9

NOTE: Do not allow food particles and or

fruit/vegetable juices to dry prior to cleaning.

2. Wash all the parts of the Multi-Chopper in
warm soapy water. Rinse with clear water.

Dry thoroughly before storing.

3. Top-rack dishwasher safe.

4. Place the Container onto the Base and
place the Plates and Push Plates into the

Container for storage.

FIGURE 9

ENGLISH INSTRUCTIONS

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 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