Weston Commercial Electric Meat Grinders User Manual [en, es, fr]

PRO SERIES
ELECTRIC
MEAT GRINDER
and SAUSAGE STUFFER
#8 MODEL NO. 08-0801-W #12 MODEL NO. 08-1201-W #22 MODEL NO. 08-2201-W #32 MODEL NO. 08-3201-W
Due to constant factory improvements, the product pic-
tured might differ slightly from the product received.
REV031914
WARNING!
NEVER operate Grinder
without the Tray/Safety Guard
secured in place.
To avoid serious or fatal injury,
NEVER reach into any
Grinder inlet.
ALWAYS use the Stomper to
push meat into the Grinder Head.
Read & fully understand
all instructions
& warnings prior to use.
-2-
IMPORTANT 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 SAFEGUARDS MAY RESULT
WARNING!
1. DO NOT use the Grinder without the Tray/Safety Guard secured into place.
2. ALWAYS DISCONNECT Grinder from power source before servicing, changing accessories or cleaning the unit.
3. Plug the Grinder into a standard 120 Volt, 60 Hz wall outlet. Check if the voltage indicated on the appliance corresponds to the local voltage before you connect the appliance.
4. DO NOT USE the Grinder if the Power Cord,
Plug or any other parts are damaged. If the Power Cord or the Grinder is damaged, call Customer Service. DO NOT ATTEMPT TO REPLACE THE CORD. Be sure to not allow the Power Cord to drape
into your work area. Check that all parts are operating properly, and perform the intended functions. Check for alignment of moving parts or any other conditions that may affect the operation.
5. NEVER use any accessories or parts from other manufacturers. Doing so will VOID YOUR WARRANTY and may cause fi re, electrical shock or injury.
6. TO PROTECT AGAINST RISK OF ELECTRICAL SHOCK: DO NOT SUBMERGE THE MAIN GRINDER
BODY INTO WATER OR LIQUID. BE SURE THE GRINDER IS DISCONNECTED FROM THE POWER
SOURCE BEFORE CLEANING. Wash all parts by hand and thoroughly dry. Thoroughly clean all parts that will come in contact with food before using the appliance. NEVER rinse appliance Grinder Motor under tap, only use a moist cloth to clean the Grinder Motor Unit.
7. Reduce risk of unintentional starting. Make sure the Power Switch is in the “OFF” position before attaching to the power source.
8. KEEP FINGERS CLEAR of the Auger and
Cutting Blades AT ALL TIMES. NEVER REACH INTO THE GRINDER, doing so may cause serious injury. ALWAYS USE THE PROVIDED STOMPER, NEVER FEED FOOD BY HAND.
9. NEVER use fi ngers to scrape food away from the Grinding Plate while the Grinder is in operation.
SEVERE INJURY MAY RESULT.
10. NEVER OPERATE THE GRINDER UNATTENDED. Be safe, DISCONNECT the Grinder
from power source before leaving the work area. Close supervision is necessary when any appliance is used near children. This appliance is NOT children.
11. Avoid contact with moving parts. Wait until all moving parts have stopped before you remove any part of the Grinder.
IN SERIOUS INJURY OR PROPERTY DAMAGE.
REMEMBER: YOUR PERSONAL SAFETY IS YOUR RESPONSIBILITY!
to be used by
12. 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.
13. Be sure the Grinder is on a stable work surface. Be sure all the Grinder Feet are stable.
14. DO NOT attempt to grind bones, nuts or other hard items. DO NOT let cord come in contact with a hot surface. DO NOT use on an oven or stove. Check if the voltage indicated on the appliance corresponds to the local voltage before you connect the appliance.
15. DO NOT run Grinder without meat in the Head. Severe damage to the Head and Auger may occur.
16. 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.
17. DO NOT use outdoors.
18. DO NOT use the Grinder while under the infl uence of drugs, medications or alcohol.
19. DO NOT let the Power Cord hang over edge of work surface.
20. DO NOT attempt to operate the Grinder if the Grinder itself is cold. The Grinder temperature should be at least 45
21. The Gear Housing and the Motor Cover may become HOT during operation. This is normal. DO NOT touch these parts during operation or until they cool after use.
22. WARNING: Busted, splintered bones can get into the digestive tract of a pet and cause severe damage, even death by puncturing the walls of the intestines or even stomach
23. Weston Pro Series Electric Meat Grinders (#22 and #32) are capable of grinding smaller, softer animal bones such as rabbit, whole chickens* or chicken quarters, and other birds, due to both the power and all metal construction of the units.
24. Avoid grinding large, dense animal bones as they are very diffi cult to process (i.e., bones one would nd in large-game, pigs, or cows). Avoid grinding large, dense animal bones as they are very diffi cult to process (i.e., bones one would fi nd in large-game, pigs, or cows).
25. Avoid grinding large, dense animal bones as they are very diffi cult to process (i.e., bones one would fi nd in large-game, pigs, or cows).
o
F (7oC) before beginning.
SAVE THESE INSTRUCTIONS!
Refer to them often and use them to instruct others.
-3-
DIAGRAM PART #08 #12 #22 #32 NUMBER DESCRIPTION 08-0801-W 08-1201-W 08-2201-W 08-3201-W
1 Front Ring Nut 08-0842 08-1242 08-2242 08-3242
2 4.5 mm Grinder Plate 29-0804 29-1204 29-2204 29-3204 3 7 mm Grinder Plate 29-0807 29-1207 29-2207 29-3207 4 Grinding Knife 29-0850 29-1250 29-2250 29-3250 5 Auger Pin 08-0846 08-1246 08-2246 08-3246 6 Auger 08-0802-U 08-1202 08-2202-N 08-3202-N 7 Auger Bearing 08-0847 08-1247 08-2247 08-3247 8 Stainless Steel Head 08-0809-N 08-1209 9 Rubber Feet with Nuts (4) 08-2007 08-2007 08-2007 08-2007 10 Head Locking Knob 08-2005 08-2005 08-2005 08-2005 11 Stainless Steel Tray 08-0824-S 08-1224-S 12 Safety Stomper 08-0877 08-0877 08-2277-N 08-2277-N 13 Funnel 40 mm 08-1040 08-1040 08-1040 08-1040 14 Funnel 30 mm 08-1030 08-1030 08-1030 08-1030 15 Funnel 20 mm 08-1020 08-1020 08-1020 08-1020 16 Flange for Stufng Funnel 08-0829 08-1229 08-2229 08-3229 17 Funnel 10 mm SS High Speed 08-1011 08-1011 08-1011 08-1011 18 Stainless Steel Stufng Star 08-0876 08-1276 08-2276 08-3276 19 High Speed Plastic Auger
20 Safety Guard (with 4 Screws) N/A N/A 08-2223 08-3223
Set of 2 Spare Screws (Not Included) for the Safety Guard Part Number 08-2230
COMPONENT LIST
08-2209-N 08-3209-N
08-2224-S 08-3224-S
Patented 08-0812 08-1212 08-2212 08-3212
If any components of this unit are broken or the unit does not operate
Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131
ADDITIONAL ACCESSORIES AVAILABLE
Jerky Slicer Attachment 07-3301-W Meat Cuber/Tenderizer Attachment 07-3201-W-A 44 lb Meat Mixer Attachment 36-2001-W Rapid Patty Grinder Attachment 07-0901-W Freezer Paper Kit
(Includes Freezer Paper, Tape and Dispenser) 83-4030-W Food Grade Silicone Spray 03-0101-W
These products and many more products can be ordered by visiting
Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131
properly, call Weston Products LLC Toll Free at
1-800-814-4895
WestonProducts.com or b y calling
Weston Products LLC Toll Free at 1-800-814-4895
-4-
11
#8 & #12
Stomper
12
#22 & #32
Stomper
20
Safety Guard included with
#22 & #32 Model
Grinders only
3
1
#8 & #12 Grinders
#22 & #32
Tray
#8 & #12
Tray
Motor Cover
Power
Cord
8
10
5
6
4
7
NOTE: #8 & #12 Grinders
have a fl at washer style
Auger Bearing
9
18
2
17
16
15
14
13
19
#22 & #32
Grinders
Flat-head
Screwdriver
included with #22 & #32 Model Grinders only for
the Safety Guard
Circuit
Breaker
I
O
On/Off Power Switch
Circuit
Breaker
On/Off/Reverse
Power Switch
WARNING! Before cleaning, assembling or disassembling the
Grinder, make sure the Grinder Motor is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE!
-5-
UNPACKING INSTRUCTIONS
.
Remove all parts from packaging material and check to be sure there are no
missing parts.
.
Retain packaging material for storage of the Grinder and Grinder parts when not
in use.
GROUNDING INSTRUCTIONS
GROUNDING
This appliance must be grounded while in use to protect the operator from electrical shock. The appliance is equipped with a 3-conductor cord and a 3-prong grounding type plug to fi t the proper grounding-type receptacle. The appliance has a plug that looks like Figure A. An adaptor, Figure B, should be used for connecting Figure A plugs to two-prong receptacles. The grounding tab which extends from the adaptor must be connected to a permanent ground such as a properly grounded outlet box as shown in Figure C using a metal screw.
EXTENSION CORDS
Use only 3-wire extension cords which have 3-prong grounding-type plugs and a 3-pole cord connector that accepts the plug from the appliance. Use only extension cords having an electrical rating not less than the rating of the appliance. DO NOT use damaged extension cords. Examine extension cord before using and replace if damaged. DO NOT abuse extension cord and do not yank on any cord to disconnect. Keep cord away from heat and sharp edges.
Circuit Grounding Conductor
Grounding
Prong
Metal
Grounding
Screw
Cover of
Grounded
Outlet Box
Grounding
Means
AA2220
Figure A
Figure B
Figure C
WARNING! Before cleaning, assembling or disassembling the
Grinder, make sure the Grinder Motor is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE!
If any components of this unit are broken or the unit does not operate
Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131
properly, call Weston Products LLC Toll Free at
1-800-814-4895
-6-
CLEANING INSTRUCTIONS
WARNING! Before cleaning, assembling or disassembling the
Grinder, make sure the Grinder Motor is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE!
1. Remove the Head Assembly from the Grinder Motor.
2. Disassemble the Head Assembly.
3. Remove the Safety Guard from the Tray, as instructed in the “Safety Guard Instructions”. Safety Guards only come with #22 and #32 Model Grinders.
4. Wash all parts that have come in contact with meat in hot soapy water. BE SURE TO CLEAN IMMEDIATELY AFTER USE.
WATER OR OTHER LIQUIDS!
5. Rinse the Grinder parts with clear hot water, then dry them IMMEDIATELY.
6. Fully lubricate the Head, Plates and the Knife with a food-grade silicone spray before and after each use.
DO NOT IMMERSE THE MOTOR IN
7. Clean the Motor Cover and Gear Housing with a damp towel and wipe dry.
DO
NOT IMMERSE THE MOTOR IN WATER OR OTHER LIQUIDS!
IMPORTANT: Any metal parts must be coated with a food-safe silicone spray to
prevent rusting; if not properly protected, these parts will begin to rust very quickly. DO NOT use rusted parts. Ordering information can be found on the last page of this instruction manual.
8. Reinstall the Safety Guard onto the Tray, as instructed in the “Safety Guard Instructions”. Safety Guards only come with #22 and #32 Model Grinders.
9. Reassemble the completely dry Grinder for storage.
WARNING!
NEVER operate Grinder without the Tray/Safety Guard secured in place.
To avoid serious or fatal injury, NEVER reach
ALWAYS use the Stomper to push meat
Read & fully understand all instructions
into any Grinder inlet. into the Grinder Head.
& warnings prior to use.
-7-
GRINDER ASSEMBLY INSTRUCTIONS
WARNING! Before cleaning, assembling or disassembling the
Grinder, make sure the Grinder Motor is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE!
1. Insert the Head into the Gear Housing with the Feed Chute facing straight up. You will need to line up the slot in the Head with the Pin inside the Gear Housing. Be sure the Head is seated fully into the Gear Housing
(Figure 1).
2. Tighten the Head Locking Knob to lock the Head into place.
3. Insert the Auger, with the Auger Bearing attached, into the Head
(Figure 2). Align the
Auger Splines with the Drive Shaft of the Grinder.
Head
Feed
Chute
Slot in Head
Gear
Housing
FIGURE 1
Head Locking
Knob
NOTE: Periodically inspect the Auger Bearing for wear. If the Auger Bearing is
worn excessively, replace it immediately or Head damage could result.
4. Place the Knife onto the square portion of the Auger Pin
(Figure 2). Be sure the blades
of the Knife are facing outward.
5. Place one of the Grinder Plates onto the
Auger Pin; align the notch in the Grinder Plate with the Pin in the Grinder Head.
6. Install the Front Ring Nut, DO NOT OVERTIGHTEN. Turn the Front Ring Nut until it makes contact with the Grinder Plate, then make 1/4 turn more to tighten into place.
WARNING!
NEVER operate Grinder without the
Tray/Safety Guard secured in place.
To avoid serious or fatal injury, NEVER reach
ALWAYS use the Stomper to push meat Read & fully understand all instructions
into any Grinder inlet.
into the Grinder Head.
& warnings prior to use.
-8-
Auger Pin
Knife
Auger Splines
Auger
Grinder Plate
Front Ring
Nut
FIGURE 2
Auger Bearing
NOTE! Be sure the blades of the Knife are facing out.
Head
7. Insert the neck of the Tray into the Feed
(Figure 3).
Chute
8. NEVER operate Grinder without the Tray secured in place
REFER TO “GRINDING INSTRUCTIONS”
(Figure 3).
WARNING!
See Safety
Guard
Instructions
Prior
Operation!
Neck
Head
Tray
Feed
Chute
FIGURE 3
WARNING!
NEVER operate Grinder without the
Tray/Safety Guard secured in place.
To avoid serious or fatal injury, NEVER reach
ALWAYS use the Stomper to push meat Read & fully understand all instructions
into any Grinder inlet.
into the Grinder Head.
& warnings prior to use.
-9-
GRINDING INSTRUCTIONS
WARNING! Before cleaning, assembling or disassembling the
Grinder, make sure the Grinder Motor is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE!
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, 7 mm Grinding Plate fi rst. If a fi ner grind of meat is desired, run the coarse ground meat through the Grinder a second time using the fi ne, 4.5 mm Grinding Plate.
2. Trim the meat of all cords, tendons, bones, shot, etc.
WARNING!
NEVER operate Grinder without the Tray/Safety Guard secured in place.
To avoid serious or fatal injury, NEVER reach
into any Grinder inlet.
ALWAYS use the Stomper to push meat
into the Grinder Head.
Read & fully understand all instructions
& warnings prior to use.
Stomper
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.
4. Cut meat into sizes small enough to fi t into the Feed Chute. Approximately 1” (2.5 cm) cubes.
5. Place cubed meat to be ground into the Tray. Do not overfi ll the Tray, place just 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 4).
7. Make sure the Grinder is in the “OFF” position. Attach the Grinder to the power supply.
8. Switch the Grinder to the forward “FWD” position. 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.
Feed
Chute
Tray
Grinder
Head
Bowl for
ground meat
FIGURE 4
Motor Cover
Gear
Housing
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.
-10-
HOT
The Gear Housing and the Motor Cover may become HOT during operation. This is normal. DO NOT touch these parts during operation or until they cool after use.
DO NOT TOUCH!
STANDARD STUFFER
ASSEMBLY INSTRUCTIONS
WARNING! Before cleaning, assembling or disassembling the
Grinder, make sure the Grinder Motor is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE!
1. Insert the Head into the Gear Housing with the feed chute of the Head facing straight up. You will need to line up the slot in the Head with the Pin inside the Gear Housing. Be sure the Head is seated fully into the Gear Housing
(Figure 5).
2. Tighten the Head Locking Knob to lock the Head into place.
Head
Feed
Chute
Slot in Head
FIGURE 5
3. Insert the Auger, with the Auger Bearing attached, into the Head
(Figure 6).
Align the Auger Splines with the Drive Shaft of the Grinder.
NOTE: Periodically inspect the Auger Bearing for wear. If the Auger Bearing is
worn excessively, replace it immediately or Head damage could result.
4. Slide the Stuf ng Star over the round portion of the Auger Pin.
5. Slide one of the Stuf ng Funnels through the Flange and place it through the Front Ring Nut.
6. Install the Front Ring Nut, DO NOT OVERTIGHTEN. Turn the Front Ring Nut until it makes contact with the Flange, then make 1/4 turn more to tighten into place.
7. Insert the neck of the Tray into the Feed
(Figure 7).
Chute
8. NEVER operate Grinder without the Tray secured in place
REFER TO “STUFFING INSTRUCTIONS”
(Figure 7).
WARNING!
See Safety
Guard
Instructions
Prior
Operation!
Auger Pin
Flange
Front Ring
Nut
Tray
Neck
Feed
Chute
Head
Auger Splines
Auger
Gear
Housing
Auger Bearing
Head Locking
Knob
FIGURE 6
Head
FIGURE 7
-11-
HIGH-SPEED STUFFER
ASSEMBLY INSTRUCTIONS
WARNING! Before cleaning, assembling or disassembling the
Grinder, make sure the Grinder Motor is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE!
NOTE: The High-Speed Stuf ng System
is designed for use with the 10 mm Funnel ONLY. DO NOT attempt to use the High- Speed Plastic Auger with any other Funnels. SERIOUS DAMAGE to the Grinder Head and other components may occur. Follow the “Standard Stuffer Assembly Instructions” located in this manual, when using the 20, 30, or 40 mm Funnels.
1. Insert the Head into the Gear Housing with the feed chute of the Head facing straight up. You will need to line up the slot in the Head with the Pin inside the Gear Housing. Be sure the Head is seated fully into the Gear Housing
(Figure 8).
2. Tighten the Head Locking Knob to lock the Head into place.
3. Insert the Auger, with the Auger Bearing attached, into the Head
(Figure 9).
Align the Auger Splines with the Drive Shaft of the Grinder.
Head
Feed
Chute
Auger Pin
Slot in Head
Auger Splines
Auger
Gear
Housing
Auger Bearing
FIGURE 8
Head Locking
Knob
FIGURE 9
Head
NOTE: Periodically inspect the Auger Bearing for wear. If the Auger Bearing is worn excessively,
replace it immediately or Head damage could result.
4. Slide the High Speed Plastic Auger onto the Auger Pin making sure the square part of the Plastic Auger fully seats on to the square portion of the Auger Pin.
5. Slide the 10 mm Stuf ng
Funnel through the through the Flange and place it through the Front Ring Nut.
6. Install the Front Ring Nut, DO NOT OVERTIGHTEN. Turn the Front Ring Nut until it makes contact with the Flange, then make 1/4 turn more to tighten into place.
-12--12-
Flange
Front Ring
Nut
High-Speed
Plastic Auger
7. Insert the neck of the Tray into the Feed
(Figure 10).
Chute
8. NEVER operate Grinder without the Tray secured in place
REFER TO “STUFFING INSTRUCTIONS”
(Figure 10).
WARNING! See Safety
Guard
Instructions
Prior
Operation!
Neck
Head
Tray
Feed
Chute
FIGURE 10
WARNING!
NEVER operate Grinder without the Tray/Safety Guard secured in place.
To avoid serious or fatal injury, NEVER reach
ALWAYS use the Stomper to push meat Read & fully understand all instructions
into any Grinder inlet.
into the Grinder Head.
& warnings prior to use.
-13-
STUFFING INSTRUCTIONS
WARNING! Before cleaning, assembling or disassembling the
Grinder, make sure the Grinder Motor is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE!
1. After grinding the meat following the “Grinding Instructions”, mix the ground meat with the sausage seasonings.
2. Follow the “Stuffer Assembly
Instructions” or the “High-Speed 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. For best results when using the
High-Speed Stainless Steel 10 mm Stuffi ng Funnel do not grind the meat through the
4.5 mm Grinding Plate.
3. Place seasoned ground meat into the Tray. Do not overfi ll the Tray, place just enough meat to leave the Feed Chute area open.
4. Slide a sausage casing over the Stuf ng Funnel. See the “Sausage Information / Casing” section of this manual for more information.
5. Slide 4”-6” (10-15 cm) of casing from the end of the Stuf ng Funnel and tie a knot in the end of the casing. If you are using large diameter brous casing, hold the closed end of the casing tightly against the end of the Stuf ng Funnel
(Figure 11).
WARNING!
NEVER operate Grinder without the Tray/Safety Guard secured in place.
To avoid serious or fatal injury, NEVER reach
ALWAYS use the Stomper to push meat Read & fully understand all instructions
into any Grinder inlet.
into the Grinder Head.
& warnings prior to use.
Stomper
Tray
FIGURE 11
6. Make sure the Grinder is in the “OFF” position. Attach the Grinder to the power supply.
7. Switch the Grinder to the forward “FWD” position. Carefully start feeding ground meat into the Feed Chute. ONLY USE THE STOMPER TO PUSH MEAT INTO THE HEAD, DO NOT USE YOUR FINGERS OR ANY OTHER OBJECT.
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.
-14-
Feed
Chute
Motor Cover
Gear
Housing
8. Hold the casing in place with one hand while feeding the sausage mixture through the Grinder. As the meat fi lls the casing, gently lay it on a clean, dry surface. NOTE: When using natural casings, use a wet surface.
9. Do not fi ll the last 3”-4” (7.5-10 cm) of casing. After the entire length of casing has been stuffed, twist the open end to close, then tie off the ends of the casing tightly to close. Twist into links.
10. Whenever stuffi ng sausage, fi ll the casing slowly to avoid air pockets. If air pockets do appear in the sausage use a pin to prick the bubbles. The small holes will seal naturally.
HOT
The Motor Cover may become HOT during operation. This is normal. DO NOT touch these parts during operation or until they cool after use.
REVERSE FUNCTION
(Only equipped on#22 & #32 Grinders)
.
Allow the Grinder Motor to come to a COMPLETE
STOP before engaging into reverse “REV”
.
Allow the Grinder Motor to come to a COMPLETE STOP before engaging in forward “FWD” after using the reverse function.
.
NEVER operate the Grinder in reverse for more than 5 seconds at a time.
(Figure 12).
DO NOT TOUCH!
FIGURE 12
WARNING!
NEVER operate Grinder without the
Tray/Safety Guard secured in place.
To avoid serious or fatal injury, NEVER reach
into any Grinder inlet.
ALWAYS use the Stomper to push meat
into the Grinder Head.
Read & fully understand all instructions
& warnings prior to use.
-15-
On/Off/Reverse
Power Switch
CIRCUIT BREAKER INSTRUCTIONS
This Grinder is equipped with a Circuit Breaker as a safety precaution. If the Grinder stops running follow these steps to remedy:
1. Turn the Grinder to the “Off” position.
2. Check the Grinder to see if there is a jam in the Grinder Head. If there is, the jam needs to be cleared of the obstruction as outlined in “Grinding Tips”.
FIGURE 13
I
O
2. Press the Circuit Breaker Reset Button
3. Turn the Grinder back on and resume grinding.
4. If the Grinder still does not turn on, check that the electrical wall outlet is properly working. Plug in another appliance to see if that appliance works from the wall outlet. Check that the household circuit breaker has not been tripped. If none of the above steps remedy the situation, or if the Circuit Breaker repeatedly shuts off the Grinder contact a customer service for further assistance.
WARNING! DO NOT continue to use the Grinder if the Circuit Breaker trips repeatedly. Continued use may cause permanent damage to the Grinder and will void the warranty.
PLEASE NOTE: This Grinder features an all hardened steel gear transmission. This causes the Grinder to operate at a higher volume and temperature than other Grinders. This is normal and will not affect the Grinder’s performance.
(Figure 13).
Circuit Breaker
Reset Button
GRINDING TIPS
.
DO NOT over-tighten the Front Ring Nut. It should be fi rmly tight.
.
Make sure the Grinding Knife blades lay fl at on the Grinder Plate.
.
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, nuts or other hard objects.
.
If the Grinder Plate becomes jammed/clogged during operation, follow these
steps to restore normal output.
.
Turn the Grinder “OFF” and disconnect the Power Cord from the electrical outlet.
.
Remove the Front Ring Nut and Grinding Plate.
.
Thoroughly clean the Grinding Plate. Make sure all of the holes are clear.
.
Re-install the Grinding Plate and Front Ring Nut.
.
Re-connect the Grinder to the electrical outlet.
.
Continue with grinding.
.
Repeat as necessary.
-16-
SAFETY GUARD INSTRUCTIONS
(Only equipped on#22 & #32 Grinders)
WARNING! Before cleaning, assembling or disassembling the
Grinder, make sure the Grinder Motor is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE!
The #22 and #32 Grinders are equipped with a Safety Guard. This Safety Guard is here to prevent injury to the user. The only reason that the Safety Guard should be removed is for cleaning purposes, then it should be IMMEDIATELY REPLACED.
To remove the Safety Guard, use the provided Flat-head Screwdriver to loosen all four of the screws that hold the Safety Guard to the Tray There is no need to completely remove the screws from the Safety Guard, as they can be easily lost.
Remove the Safety Guard, clean as instructed in the “Cleaning Instructions” then IMMEDIATELY REPLACE the Safety Guard onto the Tray.
(Figure 14).
Safety Guard
FIGURE 14
WARNING!
NEVER operate Grinder without the
Tray/Safety Guard secured in place.
To avoid serious or fatal injury, NEVER reach
ALWAYS use the Stomper to push meat Read & fully understand all instructions
into any Grinder inlet.
into the Grinder Head.
& warnings prior to use.
-17-
FOOD SAFETY
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 160 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 fi 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 chafi 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 fi 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.
o
F to 165oF (71oC to
-18-
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 fi 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 fl avorless sausage that will be diffi 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 food born 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 scientifi c. The best way to ensure proper curing is to purchase one of the many commercially available curing agents from either a grocery store or your local butcher. A very common cure is Prague Powder, which is available in two types (#1 and #2).
CASING
There are many different types of casings available, 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 product . 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 substantial preparation. For those reasons, more than 75% of commercially made sausage in the U.S. is made with collagen casing. There are also fi brous non-edible casings that are used for some varieties of smoked sausages and bolognas.
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 fi nd such fl 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. These can be simple home-built structures made from metal drums or even old refrigerators or they can be elaborate manufactured units. 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. Some types of dry sausages are pepperoni, prosciutto and a variety of ham products, just to name a few. 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
It is important to remember that sausage will lose its fl avor the longer that it is stored. It is recommended that you only make as much sausage as you will need for 4-6 weeks. Even frozen sausage will begin to lose fl avor noticeably after 6 weeks. Frozen sausage should be thawed slowly in the refrigerator before cooking or serving. Quick thawing of the product will degrade the taste as well.
-19-
WESTON WARRANTY INFORMATION
SAVE THIS WARRANTY INFORMATION FOR YOUR RECORDS!
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 2 years 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 fi 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 two (2) years 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 fi 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 two (2) years period of the limited warranty. This warranty covers only the product and its specifi 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:
20365 Progress Drive, Strongsville, OH 44149
Weston Products LLC
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
Customer Name: _________________________________ Address: _______________________________________ City/State/Zip: ___________________________________ Telephone Number: (_________) ____________________ E-Mail Address: _________________________________ Original Date of Purchase: ______/________/________ Product Model #: _________________________________ Serial # (if applicable): ______________________
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