Weston Deluxe Electric Meat Grinder User Manual

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If any components of this unit are broken, do not operate properly, or for product returns,

Phone: 1-800-814-4895 (Outside the U.S. 440-638-3131)

Mail: 20365 Progress Drive, Strongsville, Ohio 44149

E-Mail: CustomerService@WestonProducts.com

All Trademarks and Registered Trademarks are property of the respective companies.

SAVE THESE INSTRUCTIONS!

Refer to them often and use them to instruct others.

ATTENTION!

please contact Weston Products LLC

Web Site: WestonProducts.com

DELUXE ELECTRIC

MEAT GRINDER

INSTRUCTION & RECIPE BOOKLET

3080265

Deluxe Electric

Meat Grinder

with Storage

Compartment

Model No. 82-0101-W

Deluxe Electric

Meat Grinder

with Shredder/Slicer

Attachment

Model No.

82-0103-W

Deluxe Electric

Tomato Strainer

with Meat

Grinder Attachment

Model No. 82-0102-W

REV083013

with Storage Compartment

Model No. 82-0101-W

3080265

Each No. 5 Electric Meat Grinder

comes complete with...

c. e. d.

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 1 year 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 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 one (1) year 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 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 one (1) year period of the limited warranty.

This warranty covers only the product and its speci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:

Weston Products LLC - WARRANTY DEPARTMENT

20365 Progress Drive, Strongsville, OH 44149

with Shredder/Slicer Attachment Model No. 82-0103-W

3080265

g. h. i.

with Tomato & Fruit Strainer Attachment Model No. 82-0102-W

-2-

WESTON WARRANTY CARD

SEND THIS CARD ALONG WITH A COPY OF YOUR ORIGINAL PURCHASE RECEIPT TO:

WESTON PRODUCTS LLC-WARRANTY DEPT. , 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): ______________________

-19-

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 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 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.

ADDITIONAL ACCESSORIES

ACCESSORY PART DESCRIPTION NUMBER

Food Grade Silicone Spray 03-0101-W

Non-Stick Double Burger EXPress Hamburger Maker 07-0701

Dry Waxed Patty Paper 1,000 5.5” x 5.5” Sheets 10-0102-W

Italian Sausage Seasoning Kit Seasons 30 lb. of Meat 02-0905-W

33 mm Edible Collagen Casings 19-0102-W

Hog Ring Pliers Includes 50 Hog Rings 47-1401

PRO-2300 Stainless Steel Vacuum Sealer 65-0201

50 Count Multi-Pack Vacuum Sealer Bags 30-0107-W

Ground Meat Packaging Kit Includes Tape Machine and Meat Bags 07-1101

6-Piece Cleaning Brush Set 07-0601-W

COMPONENT LIST

DIAGRAM PART PART NUMBER DESCRIPTION NUMBER

1 Stomper 82-0109 2 Tray 82-0110 3 Head 82-0111

4 Bushing Set (2 pieces) 82-0114

5 Plastic Washer 82-0116 6 Auger 82-0112 7 Knife 82-0117

8 Stufng 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 Coarse Shredder Blade e. Stainless Steel Slicer Blade f. Retaining Pin

14 Tomato & Fruit Strainer Attachment Kit 82-0104-W g. Stainless Steel Screen h. Plastic Auger i. Drive Shaft j. Plastic Chute

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

WestonProduct.com/support

Or call Weston Products LLC Toll Free at 1-800-814-4895

Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131

These products and many more products can be ordered by visit ing

WestonProducts.com or by calling

Weston Products LLC Toll Free at 1-800- 814-489 5

Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131

E-Mail: CustomerService@WestonProducts.com

-18-

-3-

GENERAL SAFETY RULES

READ AND FULLY UNDERSTAND ALL INSTRUCTIONS AND WARNINGS PRIOR TO USING THIS PRODUCT. YOUR SAFETY IS MOST IMPORTANT! FAILURE TO COMPLY WITH PROCEDURES AND SAFE GUARDS MAY RESULT IN SERIOUS INJURY OR PROPERTY DAMAGE.

WARNING!

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.

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

SAVE THESE INSTRUCTIONS!

Refer to them often and use them to instruct others.

REMEMBER: YOUR PERSONAL SAFETY IS YOUR RESPONSIBILITY!

10. DO NOT grind bones, nuts 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.

DANGER! 120-Volts

TO PREVENT ELECTRIC SHOCK DO NOT

OPEN OR REMOVE THE BACK PANEL!

NEVER IMMERSE GRINDER BODY IN WATER!

NEVER USE ELECTRICAL APPLIANCES NEAR WATER!

Before cleaning, assembling or disassembling,

make sure the GRINDER IS OFF and the PLUG IS

REMOVED FROM THE OUTLET/POWER SOURCE!

DANGER!

READ AND FULLY UNDERSTAND ALL

INSTRUCTIONS AND WARNINGS PRIOR TO

STOP

-4-

USING THIS APPLIANCE. YOUR SAFETY IS

MOST IMPORTANT! FAILURE TO COMPLY

WITH PROCEDURES AND SAFEGUARDS

MAY RESULT IN SERIOUS INJURY OR

PROPERTY DAMAGE.

CAUTION!

DO NOT grind bones or other

hard objects!

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 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 scienti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 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 nd such avors as kielbasa

-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 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 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 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.

OUTLET INSTRUCTIONS

This appliance has a polarized plug (one prong is wider than the other). To reduce the risk of electric

shock, the plug must fully t into the electrical outlet. If the plug does not t, turn it over and try again. If the plug still does not t, contact a qualied electrician

in regards to updating the electrical outlets in your home. DO NOT modify the plug in any way.

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.

WARNING!

Follow all of the Safety Rules

and Warnings in this manual

whenever using this appliance.

Never leave this

appliance unattended.

Disconnect from power supply

when not in use.

Keep ngers, hands,

other body parts and

foreign objects away

from the inlet during

operation!

Only use the provided

stomper to push food into

the appliance.

Keep children away!

NOTE: Special considerations must be made when using venison or other wild

game, since it can become heavily contaminated during eld dressing. Venison is

-5--16-

GRINDER ASSEMBLY

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

2. Carefully insert the Auger into the Grinder Head.

BRATWURST

2½ lb. (1.13 kg) lean veal 2½ lb. (1.13 kg) lean pork 1½ cup water 2 tsp. dried sage 3 tsp. salt

1 tsp. ground white pepper 1 cup ne bread crumbs-soaked in ½ cup milk

Grind veal and pork through the Coarse Grinder Plate then the Medium Grinder Plate

Add the sage, pepper and salt to the meat and mix well

Using your hands, mix the meat with the bread crumbs

Add the water, then beat the mixture with a wooden spoon until light and uffy

Stuff the sausage into casings to make 4” (10 cm) links

3. Place the Knife onto the square portion of the Auger Pin. The cutting edges of the

Knife should face outward (gure 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 (gure 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 (gure 1).

Figure 2

Front

Ring

Nut

Knife

with

cutting

edges facing

outward.

Grinding

Plate

Auger

Plastic

Washer

Auger

Bushing

Set

Grinder

Head

-6- -15-

Stomper

Tray

Figure 1

Head

Locking

Knob

Motor

Unit

Power

Switch

Reverse

Button

ITALIAN TOMATO SAUCE

2 lb. (0.9 kg) plum tomatoes ½ cup extra-virgin olive oil

¼ cup white onions ¼ cup nely chopped celery 1 tsp. sugar 1 tbsp. ne sea salt

• Core and quarter the tomatoes, then run them through the Tomato & Fruit Strainer Attachment to yield fresh tomato puree

• Chop the onion using the Coarse Shredder Blade in the Shredder/Slicer Attachment

• Heat the olive oil over a medium heat in a large pan

• Add the onions and celery and sauté until tender, do not overly brown

• Add the remaining ingredients

• Bring mixture to a boil, reduce heat and simmer

• Stir occasionally

• Simmer until sauce has thickened, about 15 to 20 minutes

EASY ZUCCHINI BREAD

2 cups sugar 1 cup oil 3 eggs

3 cups our ¼ tsp. baking soda 1 tsp. salt

1 tsp. cinnamon (add to taste) 2 medium zucchini 1 cup nuts 2 tsp. vanilla Optional: 2 cups chocolate chips

• Shred the zucchini using the Coarse Blade in the Shredder/Slicer Attachment

• Crush the nuts using the Fine Shredder Blade in the Shredder/Slicer Attachment

• Mix all ingredients together in the order they are listed

• Bake at 350oF (177oC) for 50 minutes

BANANA NUT MUFFINS

1 mashed banana 1 cup skim milk 1 beaten egg

1½ cup unbleached our ½ cup whole wheat our

2 tsp. baking powder ½ tsp. soda ¼ cup sugar 2 tbsp. vegetable oil ½ cup pecans

• Crush the pecans using the Fine Shredder Blade in the Shredder/Slicer Attachment

• Mix all ingredients together

• Spray the mufn pan with a non-stick cooking spray or line with paper mufn cups

• Pour the batter evenly into 12 cups

• Bake at 400oF (204oC) for 18 minutes or until golden brown

FRESH & EASY RECIPES

USING THE GRINDER

Follow all of the Safety Rules and Warnings in this manual

Only use the Stomper to push meat or other foods into the Grinder.

Keep ngers and hands clear of inlet and outlet during operation.

WARNING!

whenever using this appliance.

DO NOT USE YOUR FINGERS!

Never leave this appliance unattended.

Disconnect from power source when not in use.

SMOKED VENISON POLISH SAUSAGE

8 lb. (3.6 kg) venison 6 tsp. salt 1 tsp. black pepper 2 lb. (0.9 kg) pork trimmings 2 level tsp. Prague Powder #1 1 cup soy protein concentrate 2 large cloves garlic 1 heaping tsp. marjoram 2 tsp. powdered dextrose

• Crush the garlic cloves using the Fine Shredder Blade in the Shredder/Slicer Attachment

Grind the venison and pork through the Coarse Grinder Plate and Grinder

Add all the ingredients to the meat and mix well

Stuff the sausage into casings using the Stuffing Funnel and Grinder to make 4” (10 cm) links

TRADITIONAL GRILLED BURGER PATTIES

1½ lb. (0.7 kg) beef ¼ cup onion 1 tsp. salt 1 tsp. Worcestershire sauce

Grind the beef through the Coarse Grinder Plate then the Medium Grinder Plate

• Chop the onion using the Coarse Shredder Blade in the Shredder/Slicer Attachment

Preheat grill

Combine all the ingredients

Shape the mixture into patties about 3/4” (1.9 cm) thick

Grill 4” from heat, turning once 10-15 minutes, or until done

¼ cup evaporated milk 1 tsp. ground pepper

BBQ BEEF PATTIES

1½ lb. (0.7 kg) beef ½ cup chili sauce 2 tsp. brown sugar ½ cup onion 1 tsp. salt 1 tsp. lemon juice

/3 cup ketchup

Grind the beef through the Coarse Grinder Plate then the Medium Grinder Plate

• Chop the onion using the Coarse Shredder Blade in the Shredder/Slicer Attachment

Combine the ground beef, onion and salt

Shape the mixture into patties about 3/4” (1.9 cm) thick

Brown in a large covered skillet over medium-high heat, turning once for 10-15minutes

Mix ketchup, chili sauce, brown sugar and lemon juice together

Pour sauce over the patties

Cover and simmer for 15 minutes, basting occasionally

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 Motor Unit to an electrical outlet.

6. Turn the Motor Unit “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.

WARNING!

Follow all of the Safety Rules

and Warnings in this manual

whenever using this appliance.

Never leave this

appliance unattended.

Disconnect from power supply

when not in use.

Keep ngers, hands,

other body parts and

foreign objects away

from the inlet during

operation!

Only use the provided

stomper to push food into

the appliance.

Keep children away!

-14-

-7-

STUFFER ASSEMBLY

1. Place the Plastic Washer then the Bushing Set onto the end of the Auger opposite the Pin (gure 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 (gure 4).

4. Place the Coarse 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 (gure 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 (gure 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 (gure 3).

Stomper

8. Install and rmly tighten the Front Ring Nut (make sure the tabs remain aligned with the

notches). DO NOT over-tighten the Front Ring Nut to avoid damaging the Grinder during operation.

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

Figure 9

10. Insert the Screen end of the fully-assembled Grinder Head through the outlet end of the Plastic Chute (gure 9).

11. Install the Grinder Head onto the Motor Unit.

12. Tighten the Head Locking Knob to secure the Head in place.

13. Install the Tray onto the Grinder Head. Press the Tray down until fully seated (gure 9).

USING THE TOMATO & FRUIT

STRAINER Not included with all grinders.

NOTE: The Tomato & Fruit Strainer Attachment cannot be used with meat products.

1. Cut large fruits and vegetables into quarters and small fruits and vegetables in half.

WARNING!

Follow all of the Safety Rules

and Warnings in this manual

whenever using this appliance.

Never leave this

appliance unattended.

Disconnect from power supply

when not in use.

Figure 4

Front

Ring

Nut

Knife

with

cutting

edges facing

outward.

Stufng

Funnel

Grinding

Plate

Auger

Plastic

Washer

IMPORTANT: Remove pits, stems, shells and seeds before placing fruits or vegetables

Auger

Tray

Head

Locking

Knob

Motor

Unit

Figure 3

into the Tomato & Fruit Strainer to avoid damaging the Screen.

2. Place the fruits/vegetables in the Tray. Do not overll the Tray. DO NOT operate the Grinder without the Tray in place.

3. Place a bowl under the Plastic Chute to collect juice and pulp. Place a bowl under the Screen outlet to collect skin and seeds.

4. Feed the fruits/vegetables into the Grinder Head. Use the Stomper to push the fruits/vegetables into the Grinder Head. Never use your ngers!

11. When straining is complete, turn the Motor Unit “off” and disconnect it from the

Bushing

Set

Grinder

Head

electrical outlet.

HELPFUL HINTS:

A. Rerun the skin and seeds through the Food Strainer to extract any

Reverse

Button

-8- -13-

Power

Switch

leftover pulp & juice. Repeat as necessary. B. Use a rubber spatula to scrape pulp from the Screen into the Chute.

Keep ngers, hands,

other body parts and foreign objects away

from the inlet during

operation!

Only use the provided

stomper to push food into

the appliance.

Keep children away!

TOMATO & FRUIT STRAINER

ASSEMBLY Not included with all grinders.

NOTE: The Tomato & Fruit Strainer Attachment cannot be used with meat products.

1. Hold the Plastic Chute with the outlet tilted almost fully downward and the head ring facing the Motor Unit (gure 6).

2. Place the head ring over the round raised face on the front of the Motor Unit. Position the tabs on the head ring next to the slots in the corresponding tabs

extending from the round face (gure 7).

3. Rotate the Plastic Chute counterclockwise

until the tabs t into the slots. The Plastic Chute should now be rmly held in place. When properly

positioned, the outlet of the Plastic Chute should dip slightly downward.

4. Make sure the round end of the Drive Shaft is equipped with a metal washer, spring and metal washer (in this order). Install the Plastic Washer onto the round end of the Drive Shaft (gure 8).

5. Insert the white end of the Drive Shaft into the corresponding slot in the Auger.

6. Insert the Auger/Drive Shaft assembly into the Grinder Head.

7. Position the Screen over the Auger. Line up the tabs on the Screen with the notches in the Grinder Head. Hold the Screen in place.

Figure 8

Drive Shaft

Stainless

Steel

Plastic

Auger

Screen

Round, raised face on the front of Motor Unit

Plastic

Chute

Tabs on

Motor Unit

Stomper

Tray

Figure 7

Head

Locking

Knob

Motor

Unit

Figure 6

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. Feed meat into the Grinder Head.

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

8. Hold the sausage casing onto the Funnel so that it does not slip off while stufng.

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

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

electrical outlet.

11. 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.

WARNING!

Follow all of the Safety Rules

and Warnings in this manual

whenever using this appliance.

Never leave this

appliance unattended.

Disconnect from power supply

when not in use.

Keep ngers, hands,

other body parts and foreign objects away

from the inlet during

operation!

Only use the provided

stomper to push food into

the appliance.

Keep children away!

Outlet End

Plastic

Chute

Bushing

Set

Head Ring

-12-

Grinder

Head

Reverse

Button

Power Switch

-9-

SHREDDER/SLICER ASSEMBLY Not included with all grinders.

USING THE SHREDDER/SLICER Not included with all grinders.

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 (gure 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.

Shredder/Slicer

Stomper

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

WARNING!

Follow all of the Safety Rules

and Warnings in this manual

whenever using this appliance.

Never leave this

appliance unattended.

Disconnect from power supply

when not in use.

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.

Keep ngers, hands,

other body parts and foreign objects away

from the inlet during

operation!

Only use the provided

stomper to push food into

the appliance.

Keep children away!

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!

Blade

Retaining

Shredder/

Slicer Head

Blade

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

Head

Locking

out of the Blade into the bowl. NEVER use your ngers! NEVER reach into the

Blade opening!

Knob

Motor

Unit

Figure 5

-10- -11-

Weston Deluxe Electric Meat Grinder User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual