If any components of this unit are broken,
ATTENTION
do not operate properly, or for product returns,
please contact Weston Products LLC at
1-800-814-4895
Outside the U.S. call 440-638-3131.
For the online catalog, log onto www.westonproducts.com.
Exc lusiv ely impo rte d by Wes ton P rod ucts LLC . Str ong svill e, Ohio
MULTI-CHOPPER
SLICE . DICE . CORE
MODEL NO. 83-2014-W
REV062510
Push Plate
he Warranty Card, along with a copy of the original receipt, must be received by Weston Products LLC
f the company, it has been proven to be defective as to seller’s labor and material, within the warranty period
circumstances shall Weston Products LLC be liable for consequential damages sustained in connection wit
Pusher
Spring Loaded
Mechanism
Blade
Measurement
Base
Slice & Dice
Push Plate
1/2” (1.3 cm)
Slicing Blade
1/4” (0.6 cm)
Dicing Blade
Push
Rod
Container
with
Guide
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.
T
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
o
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,
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.
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
.
h
Apple Core
Push Plate
If an y compo ne nts of th is un it are br ok en or t he unit d oes n ot operat e
Apple Core/
Wedge Blade
Cleaning
Comb
prope rl y, ca ll Weston P roduc ts LLC Toll Free at
1-800-814-4895 Outside the U.S. call 440-638-3131
Monday thru Friday 8:00am-5:00pm EST.
-2- -11-
WESTON WARRANTY CARD
SEND T HIS CAR D ALONG W ITH A COPY OF YOUR ORIGIN AL PURCH ASE REC EIPT TO:
WESTON WARRANTY, WESTON PRODUC TS LLC , 20365 PROGRE SS DRI VE, STR ONGSVIL LE, OH 44149
Customer Name: _________________________________
Address: _______________________________________
City/State/Zip: ___________________________________
Telephone Number: (_________) ____________________
E-Mail Address: _________________________________
Original Date of Purchase: ______/________/________
Product Model #: _________________________________
Serial # (if applicable): ______________________
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.
ACCESSORIES Sold Separately
PART DESCRIPTION PART NO.
Sauce Maker & Food Strainer 07-0801
Pasta Machine 01-0201
Potato Ricer 83-3040-W
Silicone Baking Mat 11” x 17” 54-0201-W-N
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
W e s t o n P r o d u c t s . c o m or by calling
Weston Products Toll Free at 1-800- 814-4895
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 chang 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.
-10-
-3-
GENERAL SAFETY RULES
READ AND FULLY UNDERSTAND ALL
INSTRUCTIONS AND WARNINGS PRIOR TO
USING THIS MACHINE. YOUR SAFETY IS
MOST IMPORTANT! FAILURE TO COMPLY
WITH PROCEDURES AND SAFE GUARDS MAY
RESULT IN SERIOUS INJURY OR PROPERTY
WARNING!
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.
SAVE THESE INSTRUCTIONS!
DAMAGE. REMEMBER: YOUR PERSONAL
SAFETY IS YOUR RESPONSIBILITY!
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 Multi-Chopper is not
suitable to cut hard items.
8. DO NOT USE the Multi-Chopper while
under the inuence of drugs or alcohol.
Refer to them often and use them to instruct others.
TOMATO-CUCUMBER SALAD
1/4 cup light mayonnaise 1/4 cup reduced-fat sour cream
1/4 cup seasoned rice-wine vinegar 1 Tbsp fresh lime juice
3 Tbsp fresh dill 1/4 cup chopped fresh cilantro
2 pints cherry tomatoes 1 small seedless cucumber
3 Tbsp nely chopped scallions
.
Whisk mayonnaise, sour cream, vinegar, lime juice, dill and cilantro together in a large bowl
until blended
.
Chop the cucumber and tomatoes using the 1/2” (1.3 cm) Blade of the Multi-Chopper.
NOTE: It is optional to peel the cucumber prior to chopping
.
Chop the scallions using the 1/4” (0.6 cm) Blade of the Multi-Chopper
.
Mix the dressing mixture with the cucumber, tomatoes and scallions
.
Serve chilled
MANGO SALSA
2 ripe mangoes ½ white onion
2 fresh red Fresno chiles, roasted, stemmed and seeded
½ cup fresh cilantro, chopped grated zest and juice from 1 lime
.
Roast chiles over an open ame of a gas burner until the skins blister and darken, being
careful not to let the esh burn
.
Place the roasted chiles in a zip lock freezer bag for 20 minutes to steam
.
Chop the mango using the 1/2” (1.3 cm) Blade of the Multi-Chopper NOTE: Peel the
mango prior to slicing with the Multi-Chopper
.
Remove chiles from the bag, carefully peel off the skins, cut off the stems, then slit the chiles
and scrape out the seeds
.
Chop the onion using the 1/4” (0.6 cm) Blade of the Multi-Chopper
.
Add the onion and the chopped cilantro to the diced mango
.
Chop the chile esh nely and add it to the onion, cilantro and mango
.
Stir in the lime zest and lime juice
.
Cover and chill for at least 1 hour before serving
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.
-4-
NANNY’S POTATO SALAD
2 hard-cooked eggs 3/4 cup mayonnaise 1 tsp yellow mustard
6 potatoes (about 1-1/2 lb) 1/2 cup sliced celery, chopped
1/2 cup frozen peas, thawed 1/4 cup onion 1/2 tsp salt
1/4 tsp pepper
.
Peel and chop the eggs using the 1/2” (1.3 cm) or the 1/4” (0.6 cm) Blade of the Multi-
Chopper, according to preference
.
Peel and chop the potatoes using the 1/2” (1.3 cm) Blade of the Multi-Chopper
.
Boil the potatoes over medium heat until tender then drain
.
Mix the mayonnaise and mustard in large bowl
.
Add potatoes, chopped eggs, celery, peas, onion, salt and pepper; mix lightly
.
Cover and chill several hours or overnight before serving
-9-
RECIPES
TROPICAL CUCUMBER SALAD
3-5 tsp sh sauce 2 Tbsp lime juice 1 Tbsp canola oil
2 tsp freshly grated lime zest 2 tsp light brown sugar 1 tsp rice vinegar
1/4 cup chopped fresh cilantro 1 mango 1 avocado
1/4 tsp crushed red pepper 1 medium English cucumber
.
Whisk sh sauce, 1 tsp lime zest, lime juice, oil, brown sugar, vinegar and crushed red
pepper in a large bowl until combined
.
Chop the cucumber, avocado and mango using the 1/2” (1.3 cm) Blade of the Multi-Chopper
NOTE: Peel the avocado and the mango prior to slicing with the Multi-Chopper, it is optional
to peel the cucumber prior to chopping
.
Combine the cucumber, avocado, mango and cilantro; gently toss to coat
.
Garnish with 1 tsp lime zest sprinkled on the top of the salad
.
Serve chilled
ASSEMBLY INSTRUCTIONS
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.
1. Place the two Push Rods into the bottom of the
Base (gure 1).
2. Place the Container onto the Base and the
Push Rods (gure 2).
3. Choose the Blade to be used. Place the Blade
onto the opening of the Container (gure 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 (gure 4).
5. Put Pusher onto the Container so that hollow
columns of the Pusher t over the Push Rods
(gure 4).
6. Assembly is complete (gure 5).
Figure 1
Figure 2
Figure 3
FRUIT SALSA
2 kiwi 1 lb strawberries 8 oz raspberries
2 Golden Delicious apples 2 Tbsp white sugar 1 Tbsp brown sugar
3 Tbsp fruit preserves, any avor
.
Chop the apples using the Apple Core/Wedge Blade of the Multi-Chopper NOTE: Peeling
the apples is optional
.
Chop the strawberries and kiwi using the 1/2” (1.3 cm) Blade of the Multi-Chopper NOTE:
Remove the stems and leaves of the strawberries and remove the skin of the kiwi prior to
chopping
.
Mix the fruit, sugar, brown sugar and preserves thoroughly
.
Cover and chill
-8-
Figure 5
-5-
Figure 4
USE INSTRUCTIONS
CLEANING INSTRUCTIONS
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.
1. Place the fruit or vegetable to be cut onto
Blade (gure 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 (gure 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.
Figure 6
Figure 7
Figure 8
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.
It is recommended to thoroughly clean the MultiChopper 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 (gure 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
TIPS
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.
1. Peel onions, or food with thick skin, before using the Multi-Chopper.
2. Cut fruits/vegetables in half and trim ends before using the Multi-Chopper.
-6-
3. Remove apple stems before cutting/coring. Place the apple upside down on the
Blade to keep the apple stable for cutting.
-7-
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