If any components of this unit are broken, do not operate properly, or for product returns, please
Phone: 1-800-814-4895 (Outside the U.S. 440-638-3131)
20365 Progress Drive, Strongsville, Ohio 44149
All Trademarks and Registered Trademarks are property of the respective companies.
ATTENTION!
contact Weston Products LLC
WestonProducts.com
MULTI-FUNCTION
SAVE THESE INSTRUCTIONS!
Refer to them often and use them to instruct others.
MANUAL MIXER
Model No. 16-0301-W
Due to constant factory improvements, the product pictured
might differ slightly from the product received.
WARNING
SHARP BLADES!
Protective/cut-resistant
Kevlar Gloves are
recommended whenever
handling
the 3 Blade Attachment!
REV 092208
REV033012
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.
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5
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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 specic 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
20365 Progress Drive, Strongsville, OH 44149
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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: _________________________________
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Address: _______________________________________
City/State/Zip: ___________________________________
Telephone Number: (_________) ____________________
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E-Mail Address: _________________________________
Original Date of Purchase: ______/________/________
CAUTION SHARP!
Product Model #: _________________________________
Serial # (if applicable): ______________________
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RECIPES
FLOURLESS CHOCOLATE CAKE
12 bittersweet chocolate 3/4 cup unsalted butter, cut into pieces
5 large eggs 1 cup granulated sugar
1 1/2 tsp pure vanilla extract 1/4 tsp salt
2 Tbsp water 1/4 cup unsweetened cocoa powder, sifted
.
Position a rack in the middle of the oven and heat the oven to 300oF (149oC)
.
Lightly butter the bottom of a 9” x 2” (233 x 5 cm) round cake pan, line it with a round of parchment
.
Lightly butter the parchment and the sides of the pan and dust with cocoa powder, tap out excess
.
Using the 3 Blade Attachment on the Mixer, chop the chocolate into coarse pieces
.
Melt the chocolate and butter in the microwave or in a double boiler, stirring with a rubber
spatula until smooth, set aside to cool slightly
.
In the Mixer with the Whisk Attachment, combine the eggs, sugar, vanilla, salt and water
.
Beat at a medium high speed until the mixture is very foamy, pale in color, and doubled in
volume, about 2 minutes
.
Reduce the mixing speed to low, gradually pour in the chocolate mixture
.
Increase the mixing speed to medium high and continue beating until well blended, about 30
seconds
.
Add the cocoa powder and mix at a medium low speed just until blended, about 30 seconds
.
Pour the batter into the prepared pan
.
Bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40 to
45 minutes, do not overcook
.
Let cool in the pan on a cooling rack for 30 minutes
.
If necessary, gently push the edges down with your ngertips until the layer is even
.
Run a small knife around the edge of the pan to loosen the cake
.
Cover the cake pan with a wire rack and invert, remove the pan and parchment and let the
cake cool completely
.
Transfer to a cake plate, cover and refrigerate the cake until it’s very cold, at least 6 hours or
overnight
.
Top with Chocolate Glaze
COMPONENT LIST
DIAGRAM PART
NUMBER DESCRIPTION
1 Mixing Container
2 Removable Handle
3 Mixing Lid
4 Mixing Handle
5 Base Plate
6 Beater Attachment
7 3 Blade Chopper
8 Mixer Attachment (2)
9 Whisk Attachment (2)
10 Non-Slip Rubber Base
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
CHOCOLATE GLAZE
4 oz bittersweet chocolate 3 Tbsp unsalted butter
.
Using the 3 Blade Attachment on the Mixer, chop the chocolate into coarse pieces
.
Melt the chocolate and butter in the microwave or in a double boiler, stirring with a rubber
spatula until smooth, set aside to cool slightly
.
Pour the warm glaze over the chilled cake, using a spatula, spread the glaze evenly to almost
the edge
.
Refrigerate the cake until the glaze is set, 20 to 40 minutes
.
Before serving, remove the cake from the refrigerator and let it come to room temperature, 20
to 30 minutes
.
To serve, cut the cake into small, if not tiny, slices using a hot knife
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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.
WARNING!
1. KEEP FINGERS CLEAR of the Blades
at all times. Protective/cut-resistant Kevlar
Gloves are recommended whenever
handling the Blades.
2. KEEP CHILDREN AWAY. NEVER
LEAVE THE MIXER UNATTENDED. The
Mixer is not a toy.
3. CHECK FOR DAMAGED PARTS.
Before using the Mixer, 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. DO NOT attempt to chop ice, nuts
or other hard objects. DO NOT use this
appliance for frozen foods or anything
other than food stuffs.
5. Never ll the Mixing Container
with hot liquids and transport. When
SAVE THESE INSTRUCTIONS!
It is recommended that the Manual Mixer be thoroughly clean prior to use! Refer to Cleaning
Instructions in this booklet.
ADDITIONAL ACCESSORIES SOLD SEPARATELY
PART MODEL
DESCRIPTION NUMBER
Roma Traditional Style Pasta Machine 01-0201
Roma 5 Piece Ravioli Maker Kit 16-0101-W
Single Hamburger Press 07-0301
Autofresh Vacuum Done Storage Container 83-6001-W
These products and many more products can be ordered by visit ing
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
REMEMBER: YOUR PERSONAL SAFETY IS YOUR
RESPONSIBILITY!
lling with hot liquids, always leave the
Mixing Container on a stable platform.
When lling the Mixing Container to
the maximum capacity, the weight of the
ller might be too much for the Handle to
bear. It is always best to hold the Handle
and place one hand under the Mixing
Container for support when carrying or
pouring.
7. Be sure the Manual Mixer is stable
during use.
6. The manufacturer declines any
responsibility in the case of improper use
of this unit.
7. NEVER use any accessories or parts
from other manufacturers. Doing so will
VOID YOUR WARRANTY and may cause
injury.
8. DO NOT use the Mixer while under the
inuence of drugs or alcohol.
Refer to them often and use them to instruct others.
WestonSupply.com or by calling
-4-
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 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.
-9-
CLEANING INSTRUCTIONS
1. Remove the Attachments from the Mixing Lid by simply pulling downward on them.
CAUTION! If using the 3 Blade Attachment the Blades are Very Sharp!
2. Cleaning the Mixer should be done immediately after use to prevent food from
drying on the parts. The Mixer should be washed by hand in warm soapy water,
rinsed, then dried immediately. Never use harsh abrasives or pads to clean the
Manual Kitchen Kit.
3. The Mixer can be washed in the top rack of a dishwasher. Carefully position these
pieces where they won’t cut or damage other utensils.
CAUTION: Once the 3 Blade Attachment is removed, DO NOT immerse it in water!
Blades should be washed either in a top rack of the dishwasher or by holding onto the
plastic portion of the Blade. With a soapy towel, wipe AWAY from the Blade edges.
To rinse Blade, hold by the Handle and wipe with a clean, damp towel, or hold under
running water. Dry thoroughly.
4. Store the 3 Blade Attachment inside the Mixing Container. It is safest to place
the cardboard blade covers back onto the blades before storage. Return the Mixer and
all parts to the original box. Store in a cool, dry area. BE SURE TO STORE OUT OF
REACH OF CHILDREN!
MIXER & WHISK ASSEMBLY
1. Attach the Removable Handle to the Mixing
Container. Align the bottom of the Removable
Handle with the “C” shaped handle of the Mixing
Container. Pull up and over on the Removable
Handle to snap the Handle onto the Mixing
Container (Figure A). Test to make certain the
Removable Handle is snug into position on the
Mixing Container.
2. Mixer Attachment or the Whisk Attachment
From the underside of the Mixing Lid, align the
pegs of the Mixer Attachment or the Whisk
Attachment with the slots in the Mixing Lid. The
Attachment should pop into place (Figure B).
3. Align the grooves in the Mixing Handle with
the splines on the Mixing Lid. Push the Mixing
Handle rmly down (Figure C).
4. Place the assembled Mixing Lid onto the
Mixing Canister.
5. The Whisker (Figure D) or the Mixer (Figure
D1) is now ready for use.
Mixing Container
Underside of
Mixing Lid
Figure A
Removable
“C” handle
Handle
Figure B
Slots for Mixer
& Whisk
Attachments
WARNING
SHARP BLADES!
Protective/cut-resistant
Kevlar Gloves are
recommended whenever
CAUTION SHARP!
NOTE: When lling the Mixing Container to the maximum capacity,
the weight of the ller might be too much for the Handle to bear. It is
always best to hold the Handle and place one hand under the Mixing
Container for support when carrying or pouring.
handling
the 3 Blade Attachment!
Figure D1
Figure D
-5--8-
Splines
Mixing Lid
Mixing Handle
Figure C
Mixer
Attachments
BEATER & CHOPPER ASSEMBLY
1. Align the notches on the Base Plate with the
groves on the inside of the Mixing Container. Slide
the Base Plate into the Mixing Container so that
is sits at in the bottom of the Mixing Container
(Figure E).
2. Place the Beater or Chopper Attachment onto
the post of the Base Plate in the bottom of the
Mixing Container (Figure F).
CAUTION! Handle the 3 Blade Chopper
Attachment by the plastic portion only. Blades
are very sahrp!
3. Align the Attachment with the post on the
Mixing Lid (Figure F).
4. Place the assembled Mixing Lid onto the
Mixing Canister.
5. Align the grooves in the Mixing Handle with
the splines on the Mixing Lid. Push the Mixing
Handle rmly down (Figure G).
Base Plate
Mixing Container
Figure E
Notches
Grooves
Figure F
Post for Beater or
3 Blade Chopper
Attachments
Underside of
Mixing Lid
USING THE MIXER
It is recommended that the Mixer be thoroughly
clean prior to use! Refer to Cleaning Instructions
in this booklet.
1. Fill the Mixing Container with the desired food to
be mixed. Do not overll the Mixing Container (6 cup
(1.42 L) capacity) (Figure I).
2. Place the Mixing Lid Assembly (with the
attachment of choice) onto the Mixing Container.
3. Turn the Mixing Handle. The Attachments will
turn and mix the contents of the Mixing Container
(Figure J).
4. When mixing is complete, remove the Mixing Lid
Assembly.
CAUTION! Handle the 3 Blade Chopper Attachment
by the plastic portion only. Blades are very sahrp!
Mixing
Container
Mixing Handle
Figure I
Figure J
Mixing Lid
6. The Beater (Figure H) or the Chopper (Figure
H1) is now ready for use.
WARNING
SHARP BLADES!
Protective/cut-resistant
Kevlar Gloves are
recommended whenever
handling
the 3 Blade Attachment!
Figure H1
Figure H
Splines
Mixing Lid
Beater
Attachment
Mixing Container
Mixing Handle
Figure G
NOTE: When lling the Mixing Container to the maximum capacity,
the weight of the ller might be too much for the Handle to bear. It is
always best to hold the Handle and place one hand under the Mixing
Container for support when carrying or pouring.
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