Weston Roma Tube Pasta Machine User Manual

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

Phone: [phone] (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

SAVE THESE INSTRUCTIONS!

Refer to t hem o ften and u se th em to inst ruct other s.

Bucatini, Mezze Penne, Tortiglioni, Rigatoni & Fusilli

Tube

Pasta Machine

MODEL NO. 01-0701-W

REV032911

5 C.

6

4

5 A.

9 I.

5 B.

3

1

2

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:

20365 Progress Drive, Strongsville, OH 44149

Weston Products LLC

9 D. 9 E.

9 F.

9 G. 9 H.

WESTON WARRANTY CARD

SEND T HIS CA RD ALONG WITH A COPY OF Y OUR OR IGINAL PURCH ASE RE CEIPT TO:

WESTON WARRANTY, WESTO N PROD UCTS L LC, 20365 PROGRES S DRIV E, STR ONGSVI LLE, OH 44149

Customer Name: _________________________________

Address: _______________________________________

10 K.

10 L.

8

City/State/Zip: ___________________________________

Telephone Number: (_________) ____________________

E-Mail Address: _________________________________

Original Date of Purchase: ______/________/________

10 J.

7

Product Model #: _________________________________

Serial # (if applicable): ______________________

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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.

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.

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.

COMPONENT LIST

DIAGRAM PART PART
NUMBER DESCRIPTION NUMBER

1 Pasta Machine Body N/A
2 C-Clamp 01-0217
3 Handle 01-0216
4 Pasta Lid 01-0705
5 Auger Assembly 01-0703

A. Auger
B. Auger Housing
C. Auger Lock

6 Front Ring Nut 01-0706
7 Ring Nut Wrench 01-0707
8 Cutter Spatula 01-0708
9 Disc Kit 01-0704

D. Bucatini Disc
E. Mezze Penne Disc
F. Tortiglioni Disc
G. Rigatoni Disc
H. Fusilli Disc
I. Disc Rack

Not Shown Rubber Foot (4) 01-0211
10 Mixing Kit 01-0702

J. Mixing Paddle
K. Front Cap
L. Enclosed Mixer Lid

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

ADDITIONAL ACCESSORIES AVAILABLE

PART PART
DESCRIPTION NUMBER

Traditional Pasta Machine 01-0201
Deluxe Electric Pasta machine 01-0601-W

5.5 Quart Stainless Steel Colander 66-0105-W
Food Strainer & Sauce Maker 07-0801
Deluxe Electric Tomato Strainer 82-0202-W

These products and many more products can be ordered by visiting

W e s t o n P r o d u c t s . c o m or by calling

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

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