Weston Roma Tube Pasta Machine User Manual

ATTENTION!

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

Phone: [phone] (Outside the U.S. 440-638-3131)

20365 Progress Drive, Strongsville, Ohio 44149

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.

Bucatini, Mezze Penne, Tortiglioni, Rigatoni & Fusilli

Tube

Pasta Machine

MODEL NO. 01-0701-W

REV032911

4		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 filled out Warranty
5 A.	9 I.	Card, along with a copy of the original receipt, will void the warranty.
		TheproductmustbedeliveredtoorshippedfreightprepaidtoWestonProductsLLCforwarrantyservices,
		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.
5 B.		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
5 C.		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
	3	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 fitness for a particular purpose, shall apply to this product. Under no
	1	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 specific 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
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	2	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: _________________________________

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 fish, 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 chafing 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 field 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.

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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 properly, 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

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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