SINGLE BURGER PRESS
07-0301
(PATENTED)
DUE TO CONSTANT FACTORY IMPROVEMENTS, THE PRODUCT PICTURED MIGHT DIFFER
SLIGHTLY FROM THE PRODUCT IN THIS BOX. 112515
COMPONENTS
3
CLEANING INSTRUCTIONS
ASSEMBLY
MAKING HAMBURGER PATTIES
FOOD SAFETY
WARRANTY INFORMATION
COMPONENTES
INSTRUCCIONES DE LIMPIEZA
ENSAMBLADO
CÓMO HACER LAS HAMBURGUESAS
SEGURIDAD DE LOS ALIMENTOS
INFORMACIÓN DE GARANTÍA WESTON
DESCRIPTION DE LA PIÈCE
NETTOYAGE ET DÉMONTAGE
ASSEMBLAGE
PRÉPARATION DES GALETTES
SÉCURITÉ ALIMENTAIRE
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INFORMATION SUR LA GARANTIE
TABLE OF CONTENTS / ÍNDICE / TABLE DES MATIÈRES
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COMPONENTS
Adjustment
Plate
Thickness
Adjustment Knob
Locking
Wing Nut
Adjustment
Screw
Base
Plate
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
WestonProducts.com
Or call Weston Brands, LLC Toll Free at 1-800-814-4895
Monday thru Friday 8:00am-5:00pm ET. Outside the U.S. call 001-440-638-3131
CLEANING INSTRUCTIONS
Before and after each use, disassemble and wash all parts of this product that
come in contact with food. Wash all parts in warm, soapy water. Rinse with clear
water. Dry immediately.
This product is NOT dishwasher safe.
1. Completely remove the Thickness Adjustment Knob and the Locking Wing Nut
from the Adjustment Screw by turning counter-clockwise.
2. Hold on to the top of the Burger Press and turning counter-clockwise, unscrew
the Adjustment Plate and Adjustment Screw from the Burger Press.
3. Clean all parts in warm soapy water, then thoroughly dry.
ASSEMBLY
1. By holding on to the top of the Burger Press, screw the Adjustment Plate
and Adjustment Screw into the top of Burger Press by turning clockwise until
approximately half the threads are showing on top of the Burger Press.
ENGLISH INSTRUCTIONS
2. Re-thread the Locking Wing Nut onto the Adjustment Screw. Pay special
attention not to cross-thread any parts when assembling.
3. Screw the Thickness Adjustment Knob clockwise onto Adjustment Screw until
nger tight.
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MAKING HAMBURGER PATTIES
Follow the “Cleaning Instructions” in this manual prior use.
TO SET THE DESIRED PATTY THICKNESS:
1. Adjust the Wing Nut all the way to the top of the Adjustment
Screw by turning it counter-clockwise.
2. Use the Weight Markings on the Shaft to measure the patty
thickness. (The indication line for the desired weight should be
set to the edge on the top of the Burger Press.)
3. Hold on to the Thickness Adjustment Knob and turn the
Adjustment Screw up or down to reach the desired patty
thickness.
4. Hold the Adjustment Screw in place and turn the Locking
Wing Nut until it tightens against the top of the Burger Press.
ENGLISH INSTRUCTIONS
CAUTION: DO NOT over-tighten the Locking Wing Nut,
damage to the threads may occur.
TO MAKE PATTIES:
1. Once the desired weight has been selected, place
appropriate amount of ground meat onto the Base of the
Burger Press.
NOTE: When adjusting your patty weight, allow for 10% to
20% shrinkage when fully cooked.
2. Close the Cover tightly until the excess meat bulges out of
the Burger Press.
3. Remove any excess meat from the outside of the Burger
Press.
4. Open the Burger Press to reveal your perfectly made patty.
HELPFUL TIP: Place a piece of waxed patty paper under the
meat and another on top of the meat before closing the Burger
Press. This will make it easier to remove the patty. For best
results, meat should be between 36
5. Follow the “Cleaning Instructions” to thoroughly clean & dry
the Burger Press before storing.
O (2O
C) and 40O F (4OC).
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There are basic rules to follow when handling food.
FOOD SAFETY
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 145oF (63oC).
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.
ENGLISH INSTRUCTIONS
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.
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ONE-YEAR LIMITED WESTON WARRANTY
This warranty applies to products purchased and used in the U.S. and Canada,
which have been properly registered within 30 days of the date of original
purchase. This is the only express warranty for this product and is in lieu of
any other warranty or condition. This product is warranted to be free from
defects in material and workmanship for a period of one (1) year from the date
of original purchase. During this period, your exclusive remedy is repair or
replacement of this product or any component found to be defective, at our
option.
To register your product: complete the online form at
This warranty does not cover unregistered products, unauthorized repairs or
service to products, products sold “as-is” by retailers, glass, lters, wear from
normal use, use not in conformity with the printed directions, or damage to the
product resulting from accident, alteration, abuse, or misuse. This warranty
extends only to the original consumer purchaser or gift recipient and is not
transferrable. Keep the original sales receipt, as proof of purchase is required
to make a warranty claim. This warranty is void if the product is subjected to
any voltage and waveform other than as specied on the rating label (e.g.,
We exclude all claims for special, incidental and consequential damages
caused by breach of express or implied warranty. All liability is limited to
the amount of the purchase price. Every implied warranty, including any
statutory warranty or condition of merchantability or tness for a particular
purpose, is disclaimed except to the extent prohibited by law, in which case
such warranty or condition is limited to the duration of this written warranty.
This warranty gives you specic legal rights. You may have other legal rights
that vary depending on where you live. Some states or provinces do not
allow limitations on implied warranties or special, incidental, or consequential
damages, so the foregoing limitations may not apply to you.
Before returning the product for any repair or service: it must be clean and free
from any food particles or other debris; otherwise, we will return it or impose a
To make a warranty claim: go to www.WestonProducts.com/Contact; or call
1.800.814.4895 in the U.S. and 001.440.638.3131 outside the U.S., Monday –
Friday, 8 am – 5 pm Eastern. You are responsible for all costs associated with
shipping us the product freight prepaid. If the product qualies for a warranty
repair or replacement, we will bear the cost of returning it to you. We are not
For non-warranty work: call 1.800.814.4895 in the U.S. and 001.440.638.3131
outside the U.S., Monday – Friday, 8 am – 5 pm Eastern, to obtain a Return
Merchandise Authorization Number (RMA Number). We will refuse all returns
without an RMA Number. We charge US$35/hour for all diagnostic, service,
repair and processing work. We will not start any service or repair work without
prior authorization. You are responsible for all costs associated with shipping
us the product freight prepaid and our returning it to you.
www.WestonProducts.com/Warranty.
120V ~ 60 Hz).
$50 cleaning surcharge, at our option.
responsible for shipping damage.
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