BURGER PRESS
DUE TO CONSTANT FACTORY IMPROVEMENTS, THE PRODUCT PICTURED MIGHT DIFFER
SLIGHTLY FROM THE PRODUCT IN THIS BOX.
COMPONENTS
CLEANING & ASSEMBLY
MAKING PATTIES
FOOD SAFETY
WARRANTY INFORMATION
3
4
4
5
6
COMPONENTES
LIMPIEZA Y ENSAMBLADO
CÓMO HACER LAS HAMBURGUESAS
SEGURIDAD DE LOS ALIMENTOS
INFORMACIÓN DE GARANTÍA WESTON
DESCRIPTION DE LA PIÈCE
PRÉPARATION DES GALETTES
FAIRE DES GALETTES
SÉCURITÉ ALIMENTAIRE
INFORMATION SUR LA GARANTIE
TABLE OF CONTENTS / ÍNDICE / TABLE DES MATIÈRES
8
9
9
10
12
14
15
15
16
19
2
COMPONENTS
Spring
Base Plate
Adjustment
Press Plate
Compressing/
Ejector
Button
Thickness
Adjustment
Knob
ENGLISH INSTRUCTIONS
Push
Rod
Main Body
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
WestonBrands.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 1-216-901-6801
3
CLEANING & ASSEMBLY
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.
DISASSEMBLY INSTRUCTIONS
1. Holding the top of the Burger Press, unscrew the Compacting/Ejector
Button from the Push Rod. This will also free the Spring.
2. Remove the Adjustment Press Plate from the inside of the Main Body.
3. Unscrew the Adjustment Knob until it separates from the Main Body.
4. Clean all pieces in warm, soapy water. Rinse with clear water. Dry
immediately.
ENGLISH INSTRUCTIONS
NOTE: This product is NOT dishwasher safe.
ASSEMBLY INSTRUCTIONS
1. Screw the Adjustment Knob into the Main Body of the Burger Press until
approximately 1” (2.5 cm) remains visible.
2. Place the Adjustment Press Plate inside of the Main Body chamber guiding
the Push Rod into the Adjustment Knob.
3. Slide the Spring over the exposed portion of the Push Rod, and screw the
Compressing/Ejector Button onto the Push Rod.
Knob
Compacting/
Ejector
Button
MAKING PATTIES
1. Mix meat with your favorite seasonings.
2. Form the meat into 2 ½” (6.4 cm) balls. Size
of the patties will depend on the amount of meat
used for each patty. NOTE: When adjusting
your patty weight, allow for 10% to 20%
shrinkage when fully cooked.
3. Adjust the Thickness Adjustment Knob to the
desired patty thickness. FIGURE 1
Main
Body
Lid
Thickness
Adjustment
FIGURE 1
4. Close the Main Body lid down and press to form the perfect patty. To compact
the patty, press down the Compacting/Ejector Button.
5. Remove any excess meat from the outside of the Hamburger Press.
6. While opening up the Main Body, compress the Compacting/Ejector Button for
easy patty removal from the Burger Press.
7. Open the Hamburger 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 Hamburger Press. This will make it easier
to remove the patty. For best results, meat should be between 36O(2OC) and
40OF (4OC).
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 165oF
(74oC) 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.
ENGLISH INSTRUCTIONS
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 60oC). Your refrigerator should be set to 40oF (4oC) or below; your freezer should
be 0oF (-18oC) 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.
5
ONE-YEAR LIMITED WARRANTY
This warranty applies to products purchased and used in the U.S. and Canada. 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. If
the product or component is no longer available, we will replace with a similar one of equal or
greater value.
This warranty does not cover unauthorized repairs or service to products, products sold
“as-is” by retailers, glass, filters, 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
transferable. 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 specified on the rating label (e.g., 120V ~ 60 Hz).
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
fitness 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 specific 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.
To make a warranty claim, do not return this appliance to the store. Please call 1.800.814.4895
(001.216.901.6801 outside the US) or visit WestonBrands.com. For faster service, locate the
model, type, and series numbers on your appliance.
6
Loading...