Weston WEN1036 Owner Manual

MEAT GRINDER &

SAUSAGE STUFFER

DUE TO CONSTANT FACTORY IMPROVEMENTS, THE PRODUCT PICTURED MIGHT DIFFER
SLIGHTLY FROM THE PRODUCT IN THIS BOX.

IMPORTANT SAFEGUARDS
COMPONENT LIST
CLEANING INSTRUCTIONS
GRINDER ASSEMBLY
STUFFER ASSEMBLY
GRINDING INSTRUCTIONS
STUFFING INSTRUCTIONS
FOOD SAFETY
SAUSAGE INFORMATION
WARRANTY INFORMATION

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SALVAGUARDIAS IMPORTANTES
LISTA DE COMPONENTES
INSTURCCIONES DE LIMPEIZA
ENSAMBLADO DE LA PICADORA
ENSAMBLADURA DE LA EMBUTIDORA
INSTRUCCIONES PARA PICAR
INSTRUCCIONES PARA EMBUTIR
SEGURIDAD DE LOS ALIMENTOS
INFORMACIÓN DE LA SALCHICHA
INFORMACIÓN DE GARANTÍA WESTON

PRÉCAUTIONS IMPORTANTES
DESCRIPTION DE LA PIÈCE
INSTRUCTIONS DE NETTOYAGE
MISE EN PLACE DU HACHOIR
CONFECTION DE SAUCISSES
INSTRUCTIONS DE HACHAGE
CONFECTION DE SAUCISSES

TABLE OF CONTENTS / TABLA DE CONTENIDO / TABLE DES MATIÈRES

SÉCURITÉ ALIMENTAIRE
INFORMATIONS SUR LES SAUCISSES
INFORMACIÓN DE GARANTÍA WESTON

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IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always

be followed to reduce the risk of re, electric shock, and/or injury to persons,

including the following:

1. Read all instructions.

2. KEEP FINGERS CLEAR of the Auger and Plate at all times. NEVER reach
into any Grinder inlet.

3. Close adult supervision is necessary when any appliance is used near children.
This grinder is NOT to be used by children.

4. CHECK FOR DAMAGED PARTS. Before using the Grinder, 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.

5. If the Grinder becomes jammed, briey turn in reverse to clear blockage.

6. NEVER insert ngers or foreign objects into Grinder opening.

7. TIE BACK loose hair and clothing and roll up long sleeves before operating
the Grinder. REMOVE ties, rings, watches, bracelets, or other jewelry before
operating the Grinder.

8. WEAR EYE PROTECTION. Wear safety glasses. Everyday eye glasses are
not safety glasses. Safety glasses conform to ANSI Z87.1 requirements. Note:
approved safety glasses have Z87 printed or stamped on them.

ENGLISH INSTRUCTIONS

9. Trim meat of all clots, cords, tendons, bones, etc. before grinding.

10. DO NOT grind bones or other hard objects.

11. DO NOT use the Grinder while under the inuence of drugs or alcohol.

SAVE THESE INSTRUCTIONS

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COMPONENT LIST

DIAGRAM NUMBER PART DESCRIPTION

1 FRONT RING NUT
2 KNIFE
3 AUGER PIN
4 AUGER
5 GRINDER BODY
6 PROTECTOR PAD
7 CLAMP SCREW

ENGLISH INSTRUCTIONS

8 HANDLE

9 THUMBSCREW
10 3/16”(4.5MM) PLATE
11 3/8” (10MM) PLATE
12 3 STUFFING FUNNELS
13 FUNNEL FLANGE
14 STUFFING STAR
15 AUGER BEARING

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

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#8

36-0801-W

#10

36-1001-W

5

1

8

#22

36-2201-W

#32

36-3201-W

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1

5

8

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ENGLISH INSTRUCTIONS

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IMPORTANT NOTE PRIOR TO USE

A protective coating is applied to this unit prior to shipment. This coating
protects the unit in shipment and during its shelf life.

It is very important to thoroughly clean the unit before using it, especially
around the edges or areas that have been soldered or welded. Completely
disassemble and thoroughly clean all parts with hot water, dish detergent and
a soft cloth. Rinse with clean water and dry thoroughly. DO NOT use any
harsh or abrasive brushes, chemicals or detergents. Avoid using detergents or
cleansers containing high percentages of free alkali or acid.

DO NOT clean any parts of this unit in a dishwasher.

Coat all metal parts with a food grade silicone spray after cleaning and before
storing.

ENGLISH INSTRUCTIONS

Be certain to store the unit in the original box in a cool, dry location.

Run a small “Test Batch” through the unit before initial use.

CLEANING INSTRUCTIONS

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PROPERLY CLEAN THE GRINDER PRIOR TO INITIAL USE!

.

Disassemble the Grinder and hand wash each part thoroughly in warm, soapy

water, taking particular care to remove all grease and oil from the surfaces.

.

Dry all parts thoroughly before re-assembling. DO NOT ALLOW parts to air dry.

.

Coat all metal parts, including the Plates and Knife, with a food grade silicone

spray to prevent corrosion.

.

The Grinder is NOT dishwasher safe.

SPECIAL NOTE FOR #32 GRINDERS ONLY: If the Front Ring Nut is

difcult to remove, the Handle is designed with a small hole drilled into

the back, which allows it to be used as a wrench to remove the Front
Ring Nut only. DO NOT use this feature to tighten the Front Ring Nut.

w 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 at http://www.usda.gov/.

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GRINDER ASSEMBLY

1. A. If you are using a clamp down #8 or #10 Grinder, slide the Protector Pad
onto the foot of the Grinder and tighten the Clamp Screw to secure the Grinder
to the work surface. Allow ample room for the Handle to rotate.

B. If you are using a bolt down #22 or #32 Grinder, the body of the Grinder
can be attached to a solid work surface using appropriately sized screws (not
provided). Allow ample room for the Handle to rotate.

2. Slip the plastic Auger Bearing

ange-end, face-rst, over the

Auger driver end. FIGURE 1

3. Together, carefully insert the
Auger Bearing & Auger inside
the Grinder Body. Position
and extend the Auger Bearing
& Auger into and through the
center of the far hole. FIGURE 1

4. Secure the square Auger
Pin to the Auger. Handling
with care, turn the Knife so the
sharp blades face out. Then

slide it square-end-rst, over the

square portion of the Auger Pin.

FIGURE 1

FIGURE 1

Front

Ring

Nut

Knife

Plate

Auger

Auger

Pin

Handle

Auger

Bearing

Grinder

Body

Notch

FIGURE 2

ENGLISH INSTRUCTIONS

5. Slide the Plate of choice over
the round portion of the Auger
Pin. Align the notch on the Plate
with the notch in the Grinder
Body so that the Plate fully sits in
the opening of the Grinder Body.

6. Snugly screw on the Front Ring Nut. DO
NOT OVER TIGHTEN! If the Front Ring
Nut is screwed onto the Grinder Body too

tightly, the Auger will be hard to turn/will

not turn.

7. Slide the Handle over the exposed end
of the Auger and lock it in place with the

Thumbscrew. FIGURE 2

Thumbscrew

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STUFFER ASSEMBLY

1. A. If you are using a clamp down #8 or #10 Grinder, slide the Protector
Pad onto the foot of the Grinder and tighten the Clamp Screw to secure the
Grinder to the work surface. Allow ample room for the Handle to rotate.

B. If you are using a bolt down #22 or #32 Grinder, the body of the Grinder
can be attached to a solid work surface using appropriately sized screws.
Allow ample room for the Handle to rotate.

2. Insert the Auger Bearing into the Grinder Body through the hole in the back
of the Grinder. FIGURE 3

3. Insert the Auger
into the Grinder
Body. Rotate the
Auger while inserting

ENGLISH INSTRUCTIONS

to fully seat the
Auger into the
Grinder Body.

4. Slide the Stufng

Star over the round
portion of the Auger
Pin.

5. Attach the Stufng

Flange to the Funnel
that will be used.

Slide the Stufng

Funnel through the
Front Ring Nut.

6. Snugly screw on the Front
Ring Nut. DO NOT OVER
TIGHTEN! If the Front Ring
Nut is screwed onto the
Grinder Body too tightly, the

Auger will be hard to turn/will

not turn.

FIGURE 3

Front

Ring

Nut

Funnel
Flange

Stufng

Star

Funnel

Auger

Bearing

Auger

Auger

Pin

Handle

Thumbscrew

Grinder

Body

FIGURE 4

7. Slide the Handle over the
exposed end of the Auger
and lock it in place with the

Thumbscrew. FIGURE 4

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GRINDING INSTRUCTIONS

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Trim meat of all blood clots, cords, tendons, bones, etc. NEVER grind bones or

other hard objects.
.

For best results, be sure that all meat has been chilled to between 32-34°F (0­1°C) before grinding. DO NOT allow meat to sit out at room temperature longer
than is absolutely necessary. Follow the Food Safety Guidelines as outlined.

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Cut meat into sizes small enough to t into the Grinder. Approximately 1” (2.5 cm)

cubes.
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As you feed chunks of meat into the Grinder, turn the Handle clockwise (when
facing the Handle side of the Grinder). Be sure to have something to catch the
meat as it comes out of the Grinder.

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If the Grinder should get stuck or become hard to turn, turn the Handle
counter-clockwise to loosen the obstruction, then resume grinding. If this doesn’t
free the back-up, remove the Front Ring Nut, Plate, Knife and Auger to remove
the obstruction.

STUFFING INSTRUCTIONS

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For the best stufng results, two people are recommended for this operation.

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Fill the Grinder hopper with pre-ground, seasoned meat.

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Slide a sausage casing over the end of the Stufng Funnel, leaving 4-6”
(10.2-15.2 cm) of casing off the end of the Stufng Funnel. Tie a knot in the

end of the casing.
.

While holding the casing on the Stufng Funnel with one hand, rotate the

Handle clockwise (when facing the Handle side of the Grinder) to move the

meat through the Grinder and into the casing. Gently lay the lled casing on
a plate as the casing lls.

.

Do not ll the last 3-4” (7.6-10.2 cm) of the casing. When nished stufng,

twist and tie the end closed.

ENGLISH INSTRUCTIONS

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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 165oF
(74oC) and solid cuts of pork should be cooked to 145oF (63oC).

ENGLISH INSTRUCTIONS

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 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 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.

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SAUSAGE INFORMATION

MEAT SELECTION FOR SAUSAGE MAKING

Sausage making has evolved over many years and generations, and as a result there are countless
types of sausage you can make using the basic ingredients of meat, fat and a few carefully blended
spices. Following are a few simple guidelines that will help you make the best tasting sausage
possible.

Any type of meat can be used for making sausage: pork, beef, bison, moose and caribou, even
antelope make great sausage. It is important when preparing venison or other red game meats to trim

all the fat from the meat, as red game tallow will turn rancid in as few as ve days. Replace the fat with

either pork or beef fat, depending on the type of product you are making, at a ratio of 1 pound (0.5 kg)
of fat for every 4 pounds (1.8 kg) of game meat.

The fat content of your sausage will affect the taste, texture, cooking characteristics and shelf life of
your product. Most commercially made sausage has a fat content of about 20%. Using less than 12%

fat will result in a very dry tasting sausage, while using more than 20% may result in a sticky avorless
sausage that will be difcult to cook.

CURING

It is important to properly cure meats to preserve meat and poultry, and to destroy undesirable
microorganisms on the meat surfaces that cause spoilage and foodbourne illnesses. There are many
steps that help in this process, including smoking, cooking, drying, chilling and the addition of cure
ingredients. The oldest means of accomplishing this is by introducing salt into the meat. The resistance
of bacteria to salt varies widely among different types of bacteria. The growth of some bacteria is
inhibited by salt concentrations as low as 3%, e.g., Salmonella, whereas other types are able to survive
in much higher salt concentrations, e.g., Staphylococcus. Fortunately, the growth of many undesirable
organisms normally found in cured meat and poultry products is inhibited at low concentrations of salt.

Modern curing is based on Nitrates and is very scientic. Purchase Weston Pink Curing Salt

(02-0000-W) and follow the included instructions to ensure that you are properly curing your
homemade sausage.

CASING

Weston offers a complete variety of casings. The right choice depends on personal preference as well
as the type of sausage you wish to make. For most sausages, your choices are natural or collagen.
Don’t let the names fool you; collagen casings are not a synthetic. They are made from beef skin and
other tissues. Collagen casings are uniform in size and texture and require almost no preparation.
“Natural” casings are the intestines of lamb, sheep, hogs or beef. They are less uniform in size and

require preparation. There are also brous non-edible casings that are most commonly used for

summer sausage and ring bologna

ENGLISH INSTRUCTIONS

TYPES OF SAUSAGE

Most sausages fall into one of four categories: Fresh, Smoked, Cooked or Dried. All sausages, except
dried, require refrigerated storage. There is also a sub-category of uncooked smoked sausages.

Among the fresh and uncooked smoked sausages, you will nd such avors as kielbasa or Polish

sausage, Italian sausage, breakfast sausage and many others. Both fresh and uncooked smoked
sausages require cooking before eating and also require refrigerated storage.

Smoked and cooked sausages include salami, bologna, the ever-popular hot dogs and many others.
Proper smoking requires a smokehouse or smoker. Weston offers Outdoor Propane Smokers in a
variety of sizes (41-0701-W, 41-0301-W, or 41-0401-W). Most smoked sausages are warmed before
serving. Many people think that a smoked sausage will last much longer without spoilage, but this is
not true. Smoked sausages should be treated the same as fresh sausage in terms of storage.

Dried sausages require the longest processing time, as they are air dried over a long period of time.
Dry cured sausages include salami, chorizo, pepperoni, among others. The conditions under which the
meat is dried are very exacting; temperature, time and humidity must all be carefully monitored for a

safe and delicious product.

STORAGE

For the best avors, we recommend vacuum sealing your fresh sausages, then storing them in the

refrigerator (short term) or freezer (long term). Weston manufactures a variety of vacuum sealers. Ask
the retailer from which you purchased this unit for their selection. Store dry cured products in paper or
other breathable wrapping, unrefrigerated.

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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.

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