Weston 09-0501-W Mode d'emploi

Catégorie
Hachoirs
Taper
Mode d'emploi

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DUE TO CONSTANT FACTORY IMPROVEMENTS, THE PRODUCT PICTURED MIGHT DIFFER
SLIGHTLY FROM THE PRODUCT IN THIS BOX. 041916
MEAT GRINDERS
09-0501-W (#5 MEAT GRINDER)
09-0801-W (#8 MEAT GRINDER)
09-1201-W (#12 MEAT GRINDER)
09-2201-W (#22 MEAT GRINDER)
09-3201-W (#32 MEAT GRINDER)
09-4201-W (#42 MEAT GRINDER)
GENERAL SAFETY RULES
UNPACKING INSTRUCTIONS
GROUNDING INSTRUCTIONS
COMPONENT LIST
CLEANING INSTRUCTIONS
GRINDER ASSEMBLY INSTRUCTIONS
GRINDING INSTRUCTIONS
STANDARD STUFFER ASSEMBLY INSTRUCTIONS
HIGH-SPEED STUFFER ASSEMBLY INSTRUCTIONS
STUFFING INSTRUCTIONS
CIRCUIT BREAKER INSTRUCTIONS
FOOD SAFETY
SAUSAGE INFORMATION
WARRANTY
REGLAS IMPORTANTES SEGURIDAD
DESCRIPTION DE LA PIÈCE
INSTRUCCIONES PARA EL DESEMPAQUE
INSTRUCCIONES PARA HACER TIERRA
INSTRUCCIONES DE LIMPIEZA
INSTRUCCIONES DE ENSAMBLE DEL MOLINO
INSTRUCCIONES PARA MOLER
RELLENADOR ESTÁNDAR INSTRUCCIONES DE ENSAMBLADO
ALTA VELOCIDAD DE INSTRUCCIONES DE MONTAJE EMBUTIDORA
INSTRUCCIONES DE RELLENADO
INSTRUCCIONES PARA EL CORTADOR DE CIRCUITOS
SEGURIDAD DE LOS ALIMENTOS
INFORMACIÓN DE LA SALCHICHA
INFORMACIÓN DE GARANTÍA WESTON
IMPORTANTES RÈGLES DE SÉCURITÉ
DESCRIPTION DE LA PIÈCE
INSTRUCTIONS DE DÉBALLAGE
INSTRUCTIONS DE MISE À LA TERRE
INSTRUCTIONS DE NETTOYAGE
INSTRUCTIONS POUR COUPER LA PÂTELE MONTAGE D'UN HACHOIR
INSTRUCTIONS POUR HACHER
INSTRUCTIONS D'ASSEMBLAGE D'UN REMPLISSEUR STANDARD
REMPLISSEUR HAUTE VITESSE INSTRUCTIONS D'ASSEMBLAGE
INSTRUCTIONS DE BOURRAGE
INSTRUCTIONS RELATIVES AU DISJONCTEUR
SÉCURITÉ ALIMENTAIRE
INFORMATIONS SUR LES SAUCISSES
INFORMATION SUR LA GARANTIE
4
5
5
6-7
8
9
10
11
12
13-14
15
16
17
18
21
22-23
24
24
25
26
27
28
29
30-31
32
34
35
36
39
40-41
42
42
43
44
45
46
47
48-49
50
52
53
55
TABLE OF CONTENTS / ÍNDICE / TABLE DES MATIÈRES
2
3
ENGLISH INSTRUCTIONS
NEVER operate Grinder
without the Tray
secured in place.
To avoid serious or fatal injury,
NEVER reach into any
Grinder inlet.
ALWAYS use the Stomper to
push meat into the Grinder
Head.
Read & fully understand
all instructions
& warnings prior to use.
WARNING!
ENGLISH INSTRUCTIONS
4
1. DO NOT use the Grinder without the Tray/
Safety Guard secured into place.
2. ALWAYS DISCONNECT Grinder from power
source before servicing, changing accessories or
cleaning the unit.
3. Plug the Grinder into a standard 120 Volt, 60
Hz wall outlet. Check if the voltage indicated on the
appliance corresponds to the local voltage before
you connect the appliance.
4. DO NOT USE the Grinder if the Power Cord,
Plug or any other parts are damaged. If the Power
Cord or the Grinder is damaged, call Customer
Service. DO NOT ATTEMPT TO REPLACE THE
CORD. Be sure to not allow the Power Cord
to drape into your work area. Check that all parts
are operating properly, and perform the intended
functions. Check for alignment of moving parts or
any other conditions that may affect the operation.
5. NEVER use any accessories or parts from
other manufacturers. Doing so will VOID YOUR
WARRANTY and may cause re, electrical shock or
injury.
6. TO PROTECT AGAINST RISK OF
ELECTRICAL SHOCK: DO NOT SUBMERGE THE
MAIN GRINDER BODY INTO WATER OR LIQUID.
BE SURE THE GRINDER IS DISCONNECTED
FROM THE POWER SOURCE BEFORE
CLEANING. Wash all parts by hand and thoroughly
dry. Thoroughly clean all parts that will come
in contact with food before using the appliance.
NEVER rinse appliance Grinder Motor under tap,
only use a moist cloth to clean the Grinder Motor
Unit.
7. Reduce risk of unintentional starting. Make
sure the Power Switch is in the “OFF” position
before attaching to the power source.
8. KEEP FINGERS CLEAR of the Auger and
Cutting Blades AT ALL TIMES. NEVER REACH
INTO THE GRINDER, doing so may cause serious
injury. ALWAYS USE THE PROVIDED STOMPER,
NEVER FEED FOOD BY HAND.
9. NEVER use ngers to scrape food away from
the Grinding Plate while the Grinder is in operation.
SEVERE INJURY MAY RESULT.
10. NEVER OPERATE THE GRINDER
UNATTENDED. Be safe, DISCONNECT the
Grinder from power source before leaving the work
area. Close supervision is necessary when any
appliance is used near children. This appliance is
NOT to be used by children.
GENERAL SAFETY RULES
READ AND FULLY UNDERSTAND ALL INSTRUCTIONS AND WARNINGS
PRIOR TO USING THIS UNIT. YOUR SAFETY IS MOST IMPORTANT!
FAILURE TO COMPLY WITH PROCEDURES AND SAFE GUARDS MAY
RESULT IN SERIOUS INJURY OR PROPERTY DAMAGE. REMEMBER:
YOUR PERSONAL SAFETY IS YOUR RESPONSIBILITY!
11. Avoid contact with moving parts. Wait until all moving
parts have stopped before you remove any part of the
Grinder.
. 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.
13. Be sure the Grinder is on a stable work surface. Be
sure all the Grinder Feet are stable.
14. DO NOT attempt to grind bones, nuts or other hard
items. DO NOT let cord come in contact with a hot surface.
DO NOT use on an oven or stove. Check if the voltage
indicated on the appliance corresponds to the local voltage
before you connect the appliance.
15. DO NOT run Grinder without meat in the Head.
Severe damage to the Head and Auger may occur.
16. 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.
17. DO NOT use outdoors.
18. DO NOT use the Grinder while under the inuence of
drugs, medications or alcohol.
19. DO NOT let the Power Cord hang over edge of work
surface.
20. DO NOT attempt to operate the Grinder if the
Grinder itself is cold. The Grinder temperature should be
at least 45
o
F (7
o
C) before beginning.
21. The Gear Housing and the Motor Cover may
become HOT during operation. This is normal. DO NOT
touch these parts during operation or until they cool after
use.
22. WARNING: Busted, splintered bones can get into the
digestive tract of a pet and cause severe damage, even
death by puncturing the walls of the intestines or even
stomach
23. Weston Pro Series Electric Meat Grinders (#22 and
#32) are capable of grinding smaller, softer animal bones
such as rabbit, whole chickens* or chicken quarters, and
other birds, due to both the power and all metal construction
of the units.
24. Avoid grinding large, dense animal bones as they are
very difcult to process (i.e., bones one would nd in large-
game, pigs, or cows).
SAVE THESE INSTRUCTIONS
. Remove all parts from packaging material and check to be sure there are no
missing parts.
. Retain packaging material for storage of the Grinder and Grinder parts when
not in use.
UNPACKING INSTRUCTIONS
GROUNDING
This appliance must be grounded while in use
to protect the operator from electrical shock.
The appliance is equipped with a 3-conductor
cord and a 3-prong grounding type plug to t
the proper grounding-type receptacle. The
appliance has a plug that looks like Figure
A. An adapter, Figure B, should be used
for connecting Figure A plugs to two-prong
receptacles. The grounding tab which extends
from the adapter must be connected to a
permanent ground such as a properly grounded
outlet box as shown in Figure C using a metal
screw.
EXTENSION CORDS
Use only 3-wire extension cords which have
3-prong grounding-type plugs and a 3-pole
cord connector that accepts the plug from the
appliance. Use only extension cords having
an electrical rating not less than the rating of
the appliance. Do not use damaged extension
cords. Examine extension cord before using and
replace if damaged. Do not abuse extension
cord and do not yank on any cord to disconnect.
Keep cord away from heat and sharp edges.
FIGURE A
FIG RE B
FIGURE C
Circuit
Grounding
Conductor
Grounding
Prong
Metal
Grounding
Screw
Cover of
Grounded
Outlet Box
Grounding
Means
AA2220
GROUNDING INSTRUCTIONS
ENGLISH INSTRUCTIONS
5
6
ENGLISH INSTRUCTIONS
COMPONENT LIST
DIAGRAM
#
PART
DESCRIPTION
#5
09-0501-W
#8
09-0801-W
#12
09-1201-W
#22
09-2201-W
#32
09-3201-W
#42
09-4201-W
1 FRONT RING NUT 08-0542 08-0842 08-1242 08-2242 08-3242 08-4242
2 4.5 MM GRINDER PLATE 29-0504 29-0804 29-1204 29-2204 29-3204 29-4204
3 GRINDING KNIFE 29-0550 29-0850 29-1250 29-2250 29-3250 29-4250
4 AUGER PIN 08-0549 08-0849 08-1249 08-2246 08-3246 08-4249
5 AUGER 08-0502-U 08-0802-U 08-1202 08-2202-N 08-3202-N 08-4202
6 AUGER BEARING 08-0547 08-0847 08-0847 08-2053 08-2053 08-2053
7 STAINLESS STEEL HEAD 08-0509-W 08-0809-W 08-1209-W 08-2209-W 08-3209-W 08-4209-W
8 RUBBER FEET WITH
NUTS (4)
08-2007 08-2007 08-2007 08-2007 08-2007 08-2007
9 HEAD LOCKING KNOB 08-2005 08-2005 08-2005 08-2005 08-2005 08-2005
10 STAINLESS STEEL TRAY 08-0524 08-0824 08-1224 08-2224 08-3224 08-4224
11 AUGER GRABBING
STOMPER
09-0577 09-0877 09-0877 09-2277 09-2277 08-4277
12 7 MM GRINDER PLATE 29-0507 29-0807 29-1207 29-2207 29-3207 29-4207
13 STUFFER ASSEMBLY 08-2501-W 08-2501-W 08-2501-W 08-2501-W 08-2501-W 08-2501-W
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 001-216-901-6801
STUFFER ASSEMBLY
STUFFING STAR
10 MM SNACK STICK STUFFING FUNNEL
FLANGE
20 MM FUNNEL
30 MM FUNNEL
40 MM FUNNEL
HIGH SPEED AUGER
7
ENGLISH INSTRUCTIONS
WARNING! Before cleaning, assembling or disassembling
the Grinder, make sure the Grinder Motor is OFF and the PLUG IS
REMOVED FROM THE OUTLET/POWER SOURCE!
HIGH SPEED STUFFING
AUGER ASSEMBLY
STUFFER ASSEMBLY
8
ENGLISH INSTRUCTIONS
CLEANING INSTRUCTIONS
1. Remove the Head Assembly from the Grinder Motor.
2. Disassemble the Head Assembly.
3. Wash all parts that have come in contact with meat in hot soapy water. BE
SURE TO CLEAN IMMEDIATELY AFTER USE. DO NOT IMMERSE THE
MOTOR IN WATER OR OTHER LIQUIDS!
4. Rinse the Grinder parts with clean hot water, then dry them IMMEDIATELY.
5. Fully lubricate the Head, Plates and the Knife with a food grade silicone
spray before and after each use.
6. Clean the Motor Cover and Gear Housing with a damp towel and wipe dry. DO
NOT IMMERSE THE MOTOR IN WATER OR OTHER LIQUIDS!
IMPORTANT: Any metal parts should be coated with a food safe silicone spray
to prevent rusting. If not properly protected, these parts can begin to rust very
quickly. DO NOT use rusted parts. Ordering information can be found on the
last page of this instruction manual.
7. Make sure the grinder and all components are completely dry before assembling
or storing.
WARNING! Before cleaning, assembling or disassembling the
Grinder, make sure the Grinder Motor is OFF and the PLUG IS REMOVED
FROM THE OUTLET/POWER SOURCE!
NEVER operate Grinder without the
Tray secured in place.
To avoid serious or fatal injury, NEVER reach
into any Grinder inlet.
ALWAYS use the Stomper to push meat
into the Grinder Head.
Read & fully understand all instructions
& warnings prior to use.
WARNING!
9
ENGLISH INSTRUCTIONS
CLEANING INSTRUCTIONS
1. Insert the Head into the Gear Housing with the Feed
Chute facing straight up. You will need to line up the
slot in the Head with the Pin inside the Gear Housing.
Be sure the Head is seated fully into the Gear Housing
(Figure 1).
2. Tighten the Head Locking Knob to lock the Head
into place.
3. Insert the Auger, with the Auger Bearing
attached, into the Head (Figure 2). Align the
Auger Splines with the Drive Shaft of
the Grinder.
NOTE: Periodically inspect the
Auger Bearing for wear. If
the Auger Bearing has
excessive wear, replace it to prevent
head damage.
4. Place the Knife onto the square
part of the Auger Pin (Figure 2). Be
sure the blades of the Knife are facing
outward.
5. Place one of the Grinder Plates
onto the Auger Pin; align the notch in
the Grinder Plate with the Pin in the
Grinder Head.
6. Install the Front Ring Nut. DO NOT
OVERTIGHTEN. Turn the Front Ring Nut
until it makes contact with the Grinder Plate, then
make 1/4 turn more to tighten into place.
7. Insert the neck of the Tray into the Feed Chute
(FIGURE 3).
8. NEVER operate Grinder without the Tray
secured in place (FIGURE 3).
REFER TO “GRINDING INSTRUCTIONS”
GRINDER ASSEMBLY INSTRUCTIONS
Gear
Housing
Head
FIGURE 1
Head
Locking
Knob
FIGURE 2
Head
Auger Bearing
Auger
Auger Splines
Auger Pin
Knife
Grinder Plate
Front Ring
Nut
NOTE! Be sure the blades
of the Knife are facing out.
WARNING! Before cleaning, assembling or disassembling the
Grinder, make sure the Grinder Motor is OFF and the PLUG IS REMOVED
FROM THE OUTLET/POWER SOURCE!
FIGURE 3
Tray
Head
Feed
Chute
WARNING!
See Safety
Guard
Instructions
Prior
Operation!
10
ENGLISH INSTRUCTIONS
1. Follow the “Grinder Assembly
Instructions” to fully assemble the
Grinder including the Tray.
NOTE: It is best to grind the meat using
the coarse, 7 mm Grinding Plate rst.
If a ner grind of meat is desired, run
the coarse ground meat through the
Grinder a second time using the ne,
4.5 mm Grinding Plate.
2. Trim the meat of all cords, tendons,
bones, shot, etc.
3. For best results, be sure that all
meat has been chilled to between 32-
34
o
F (0-1
o
C) before grinding. DO NOT
ALLOW MEAT TO SIT OUT AT ROOM
TEMPERATURE LONGER THAN
ABSOLUTELY NEEDED. Closely
follow the “Food Safety” instructions as
outlined by the USDA.
4. Cut meat into sizes small enough to
t into the Feed Chute. Approximately
1” (2.5 cm) cubes.
5. Place cubed meat to be ground into
the Tray. Do not overll the Tray, place
just enough meat to leave the Feed
Chute area open.
6. Place a dish or bowl to collect the
ground meat at the end of the Grinder
Head (Figure 4).
7. Make sure the Grinder is in the
“OFF” position. Attach the Grinder to
the power supply.
8. Switch the Grinder to the forward
“FWD” position. Carefully start feeding
cubes of meat into the Feed Chute.
ONLY USE THE STOMPER TO
PUSH MEAT INTO THE HEAD, DO
NOT USE YOUR FINGERS OR ANY
OTHER OBJECT.
GRINDING INSTRUCTIONS
FIGURE 4
The Gear Housing and the Motor Cover
may become HOT during operation. This is
normal. DO NOT touch these parts during
operation or until they cool after use.
HO T
DO NOT T OUCH!
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.
NEVER operate Grinder without the
Tray secured in place.
To avoid serious or fatal injury, NEVER reach
into any Grinder inlet.
ALWAYS use the Stomper to push meat
into the Grinder Head.
Read & fully understand all instructions
& warnings prior to use.
WARNING!
WARNING! Before cleaning, assembling or disassembling the
Grinder, make sure the Grinder Motor is OFF and the PLUG IS REMOVED
FROM THE OUTLET/POWER SOURCE!
Tray Guar d
Stomper
Grinder
Head
Bowl for
ground meat
Motor
Cover
Feed
Chute
Gear
Housing
11
ENGLISH INSTRUCTIONS
STANDARD STUFFER ASSEMBLY INSTRUCTIONS
1. Insert the Head into the Gear
Housing with the feed chute of the
Head facing straight up. You will need
to line up the slot in the Head with the
Pin inside the Gear Housing. Be sure
the Head is seated fully into the Gear
Housing. (FIGURE 5)
2. Tighten the Head Locking Knob to
lock the Head into place.
3. Insert the Auger, with the Auger
Bearing attached, into the Head
(FIGURE 6). Align the Auger Splines
with the Drive Shaft of the Grinder.
NOTE: Periodically inspect the
Auger Bearing for wear. If the Auger
Bearing has excessive wear, replace
it to prevent head damage.
4. Slide the Stufng Star over the
round portion of the Auger Pin.
5. Slide one of the Stufng
Funnels through the Flange and
place it through the Front Ring
Nut.
6. Install the Front Ring Nut, DO NOT
OVERTIGHTEN. Turn the Front Ring
Nut until it makes contact with the
Flange, then make 1/4 turn more to
tighten into place.
7. Insert the neck of the Tray into the
Feed Chute (FIGURE 7).
8. NEVER operate Grinder without
the Tray secured in place (FIGURE 7).
REFER TO “STUFFING
INSTRUCTIONS”
FIGURE 6
Head
Auger Bearing
Auger
Auger Splines
Auger Pin
Front Ring
Nut
Flange
FIGURE 5
WARNING! Before cleaning, assembling or disassembling the
Grinder, make sure the Grinder Motor is OFF and the PLUG IS REMOVED
FROM THE OUTLET/POWER SOURCE!
FIGURE 7
WARNING!
See Safety
Guard
Instructions
Prior
Operation!
Gear Housing
Head
Slot in Head
Head Locking
Knob
Feed
Chute
Tray
Head
Feed
Chute
Neck
12
ENGLISH INSTRUCTIONS
HIGH-SPEED STUFFER ASSEMBLY INSTRUCTIONS
NOTE: The High Speed Stufng System
is designed for use with the 10 mm Funnel
ONLY. DO NOT attempt to use the High-
Speed Plastic Auger with any other Funnels.
SERIOUS DAMAGE to the Grinder Head
and other components may occur. Follow
the “Standard Stuffer Assembly Instructions”
located in this manual, when using the 20,
30, or 40 mm Funnels.
1. Insert the Head into the Gear
Housing with the feed chute of the
Head facing straight up. You will need
to line up the slot in the Head with the
Pin inside the Gear Housing. Be sure
the Head is seated fully into the Gear
Housing (FIGURE 8).
2. Tighten the Head Locking Knob to
lock the Head into place.
3. Insert the Auger, with the Auger
Bearing attached, into the Head
(FIGURE 9). Align the Auger Splines
with the Drive Shaft of the Grinder.
NOTE: Periodically inspect the
Auger Bearing for wear. If the Auger
Bearing has excessive wear, replace
it to prevent head damage.
4. Slide the High Speed
Plastic Auger onto the Auger
Pin making sure the square
part of the Plastic Auger fully
seats on to the square portion
of the Auger Pin.
5. Slide the 10 mm Stufng Funnel
through the through the Flange and
place it through the Front Ring Nut.
6. Install the Front Ring Nut, DO NOT
OVERTIGHTEN. Turn the Front Ring
Nut until it makes contact with the
Flange, then make 1/4 turn more to
tighten into place.
7. Insert the neck of the Tray into the
Feed Chute (FIGURE 10).
8. NEVER operate Grinder without the
Tray secured in place (FIGURE 10).
REFER TO “STUFFING
INSTRUCTIONS”
FIGURE 8
FIGURE 9
Head
Auger Bearing
Auger
Auger Splines
Auger Pin
Front Ring
Nut
Flange
WARNING! Before cleaning, assembling or disassembling the
Grinder, make sure the Grinder Motor is OFF and the PLUG IS REMOVED
FROM THE OUTLET/POWER SOURCE!
FIGURE 10
Gear
Housing
Gear Housing
Head
Slot in Head
Head Locking
Knob
Feed
Chute
Tray
Head
Feed
Chute
Neck
13
ENGLISH INSTRUCTIONS
HIGH-SPEED STUFFER ASSEMBLY INSTRUCTIONS
Stomper
1. After grinding the meat following the
“Grinding Instructions”, mix the ground
meat with the sausage seasonings.
2. Follow the “Stuffer Assembly
Instructions” or the “High-Speed Stuffer
Assembly Instructions” to fully assemble
the Grinder as a Stuffer including the
Tray.
NOTE: While one person can stuff
sausage with this Grinder, it
is recommended that two people
perform this operation. For best results
when using the High-Speed Stainless
Steel 10 mm Stufng Funnel do not
grind the meat through the 4.5 mm
Grinding Plate.
3. Place seasoned ground meat into the
Tray. Do not overll the Tray, place just
enough meat to leave the Feed Chute
area open.
4. Slide a sausage casing over the
Stufng Funnel. See the “Sausage
Information / Casing” section of
this manual for more
information.
5. Slide 4”-6” (10-15 cm)
of casing from the end of
the Stufng Funnel and
tie a knot in the end of the casing. If you are using large diameter brous
casing, hold the closed end of the casing tightly against the end of the
Stufng Funnel (FIGURE 11).
6. Make sure the Grinder is in the “OFF” position. Attach the Grinder to the power
supply.
7. Switch the Grinder to the forward “FWD” position. Carefully start feeding
ground meat into the Feed Chute. ONLY USE THE STOMPER TO PUSH
MEAT INTO THE HEAD, DO NOT USE YOUR FINGERS OR ANY OTHER
OBJECT.
FIGURE 11
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.
NEVER operate Grinder without the
Tray secured in place.
To avoid serious or fatal injury, NEVER reach
into any Grinder inlet.
ALWAYS use the Stomper to push meat
into the Grinder Head.
Read & fully understand all instructions
& warnings prior to use.
WARNING!
STUFFING INSTRUCTIONS
WARNING! Before cleaning, assembling or disassembling the
Grinder, make sure the Grinder Motor is OFF and the PLUG IS REMOVED
FROM THE OUTLET/POWER SOURCE!
Tray
Feed Chute
Motor
Cover
Gear
Housing
14
ENGLISH INSTRUCTIONS
8. Hold the casing in place with one hand while feeding the sausage mixture
through the Grinder. As the meat lls the casing, gently lay it on a clean, dry
surface. NOTE: When using natural casings, use a wet surface.
9. Do not ll the last 3”-4” (7.5-10 cm) of casing. After the entire length of casing
has been stuffed, twist the open end to close, then tie off the ends of the casing
tightly to close. Twist into links.
10. Whenever stufng sausage, ll the casing slowly to avoid air pockets. If air
pockets do appear in the sausage use a pin to prick the bubbles. The small
holes will seal naturally.
15
ENGLISH INSTRUCTIONS
CIRCUIT BREAKER INSTRUCTIONS
PLEASE NOTE: This Grinder features an all hardened steel gear
transmission. This causes the Grinder to operate at a higher volume and
temperature than other Grinders. This is normal and will not affect the
Grinder’s performance.
This Grinder is equipped with a Circuit
Breaker as a safety precaution. If the Grinder
stops running follow these steps to remedy:
1. Turn the Grinder to the “Off” position.
2. Check the Grinder to see if there is a jam in
the Grinder Head. If there is, the jam needs
to be cleared of the obstruction as outlined in
“Grinding Tips”.
2. Press the Circuit Breaker Reset Button
(FIGURE 13).
3. Turn the Grinder back on and resume
grinding.
4. If the Grinder still does not turn on, check that the electrical wall outlet is
properly working. Plug in another appliance to see if that appliance works from
the wall outlet. Check that the household circuit breaker has not been tripped. If
none of the above steps remedy the situation, or if the Circuit Breaker repeatedly
shuts off the Grinder contact a customer service for further assistance.
WARNING! DO NOT continue to use the Grinder if the Circuit Breaker trips
repeatedly. Continued use may cause permanent damage to the Grinder and
will void the warranty.
Circuit Breaker
Reset Button
.
DO NOT over-tighten the Front Ring Nut. It should be rmly tight.
.
Make sure the Grinding Knife blades lay at on the Grinder Plate.
.
DO NOT operate the Grinder without meat in the Head. Running the
Grinder while dry could damage the Head and Auger.
.
ALWAYS lubricate the Head, Grinding Plate and Grinding Knife with a food-
grade silicone spray after cleaning.
.
If the Grinder Plate becomes jammed/clogged during operation, follow these
steps to restore normal output.
.
Turn the Grinder “OFF” and disconnect the Power Cord from the electrical outlet.
.
Remove the Front Ring Nut and Grinding Plate.
.
Thoroughly clean the Grinding Plate. Make sure all of the holes are clear.
.
Re-install the Grinding Plate and Front Ring Nut.
.
Re-connect the Grinder to the electrical outlet.
Continue with grinding.
.
Repeat as necessary.
GRINDING TIPS
FIGURE 13
16
ENGLISH INSTRUCTIONS
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
160
o
F to 165
o
F (71
o
C to 74
o
C), 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 145
o
F (63
o
C) (medium rare). The safe temperature for poultry is 165
o
F
(75
o
C) and solid cuts of pork should be cooked to 145
o
F (63
o
C).
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 40
o
F and
140
o
F (4
o
C and 6
o
C). Your refrigerator should be set to 40
o
F (4
o
C) or below; your freezer should
be 0
o
F (-17
o
C) 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 90
o
F (32
o
C) 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.
FOOD SAFETY
17
ENGLISH INSTRUCTIONS
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
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.
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 ve (5) years 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
www.WestonProducts.com/Warranty.
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 specied 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 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 specic 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
$50 cleaning surcharge, at our option.
To make a warranty claim: go to www.WestonProducts.com/Contact; or call
1.800.814.4895 in the U.S. and 001.216.801.6801 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 qualies for a warranty
repair or replacement, we will bear the cost of returning it to you. We are not
responsible for shipping damage.
For non-warranty work: call 1.800.814.4895 in the U.S. and 001.216.801.6801
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.
FIVE-YEAR LIMITED WESTON WARRANTY
DEBIDO A CONSTANTES MEJORAS EN LA FÁBRICA, EL PRODUCTO QUE SE MUESTRA PUEDE
SER LIGERAMENTE DIFERENTE DEL PRODUCTO EN ESTA CAJA. 021116
MOLINO ELÉCTRICO
09-0501-W (#5 MOLINO ELÉCTRICO)
09-0801-W (#8 MOLINO ELÉCTRICO)
09-1201-W (#12 MOLINO ELÉCTRICO)
09-2201-W (#22 MOLINO ELÉCTRICO)
09-3201-W (#32 MOLINO ELÉCTRICO)
09-4201-W (#42 MOLINO ELÉCTRICO)
NUNCA opere el molino
sin la bandeja ja en su lugar.
Para evitar lesiones serias o
fatales,
NUNCA ingrese a ninguna
entrada en el molino.
Utilice SIEMPRE el pisón para
empujar los alimentos dentro del
cabezal del molino.
Lea y entienda por completo
todas las instrucciones
y advertencias antes de usarlo.
¡ADVERTENCIA!
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