Weston 09-0501-W Mode d'emploi

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

6-7

8

9

10

11

12

13-14

15

16

17

18

21

22-23

24

25

26

27

28

29

30-31

32

34

35

36

39

40-41

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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