Weston 09-0801-W, 09-0501-W User guide

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)
DUE TO CONSTANT FACTORY IMPROVEMENTS, THE PRODUCT PICTURED MIGHT DIFFER
SLIGHTLY FROM THE PRODUCT IN THIS BOX. 041916
TABLE OF CONTENTS / ÍNDICE / TABLE DES MATIÈRES
2
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
4
5
5
6-7
8
9
10
11
12
13-14
15
16
17
18
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
21
22-23
24
24
25
26
27
28
29
30-31
32
34
35
36
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
39
40-41
42
42
43
44
45
46
47
48-49
50
52
53
55
ENGLISH INSTRUCTIONS
WARNING!
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.
3
ENGLISH INSTRUCTIONS
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!
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.
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.
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.
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.
5. NEVER use any accessories or parts from
other manufacturers. Doing so will VOID YOUR
WARRANTY and may cause fire, electrical shock or
injury.
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.
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 fingers 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.
15. DO NOT run Grinder without meat in the Head.
Severe damage to the Head and Auger may occur.
17. DO NOT use outdoors.
18. DO NOT use the Grinder while under the influence 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 45oF (7oC) 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 difficult to process (i.e., bones one would find in largegame, pigs, or cows).
SAVE THESE INSTRUCTIONS
4
missing parts.
. Retain packaging material for storage of the Grinder and Grinder parts when
not in use.
GROUNDING INSTRUCTIONS
FIGURE A
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 fit
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.
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.
ENGLISH INSTRUCTIONS
UNPACKING
INSTRUCTIONS
. Remove all parts from packaging material and check to be sure there are no
Grounding
Prong
Circuit
Grounding
Conductor
FIG RE B
Metal
Grounding
Screw
Cover of
Grounded
Outlet Box
FIGURE C
Grounding
Means
AA2220
5
ENGLISH INSTRUCTIONS
COMPONENT LIST
DIAGRAM
PART
DESCRIPTION
#
1
FRONT RING NUT
2
4.5 MM GRINDER PLATE
3
GRINDING KNIFE
4
AUGER PIN
5
AUGER
6
AUGER BEARING
7
STAINLESS STEEL HEAD
8
RUBBER FEET WITH
NUTS (4)
9
HEAD LOCKING KNOB
10
STAINLESS STEEL TRAY
11
AUGER GRABBING
STOMPER
12
7 MM GRINDER PLATE
13
STUFFER ASSEMBLY
#5
#8
#12
#22
09-0501-W 09-0801-W 09-1201-W 09-2201-W
08-0542
08-0842
08-1242
08-2242
29-0504
29-0804
29-1204
29-2204
29-0550
29-0850
29-1250
29-2250
08-0549
08-0849
08-1249
08-2246
08-0502-U 08-0802-U 08-1202 08-2202-N
08-0547
08-0847
08-0847
08-2053
08-0509-W 08-0809-W 08-1209-W 08-2209-W
08-2007
08-2007
08-2007
08-2007
08-2005
08-0524
09-0577
08-2005
08-0824
09-0877
08-2005
08-1224
09-0877
29-0507
29-0807
29-1207
08-2501-W 08-2501-W 08-2501-W
#32
09-3201-W
08-3242
29-3204
29-3250
08-3246
08-3202-N
08-2053
08-3209-W
08-2007
#42
09-4201-W
08-4242
29-4204
29-4250
08-4249
08-4202
08-2053
08-4209-W
08-2007
08-2005
08-2224
09-2277
08-2005
08-3224
09-2277
08-2005
08-4224
08-4277
29-2207
08-2501-W
29-3207
08-2501-W
29-4207
08-2501-W
STUFFER ASSEMBLY
STUFFING STAR
10 MM SNACK STICK STUFFING FUNNEL
FLANGE
20 MM FUNNEL
30 MM FUNNEL
40 MM FUNNEL
HIGH SPEED AUGER
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
1-800-814-4895
Or call Weston Brands LLC Toll Free at
Monday thru Friday 8:00am-5:00pm ET. Outside the U.S. call 001-216-901-6801
6
ENGLISH INSTRUCTIONS
STUFFER ASSEMBLY
HIGH SPEED STUFFING
AUGER ASSEMBLY
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!
7
ENGLISH INSTRUCTIONS
CLEANING 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!
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!
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.
8
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!
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.
FIGURE 1
Head
ENGLISH INSTRUCTIONS
GRINDER ASSEMBLY INSTRUCTIONS
Head
Locking
Gear Knob
Housing
NOTE: Periodically inspect the
Auger Bearing for wear. If
the Auger Bearing has
excessive wear, replace it to prevent
head damage.
FIGURE 2
Auger Bearing
Head
Auger Splines
4. Place the Knife onto the square
part of the Auger Pin (Figure 2). Be
sure the blades of the Knife are facing
outward.
Auger
Auger Pin
Knife
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
untilit makes contact with the Grinder Plate, then
make 1/4 turn more to tighten into place.
Grinder Plate
Front Ring
Nut
NOTE! Be sure the blades
of the Knife are facing out.
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”
Tray
WARNING!
See Safety
Guard
Instructions
Prior
Operation!
FIGURE 3
Feed
Chute
Head
9
ENGLISH INSTRUCTIONS
GRINDING 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!
1. Follow the “Grinder Assembly
Instructions” to fully assemble the
Grinder including the Tray.
WARNING!
NOTE: It is best to grind the meat using
the coarse, 7 mm Grinding Plate first.
If a finer grind of meat is desired, run
the coarse ground meat through the
Grinder a second time using the fine,
4.5 mm Grinding Plate.
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.
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 3234oF (0-1oC) 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.
Stomper
FIGURE 4
Tray Guar d
4. Cut meat into sizes small enough to
fit into the Feed Chute. Approximately
1” (2.5 cm) cubes.
5. Place cubed meat to be ground into
the Tray. Do not overfill the Tray, place
just enough meat to leave the Feed
Chute area open.
Feed
Chute
Grinder
Head
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.
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.
10
Motor
Cover
Bowl for
ground meat
Gear
Housing
HO T
DO NO T T OUCH!
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.
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!
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)
FIGURE 5
Slot in Head
Feed
Chute
Head
2. Tighten the Head Locking Knob to
lock the Head into place.
Gear Housing
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.
Head Locking
Knob
Auger Bearing
ENGLISH INSTRUCTIONS
STANDARD STUFFER ASSEMBLY INSTRUCTIONS
FIGURE 6
Head
Auger Splines
Auger
Auger Pin
4. Slide the Stuffing Star over the
round portion of the Auger Pin.
5. Slide one of the Stuffing
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).
Flange
Front Ring
Nut
FIGURE 7
Tray
8. NEVER operate Grinder without
the Tray secured in place (FIGURE 7).
REFER TO “STUFFING
INSTRUCTIONS”
Neck
Feed
Chute
Head
WARNING!
See Safety
Guard
Instructions
Prior
Operation!
11
ENGLISH INSTRUCTIONS
HIGH-SPEED STUFFER ASSEMBLY 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!
NOTE: The High Speed Stuffing System
is designed for use with the 10 mm Funnel
ONLY. DO NOT attempt to use the HighSpeed 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.
FIGURE 8
Slot in Head
Feed
Chute
Head
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).
Gear Housing
Head Locking
Knob
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.
Head
Auger Splines
Auger
Auger Pin
Gear
Housing
Flange
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”
Auger Bearing
Front Ring
Nut
5. Slide the 10 mm Stuffing Funnel
through the through the Flange and
place it through the Front Ring Nut.
12
FIGURE 9
FIGURE 10
Tray
Neck
Feed
Chute
Head
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!
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 Stuffing Funnel do not
grind the meat through the 4.5 mm
Grinding Plate.
WARNING!
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.
3. Place seasoned ground meat into the
Tray. Do not overfill the Tray, place just
enough meat to leave the Feed Chute
area open.
FIGURE 11
ENGLISH INSTRUCTIONS
STUFFING INSTRUCTIONS
Stomper
Tray
Feed Chute
4. Slide a sausage casing over the
Stuffing Funnel. See the “Sausage
Information / Casing” section of
this manual for more
information.
Motor
Cover
5. Slide 4”-6” (10-15 cm)
Gear
Housing
of casing from the end of
the Stuffing Funnel and
tie a knot in the end of the casing. If you are using large diameter fibrous
casing, hold the closed end of the casing tightly against the end of the
Stuffing 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.
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.
13
ENGLISH INSTRUCTIONS
14
8. Hold the casing in place with one hand while feeding the sausage mixture
through the Grinder. As the meat fills the casing, gently lay it on a clean, dry
surface. NOTE: When using natural casings, use a wet surface.
9. Do not fill 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 stuffing sausage, fill 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.
FIGURE 13
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.
Circuit Breaker
Reset Button
ENGLISH INSTRUCTIONS
CIRCUIT BREAKER INSTRUCTIONS
This Grinder is equipped with a Circuit
Breaker as a safety precaution. If the Grinder
stops running follow these steps to remedy:
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.
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.
GRINDING
TIPS
.
DO NOT over-tighten the Front Ring Nut. It should be firmly tight.
. Make sure the Grinding Knife blades lay flat 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 foodgrade 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.
15
ENGLISH INSTRUCTIONS
FOOD SAFETY
COOK
There are basic rules to follow when handling food.
They are COOK, SEPARATE, CLEAN, and CHILL.
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
o
o
o
o
160 F to 165 F (71 C to 74 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
o
o
o
temperature of at least 145 F (63 C) (medium rare). The safe temperature for poultry is 165 F
o
o
o
(75 C) and solid cuts of pork should be cooked to 145 F (63 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 fish, 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
o
Chilling food is very important. The danger zone where bacteria multiply is between 40 F and
o
o
o
o
o
140 F (4 C and 6 C). Your refrigerator should be set to 40 F (4 C) or below; your freezer should
o
o
be 0 F (-17 C) or below. Simple rule: serve hot foods hot, cold foods cold. Use chafing 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
o
o
is 90 F (32 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 field 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.
16
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 five 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 flavorless
sausage that will be difficult to cook.
CURING
It is important to properly cure meats to preserve meat and poultry, and to destroy undesirable
ENGLISH INSTRUCTIONS
SAUSAGE INFORMATION
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 scientific. 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 fibrous 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 find such flavors 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 flavors, 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.
17
FIVE-YEAR LIMITED WESTON WARRANTY
This warranty applies to products purchased and used in the U.S. and Canada,
which have been properly registered within 30 days of the date of original
purchase. This is the only express warranty for this product and is in lieu of
any other warranty or condition. This product is warranted to be free from
defects in material and workmanship for a period of five (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, 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
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 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.
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 qualifies 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.
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)
DEBIDO A CONSTANTES MEJORAS EN LA FÁBRICA, EL PRODUCTO QUE SE MUESTRA PUEDE
SER LIGERAMENTE DIFERENTE DEL PRODUCTO EN ESTA CAJA. 021116
INSTRUCCIONES EN ESPAÑOL
REGLAS IMPORTANTES DE SEGURIDAD
¡GUARDE ESTAS INSTRUCCIONES!
21
INSTRUCCIONES EN ESPAÑOL
DESCRIPTION DE LA PIÈCE
NÚMERO DE
DIAGRAMA
1
2
3
4
5
6
7
8
9
10
11
12
13
DESCRIPCIÓN DE LA
PIEZA
TUERCA DEL ANILLO
FRONTAL
PLACA DEL MOLINO DE
4.5 MM
NAVAJA DEL MOLINO
PERNO DEL TORNILLO
SINFÍN
TORNILLO SINFÍN
COJINETE DEL TORNILLO
SINFÍN
CABEZAL DE ACERO
INOXIDABLE
PATA DE CAUCHO CON
TUERCAS (4)
PERILLA DE BLOQUEO DEL
CABEZAL
BANDEJA DE ACERO
INOXIDABLE
PISÓN DE SEGURIDAD
PLACA DEL MOLINO DE
7 MM
MONTAJE EMBUTIDORA
#5
#8
#12
09-0501-W 09-0801-W 09-1201-W
08-0542
08-0842
08-1242
#22
09-2201-W
08-2242
#32
09-3201-W
08-3242
#42
09-4201-W
08-4242
29-0504
29-0804
29-1204
29-2204
29-3204
29-4204
29-0550
08-0549
29-0850
08-0849
29-1250
08-1249
29-2250
08-2246
29-3250
08-3246
29-4250
08-4249
08-0502-U
08-0547
08-0802-U
08-0847
08-1202
08-0847
08-2202-N
08-2053
08-3202-N
08-2053
08-4202
08-2053
08-0509-W 08-0809-W 08-1209-W 08-2209-W
08-3209-W
08-4209-W
08-2007
08-2007
08-2007
08-2007
08-2007
08-2007
08-2005
08-2005
08-2005
08-2005
08-2005
08-2005
08-0524
08-0824
08-1224
08-2224
08-3224
08-4224
09-0577
29-0507
09-0877
29-0807
09-0877
29-1207
09-2277
29-2207
09-2277
29-3207
08-4277
29-4207
08-2501-W
08-2501-W
08-2501-W
08-2501-W 08-2501-W 08-2501-W
MONTAJE EMBUTIDORA
ESTRELLA DE RELLENADO DE ACERO INOXIDABLE
ENBUDO DE 10 MM DE ACERO INOXIDABLE DE ALTA VELOCIDAD
BRIDA PARA EL EMBUDO DE RELLENADO
EMBUDO 20 MM
EMBUDO 30 MM
EMBUDO 40 MM
TORNILLO SINFÍN PLÁSTICO DE ALTA VELOCIDAD PATENTADO
WestonProducts.com
O llame a Weston Brands LLC larga distancia sin costo
1-800-814-4895
22
INSTRUCCIONES EN ESPAÑOL
MONTAJE EMBUTIDORA
ALTA VELOCIDAD RELLENO
AUGER ASAMBLEA
¡ADVERTENCIA!
23
INSTRUCCIONES EN ESPAÑOL
CABLES DE EXTENSIÓN
24
FIGURA A
ATERRIZADO
¡ADVERTENCIA!
INSTRUCCIONES EN ESPAÑOL
INSTRUCCIONES DE LIMPIEZA
25
INSTRUCCIONES EN ESPAÑOL
FIGURA 2
Cabezal
Charola
REMÍTASE A LAS
“INSTRUCCIONES DE MOLIDO”
26
FIGURA 3
Pisón
Charola
INSTRUCCIONES EN ESPAÑOL
INSTRUCCIONES PARA MOLER
FIGURA 4
¡CALIENTE
HO
T
DO
NO
T TTOQUE!
OUCH!
NO
LO
27
INSTRUCCIONES EN ESPAÑOL
Cabezal
FIGURA 6
Cabezal
Taladro
Estrella para
rellenar
28
FIGURA 5
Charola
FIGURA 7
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!
Cojinete del
tornillo sinfin
Taladro
FIGURA 9
Cabezal
FIGURA 8
INSTRUCCIONES EN ESPAÑOL
ALTA VELOCIDAD DE INSTRUCCIONES DE MONTAJE EMBUTIDORA
frontal
FIGURA 10
Charola
29
INSTRUCCIONES EN ESPAÑOL
Pisón
Charola
FIGURA 11
30
INSTRUCCIONES EN ESPAÑOL
31
INSTRUCCIONES EN ESPAÑOL
CONSEJOS PARA EL MOLIDO
32
INSTRUCCIONES EN ESPAÑOL
34
INSTRUCCIONES EN ESPAÑOL
INFORMACIÓN DE LA SALCHICHA
35
CINCO AÑOS DE GARANTÍA WESTON LIMITADA
HACHOIR DE VIANDE
ÉLECTRIQUE
09-0501-W (#5 HACHOIR DE VIANDE ÉLECTRIQUE)
09-0801-W (#8 HACHOIR DE VIANDE ÉLECTRIQUE)
09-1201-W (#12 HACHOIR DE VIANDE ÉLECTRIQUE)
09-2201-W (#22 HACHOIR DE VIANDE ÉLECTRIQUE)
09-3201-W (#32 HACHOIR DE VIANDE ÉLECTRIQUE)
09-4201-W (#42 HACHOIR DE VIANDE ÉLECTRIQUE)
PARCE QUE NOS PRODUITS BÉNÈFICIENT DE PERFECTIONNEMENTS CONSTANTS
APPORTÉS EN USINE, LES ILLUSTRATIONS PRÉSENTES PEUVENT ÊTRE LÉGÈREMENT
DIFFÉRENTES DU PRODUIT REÇU. 021116
INSTRUCTIONS EN FRANÇAIS
IMPORTANTES RÈGLES DE SÉCURITÉ
CONSERVER CES DIRECTIVES!
39
INSTRUCTIONS EN FRANÇAIS
DESCRIPTION DE LA PIÈCE
NUMÉRO DU DESCRIPTION DES PIÈCES
SCHÉMA
1
ÉCROU ANNULAIRE AVANT
2
PLAQUE DE HACHAGE
4,5 MM
3
COUTEAU DE BROYAGE
4
GOUPILLE DE VIS SANS
FIN
5
VIS SANS FIN
6
ROULEMENT DE VIS
SANS FIN
7
EN ACIER INOXYDABLE
8
PIEDS EN CAOUTCHOUC
AVEC ÉCROUS (4)
9
BOUTON DE
VERROUILLAGE DE LA
TÊTE
10
PLATEAU EN ACIER
INOXYDABLE
11
POUSSOIR DE SÉCURITÉ
12
PLAQUE DE HACHAGE
7 MM
13
ASSEMBLEE STUFFER
#5
#8
#12
09-0501-W 09-0801-W 09-1201-W
08-0542
08-0842
08-1242
29-0504
29-0804
29-1204
#22
09-2201-W
08-1242
29-1204
#32
09-3201-W
08-1242
29-1204
#42
09-4201-W
08-1242
29-1204
29-0550
08-0546
29-0850
08-0846
29-1250
08-1249
29-1250
08-1249
29-1250
08-1249
29-1250
08-1249
08-0502-U
08-0547
08-0802-U
08-0847
08-1202
08-0847
08-1202
08-0847
08-1202
08-0847
08-1202
08-0847
08-3209-W
08-2007
08-4209-W
08-2007
08-0509-W 08-0809-W 08-1209-W 08-2209-W
08-2007
08-2007
08-2007
08-2007
08-2005
08-2005
08-2005
08-2005
08-2005
08-2005
08-0524
08-0824
08-1224
08-1224
08-1224
08-1224
09-0577
29-0507
09-0877
29-0807
09-1277
29-1207
09-2277
29-2207
09-3277
29-3207
09-4277
29-4207
08-2501-W
08-2501-W
08-2501-W
08-2501-W 08-2501-W 08-2501-W
ASSEMBLEE STUFFER
ÉTOILE DE BOURRAGE EN ACIER INOXYDABLE
ENTONNIOR 10 MM EN ACIER INOXYDABLE À VITESSE ÉLEVÉE
SUPPORT POUR ENTONNOIR DE BOURRAGE
ENTONNOIR 20 MM
ENTONNOIR 30 MM
ENTONNOIR 40 MM
VIS SANS FIN EN PLASTIQUE À VITESSE ÉLEVÉE BREVETÉE
WestonProducts.com
1-800-814-4895
40
INSTRUCTIONS EN FRANÇAIS
ASSEMBLEE STUFFER
FARCE RAPIDE ASSEMBLEE
AUGER
AVERTISSEMENT!
41
INSTRUCTIONS EN FRANÇAIS
INSTRUCTIONS DE MISE À LA TERRE
MISE À LA TERRE
RALLONGES
FIGURE B
Vis de mises
42
FIGURE A
FIGURE C
AVERTISSEMENT!
INSTRUCTIONS EN FRANÇAIS
INSTRUCTIONS DE NETTOYAGE
43
INSTRUCTIONS EN FRANÇAIS
INSTRUCTIONS POUR LE MONTAGE D'UN HACHOIR
AVERTISSEMENT!
FIGURE 1
Tête
Boîtier
d'engrenage
FIGURE 2
VOIR LA SECTION INSTRUCTIONS
POUR HACHER LA VIANDE
44
Tête
FIGURE 3
Plateau
AVERTISSEMENT!
Plateau
INSTRUCTIONS EN FRANÇAIS
INSTRUCTIONS POUR HACHER
FIGURE 4
CHAUD
HO
T
NE PAS
TOUCHER!
DO
NO T
T OUCH!
45
INSTRUCTIONS EN FRANÇAIS
INSTRUCTIONS D'ASSEMBLAGE D'UN REMPLISSEUR STANDARD
AVERTISSEMENT!
Boîtier
d'engrenage
FIGURE 6
Tête
Support
Plateau
FIGURE 7
Cou
VOIR LA SECTION INSTRUCTIONS
POUR LE BOURRAGE
46
FIGURE 5
AVERTISSEMENT!
Boîtier
d'engrenage
FIGURE 9
Tête
Support
Plateau
FIGURE 8
INSTRUCTIONS EN FRANÇAIS
REMPLISSEUR HAUTE VITESSE INSTRUCTIONS D'ASSEMBLAGE
47
INSTRUCTIONS EN FRANÇAIS
INSTRUCTIONS DE BOURRAGE
AVERTISSEMENT!
FIGURE 11
48
INSTRUCTIONS EN FRANÇAIS
49
INSTRUCTIONS EN FRANÇAIS
CONSEILS POUR HACHER LA VIANDE
50
INSTRUCTIONS EN FRANÇAIS
52
INSTRUCTIONS EN FRANÇAIS
INFORMATIONS SUR LES SAUCISSES
53
GARANTIE DE WESTON LIMITÉE DE CINQ ANS
ATTENTION!
PLEASE INSPECT THIS PACKAGE THOROUGHLY FOR MISSING PARTS OR ANY PRODUCT DAMAGE.
IF YOUR PRODUCT CONTAINS SHIPPING DAMAGE, PLEASE CONTACT RETAILER FOR ASSISTANCE.
For all other questions regarding product usage, missing parts, product damage, difficulty or warranty activation,
please contact the Weston Brands Customer Service Team:
8:00 am to 5:00 pm ET, Monday thru Friday
[email protected]
U.S. Residents Customer Service Line: 1-800-814-4895 (Outside U.S. Call: 001-216-901-6801)
Weston Brands LLC, Cleveland, Ohio 44131
WestonProducts.com
Please DO NOT return this item to the retailer before contacting
Weston Brands Customer Service.
SAVE THESE INSTRUCTIONS!
Refer to them often and use them to instruct others.
ATTENTION!
CONSERVER CES DIRECTIVES!
¡ATENCIÓN!
¡GUARDE ESTAS INSTRUCCIONES!