WESTON 08-0801-W (01) PDF Document

Before operating your WESTON 08-0801-W, you must adhere to the following critical warnings to prevent serious or fatal injury:

1. NEVER operate the Grinder without the Tray secured in place.

2. To avoid serious or fatal injury, NEVER reach into any Grinder inlet.

3. ALWAYS use the Stomper to push meat into the Grinder Head.

4. Read and fully understand all instructions and warnings prior to use.

When using the WESTON 08-0801-W, basic safety precautions should always be followed:

1. READ ALL INSTRUCTIONS BEFORE USING THE APPLIANCE.

2. To protect against risk of electrical shock, do not submerge or use this appliance near water or other liquid.

3. Unplug this appliance from the electrical outlet when not in use or before putting on or taking off parts and before cleaning.

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

5. NEVER use any accessories or parts from other manufacturers.

6. DO NOT operate any appliance with a damaged cord, plug or after the appliance malfunctions, or is dropped or damaged in any manner.

7. Keep these instructions for use for future reference.

8. Check if the voltage indicated on the appliance corresponds to the local voltage before you connect the appliance.

9. Thoroughly clean the parts that will come into contact with food before you use the appliance for the first time.

10. DO NOT use outdoors.

11. DO NOT let cord hang over edge of table or counter.

12. DO NOT let cord come in contact with a hot surface. DO NOT use on an oven or stove.

13. DO NOT use fingers to scrape food away from the output chute while the appliance is operating. Never feed food into the appliance by hand. NEVER reach into the appliance. ALWAYS use the provided Stomper.

14. DO NOT operate the Grinder without the Tray in place.

15. Avoid contacting moving parts. Wait until moving parts have stopped running before you remove the parts of the appliance.

16. NEVER let the appliance run unattended.

17. Switch the appliance off before detaching any accessory.

18. DO NOT attempt to grind bones, nuts or other hard items.

19. DO NOT operate the appliance for more than 15 minutes at one time. After 15 minutes of continuous use, allow a few minutes for the appliance to rest before next use.

20. This appliance has a polarized plug. To reduce the risk of electric shock, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. DO NOT modify the plug in any way.

21. CAUTION: In order to avoid a hazardous situation, this appliance must never be connected to a timer switch.

Your personal safety is your responsibility. Read and fully understand all instructions and warnings prior to using the WESTON 08-0801-W.

1. DO NOT use the Grinder without the Tray 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.

4. DO NOT USE the Grinder if the Power Cord, Plug or any other parts are damaged.

5. NEVER use any accessories or parts from other manufacturers.

6. TO PROTECT AGAINST RISK OF ELECTRICAL SHOCK: DO NOT SUBMERGE THE MAIN GRINDER BODY INTO WATER OR LIQUID. Wash all parts by hand and dry thoroughly. 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. 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 LEAVE THE GRINDER UNATTENDED. DISCONNECT the Grinder from power source before leaving the work area. This appliance is NOT to be used by children.

11. Wait until all moving parts have stopped before you remove any part of the Grinder.

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

13. Be sure the Grinder is on a stable work surface and all Grinder Feet are stable.

14. DO NOT attempt to grind bones, nuts or other hard items.

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 that conform to ANSI Z87.1 requirements.

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 45°F (7°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.

WARNING! Before cleaning, assembling or disassembling the Grinder, make sure the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE! ALWAYS unplug the Grinder when not in use.

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.

2. Tighten the Head Locking Knob to lock the Head into place.

3. Insert the Auger, with the Auger Bearing attached, into the Head. Align the Auger Splines with the Drive Shaft of the Grinder. NOTE: Periodically inspect the Auger Bearing for wear. If the Auger Bearing is worn excessively, replace it immediately or Head damage could result.

4. Place the Knife onto the square portion of the Auger Pin. 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.

8. NEVER operate Grinder without the Tray secured in place.

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 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.

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°F (0-1°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 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.

6. Place a dish or bowl to collect the ground meat at the end of the Grinder Head.

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.

WARNING! The Tray helps protect the user from serious personal injury. ALWAYS use the Stomper to feed and push meat into the Grinder.

WARNING! Before cleaning, assembling or disassembling the Grinder, make sure the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE! ALWAYS unplug the Grinder when not in use.

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 clear 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 must be coated with a food-safe silicone spray to prevent rusting; if not properly protected, these parts will begin to rust very quickly. DO NOT use rusted parts.

WARNING! Before cleaning, assembling or disassembling the Grinder, make sure the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE! ALWAYS unplug the Grinder when not in use.

1. Insert the Head into the Gear Housing with the feed chute of the Head facing straight up. Line up the slot in the Head with the Pin inside the Gear Housing and ensure the Head is seated fully.

2. Tighten the Head Locking Knob to lock the Head into place.

3. Insert the Auger, with the Auger Bearing attached, into the Head. Align the Auger Splines with the Drive Shaft of the Grinder.

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.

8. NEVER operate Grinder without the Tray secured in place.

WARNING! Before cleaning, assembling or disassembling the Grinder, make sure the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE! ALWAYS unplug the Grinder when not in use.

NOTE: The High-Speed Stuffing 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” 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.

2. Tighten the Head Locking Knob to lock the Head into place.

3. Insert the Auger, with the Auger Bearing attached, into the Head. Align the Auger Splines with the Drive Shaft of the Grinder.

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 Stuffing Funnel 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.

8. NEVER operate Grinder without the Tray secured in place.

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.

3. Place seasoned ground meat into the Tray. Do not overfill the Tray, place just enough meat to leave the Feed Chute area open.

4. Slide a sausage casing over the Stuffing 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 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.

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.

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.

The reverse function is only equipped on #22 & #32 Grinder models.

• Allow the Grinder Motor to come to a COMPLETE STOP before engaging into reverse “REV”.

• Allow the Grinder Motor to come to a COMPLETE STOP before engaging in forward “FWD” after using the reverse function.

• NEVER operate the Grinder in reverse for more than 5 seconds at a time.

The WESTON 08-0801-W is equipped with a Circuit Breaker as a safety precaution. If the Grinder should stop running, follow these steps to remedy:

1. Turn the Grinder to the “Off” position.

2. Press the Circuit Breaker Reset Button.

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.

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.

• 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 food-grade silicone spray after cleaning.

• DO NOT grind bones, nuts or other hard objects.

• If the Grinder Plate becomes 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.

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. If you have a two-prong receptacle, an adaptor should be used. The grounding tab which extends from the adaptor must be connected to a permanent ground such as a properly grounded outlet box 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.

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. When meat is ground, bacteria present on the surface is mixed throughout. If ground meat is not cooked to at least 160°F to 165°F (71°C to 74°C), bacteria will not be destroyed. Solid beef cuts should be cooked to at least 145°F (63°C). The safe temperature for poultry is 180°F (82°C) and solid cuts of pork should be cooked to 160°F (71°C).

SEPARATE

Foods that will be eaten uncooked and foods that will be cooked must ALWAYS be separated. Cross-contamination occurs when raw meats or eggs come in contact with foods that will be eaten uncooked. Always double-wrap raw meats and place them on the lowest shelf in the refrigerator. Use raw meats within 1-2 days of purchase, or freeze. When grilling, place cooked meat on a clean platter, not the one used to carry the raw food out. Wash utensils after they touch raw meat.

CLEAN

Wash your hands and work surfaces frequently when you are cooking. Wash hands with soap and warm water for at least 15 seconds, then dry with a paper towel. Washing hands after handling raw meat or eggs is absolutely necessary.

CHILL

Chilling food is very important. The danger zone where bacteria multiply is between 40°F and 140°F (4°C and 60°C). Your refrigerator should be set to 40°F (4°C) or below; your freezer should be 0°F (-17°C) or below. Serve hot foods hot and cold foods cold. Never let any food sit at room temperature for more than 2 hours (or 1 hour if the ambient temperature is 90°F (32°C) or above). Hot cooked foods should be placed in shallow containers and immediately refrigerated to cool rapidly.

MEAT SELECTION FOR SAUSAGE MAKING

Any type of meat can be used for making sausage: pork, beef, bison, moose and caribou. When preparing venison or other red game meats, it is important to trim all the fat from the meat. Replace the fat with either pork or beef fat at a ratio of 1 pound (0.5 kg) of fat for every 4 pounds (1.8 kg) of game meat. 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.

NOTE: Special considerations must be made when using venison or other wild game, since it can become heavily contaminated during field dressing. Refer to the USDA Meat and Poultry Department for further questions or information on meat and food safety.

CURING

It is important to properly cure meats to preserve them and destroy undesirable microorganisms. Modern curing is based on Nitrates and is very scientific. The best way to ensure proper curing is to purchase one of the many commercially available curing agents from a grocery store or local butcher. A very common cure is Prague Powder, which is available in two types (#1 and #2).

CASING

For most sausages, your choices are natural or collagen. Collagen casings are made from beef skin and other tissues, are uniform in size, and require almost no preparation. “Natural” casings are the intestines of lamb, sheep, hogs or beef. They are less uniform in size and require substantial preparation. More than 75% of commercially made sausage in the U.S. is made with collagen casing. There are also fibrous non-edible casings for some varieties of smoked sausages and bolognas.

VENISON SAUSAGE

Ingredients:

• 6 lb venison

• 6 lb lean pork

• 1½ tsp cayenne pepper

• 2 tsp salt

• 2 tsp pepper

• ½ tsp sage

• ½ cup honey

• Sausage Casings (optional)

Instructions:

1. Grind the venison and pork through the coarse grinder plate using the grinding instructions.

2. Add all the ingredients to the meat and mix well.

3. Regrind the mixed meat through the fine grinding plate using the grinding instructions.

4. Stuff the sausage into casings or shape into patties.

VENISON BREAKFAST SAUSAGE PATTIES

Ingredients:

• 6 lb venison

• 1½ lb bacon

• ½ tsp sage

• 1 tsp salt

• 1 tsp pepper

Instructions:

1. Grind the venison and bacon through the fine grinder plate using the grinding instructions.

2. Add all the ingredients to the meat and mix well.

3. Refrigerate the mixture for a few hours before use.

4. Shape the mixture into thin patties.

5. Pour a little oil into a skillet or onto a griddle and heat to medium high.

6. Grill the patties for a few minutes on each side.

CHORIZO (MEXICAN) SAUSAGE

Ingredients:

• 2 lb lean pork trimming

• 2 medium onions, minced

• 1 tbsp ground oregano

• 8 oz beef/pork fat

• 1½ cup ground red chili (mild or hot)

• 1 tsp. ground cinnamon

• 8 cloves garlic, pressed

• ½ cup cider vinegar

• Sausage casings

Instructions:

1. Grind the meat and fat through coarse grinder plate using the grinding instructions.

2. Add the onions, garlic, vinegar and seasonings (use chili to taste).

3. Mix the ground meat and the seasonings, then place in a covered bowl and refrigerate for at least one hour.

4. Stuff the sausage into casings to make 4″ (10.2 cm) links.

Measurement Conversions