WESTON 08-1201-W (01) PDF Document

The following safety warnings are critical when operating the WESTON 08-1201-W:

• NEVER operate the 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.

• 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.

When using the WESTON 08-1201-W, basic safety precautions should always be followed. Your personal safety is your responsibility. READ AND FULLY UNDERSTAND ALL INSTRUCTIONS AND WARNINGS PRIOR TO USING THIS UNIT.

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. Wash all parts by hand and thoroughly dry.

3. ALWAYS DISCONNECT the Grinder from the power source when not in use, or before putting on, taking off parts, servicing, changing accessories, or 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. Doing so will VOID YOUR WARRANTY and may cause fire, electrical shock or injury.

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 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.

8. NEVER use fingers to scrape food away from the Grinding Plate while the Grinder is in operation. SEVERE INJURY MAY RESULT.

9. DO NOT let cord hang over edge of table or counter or come in contact with a hot surface. DO NOT use on an oven or stove.

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

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

12. NEVER let the appliance run unattended. DISCONNECT the Grinder from the power source before leaving the work area.

13. Switch the appliance off before detaching any accessory.

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

15. 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.

16. 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, reverse the plug. If it still does not fit, contact a qualified electrician. DO NOT modify the plug in any way.

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

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

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

20. DO NOT run Grinder without meat in the Head, as severe damage to the Head and Auger may occur.

21. WEAR EYE PROTECTION. Wear safety glasses that conform to ANSI Z87.1 requirements.

22. DO NOT use outdoors.

23. DO NOT use the Grinder while under the influence of drugs, medications or alcohol.

24. DO NOT attempt to operate the Grinder if it is cold. The temperature should be at least 45°F (7°C) before beginning.

25. 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 it 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. 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. NOTE: Periodically inspect the Auger Bearing for wear. If the Auger Bearing is worn excessively, replace it immediately or Head damage could result.

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.

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. NOTE: Periodically inspect the Auger Bearing for wear. If it is worn excessively, replace it immediately or Head damage could result.

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 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 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.

PRIOR TO USE

Disassemble the Grinder Head and wash each part thoroughly in warm water, taking particular care to remove all grease and oil from surfaces. Dry all parts thoroughly before re-assembling. DO NOT IMMERSE THE MOTOR IN WATER OR OTHER LIQUIDS!

CLEANING INSTRUCTIONS

WARNING! Before cleaning, make sure 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 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.

• 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.

This Grinder 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. If none of the above steps remedy the situation, or if the Circuit Breaker repeatedly shuts off the Grinder, contact 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.

• 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. An adaptor should be used for connecting plugs to two-prong receptacles. 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 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), poultry to 180°F (82°C), and solid pork cuts 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 contact 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 or freeze. When grilling, place cooked meat on a clean platter, not the one used to carry out the raw meat. Wash hands and utensils after handling raw meat or eggs.

CLEAN

Wash your hands and work surfaces frequently. Wash 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°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 (1 hour if the ambient temperature is 90°F or above). Hot cooked foods should be placed in shallow containers and refrigerated immediately to cool rapidly.

MEAT SELECTION FOR SAUSAGE MAKING

Any type of meat can be used: pork, beef, bison, moose, caribou, even antelope. When preparing venison or other red game meats, trim all fat from the meat, as it can turn rancid. Replace the fat with 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. The fat content affects taste, texture, and shelf life. Most commercial sausage has about 20% fat. Less than 12% results in dry sausage, while more than 20% may be sticky and flavorless.

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 questions on meat and food safety.

CURING

Properly curing meats preserves them and destroys undesirable microorganisms. This involves smoking, cooking, drying, chilling, and adding cure ingredients. Modern curing is based on Nitrates and is very scientific. The best way to ensure proper curing is to purchase commercially available curing agents like Prague Powder (#1 or #2).

CASING

There are many different types of casings. 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, are less uniform, and require substantial preparation. Fibrous non-edible casings are also used for some smoked sausages and bolognas.

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.

• Fresh and uncooked smoked sausages include flavors like kielbasa, Polish sausage, Italian sausage, and breakfast sausage. Both require cooking before eating and refrigerated storage.

• Smoked and cooked sausages include salami, bologna, and hot dogs. Proper smoking requires a smokehouse or smoker. Most smoked sausages are warmed before serving and should be treated the same as fresh sausage for storage.

• Dried sausages require the longest processing time as they are air-dried. Examples include pepperoni and prosciutto. The conditions (temperature, time, humidity) must be carefully monitored for a safe product.

Sausage will lose its flavor the longer it is stored. It is recommended that you only make as much sausage as you will need for 4-6 weeks. Even frozen sausage will begin to lose flavor noticeably after 6 weeks. Frozen sausage should be thawed slowly in the refrigerator before cooking or serving. Quick thawing of the product will degrade the taste as well.

VENISON SAUSAGE

Ingredients:

• 6 lb venison

• 6 lb lean pork

• 1½ tsp cayenne pepper

• 2 tsp salt

• ½ tsp sage

• 2 tsp pepper

• ½ cup honey

• Sausage Casings (optional)

Instructions:

• Grind the venison and pork through the coarse grinder plate.

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

• Regrind the mixed meat through the fine grinding plate.

• Stuff the sausage into casings or shape into patties.

VENISON BREAKFAST SAUSAGE PATTIES

Ingredients:

• 6 lb venison

• 1½ lb bacon

• 1 tsp pepper

• ½ tsp sage

• 1 tsp salt

Instructions:

• Grind the venison and bacon through the fine grinder plate.

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

• Refrigerate the mixture for a few hours before use.

• Shape the mixture into thin patties.

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

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

CHORIZO (MEXICAN) SAUSAGE

Ingredients:

• 2 lb lean pork trimming

• 2 medium onions, minced

• ½ cup cider vinegar

• 1 tbsp ground oregano

• 8 oz beef/pork fat

• Sausage casings

• 1½ cup ground red chili (mild or hot)

• 1 tsp ground cinnamon

• 8 cloves garlic, pressed

Instructions:

• Grind the meat and fat through coarse grinder plate.

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

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

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

The following is a list of components for the WESTON 08-1201-W:

The following accessories are available:

• Jerky Slicer Attachment (07-3301-W)

• Meat Cuber/Tenderizer Attachment (07-3201-W-A)

• 44 lb Meat Mixer Attachment (36-2001-W)

• Rapid Patty Grinder Attachment (07-0901-W)

• Freezer Paper Kit (Includes Freezer Paper, Tape and Dispenser) (83-4030-W)

• Food Grade Silicone Spray (03-0101-W)

• 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.