WESTON 08-2201-W (01) PDF Document

There are several critical safety warnings for the WESTON 08-2201-W:

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 & fully understand all instructions & warnings prior to use.

Your personal safety is your responsibility. Read and fully understand all instructions and warnings prior to using the WESTON 08-2201-W.

1. DO NOT use the Grinder without the Tray secured into place.

2. ALWAYS DISCONNECT Grinder from the 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. Do not attempt to replace the cord.

5. NEVER use any accessories or parts from other manufacturers as it may cause fire, electrical shock, or injury and will void your warranty.

6. TO PROTECT AGAINST RISK OF ELECTRICAL SHOCK: DO NOT SUBMERGE THE MAIN GRINDER BODY INTO WATER OR LIQUID. Always disconnect from the power source before cleaning.

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 from the 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.

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 to avoid severe damage.

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 the edge of a work surface.

20. The Grinder temperature should be at least 45°F (7°C) before beginning operation.

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. To avoid a hazardous situation, this appliance must never be connected to a timer switch.

When unpacking your WESTON 08-2201-W, remove all parts from the packaging material and check to be sure there are no missing parts. It is recommended to retain the packaging material for storage of the Grinder and its parts when not in use.

Before using the grinder for the first time, disassemble the Grinder Head and wash each part thoroughly in warm water. Take 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!

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.

Before assembling, make sure the plug is removed from the 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.

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 and replace it if worn excessively.

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 the Grinder without the Tray secured in place.

Before assembling, make sure the plug is removed from the power source.

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 it is fully seated.

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. Inspect the Auger Bearing for wear periodically.

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 the Grinder without the Tray secured in place.

Before assembling, make sure the plug is removed from the power source. The High-Speed Stuffing System is designed for use with the 10 mm Funnel ONLY.

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 it is fully seated.

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. Periodically inspect the Auger Bearing for wear.

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.

1. Follow the “Grinder Assembly Instructions” to fully assemble the Grinder, including the Tray.

2. NOTE: It is best to grind the meat using the coarse, 7 mm Grinding Plate first. For a finer grind, run the coarse ground meat through the Grinder a second time using the fine, 4.5 mm Grinding Plate.

3. Trim the meat of all cords, tendons, bones, shot, etc.

4. For best results, ensure 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.

5. Cut meat into sizes small enough to fit into the Feed Chute, approximately 1″ (2.5 cm) cubes.

6. 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.

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

8. Make sure the Grinder is in the “OFF” position. Attach the Grinder to the power supply.

9. 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.

1. After grinding the meat, mix the ground meat with the sausage seasonings.

2. Follow the “Stuffer Assembly Instructions” to fully assemble the Grinder as a Stuffer, including the Tray.

3. Place seasoned ground meat into the Tray. Do not overfill the Tray; leave the Feed Chute area open.

4. Slide a sausage casing over the Stuffing Funnel.

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.

6. Make sure the Grinder is in the “OFF” position and attach it 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.

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, use a pin to prick the bubbles. The small holes will seal naturally.

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

• 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 08-2201-W is equipped with a Circuit Breaker. If the grinder stops running, follow these steps:

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 by plugging in another appliance. 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.

• 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:

1. Turn the Grinder “OFF” and disconnect the Power Cord from the electrical outlet.

2. Remove the Front Ring Nut and Grinding Plate.

3. Thoroughly clean the Grinding Plate. Make sure all of the holes are clear.

4. Re-install the Grinding Plate and Front Ring Nut.

5. Re-connect the Grinder to the electrical outlet.

6. Continue with grinding.

7. 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.

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 the extension cord before using and replace it if damaged. DO NOT abuse the extension cord and do not yank on any cord to disconnect. Keep the cord away from heat and sharp edges.

There are basic rules to follow when handling food: COOK, SEPARATE, CLEAN, and CHILL.

COOK: It’s crucial to cook food to a safe internal temperature. When meat is ground, bacteria on the surface is mixed throughout. Ground meat must be cooked to at least 160°F to 165°F (71°C to 74°C). 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 before eating MUST ALWAYS be separated. Cross-contamination occurs when raw meats or eggs come in contact with uncooked foods. 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. Defrost frozen meats in the refrigerator, not on the counter. Use a clean platter for cooked meat, not the one used for raw meat.

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. Washing hands is absolutely necessary after touching raw meat or raw eggs.

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 (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, such as pork, beef, bison, moose, and caribou. When using venison or other red game meats, trim all the fat, as it will turn rancid quickly. 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.

CURING

Properly curing meats is important to preserve them and destroy undesirable microorganisms. Steps include 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 a commercially available curing agent like Prague Powder (#1 or #2).

CASING

The right choice of casing depends on personal preference. For most sausages, your choices are natural or collagen. Collagen casings are made from beef skin, 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 used for some varieties of smoked sausages and bolognas.

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.

• Fresh and uncooked smoked sausages: Flavors like kielbasa, Italian sausage, and breakfast sausage. These require cooking before eating and refrigerated storage.

• Smoked and cooked sausages: Examples include salami, bologna, and hot dogs. Most are warmed before serving. These should be treated the same as fresh sausage for storage.

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

STORAGE

Sausage will lose its flavor the longer it is stored. It is recommended to 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 will degrade the taste.

Ingredients:

• 6 lb venison

• 6 lb lean pork

• 1/2 tsp sage

• 1 1/2 tsp cayenne pepper

• 2 tsp salt

• 1/2 cup honey

• 2 tsp pepper

• 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.

Ingredients:

• 6 lb venison

• 1 1/2 lb bacon

• 1 tsp pepper

• 1/2 tsp sage

• 1 tsp salt

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.

Ingredients:

• 2 lb lean pork trimming

• 2 medium onions, minced

• 1/2 cup cider vinegar

• 1 tbsp ground oregano

• 8 oz beef/pork fat

• Sausage casings

• 1 1/2 cup ground red chili (mild or hot)

• 1 tsp. ground cinnamon

• 8 cloves garlic, pressed

Instructions:

1. Grind the meat and fat through the 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.

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