Weston 820103W Use and Care Manual
Contents
1. 3 Tighten the Head Locking Knob to secure the Shredder Slicer Head in place 4 Insert a Blade into the Shredder Slicer Head until it is fully seated The open end of the Blade should face outward Make sure the notches in the Blade mesh with the splines on the drive shaft within the cavity of the Head 5 Insert the Blade Retaining Pin into the hole in the front upper right corner of the Shredder Slicer Head The longer leg of the Retaining Pin goes on the inside of the Blade figure 8 6 ALWAYS us the Stomper to push food into the Head NEVER use hands Head Shredder Slicer Locking Knob Stomper i Head Shredder Slicer Locking Head Blade Retaining Pin Blade Reverse Button Power Switch 10 USING THE SHREDDER SLICER Not included with all grinders NOTE The Shredder Slicer Attachment cannot be used with meat products WARNING NOTE Follow the Food Safety Guidelines in this Follow all of the Safety Rules manual and as outlined by the U S Food and Drug cand Warming Iin this manual Administration FDA whenever using this appliance eee Keep meat food refrigerated and covered Do not digin nee attended let meat food sit out any longer than is necessary for Disconnect from power supply processing when not in use 1 Cut cheese fruit or vegetables into pieces that will easily fit into the Shredder Slicer s feed chute Keep fingers hands other body parts and foreign objects away from the i2. patties about 3 4 1 9 cm thick Grill 4 10 cm from heat turning once 10 15 minutes or until done BBQ BEEF PATTIES 1 Ib beef 2 cup chili sauce 2 tsp brown sugar 2 cup chopped onion 1 tsp salt 1 tsp lemon juice 1 3 cup ketchup Grind the beef through the Coarse Grinder Plate then the Medium Grinder Plate Combine the ground beef onion and salt Shape the mixture into patties about 3 4 1 9 cm thick Brown in a large covered skillet over medium high heat turning once for 10 15 minutes e Mix ketchup chili sauce brown sugar and lemon juice together Pour sauce over the patties Cover and simmer for 15 minutes basting occasionally 212 NOTE Follow the Food Safety Guidelines in this manual and as outlined by the U S Food and Drug Administration FDA whenever using this appliance Keep meat food refrigerated and covered Do not let meat food sit out any longer than is necessary for WARNI NG i Follow all of the Safety Rules processing and Warnings in this manual whenever using this appliance 1 Place seasoned ground meat in the Tray Do Never leave this not overfill the Tray DO NOT operate the Grinder in F x isconnect from power supply without the Tray in place when not in use 2 Twist or tie closed one end of the sausage casing You also can close and secure the end with a hog ring Seep fingers hands o er O ly pa s an 3 Slide the open end of the casing onto the son ae n
3. than is necessary for WARNI NG i Follow all of the Safety Rules processing and Warnings in this manual whenever using this appliance Never leave this appliance unattended Disconnect from power supply when not in use 3 Place meat in the Tray Do not overfill the Tray DO NOT operate the Grinder without the Tray in 5 Keep fingers hands place other body parts and foreign objects away from the inlet during j 1 Remove all bone gristle and shot from the meat 2 Cut meat into cubes about 1 2 5 cm per side 4 Place a bowl or plate under the Front Ring Nut operation to catch ground meat as it exits the Grinder Head Only use the provided pie stomper to push food into the appliance 5 Make sure the Motor Unit is turned off Keep children away Connect the Motor Unit to an electrical outlet 6 Turn the Motor Unit on 7 Feed meat into the Head 8 Use the Stomper to push meat into the Grinder NEVER use your fingers 9 When grinding is complete turn the Motor Unit off and disconnect it from the electrical outlet HELPFUL HINT Use the Coarse Grinding Plate for the first grind For fine ground meat regrind the meat with the Medium or Fine Plate 7 STUFFER ASSEMBLY WARNING Before cleaning assembling or disassembling the Meat Grinder amp Shredder Slicer make sure it is turned off and disconnected from the power source Test to make sure there is no power
4. use DO NOT use the Meat Grinder and Shredder Slicer if any part including the Power Cord and Plug is broken or damaged If the Meat Grinder and Shredder Slicer is damaged in any way contact Customer Service at the telephone number listed on the back of this booklet 2 BEFORE using the Meat Grinder and Shredder Slicer for the first time thoroughly wash all parts that will contact food in warm soapy water Rinse with clean water Dry all parts before assembling the Grinder The Meat Grinder and Shredder Slicer parts are NOT dishwasher safe 3 NEVER immerse the Motor Unit in water or other liquid Clean it by wiping with a damp cloth 4 ONLY plug the Meat Grinder and Shredder Slicer into a 120 Volt 60 Hz outlet AVOID using extension cords 5 DISCONNECT the Meat Grinder and Shredder Slicer from the power source when not in use 6 KEEP FINGERS AND OTHER FOREIGN OBJECTS AWAY from the Meat Grinder and Shredder Slicer inlet during operation 7 ONLY use the Stomper to push items into the Meat Grinder and Shredder Slicer DO NOT use your fingers 8 KEEP CHILDREN AWAY FROM THE Meat Grinder and Shredder Slicer DO NOT LEAVE THE Meat Grinder and Shredder Slicer UNATTENDED 9 To prevent unintentional starting make sure the power switch is in the off position RESPONSIBILITY before connecting the Meat Grinder and Shredder Slicer to the power source 10 DO NOT grind bones nuts or other hard items such
5. PRAGOL GIIIS LLC ATTENTION If any components of this unit are broken do not operate properly or for product returns please contact Pragotrade LLC at 1 800 814 4895 Outside the U S call 440 638 3131 For the online catalog log onto www westonsupply com Exclusively imported by Pragotrade LLC Strongsville Ohio WESTON DELUXE ELECTRIC MEAT GRINDER with SHREDDER SLICER ATTACHMENT Model No 82 0103 W R ERTE K tist 3080265 REV030810 BRAND DELUXE ELECTRIC MEAT GRINDER with SHREDDER SLICER ATTACHMENT ASSEMBLED MEAT GRINDER ASSEMBLED SHREDDER SLICER WARRANTY INFORMATION SAVE THIS WARRANTY INFORMATION FOR YOUR RECORDS Pragotrade LLC warrants to the ORIGINAL RETAIL PURCHASER of this product that if operated in accordance with the printed instruction accompanying it then for a period of 1 year from the date of purchase the product shall be free from defects in material and workmanship The Warranty Card along with a copy of the original receipt must be received by Pragotrade LLC within 30 days from purchase date for the warranty to apply Failure to send the completely filled out Warranty Card along with a copy of the original receipt will void the warranty The product must be delivered to or shipped freight prepaid to Pragotrade LLC for warranty services in either its original packaging or similar packaging affording an equal degree of protection Damage due t
6. SSORY PART DIAGRAM PART PART DESCRIPTION NUMBER NUMBER DESCRIPTION NUMBER Tomato amp Fruit Strainer Attachment 82 0105 W Motor N A Food Grade Silicone Spray 03 0101 W Stomper 82 0109 Tray 82 0110 Head 82 0111 Black Rubber Washer 82 0115 Grey Nut 82 0114 These products and many more products can be ordered by visiting White Plastic Washer 82 0116 www westonsupply com or by calling Pragotrade LLC Toll Free at 1 800 814 4895 Aluminum Auger 82 0112 Monday thru Friday 8 00am 5 00pm EST Knife 82 0117 Outside the U S call 440 638 3131 Stuffing Funnel 82 0113 Stainless Steel 3 mm Fine Grinding Plate 82 0121 Stainless Steel 5 mm Medium Grinding Plate 82 0122 Stainless Steel 7 mm Coarse Grinding Plate 82 0123 Front Ring Nut 82 0118 Shredder Slicer Attachment Kit 82 0105 W Stomper Shredder Slicer Head Stainless Steel Fine Shredder Blade Stainless Steel Coarse Shredder Blade Stainless Steel Slicer Blade Retaining Pin Non Stick Double Burger EXPress Hamburger Maker 07 0701 Dry Waxed Patty Paper 1 000 5 5 x 5 5 Sheets 10 0102 W Hog Ring Pliers Includes 50 Hog Rings 47 1401 If any components of this unit are broken or the unit does not operate properly call Pragotrade LLC Toll Free at 1 800 814 4895 Monday thru Friday 8 00am 5 00pm EST Outside the U S call 440 638 3131 amma WARNING other body parts and op WARNING other body parts and oop u whenever using this appliance operation whenever u
7. URST 21 2 Ib lean veal 1 cup water 1 tsp ground white pepper 2 2 Ib lean pork 2 tsp dried sage 3 tsp salt 1 cup fine bread crumbs soaked in 1 2 cup milk Grind veal and pork through the Coarse Grinder Plate then the Medium Grinder Plate Add the sage pepper and salt to the meat and mix well e Using your hands mix the meat with the bread crumbs Add the water then beat the mixture with a wooden spoon until light and fluffy Stuff the sausage into casings to make 4 10 cm links EASY ZUCCHINI BREAD 2 cups sugar 1 cup oil 3 eggs 3 cups flour 4 tsp baking soda 1 tsp salt 1 tsp cinnamon add to taste 2 medium zucchini 1 cup nuts 2 tsp vanilla Optional 2 cups chocolate chips Shred the zucchini using the Coarse Blade in the Shredder Slicer Attachment Crush the nuts using the Fine Shredder Blade in the Shredder Slicer Attachment Mix all ingredients together in the order they are listed Bake at 350 F 177 C for 50 minutes BANANA NUT MUFFINS 1 mashed banana 1 cup skim milk 1 beaten egg 1 2 cup unbleached flour 2 cup whole wheat flour 2 tsp baking powder 2 tsp soda 4 Cup sugar 2 Tbsp vegetable oil 2 cup pecans Crush the pecans using the Fine Shredder Blade in the Shredder Slicer Attachment Mix all ingredients together Spray the muffin pan with a non stick cooking spray or line with paper muffin cups Pour the batter evenly into 12 cups Bake at 400 F 204 C for 18 minutes or until golden b
8. as shot pellets 11 DO NOT use accessories from other manufacturers Use of unauthorized accessories will void the warranty 12 Tie back loose hair and clothing roll up long sleeves and remove ties and jewelry including watches rings and bracelets before operating the Meat Grinder and Shredder Slicer 13 If the Meat Grinder and Shredder Slicer becomes jammed briefly engage in reverse to clear blockage 14 DO NOT use the Meat Grinder and Shredder Slicer while under the influence of drugs or alcohol 4 5 For indoor use only 4 6 Household use only SAVE THESE INSTRUCTIONS Refer to them often and use them to instruct others elaborate manufactured units 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 Some types of dry sausages are pepperoni prosciutto and a variety of ham products just to name a few 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 It is important to remember that sausage will lose its flavor the longer that it is stored It is recommended that you only make as much sausage as you will
9. ctions contained in the instruction manual This includes failure caused by neglect of reasonable and necessary maintenance improper line voltage and acts of nature This warranty is not transferable and applies only to U S and Canadian sales Except to the extent prohibited by applicable law no other warranties whether expressed or implied including warranty merchantability and fitness for a particular purpose shall apply to this product Under no circumstances shall Pragotrade LLC be liable for consequential damages sustained in connection with said product and Pragotrade LLC neither assumes nor authorizes any representative or other person to assume for it any obligation or liability other than such as is expressly set forth herein Any applicable implied warranties are also limited to the one 1 year period of the limited warranty This warranty covers only the product and its specific parts not the food or other products processed in it CUT ALONG THE DOTTED LINE AND SEND THE WARRANTY CARD ALONG WITH A COPY OF YOUR ORIGINAL PURCHASE RECEIPT TO Pragotrade LLC 20365 Progress Drive Strongsville OH 44149 WARRANTY CARD SEND THIS CARD ALONG WITH A COPY OF YOUR ORIGINAL PURCHASE RECEIPT Customer Name l Address I I City State Zip I J Telephone Number l E Mail Address l l OriginalDate of Purchase I I Product Model Serial if applicable m E eee 19 ADDITIONAL ACCESSORIES COMPONENT LIST ACCE
10. e Meat Grinder amp Shredder Slicer make sure it is turned off and disconnected from the power source Test to make sure there is no power to the Motor by switching the Motor Unit on and off 1 Equip the shaft of the Auger with the White Plastic Washer Plastic Grey Nut flat side of the Grey Nut facing the White Plastic Washer and the Black Rubber Washer flat surface of the Black Washer facing the Grey Nut figure 1 2 Carefully insert the shaft of the Auger into the Head 3 Place the Knife onto the square portion of the Auger Pin The cutting edges of the Knife should face outward figure 2 4 Place a Grinder Plate onto the round portion of the Auger Pin Align the tabs on the Grinder Plate with the notches in the Head 5 Screw the Front Ring Nut onto the Head until it is firmly tight DO NOT over tighten the Front Ring Nut to avoid damaging the Motor during operation 6 Loosen the Head Locking Knob on the side of the Motor Unit 7 Install the end of the fully assembled Head onto the Motor Unit 8 Tighten the Head Locking Knob to secure the Head in place 9 Install the Tray onto the Head Press the Tray down until fully seated figure 3 10 ALWAYS us the Stomper to push food into the Head NEVER use hands Figure 2 Knife with cutting edges facing outward Stomper Black Tra Rubber Head Washer Locking Knob Motor Nut Auger Knife 2 ON QOR Grinding P
11. iet donne Stuffing Funnel until the entire casing is on the operation Funnel Only use the provided ys stomper to push food into the appliance 4 Make sure the Motor Unit is tumed off Connect the Keep children away Motor Unit to an electrical outlet 5 Turn the Motor Unit on Feed meat into the Head Use the Stomper to push meat into the Grinder NEVER use your fingers oN Om Hold the sausage casing onto the Funnel so that it does not slip off while stuffing 9 Slowly release portions of the casing while stuffing to allow the casing to fill with meat 10 When stuffing is complete turn off the Motor Unit and disconnect it from the electrical outlet 11 Twist or tie closed each end of the casing You also can close and secure the ends with a hog ring HELPFUL HINT Firmly press ground meat into the Grinder with the Stomper to release any trapped air 9 S H RE D D E R S L l 6 E R ASS EM B LY Not included with all grinders WARNING Before cleaning assembling or disassembling the Meat Grinder amp Shredder Slicer make sure it is turned off and disconnected from the power source Test to make sure there is no power to the Motor by switching the Motor Unit on and off NOTE The Shredder Slicer Attachment cannot be used with meat products 1 Loosen the Head Locking Knob on the side of the Motor Unit 2 Install the Shredder Slicer Head onto the Motor Unit figure 7
12. is turned for the last time on the grill as well as spatulas and spoons used for stir frying or turning meat as it cooks Make sure to wash your hands after handling raw meats or raw eggs Washing hands with soap and water or using a pre moistened antibacterial towelette is absolutely necessary after you have touched raw meat or raw eggs Not washing hands and surfaces while cooking is a major cause of cross contamination CLEAN Wash your hands and work surfaces frequently when you are cooking Washing with soap and warm water for at least 15 seconds then dry with a paper towel CHILL Chilling food is very important The danger zone where bacteria multiply is between 40 F and 140 F 4 C and 6 C Your refrigerator should be set to 40 F 4 C or below your freezer should 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 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 14 USING THE GRINDER NOTE Follow the Food Safety Guidelines in this manual and as outlined by the U S Food and Drug Administration FDA whenever using this appliance Keep meat food refrigerated and covered Do not let meat food sit out any longer
13. late Auger Pin Shaft of the Auger 6 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 Keep fingers hands WARNING whenever using this appliance operation 7 Only use the provided Never leave this stomper to push food into 3 appliance unattended Disconnect t AOE idee supply Keep children away other body parts and Follow all of the Safety Rules foreign objects away g and Warnings in this manual from the inlet during r the appliance 15 FOOD SAFETY There are basic rules to follow when handling food They are COOK SEPARATE CLEAN and CHILL CooK Its 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 througho
14. 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 Keep fingers hands other body parts and Zz foreign objects away g WARNING Follow all of the Safety Rules and Warnings in this manual from the inlet during whenever using this appliance 7 operation Only use the provided id stomper to push food into the appliance Keep children away Never leave this appliance unattended Disconnect from power supply when not in use 217 SAUSAGE INFORMATION MEAT SELECTION FOR SAUSAGE MAKING Sausage making has evolved over many years and generations and as a result there are countless types of sausage you can make using the basic ingredients of meat fat and a few carefully blended spices Following are a few simple guidelines that will help you make the best tasting sausage possible Any type of meat can be used for making sausage pork beef bison moose and caribou even antelope make great sausage It is important when preparing venison or other red game meats to trim all the fat from the meat as red game tallow will turn rancid in as few as 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 conte
15. nlet during operation Only use the provided stomper to push food into the appliance Keep children away IMPORTANT Remove pits stems shells and seeds before placing fruits or nuts into the Shredder Slicer to avoid damaging the Blade 2 Place a bowl or plate under the open end of the Shredder Slicer Head to collect food as it exits 3 Make sure the Motor Unit is turned off Connect the Motor Unit to an electrical outlet 4 Turn the Motor Unit on 5 Feed food into the Shredder Slicer Head 6 Use the Stomper to push food into the Shredder Slicer Head NEVER use your fingers NEVER reach into the Blade opening HELPFUL HINT f the Blade fills with food turn the Motor Unit off and disconnect it from the electrical outlet Use a rubber spatula or a wooden spoon to scoop food out of the Blade into the bowl NEVER use your fingers NEVER reach into the Blade opening 11
16. nt 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 microorganisms on the meat surfaces that cause spoilage and food born 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 The best way to ensure proper curing is to purchase one of the many commercially available curing agents from either a grocery store or your local butcher A very common cure is Prague Powder which is available in two types 1 and 2 CASING There are man
17. o shipping is not the responsibility of the company Pragotrade LLC charges a 35 00 per hour bench charge NOTE No repairs will be started without the authorization of the customer The return shipping cost to the customer will be added to the repair invoice Pragotrade LLC will repair or at its discretion replace the product free of charge if in the judgment of the company it has been proven to be defective as to seller s labor and material within the warranty period New or rebuilt replacements for factory defective parts will be supplied for one 1 year from the date of purchase Replacement parts are warranted for the remainder of the original warranty period For non warranty repairs contact Pragotrade s Customer Service at 1 800 814 4895 M F 8am 5pm EST outside of the United States 440 638 3131 to obtain a Return Authorization Number RMA Number Pragotrade will refuse all returns that do not contain this number DO NOT RETURN THE UNIT WITHOUT PROPER AUTHORIZATION FROM PRAGOTRADE LLC LIMITATIONS The warranty is void if the product is used for any purpose other than that for which it is designed The product must not have been previously altered repaired or serviced by anyone else other than Pragotrade LLC If applicable the serial number must not have been altered or removed The product must not have been subjected to accident in transit or while in the customer s possession misused abused or operated contrary to the instru
18. rinder amp Shredder Slicer make sure it is tumed off and disconnected from the power source Test to make sure there is no power to the Motor by switching the Motor Unit on and off Before using the Meat Grinder amp Shredder Slicer for the first time thoroughly clean all parts including accessories as instructed below DO NOT immerse the Motor Unit in water or other liquid WARNING Folow all of the Satety Rules an jarnings in tl is manual 1 Turn the Motor Unit off and disconnect it from Wwhensver using this appllance the electrical outlet Never leave this appliance unattended Disconnect from power supply 2 Fully disassemble the attached Head when notinuse 3 Loosen the Head Locking Nut on the side of the Motor Unit Keep fingers hands 4 Remove the Head from the Motor Unit IE OD e aAa Z from the inlet during 5 WARNING DO NOT immerse the Motor Unit operation 2 z aoia Only use the provided in water or other liquid Clean the Motor Unit with a stomper to push food into damp cloth or towel then wipe dry Dass 6 Wash all parts that contact food in warm soapy water Rinse with clean water Dry all parts immediately NOTE The Meat Grinder amp Shredder Slicer parts are not dishwasher safe 7 Lubricate the Head Grinding Plates and Knife with a food grade silicone spray after each use 5 GRINDER ASSEMBLY WARNING Before cleaning assembling or disassembling th
19. rown Keep fingers hands WARNING whenever using this appliance operation Only use the provided appliance unattended stomper to push food into Disconnect from power suppl the appliance when not E use pP y Keep children away other body parts and Zz Follow all of the Safety Rules foreign objects away g and Warnings in this manual from the inlet during Never leave this FRESH amp EASY RECIPES U S VOLUME CONVERSIONS U S WEIGHT CONVERSIONS 5 ml 1 oz 1 8 cup or 1 fl oz 30 ml 1 3 b 1 2 Ib or 8 oz 2 3 Ib 1 2 cup or 4 fl oz 120 ml 3 4 Ib or 12 oz 160 ml 1 Ib or 16 oz 900g SMOKED VENISON POLISH SAUSAGE 8 Ib venison 6 tsp salt 1 tsp black pepper 2 Ib pork trimmings 2 level tsp Prague Powder 1 1 cup soy protein concentrate 2 large cloves garlic 1 heaping tsp marjoram 2 tsp powdered dextrose Crush the garic cloves using the Fine Shredder Blade in the Shredder Slicer Attachment Grind the venison and pork through the Coarse Grinder Plate and Grinder Add all the ingredients to the meat and mix well Stuff the sausage into casings using the Stuffing Funnel and Grinder to make 4 10 cm links TRADITIONAL GRILLED BURGER PATTIES 1 2 Ib beef 4 cup chopped onion 1 tsp salt 1 tsp Worcestershire sauce 4 cup evaporated milk 1 tsp ground pepper Grind the beef through the Coarse Grinder Plate then the Medium Grinder Plate e Preheat grill Combine all the ingredients Shape the mixture into
20. sing this appliance operation Only use the provided pee Only use the provided appliance unattended stomper to push food into appliance unattended stomper to push food inta Disconnect from power supply the appliance Disconnect from power supply the appliance when not in use Keep children away when not in use Keep children away Follow all of the Safety Rules foreign objects away A Follow all of the Safety Rules foreign objects away and Warnings in this manual from the inlet during I and Warnings in this manual from the inlet during Never leave this Never leave this 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 GENERAL SAFETY RULES READ AND FULLY UNDERSTAND ALL INSTRUCTIONS AND WARNINGS PRIOR TO USING THIS PRODUCT A Smoked and cooked sausages include salami bologna the ever popular hot dogs and many others Proper smoking requires a smokehouse or smoker These can be simple WARNI NG home built structures made from metal drums or even old refrigerators or they can be 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 1 Thoroughly inspect the Meat Grinder and Shredder Slicer before each
21. to the Motor by switching the Motor Unit on and off 1 Equip the shaft of the Auger with the White Plastic Washer Plastic Grey Nut flat side of the Grey Nut facing the White Plastic Washer and the Black Rubber Washer flat surface of the Black Washer facing the Grey Nut figure 4 2 Carefully insert the shaft of the Auger into the Head 3 Place the Knife onto the square portion of the Auger Pin The cutting edges of the Knife should face outward figure 5 4 Place the Coarse Grinding Plate onto the round portion of the Auger Pin Align the tabs on the Grinder Plate with the notches in the Head 5 Insert the Stuffing Funnel through the Front Ring Nut figure 4 6 Screw the Front Ring Nut assembly onto the Head until it is firmly tight DO NOT over tighten the Front Ring Nut to avoid damaging the Motor during operation 7 Loosen the Head Locking Knob on the side of the Motor Unit 8 Install the end of the fully assembled Head onto the Motor Unit 9 Tighten the Head Locking Knob to secure the Head in place 10 Install the Tray onto the Head Press the Tray down until fully seated figure 6 11 ALWAYS us the Stomper to push food into the Head NEVER use hands Figure 5 Knife with Stomper cutting edges g Black Head acing Rubber Tray Locking i outward Washer Knob Figure 4 Motor Front i Ring Washer Stuffing Auger Eme E Plate Auger Pin Shaft of the Auger BRATW
22. ut the ground mixture If this ground meat is not cooked to at least 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 temperature of at least 145 F 63 C medium rare The safe temperature for poultry is 180 F 82 C and solid cuts of pork should be cooked to 160 F 71 C Eggs should be thoroughly cooked too If you are making a meringue or other recipe that uses uncooked eggs buy specially pasteurized eggs or use prepared meringue powder 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
23. y different types of casings available 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 product 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 substantial preparation For those reasons more than 75 of commercially made sausage in the U S is made with collagen casing There are also fibrous non edible casings that 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 16 OUTLET INSTRUCTIONS This appliance has a polarized plug one prong is wider than the other To reduce the risk of electric shock the plug must fully fit into the electrical outlet If the plug does not fit turn it over and try again Ifthe plug still does not fit contact a qualified electrician m3 in regards to updating the electrical outlets in your WEN 9 home DO NOT modify the plug in any way CLEANING INSTRUCTIONS WARNING Before cleaning assembling or disassembling the Meat G
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