ESTON

PRODUCTS ATTENTION!

If any components of this unit are broken, do not operate properly, or for product returns, please contact Weston Products LLC Phone: 1-800-814-4895 (Outside the U.S. 440-638-3131) Mail: 20365 Progress Drive, Strongsville, Ohio 44149 E-Mail: CustomerService@WestonProducts.com Web Site: WestonProducts.com

All Trademarks and Registered Trademarks are property of the respective companies.

SAVE THESE INSTRUCTIONS!

Refer to them often and use them to instruct others.

WESTON"

HEAVY DUTY ELECTRIC

MEAT GRINDER

MODEL NO. 33-0201-W

a = D $8 < a &

Listed 20FG E334071 FOR

HOUSEHOLD USE ONLY.

CAUTION! It is important to follow the “Food Safety” guidelines outlined in this manual. For the most up to date instruction visit the USDA website.

IMPORTANT WARNING! SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including the following:

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. Doing so will VOID YOUR WARRANTY and may cause fire, electrical shock or injury.

6. DONOT operate any appliance with a damaged cord, plug or after the appliance malfunctions, or is dropped or damaged in any manner. Return appliance to the nearest authorized service facility for repair or adjustment.

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 or attaching 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 (one blade of the plug is wider than the other). 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.

SAVE THESE INSTRUCTIONS!

Refer to them often and use them to instruct others.

WESTON WARRANTY INFORMATION SAVE THIS WARRANTY INFORMATION FOR YOUR RECORDS!

Weston Products 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 Weston Products 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 Weston Products LLC for warranty services, in either its original packaging or similar packaging affording an equal degree of protection. Damage due to shipping is not the responsibility of the company. Weston Products 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.

Weston Products 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 Weston Products LLC’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 Merchandise Authorization Number (RMA Number). Weston Products LLC will refuse all returns that do not contain this number. DO NOT RETURN THE UNIT WITHOUT PROPER AUTHORIZATION FROM WESTON PRODUCTS 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 Weston Products 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 instructions 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 Weston Products LLC be liable for consequential damages sustained in connection with said product and Weston Products 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: Weston Products LLC - WARRANTY DEPARTMENT

20365 Progress Drive, Strongsville, OH 44149

WESTON WARRANTY CARD

SEND THIS CARD ALONG WITH A COPY OF YOUR ORIGINAL PURCHASE RECEIPT TO: WESTON PRODUCTS LLC-WARRANTY DEPT. , 20365 PROGRESS DRIVE, STRONGSVILLE, OH 44149

Customer Name:

Address:

City/State/Zip:

Telephone Number: ( )

E-Mail Address:

Original Date of Purchase: l /

Product Model #: Serial # (if applicable):

ceceeececocoocoosececcoocoocseeeee. DE

-19-

ADDITIONAL ACCESSORIES AVAILABLE

Shredder / Slicer Attachment Kit Cookie Attachment Kit

Pasta Making Attachment Kit

Tomato and Fruit Juicer Attachment Kit 19 mm Collagen Casing

Mahogany Fibrous Casing 1.5” x 12” Hog Ring Pliers

Italian Sausage Seasoning Kit Ground Meat Packaging Kit

Vacuum Sealer PRO-2300

Vacuum Sealer Bags 8” x 12” 100/pk

33-0822 33-0823 33-0819 33-0821 19-0101-W 19-0201-W 47-1401 02-0905-W 07-1101 65-0101 30-0101-W.

These products and many more products can be ordered by visiting

WestonProducts.com or by calling Weston Products LLC Toll Free at 1-800-814-4895

Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131

E-Mail: CustomerService@WestonProducts.com

-18-

IMPORTANT SAFETY RULES

AND WARNINGS PRIOR TO USING THIS UNIT. YOUR SAFETY IS MOST IMPORTANT! FAILURE TO COMPLY

l READ AND FULLY UNDERSTAND ALL INSTRUCTIONS

WITH PROCEDURES AND SAFEGUARDS MAY RESULT

WARN l NG! REMEMBER: YOUR PERSONAL SAFETY IS YOUR RESPONSIBILITY!

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. If the Power Cord or the Grinder is damaged, call Customer Service. DO NOT ATTEMPT TO REPLACE THE CORD. Be sure to not allow the Power Cord to drape into your work area. Check that all parts are operating properly, and perform the intended functions. Check for alignment of moving parts or any other conditions that may affect the operation.

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. TO PROTECT AGAINST RISK OF ELECTRICAL SHOCK: DO NOT SUBMERGE THE MAIN GRINDER BODY INTO WATER OR LIQUID. BE SURE THE GRINDER IS DISCONNECTED FROM THE POWER SOURCE BEFORE CLEANING. Wash all parts by hand and thoroughly dry. Thoroughly clean all parts that will come in contact with food before using the appliance. NEVER rinse appliance Grinder Motor under tap, only use a moist cloth to clean the Grinder Motor Unit.

7. Reduce risk of unintentional starting. Make sure the Power Switch is in the “OFF” position before attaching to the power source.

8. KEEP FINGERS CLEAR of the Auger and Cutting Blades AT ALL TIMES. NEVER REACH INTO THE GRINDER, doing so may cause serious injury. ALWAYS USE THE PROVIDED STOMPER, NEVER FEED FOOD BY HAND.

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

INJURY OR PROPERTY DAMAGE.

10. NEVER LEAVE THE GRINDER UNATTENDED. Be safe, DISCONNECT the Grinder from power source before leaving the work area. Close supervision is necessary when any appliance is used near children. This appliance is NOT to be used by children.

11. Wait until all moving parts have stopped before you remove any part of the Grinder, or before switching the Grinder in reverse.

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

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

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. Everyday eye glasses are not safety glasses. Safety glasses conform to ANSI Z87.1 requirements. Note: approved safety glasses have Z87 printed or stamped on them.

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.

SAVE THESE INSTRUCTIONS!

Refer to them often and use them to instruct others.

Reverse Body Button Power 12 Switch Power Indicator Light

CAUTION! Itis important to follow the “Food Safety” guidelines outlined in this manual. For the most up to date instruction visit the USDA website.

BAVARIAN PATTIES WITH SAUERKRAUT

1% lb. (0.7 kg) beef 1 egg ‘2 cup applesauce 1 tsp. salt 1/3 cup dry bread crumbs % tsp. allspice

%4 cup chopped onion 16 oz. (0.5 kg) sauerkraut

* Grind the beef through the grinder plate of your choice using the grinding instructions

Combine the ground beef, egg, applesauce, salt, bread crumbs, allspice and onion Shape the mixture into patties about 3/4” (1.9 cm) thick

Brown in a large skillet over medium heat, turning once, then drain

Spoon sauerkraut over the patties

Cover and simmer for 15 minutes

BAYOU BURGERS 1 Ib. (0.5 kg) beef

%4 cup sliced green onion %2 tsp. hot pepper sauce

%2 tsp. garlic powder %2 tsp. dried thyme % tsp. crushed dried basil 1 tsp. season salt

* Grind the beef through the grinder plate of your choice using the grinding instructions

Preheat grill

Combine all the ingredients

Shape the mixture into 4 patties about 3/4” (1.9 cm) thick

Grill 4” (10.2 cm) from heat, turning once 10-15 minutes, or until done

SPICY TURKEY BURGERS 2 Ib. (0.9 kg) turkey 2 tbsp. minced garlic 3 tbsp. paprika 1 tsp. minced ginger root 2 fresh green chile pepper, diced

1 medium red onion, diced %2 cup finely chopped cilantro

1 tsp. salt %4 cup low sodium soy sauce

1 tbsp. ground dry mustard 1 tbsp. freshly ground black pepper

1 tbsp. ground cumin 1 dash Worcestershire sauce

* Grind the turkey through the grinder plate of your choice using the grinding instructions

Preheat grill

Combine all the ingredients

Shape the mixture into 4 patties about 3/4” (1.9 cm) thick

Grill 4” (10.2 cm) from heat, turning once 10-15 minutes, or until done

EASY MEATLOAF 1 Ib. (0.5 kg) beef 1 Ib. (0.5 kg) ground pork sausage 8 oz. package French onion dip 2 eggs

10 oz. package saltine crackers, crushed

° Grind the beef through the grinder plate of your choice using the grinding instructions

Preheat oven to 375°F (190°C)

Combine all the ingredients

Mix well and shape into a loaf

Bake in a 5” x 9”(13 x 23 cm) loaf pan for 1 hour

-17-

Ce RECIPES COMPONENT LIST

DIAGRAM PART PART

VENISON SAUSAGE NUMBER DESCRIPTION NUMBER 6 Ib. (2.7 kg) venison 6 Ib. (2.7 kg) lean pork %2 tsp. sage Stomper 33-0877 %2 tsp. cayenne pepper 2 tsp. salt Y cup honey : 2 tsp. pepper Sausage Casings (optional) Aluminum Tray 33-0824-A * Grind the venison and pork through the coarse grinder plate using the grinding Grinderkiead 22:0803 instructions Head Release Button 33-0808 * Add all the ingredients to the meat and mix well 3mm Stainless Steel Fine Grinding Plat 33-0803 * Regrind the mixed meat through the fine grinding plate using the grinding instructions gaii ato eee ai ue a 5 ° Stuff the sausage into casings or shape into patties 4.5mm Stainless Steel Medium Grinding Plate 33-0804 Auger 33-0802-N Stainless Steel Grinder Knife 33-0845 VENISON BREAKFAST SAUSAGE PATTIES i uae 6 Ib. (2.7 kg) venison % Ib (0.3 kg) bacon 1 tsp. pepper 8mm Stainless Steel Coarse Grinding Plate 33-0810 %2 tsp. sage 1 tsp. salt Front Ring Nut 33-0842 * Grind the venison and bacon through the fine grinder plate using the grinding Stuffing Spacer 33-0876 instructions Stuffing Funnel 33-0820

Add all the ingredients to the meat and mix well Refrigerate the mixture for a few hours before use MONEE Sones: SE Shape the mixture into thin patties Not Shown Power Cord 33-0818 Pour a little oil into a skillet or onto a griddle and heat to medium high 13 Auger Driver (2) 33-0894-N Grill the patties for a few minutes on each side

If any components of this unit are broken or the unit does not operate properly, call Weston Products LLC Toll Free at

CHORIZO (M EXI CAN) SAUSAGE ; k : . Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131 2 Ib. (0.9 kg) lean pork trimming 2 medium onions, minced %2 cup cider vinegar E-Mail: CustomerService@WestonProducts.com

1 tbsp. ground oregano 8 oz. (0.2 kg) beef/pork fat Sausage casings Y4 cup ground red chili (mild or hot) 1 tsp. ground cinnamon 8 cloves garlic, pressed

OUTLET INSTRUCTIONS

* Add the onions, garlic, vinegar and seasonings (use chili to taste) This appliance is equipped with a polarized plug * Mix the ground meat and the seasonings, then place in a covered bowl and (one blade is wider than the other) to reduce the refrigerate for at least one hour risk of electric shock. The plug must fully fit into an D * Stuff the sausage into casings to make 4” (10.2 cm) links electrical outlet. If the plug does not fit, reverse it (HEK eS = and try again. If it still does not fit, contact a qualified

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

electrician to inspect and/or update the electrical outlets in your home. Do not modify the plug in any way to fit an incompatible outlet.

FRESH ITALIAN SAUSAGE - MILD/HOT

5 tsp. salt 1 tsp. sugar 2 tsp. caraway seeds 3 tsp. crushed hot peppers 1 tsp cracked fennel seed (omit if making mild sausage) 2 tsp. coarse ground black pepper 1 tsp. coriander 1 pint cold water

10 Ib. (4.5 kg) boneless pork butts Sausage casings

* Grind the pork butts through the grinder plate of your choice using the grinding instructions

°- Add all the ingredients to the meat and mix well

° Stuff the sausage into casings to make 4” (10.2 cm) links

-16- -5-

WARNING! Before cleaning, assembling or disassembling the Grinder, make sure the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE!

ry ALWAYS unplug the Grinder when not in use.

Head Release 1. Unscrew the Ring Nut and remove all parts Button

from the Grinder Head.

2. To remove the Grinder Head, press the Head Release Button and turn the Grinder Head clockwise. Figure A

3. Wash all parts that come in contact with food in hot soapy water. Rinse with clear water. Dry immediately. The Grinder parts are not dishwasher safe. Do NOT use bleach.

4. Fully lubricate the Grinder Head, Grinding Plates and the Knife with food grade silicone spray before and after each use.

5. Clean the Main Body with a soft damp towel.

Dry immediately. DO NOT immerse the Main Body of the Grinder in water or other liquids.

WARNING!

NEVER operate Grinder without the Tray secured in place.

To avoid serious or fatal injury, NEVER reach into any Grinder inlet. ALWAYS use the Stomper to push food into the Grinder Head. Read & fully understand all instructions & warnings prior to use.

Figure A

TYPES OF SAUSAGE

Most sausages fall into one of four categories: Fresh, Smoked, Cooked or Dried. All sausages, except dried, require refrigerated storage. There is also a sub-category of uncooked smoked sausages.

Among the fresh and uncooked smoked sausages, you will find such flavors as kielbasa or Polish sausage, Italian sausage, breakfast sausage and many others. Both fresh and uncooked smoked sausages require cooking before eating and also require refrigerated storage.

Smoked and cooked sausages include salami, bologna, the ever-popular hot dogs and many others. Proper smoking requires a smokehouse or smoker. These can be simple home-built structures made from metal drums or even old refrigerators or they can be 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 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.

WARNING!

NEVER operate Grinder without the Tray secured in place. To avoid serious or fatal injury, NEVER reach into any Grinder inlet. ALWAYS use the Stomper to push food into the Grinder Head. Read & fully understand all instructions & warnings prior to use.

-15-

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.

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 content of your sausage will affect the taste, texture, cooking characteristics and shelf life of your product. Most commercially made sausage has a fat content of about 20%. Using less than 12% fat will result in a very dry tasting sausage, while using more than 20% may result in a sticky flavorless sausage that will be difficult to cook.

CURING

It is important to properly cure meats to preserve meat and poultry, and to destroy undesirable 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 many 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.

siis

GRINDER ASSEMBLY

WARNING! Before cleaning, assembling or disassembling the Grinder,

make sure the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE! ry ALWAYS unplug the Grinder when not in use. Figure B 1. Remove the Ring Nut, Grinding Plate, Knife and Auger from the Grinder Head before installing the Grinder Head to the Main Body.

2. Align the notches on the Grinder Head with the tabs on the Main Body.

3. Press the Grinder Head against the Motor and

rotate it counterclockwise until it locks into place. Figure B

4. Insert the Auger into the Grinder Head, Auger Driver end first. Figure C

5. Place the Grinder Knife onto the square portion of the Auger Pin. The cutting edges (flat side) of the Knife should be facing out. Figure D

6. Place the Grinding Plate of your choice onto the Auger Pin. Make sure the notch of the Grinder Plate fits into the positioning pin of the Grinder Head. Figure C

7. Turn the Ring Nut clockwise onto the threaded end of the Grinder Head until it touches the Grinder Plate and is snug. DO NOT over- tighten the Ring Nut.

8. Place the Tray on the upright

part of the Grinder Head. NEVER Auger use the Grinder without the Tray

installed!

Cutting edges of the Knife facing out.

WARNING!

NEVER operate Grinder without the Tray secured in place.

To avoid serious or fatal injury, NEVER reach into any Grinder inlet. ALWAYS use the Stomper to push food into the Grinder Head. Read & fully understand all instructions & warnings prior to use.

EA

GRINDING INSTRUCTIONS

WARNING! Before cleaning, assembling or disassembling the Grinder,

make sure the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE! fy ALWAYS unplug the Grinder when not in use.

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

NOTE: Itis best to grind the meat using the coarse, 8 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 or 3 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 (Ó) ABSOLUTELY NEEDED. Closely follow the nO) ‘Food Safety” instructions as outlined by the X USDA.

Figure E

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 . Figure E

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

8. Press “ON” the Grinder Button. 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.

NOTE: To prevent overheating, do not operate the Grinder for more than 15 minutes at a time. Allow the Grinder to cool periodically.

WARNING!

NEVER operate Grinder without the Tray secured in place.

To avoid serious or fatal injury, NEVER reach into any Grinder inlet. ALWAYS use the Stomper to push food into the Grinder Head. Read & fully understand all instructions & warnings prior to use.

FOOD SAFETY

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

CcooK

It's crucial to cook food to a safe internal temperature to destroy bacteria that is present. The safety of hamburgers and other foods made with ground meat has been receiving a lot of attention lately, and with good reason. When meat is ground, the bacteria present on the surface is mixed throughout the ground mixture. If this ground meat is not cooked to at least 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 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 i is between 40°F and 140°F (4°C and 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, i 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 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.

2k

THERMAL OVERLOAD PROTECTION

The Heavy Duty Electric Meat Grinder will automatically shut down if it overheats. If this occurs:

1. Turn the Grinder “OFF” and unplug the Power Cord. 2. Remove the Grinder Head from the Main Body.

3. Wait until the Grinder cools or about 1 hour. Keep meat refrigerated while the Grinder cools. Disassemble and remove meat from the Head if necessary.

4. Reassemble the Grinder and resume normal operation.

5. To prevent overheating, do not operate the Grinder for more than 15 minutes at atime. Allow the Grinder to cool periodically.

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

When storing the Grinder, fold and place the Power Cord in the compartment on bottom. Insert the plug end of the Power Cord last.

The provided Stomper also serves aN

as a neat and compact way to store the Stuffing Funnel and the Stuffing Spacer.

Any time that you change the Grinding Plates, the Head should be removed COMPLETELY to prevent pushing meat back into the Motor Drive Shaft Housing.

To prevent overheating, do not operate the Grinder for more than 15 minutes at atime. Allow the Grinder to cool periodically.

* 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. Bee

STUFFER ASSEMBLY

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

Figure F 1. Remove the Ring Nut, Grinding Plate, Knife

and Auger from the Grinder Head before installing the Grinder Head to the Main Body.

2. Align the notches in the Grinder Head with the tabs on the Main Body.

3. Press the Grinder Head against the Motor and rotate it counterclockwise until it locks into place. Figure F

4. Insert the Auger into the Grinder Head, Auger Driver end first. Figure G

5. Place the Stuffing Spacer into the Grinder Head. Make sure the notch of the Stuffing Spacer fits into the positioning pin of the Grinder Head.

6. Insert the Stuffing Funnel through the Ring Nut and then onto the Figure G Grinder Head.

7. Turn the Ring Nut clockwise onto the threaded end of the Grinder Head until it touches the Stuffing Funnel. DO NOT over- tighten the Ring Nut.

8. Place the Tray on the upright part of the Grinder Head. NEVER use the Grinder without the Tray installed!

NEVER operate Grinder without the Tray secured in place.

To avoid serious or fatal injury, NEVER reach into any Grinder inlet. ALWAYS use the Stomper to push food into the Grinder Head. Read & fully understand all instructions & warnings prior to use.

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

1. After grinding the meat following the “Grinding Instructions”, 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.

NOTE: While one person can stuff sausage with this Grinder, it is recommended that two people perform this operation.

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.

jo}: O i Figure H

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.

Figure H

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

7. Press “ON” the Grinder Button. Carefully start feeding ground meat into the Feed Chute. ONLY USE THE STOMPER TO PUSH MEAT

INTO THE HEAD, DO NOT USE NOTE: YOUR FINGERS OR ANY OTHER To prevent OBJECT. overheating, do not

operate the Grinder for more than 15 minutes .. INSTRUCTIONS CONTINUED ON NEXT PAGE at a time. Allow the Grinder to cool periodically.

WARNING!

NEVER operate Grinder without the Tray secured in place. To avoid serious or fatal injury, NEVER reach into any Grinder inlet. ALWAYS use the Stomper to push food into the Grinder Head. Read & fully understand all instructions & warnings prior to use.

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” (8-10 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.

USING THE REVERSE FUNCTION

The reverse function only should be used Figure I

for brief periods of time to help clear a

jam. Reverse

NOTE: NEVER operate the Grinder in reverse for more than 5 seconds”

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

2. Push the Rev Button. Figure

3. If the Grinder remains jammed after using the reverse function, turn the Grinder “OFF”, disconnect the Grinder from the power source. Disassemble the Grinder Head and clean it according to the “Cleaning Instructions.” Re-assemble the Grinder and follow the “Grinding Instructions/ Stuffing Instructions.”

WARNING!

NEVER operate Grinder without the Tray secured in place. To avoid serious or fatal injury, NEVER reach into any Grinder inlet. ALWAYS use the Stomper to push food into the Grinder Head. Read & fully understand all instructions & warnings prior to use.

-10-

ati-