331101W - Mincer Weston - Free user manual and instructions

USER MANUAL 331101W Weston

ENGLISH INSTRUCTIONS

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,

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 re, electrical shock or injury.

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

GRINDER, doing so may cause serious injury. ALWAYS USE THE PROVIDED

9. NEVER use ngers to scrape food away

from the Grinding Plate while the Grinder is in operation. SEVERE INJURY MAY RESULT.

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 or other hard

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.

inuence of drugs, medications or alcohol.

20. DO NOT attempt to operate the Grinder

if the Grinder itself is cold. The Grinder temperature should be at least 45

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 INSTRUCTIONSENGLISH INSTRUCTIONS

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 re, 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. 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 rst 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

13. DO NOT use ngers 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 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 t in a polarized outlet only one way. If the plug does not t fully in the outlet, reverse the plug. If it still does not t, contact a qualied 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. WARNING! IMPORTANT SAFEGUARDS5 ENGLISH INSTRUCTIONS To reduce the risk of electrical shock, this plug must t fully into the outlet. If the blades do not t into the outlet, try turning the plug around. If the plug still does not t into the outlet, contact a qualied electrician. DO NOT attempt to modify the plug in any way. OUTLET INSTRUCTIONS 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.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!6 ENGLISH INSTRUCTIONS COMPONENT LIST If any components of this unit are broken, the unit does not operate properly or you need a replacement instruction manual, visit us on the web at WestonProducts.com Or call Weston Brands LLC Toll Free at 1-800-814-4895Monday thru Friday 8:00am-5:00pm ET. Outside the U.S. call 001-216-901-6801

DIAGRAM NUMBER PART DESCRIPTION #5 #8

ENGLISH INSTRUCTIONS WARNING! Before cleaning, assembling or disassembling the Grinder, make sure the Grinder Motor is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE!

(3 piece set)8 ENGLISH INSTRUCTIONS CLEANING 1. Unscrew the Ring Nut and remove all parts 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. FIGURE A Head Release Button WARNING! Before cleaning, assembling or disassembling the appliance, make sure the appliance is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE!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! READ AND FULLY UNDERSTAND ALL INSTRUCTIONS AND WARNINGS PRIOR TO USING THIS UNIT. Never leave this appliance unattended! WARNING!9 ENGLISH INSTRUCTIONS CLEANING GRINDER ASSEMBLY

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,

portion of the Auger Pin. The cutting edges (at 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 ts 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 use the Grinder without the Tray installed! FIGURE B FIGURE D Auger Pin Cutting edges of the Knife facing out.READ AND FULLY UNDERSTAND ALL INSTRUCTIONS AND WARNINGS PRIOR TO USING THIS UNIT.Never leave this appliance unattended! WARNING! WARNING! Before cleaning, assembling or disassembling the appliance, make sure the appliance is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE! FIGURE C10 ENGLISH INSTRUCTIONS

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, 8 mm Grinding Plate rst. If a ner grind of meat is desired, run the coarse ground meat through the Grinder a second time using the ne, 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-

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 t into the Feed Chute. Approximately 1” (2.5 cm) cubes.5. Place cubed meat to be ground into the Tray. Do not overll 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. FIGURE E NOTE:To preventoverheating, do not operate the Grinder for more than 15 minutesat a time. Allow the Grinderto coolperiodically.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! WARNING! Before cleaning, assembling or disassembling the appliance, make sure the appliance is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE! GRINDING INSTRUCTIONS11 ENGLISH INSTRUCTIONS

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 rst (FIGURE G).

5. Place the Stufng Spacer into the Grinder

Head. Make sure the notch of the Stufng Spacer ts into the positioning pin of the Grinder Head.

6. Insert the Stufng Funnel through the

Ring Nut and then onto the Grinder Head.

7. Turn the Ring Nut clockwise onto the

threaded end of the Grinder Head until it touches the Stufng 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! FIGURE F FIGURE G READ AND FULLY UNDERSTAND ALL INSTRUCTIONS AND WARNINGS PRIOR TO USING THIS UNIT.Never leave this appliance unattended! WARNING! WARNING! Before cleaning, assembling or disassembling the appliance, make sure the appliance is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE! GRINDING INSTRUCTIONS STUFFER ASSEMBLY12 ENGLISH INSTRUCTIONS STUFFING INSTRUCTIONS 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 overll the Tray, place just enough meat to leave the Feed Chute area open.4. Slide a sausage casing over the Stufng Funnel. See the “Sausage Information / Casing” section of this manual for more information.5. Slide 4”-6” (10-15 cm) of casing from the end of the Stufng Funnel and tie a knot in the end of the casing. If you are using large diameter brous casing, hold the closed end of the casing tightly against the end of the Stufng 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 YOUR FINGERS OR ANY OTHER OBJECT.NOTE:To preventoverheating, do not operate the Grinder for more than 15 minutesat a time. Allow the Grinderto coolperiodically. FIGURE H 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! WARNING! Before cleaning, assembling or disassembling the appliance, make sure the appliance is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE!13 ENGLISH INSTRUCTIONS STUFFING INSTRUCTIONS

8. Hold the casing in place with one hand while feeding the sausage mixture

through the Grinder. As the meat lls the casing, gently lay it on a clean, dry surface. NOTE: When using natural casings, use a wet surface.

9. Do not ll 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 stufng sausage, ll the casing slowly to avoid air pockets. If air

pockets do appear in the sausage use a pin to prick the bubbles. The small holes will seal naturally. The reverse function only should be used for brief periods of time to help clear a jam.

1. Allow the Grinder Motor to come

to a COMPLETE STOP before engaging in reverse “REV”.

2. Push the Rev Button (FIGURE I).

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

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/ Stufng Instructions.”

USING THE REVERSE FUNCTION

Reverse Button FIGURE I REV ON/OFF14 ENGLISH INSTRUCTIONS

THERMAL OVERLOAD PROTECTION

Thermal overload protection on the motor can only be used once and cannot be reset after the unit becomes cool. 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 a time. Allow the Grinder to cool periodically.

The provided Stomper also serves as a neat and compact way to store the Stufng Funnel and the Stufng 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 a time. Allow the Grinder to cool periodically.

DO NOT over-tighten the Front Ring Nut. It should be rmly tight.

Make sure the Grinding Knife blades lay at 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 or other hard objects. HELPFUL HINTS WARNING! Before cleaning, assembling or disassembling the appliance, make sure the appliance is OFF and the PLUG IS REMOVED

FROM THE OUTLET/POWER SOURCE!15

ENGLISH INSTRUCTIONS

THERMAL OVERLOAD PROTECTION

HELPFUL HINTS 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 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

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

C) and solid cuts of pork should be cooked to 145

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 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 sh, 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 is between 40

C). Your refrigerator should be set to 40

C) or below; your freezer should be 0

C) or below. Simple rule: serve hot foods hot, cold foods cold. Use chang 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

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. NOTE: Special considerations must be made when using venison or other wild game, since it can become heavily contaminated during eld 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. FOOD SAFETY16 ENGLISH INSTRUCTIONS 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 ve 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 avorless sausage that will be difcult 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 foodbourne 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 scientic. Purchase Weston Pink Curing Salt (02-0000-W) and follow the included instructions to ensure that you are properly curing your homemade sausage. CASING Weston offers a complete variety of casings. 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. 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 preparation. There are also brous non-edible casings that are most commonly used for summer sausage and ring bologna

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 nd such avors 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. Weston offers Outdoor Propane Smokers in a variety of sizes (41-0701-W, 41-0301-W, or 41-0401-W). 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. Dry cured sausages include salami, chorizo, pepperoni, among others. 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 For the best avors, we recommend vacuum sealing your fresh sausages, then storing them in the refrigerator (short term) or freezer (long term). Weston manufactures a variety of vacuum sealers. Ask the retailer from which you purchased this unit for their selection. Store dry cured products in paper or other breathable wrapping, unrefrigerated.This warranty applies to products purchased and used in the U.S. and Canada, which have been properly registered within 30 days of the date of original purchase. This is the only express warranty for this product and is in lieu of any other warranty or condition. This product is warranted to be free from defects in material and workmanship for a period of one (1) year from the date of original purchase. During this period, your exclusive remedy is repair or replacement of this product or any component found to be defective, at our option. To register your product: complete the online form at www.WestonProducts.com/Warranty. This warranty does not cover unregistered products, unauthorized repairs or service to products, products sold “as-is” by retailers, glass, lters, wear from normal use, use not in conformity with the printed directions, or damage to the product resulting from accident, alteration, abuse, or misuse. This warranty extends only to the original consumer purchaser or gift recipient and is not transferrable. Keep the original sales receipt, as proof of purchase is required to make a warranty claim. This warranty is void if the product is subjected to any voltage and waveform other than as specied on the rating label (e.g., 120V ~ 60 Hz). We exclude all claims for special, incidental and consequential damages caused by breach of express or implied warranty. All liability is limited to the amount of the purchase price. Every implied warranty, including any statutory warranty or condition of merchantability or tness for a particular purpose, is disclaimed except to the extent prohibited by law, in which case such warranty or condition is limited to the duration of this written warranty. This warranty gives you specic legal rights. You may have other legal rights that vary depending on where you live. Some states or provinces do not allow limitations on implied warranties or special, incidental, or consequential damages, so the foregoing limitations may not apply to you. Before returning the product for any repair or service: it must be clean and free from any food particles or other debris; otherwise, we will return it or impose a $50 cleaning surcharge, at our option. To make a warranty claim: go to www.WestonProducts.com/Contact; or call

1.800.814.4895 in the U.S. and 001.216.901.6801 outside the U.S., Monday –

Friday, 8 am – 5 pm Eastern. You are responsible for all costs associated with shipping us the product freight prepaid. If the product qualies for a warranty repair or replacement, we will bear the cost of returning it to you. We are not responsible for shipping damage. For non-warranty work: call 1.800.814.4895 in the U.S. and 001.216.901.6801 outside the U.S., Monday – Friday, 8 am – 5 pm Eastern, to obtain a Return Merchandise Authorization Number (RMA Number). We will refuse all returns without an RMA Number. We charge US$35/hour for all diagnostic, service, repair and processing work. We will not start any service or repair work without prior authorization. You are responsible for all costs associated with shipping us the product freight prepaid and our returning it to you.