Butcher Series 09-0501-W - Mincer Weston - Free user manual and instructions

Product Type	Electric Meat Grinder
Brand	Weston
Model	Butcher Series 09-0501-W
Head Material	Stainless Steel
Transmission	Hardened Steel Gears
Power Supply	120 V ~ 60 Hz
Included Grinding Plates	4.5 mm and 7 mm
Stuffing Function	Yes, with 10mm, 20mm, 30mm, and 40mm (standard) funnels and 10mm high-speed funnel
Included Accessories	Stainless steel tray, safety pusher, grinding knife, worm gear, ring nut, stuffing star, funnels
Safety	Manual reset circuit breaker, head lock, pusher to avoid contact with blades
Maintenance and Cleaning	Immediate cleaning after use, do not immerse motor, lubrication with food-grade silicone spray, disinfection with bleach solution
Warranty	5 years (US and Canada)
Replacement Parts and Repairability	Parts available at WestonBrands.com, phone support

Frequently Asked Questions - Butcher Series 09-0501-W Weston

How to assemble the grinder for the first time?

Insert the head into the gear housing aligning the slot with the pin, then tighten the locking knob. Place the worm gear, the knife (blades facing out) and the grinding plate. Secure the ring nut (do not overtighten). Add the tray.

What to do if the grinder stops suddenly?

Set the switch to OFF and unplug the unit. Check if there is a jam in the head and remove the obstruction. Press the reset button on the circuit breaker (figure 13) then restart. If the problem persists, contact customer service.

How to clean the grinder after use?

Unplug the unit. Disassemble the head and wash all parts that come into contact with food in warm soapy water. Never immerse the motor. Dry immediately and lubricate with a food-grade silicone spray. Disinfect with a solution of 1 tablespoon of bleach per gallon of cold water.

What types of casings can I use for sausages?

Weston offers natural casings (lamb, pork or beef intestines) and collagen casings (from beef skin). Natural casings require preparation; collagen casings are ready to use. For dry sausages, use inedible fibrous casings.

How to prevent rust on metal parts?

After each cleaning, spray all metal parts (head, plates, knife) with a food-grade silicone spray to protect them from rust. Do not use rusty parts.

What is the motor power?

The manual does not specify the exact power, but the grinder is equipped with a fully hardened steel gear transmission, offering robust performance for heavy-duty home use.

Can the grinder grind bones?

Yes, it can grind small soft bones (rabbit, whole chicken or quarters) thanks to its all-metal construction. Do not grind large animal bones (game, pork, beef) as they are too hard and may damage the appliance.

How to use the sausage stuffing function?

After grinding the meat, assemble the grinder in filler mode (with stuffing star and funnel). Place the casing onto the funnel, tie a knot 10-15 cm from the end, then turn the grinder on (FWD) and push the meat with the pusher. Fill slowly to avoid air pockets.

What are safe cooking temperatures for ground meat?

Ground meat must be cooked to an internal temperature of at least 71-74°C (160-165°F) to destroy bacteria. Whole cuts of beef can be cooked to 63°C (145°F) for medium-rare. Poultry must reach 75°C (165°F).

How to contact Weston customer service?

Call 1.800.814.4895 (US) or 001.440.638.3131 (outside US) Monday to Friday 8 am to 5 pm EST. Visit WestonBrands.com for parts and support.

USER MANUAL Butcher Series 09-0501-W Weston

WESTON RECONNECT WITH REAL FOOD

BUTCHER SERIES

MEAT GRINDERS

IMPORTANT SAFEGUARDS 3-4

UNPACKING INSTRUCTIONS 5

OTHER SAFETY INFORMATION 5

COMPONENT LIST 6-7

CLEANING INSTRUCTIONS 8

GRINDER ASSEMBLY INSTRUCTIONS 9

GRINDING INSTRUCTIONS 10

STANDARD STUFFER ASSEMBLY INSTRUCTIONS 11

HIGH-SPEED STUFFER ASSEMBLY INSTRUCTIONS 12

STUFFING INSTRUCTIONS 13-14

CIRCUIT BREAKER INSTRUCTIONS 15

GRINDING TIPS 15

FOOD SAFETY 16

SAUSAGE INFORMATION 17

WARRANTY 18

INSTRUCTIONS RELATIVES AU DISJONCTEUR 50

CONSEILS POUR HACHER LA VIANDE 50

SÉCURITÉ ALIMENTAIRE 52

INFORMATIONS SUR LES SAUCISSES 53

INFORMATION SUR LA GARANTIE 55

IMPORTANT SAFEGUARDS

WARNING – When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury to persons, including the following:

1. Read all instructions.
2. This appliance is not intended for use by persons with reduced physical, sensory, or mental capabilities, or lack of experience and knowledge, unless they are closely supervised and instructed concerning use of the appliance by a person responsible for their safety.
3. This appliance shall not be used by children. Keep the appliance and its cord out of reach of children.
4. Close supervision is necessary when any appliance is used near children. Children should be supervised to ensure that they do not use or play with the appliance.
5. Do not use the grinder without the tray secured into place.
6. Turn the appliance OFF(○), then unplug from outlet when not in use, before putting on or taking off parts, and before cleaning. To unplug, grasp the plug and pull from the outlet. Never pull from the power cord.
7. Plug the grinder into a standard 120 Volt, 60 Hz wall outlet. Check if the voltage indicated on the appliance corresponds to the local voltage before you connect the appliance.

8. Do not operate any appliance with a damaged supply cord or plug, or after the appliance malfunctions or has been dropped or damaged in any manner. Supply cord replacement and repairs must be conducted by the manufacturer, its service agent, or similarly qualified persons in order to avoid a hazard. Call the provided technical service number for information on examination, repair, or adjustment.

9. The use of attachments not recommended or sold by the appliance manufacturer may cause fire, electric shock, or injury.

10. 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.
11. Before plugging cord into wall outlet, turn off the appliance. To disconnect cord, switch to OFF (○). Then remove plug from wall outlet.
12. Never feed food by hand. Always use the provided food pusher. Keep fingers clear of the auger and cutting blades at all times. Never reach into the grinder. Doing so may cause serious injury.
13. Never use fingers to scrape food away from the grinding plate while the grinder is in operation. Severe injury may result.
14. Never operate the grinder unattended. Be safe. Disconnect the grinder from power source before leaving the work area.
15. Never feed food by hand. Always use food stomper. Avoid contact with moving parts. Wait until all moving parts have stopped before you remove any part of the grinder.
16. To reduce the risk of severe personal injury, and/or damage to the grinder, tie back loose hair and clothing, and roll up long sleeves before

CONTINUED ON NEXT PAGE

operating the grinder. Remove ties, rings, watches, bracelets, or other jewelry before operating the grinder.

1. Be sure the grinder is on a stable work surface. Be sure all the grinder feet are stable.

2. Do not place on or near a hot gas or electric burner, or in a heated oven. Do not run grinder without meat in the head. Severe damage to the head and auger may occur.

3. Wear eye protection. Wear safety glasses. Everyday eyeglasses are not safety glasses. Safety glasses conform to ANSI Z87.1 requirements.

NOTE: Approved safety glasses have Z87 printed or stamped on them.

1. Do not use outdoors.

2. Do not use appliance for other than intended purpose.

3. Do not let cord hang over edge of table or counter or touch hot surfaces, including stove.

4. 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.

5. 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.

6. WARNING: Busted, splintered bones can get into the digestive tract of a pet and cause severe damage, even death by puncturing the walls of the intestines or even the stomach.

7. This meat grinder is capable of grinding smaller, softer animal bones such as rabbit, whole chickens or chicken quarters, and other birds, due to both the power and all-metal construction of the units.

8. Avoid grinding large, dense animal bones as they are very difficult to process (i.e., bones one would find in large game, pigs, or cows).

9. Grinding knife is sharp. Handle carefully.

10. CAUTION! In order to avoid a hazard due to inadvertent resetting of the thermal cut-out, this appliance must not be supplied through an external switching device, such as a timer, or connected to a circuit that is regularly switched on.

SAVE THESE INSTRUCTIONS

UNPACKING INSTRUCTIONS

Remove all parts from packaging material and check to be sure there are no missing parts.

Retain packaging material for storage of the Grinder and Grinder parts when not in use.

BEFORE FIRST USE: After unpacking, wash everything except Grinder Motor Base Assembly in hot, soapy water. Rinse and dry thoroughly. Wipe base assembly with a damp cloth or sponge.

OTHER SAFETY INFORMATION

WARNING Electrical Shock Hazard: This appliance is provided with a grounded (3-prong) plug to reduce the risk of electric shock. The plug fits only one way into a grounded outlet. Do not defeat the safety purpose of the plug by modifying the plug in any way or by using an adapter. If the plug does not fit into the outlet, have an electrician replace the outlet.

The length of the cord used on this appliance was selected to reduce the hazards of becoming tangled in or tripping over a longer cord. If a longer cord is necessary, an approved extension cord may be used. The electrical rating of the extension cord must be equal to or greater than the rating of the appliance. The extension cord must be a grounding-type, 3-wire cord. Care must be taken to arrange the extension cord so that it will not drape over the countertop or tabletop where it can be pulled on by children or accidentally tripped over.

If the cutting blade assembly locks and will not move, it will damage the motor. Do not use. Call the toll-free customer service number for information.

COMPONENT LIST

DIAGRAM # PART DESCRIPTION

1 FRONT RING NUT

2 4.5 MM GRINDER PLATE

3 GRINDING KNIFE

4 AUGER PIN

5 AUGER

6 STAINLESS STEEL HEAD

7 RUBBER FEET WITH NUTS (4)

8 HEAD LOCKING KNOB

9 STAINLESS STEEL TRAY

10 AUGER GRABBING STOMPER

11 7 MM GRINDER PLATE

12 STUFFER ASSEMBLY

STUFFER ASSEMBLY

STUFFING STAR

10 MM SNACK STICK STUFFING FUNNEL

20 MM FUNNEL

30 MM FUNNEL

40 MM FUNNEL

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

WestonBrands.com

Technical diagram of a mechanical device with numbered parts and dimension annotations

STUFFER ASSEMBLY
HIGH SPEED STUFFING AUGER ASSEMBLY

Exploded view diagram of a mechanical assembly (no text or labels)

Diagram of a mechanical assembly with a conical tool inserted into a spring-like component (no text or labels)

ENGLISH INSTRUCTIONS

CLEANING INSTRUCTIONS

WARNING Electrical Shock Hazard. Disconnect power before cleaning, disassembling, or assembling. Do not immerse cord, plug, or motor in water or other liquid.

BEFORE FIRST USE: After unpacking, wash everything except Grinder Motor Base Assembly in hot, soapy water. Dry thoroughly. Wipe base assembly with a damp cloth or sponge.

1. Unplug Meat Grinder from electrical wall outlet.
2. Remove the Head Assembly from the Grinder Motor.
3. Disassemble the Head Assembly.
4. Wash all parts that have come in contact with meat in hot soapy water. BE SURE TO CLEAN IMMEDIATELY AFTER USE. DO NOT IMMERSE THE MOTOR IN WATER OR OTHER LIQUIDS!
5. Rinse the Grinder parts with clean hot water; then dry them IMMEDIATELY.
6. Fully lubricate the Head, Plates, and the Knife with a food-grade silicone spray before and after each use.
7. Clean the Motor Cover and Gear Housing with a damp towel and wipe dry. IMPORTANT: Any metal parts should be coated with a food safe silicone spray to prevent rusting. If not properly protected, these parts can begin to rust very quickly. DO NOT use rusted parts.
8. Make sure the grinder and all components are completely dry before assembling or storing.

SANITIZE

Sanitize all food contact parts at least daily and/or immediately after each use. Sanitize using 1 tablespoon (15 ml) of household bleach per 1 gallon (3.8 liter) of clean, cool water (60°F/16°C), mixed according to the instructions on the bleach.

1. Immerse all food contact parts in sanitizing solution for 2 minutes.
2. Wipe exterior with soft cloth dampened with sanitizing solution.
3. When ready to use, rinse with clean water.

GRINDER ASSEMBLY INSTRUCTIONS

WARNING Entanglement Hazard. To avoid serious or fatal injury, never reach into grinder feed chute. Always use stomper. Never operate without tray in place. Secure long hair and loose clothing before use. Disconnect power before assembling. Always read instructions.

1. Insert the Head into the Gear Housing with the Feed Chute facing straight up. You will need to line up the slot in the Head with the Pin inside the Gear Housing. Be sure the Head is seated fully into the Gear Housing (Figure 1).
2. Tighten the Head Locking Knob to lock the Head into place.
3. Insert the Auger into the Head (Figure 2). Align the Auger Splines with the Drive Shaft of the Grinder.
4. Place the Knife onto the square part of the Auger Pin (Figure 2). Be sure the blades of the Knife are facing outward.
5. Place one of the Grinder Plates onto the Auger Pin; align the notch in the Grinder Plate with the Pin in the Grinder Head.
6. Install the Front Ring Nut. DO NOT OVERTIGHTEN. Turn the Front Ring Nut until it makes contact with the Grinder Plate, then make 1/4 turn more to tighten into place.
7. Insert the neck of the Tray into the Feed Chute (FIGURE 3).
8. NEVER operate Grinder without the Tray secured in place (FIGURE 3). REFER TO "GRINDING INSTRUCTIONS"

FIGURE 1 ed to line up the ne Gear Housing. to the Gear to lock the figure 2). ve Shaft Head Gear Housing Head Locking Knob FIGURE 2

FIGURE 2

Head Auger Splines Auger Auger Pin Knife Grinder Plate Front Ring Nut Chute

NOTE! Be sure the blades of the Knife are facing out.

FIGURE 3 Tray Feed Chute Head

GRINDING INSTRUCTIONS

WARNING Entanglement Hazard. To avoid serious or fatal injury, never reach into grinder feed chute. Always use stomper. Never operate without tray in place. Secure long hair and loose clothing before use. Disconnect power before assembling. Always read instructions.

⚠️ CAUTION Burn Hazard. 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.

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

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

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

2. For best results, be sure that all meat has been chilled to between 32-34°F (0-1°C) before grinding. DO NOT ALLOW MEAT TO SIT OUT AT ROOM TEMPERATURE LONGER THAN ABSOLUTELY NEEDED. Closely follow the "Food Safety" instructions as outlined by the USDA.

3. Cut meat into sizes small enough to fit into the Feed Chute. Approximately 1" (2.5 cm) cubes.

4. 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.

5. Place a dish or bowl to collect the ground meat at the end of the Grinder Head (Figure 4).

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

7. Switch the Grinder to the forward "FWD" position. Carefully start feeding 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.

Stomper FIGURE 4 Feed Chute Grinder Head Motor Cover Bowl for ground meat Gear Housing

STANDARD STUFFER ASSEMBLY INSTRUCTIONS

WARNING Entanglement Hazard. To avoid serious or fatal injury, never reach into grinder feed chute. Always use stomper. Never operate without tray in place. Secure long hair and loose clothing before use. Disconnect power before assembling. Always read instructions.

1. Insert the Head into the Gear Housing with the feed chute of the Head facing straight up. You will need to line up the slot in the Head with the Pin inside the Gear Housing. Be sure the Head is seated fully into the Gear Housing. (FIGURE 5)
2. Tighten the Head Locking Knob to lock the Head into place.
3. Insert the Auger into the Head (FIGURE 6). Align the Auger Splines with the Drive Shaft of the Grinder.

NOTE: Periodically inspect the Auger Bearing for wear. If the Auger Bearing has excessive wear, replace it to prevent head damage.

1. Slide the Stuffing Star over the round portion of the Auger Pin.
2. Slide one of the Stuffing Funnels through the Flange and place it through the Front Ring Nut.
3. Install the Front Ring Nut, DO NOT OVERTIGHTEN. Turn the Front Ring Nut until it makes contact with the Flange, then make 1/4 turn more to tighten into place.
4. Insert the neck of the Tray into the Feed Chute (FIGURE 7).
5. NEVER operate Grinder without the Tray secured in place (FIGURE 7).

REFER TO "STUFFING INSTRUCTIONS"

Slot in Head Feed Chute Head Gear Housing Head Locking Knob FIGURE 5

graph TD
    A["Head"] --> B["FIGURE 6"]
    C["Auger Splines"] --> D["Auger"]
    D --> E["Auger Pin"]
    E --> F["Stuffing Star"]
    F --> G["Stuffing Funnel"]
    G --> H["Front Ring Nut"]

FIGURE 7

Tray Neck Feed Chute Head

HIGH-SPEED STUFFER ASSEMBLY INSTRUCTIONS

WARNING Entanglement Hazard. To avoid serious or fatal injury, never reach into grinder feed chute. Always use stomper. Never operate without tray in place. Secure long hair and loose clothing before use. Disconnect power before assembling. Always read instructions.

NOTE: The High Speed Stuffing System is designed for use with the 10 mm Funnel ONLY. DO NOT attempt to use the High-Speed Plastic Auger with any other Funnels. SERIOUS DAMAGE to the Grinder Head and other components may occur. Follow the “Standard Stuffer Assembly Instructions” located in this manual, when using the 20, 30, or 40 mm Funnels.

1. Insert the Head into the Gear Housing with the feed chute of the Head facing straight up. You will need to line up the slot in the Head with the Pin inside the Gear Housing. Be sure the Head is seated fully into the Gear Housing (FIGURE 8).

2. Tighten the Head Locking Knob to lock the Head into place.

3. Insert the Auger into the Head (FIGURE 9). Align the Auger Splines with the Drive Shaft of the Grinder.

4. Slide the 10 mm stuffing funnel onto the Auger Pin making sure the square part of the internal plastic auger fully seats onto the square portion of the Auger Pin.

5. Install the Front Ring Nut, DO NOT OVERTIGHTEN. Turn the Front Ring Nut until it makes contact with the Flange, then make 1/4 turn more to tighten into place.

6. Insert the neck of the Tray into the Feed Chute (FIGURE 10).

7. NEVER operate Grinder without the Tray secured in place (FIGURE 10).

REFER TO "STUFFING INSTRUCTIONS"

FIGURE 8 Slot in Head Feed Chute Head Gear Housing Head Locking Knob FIGURE 9

FIGURE 9

FIGURE Auger Splines Auger Pin 10 mm High-Speed Stuffing Funnel Head Front Ring Nut

FIGURE 10

Tray Neck Feed Chute Head

STUFFING INSTRUCTIONS

WARNING Entanglement Hazard. To avoid serious or fatal injury, never reach into grinder feed chute. Always use stomper. Never operate without tray in place. Secure long hair and loose clothing before use. Disconnect power before assembling. Always read instructions.

⚠️ CAUTION Burn Hazard. 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.

1. After grinding the meat following the "Grinding Instructions", mix the ground meat with the sausage seasonings.
2. Follow the "Stuffer Assembly Instructions" or the "High-Speed Stuffer Assembly Instructions" to fully assemble the Grinder as a Stuffer including the Tray.

NOTE: While one person can stuff sausage with this Grinder, it is recommended that two people perform this operation. For best results when using the High-Speed Stainless Steel 10 mm Stuffing Funnel do not grind the meat through the 4.5 mm Grinding Plate.

1. Place seasoned ground meat into the Tray. Do not overfill the Tray, place just enough meat to leave the Feed Chute area open.
2. Slide a sausage casing over the Stuffing Funnel. See the "Sausage Information / Casing" section of this manual for more information.
3. 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 11).

1. Make sure the Grinder is in the "OFF" position. Attach the Grinder to the power supply.

2. Switch the Grinder to the forward "FWD" position. Carefully start feeding ground meat into the Feed Chute. ONLY USE THE STOMPER TO PUSH MEAT INTO THE HEAD, DO NOT USE YOUR FINGERS OR ANY OTHER OBJECT.

3. 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.

4. Do not fill the last 3"-4" (7.5-10 cm) of casing. After the entire length of casing has been stuffed, twist the open end to close, then tie off the ends of the casing tightly to close. Twist into links.

5. 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.

CIRCUIT BREAKER INSTRUCTIONS

This Grinder is equipped with a Circuit Breaker as a safety precaution. If the Grinder stops running follow these steps to remedy:

1. Turn the Grinder to the "Off" position.
2. Check the Grinder to see if there is a jam in the Grinder Head. If there is, the jam needs to be cleared of the obstruction as outlined in "Grinding Tips".
3. Press the Circuit Breaker Reset Button (FIGURE 13).

4. Turn the Grinder back on and resume grinding.

5. If the Grinder still does not turn on, check that the electrical wall outlet is properly working. Plug in another appliance to see if that appliance works from the wall outlet. Check that the household circuit breaker has not been tripped. If none of the above steps remedy the situation, or if the Circuit Breaker repeatedly shuts off the Grinder contact a customer service for further assistance.

WARNING! DO NOT continue to use the Grinder if the Circuit Breaker trips repeatedly. Continued use may cause permanent damage to the Grinder and will void the warranty.

PLEASE NOTE: This Grinder features an all hardened steel gear transmission. This causes the Grinder to operate at a higher volume and temperature than other Grinders. This is normal and will not affect the Grinder's performance.

GRINDING TIPS

• 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.
• If the Grinder Plate becomes jammed/clogged during operation, follow these steps to restore normal output.
• Turn the Grinder "OFF" and disconnect the Power Cord from the electrical outlet.
• Remove the Front Ring Nut and Grinding Plate.
• Thoroughly clean the Grinding Plate. Make sure all of the holes are clear.
• Re-install the Grinding Plate and Front Ring Nut.
• Re-connect the Grinder to the electrical outlet.
  Continue with grinding.
• Repeat as necessary.

FIGURE 13

Circuit Breaker Reset Button

FOOD SAFETY

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 160^ to 165^ (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^ (63°C) (medium rare). The safe temperature for poultry is 165^ (74°C) and solid cuts of pork should be cooked to 145^ (63°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 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 is between 40^ F and 140^ F ( 4^ C and 60^ C). Your refrigerator should be set to 40^ F ( 4^ C) or below; your freezer should be 0^ F (- 18^ 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 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.

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 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 scientific. 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 fibrous non-edible casings that are most commonly used for summer sausage and ring bologna

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. 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 flavors, 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.

FIVE-YEAR LIMITED WESTON WARRANTY

This warranty applies to products purchased and used in the U.S. and Canada. 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 five (5) years 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. If the product or component is no longer available, we will replace with a similar one of equal or greater value.

This warranty does not cover unauthorized repairs or service to products, products sold "as-is" by retailers, glass, filters, 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 transferable. 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 specified 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 fitness 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 specific 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, do not return this appliance to the store. Please call 1.800.814.4895 (001.216.901.6801 outside the US) or visit WestonBrands.com. You are responsible for all costs associated with shipping us the product freight prepaid. If the product qualifies 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: Please call 1.800.814.4895 (001.216.901.6801 outside the US), 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.

WESTON RECONNECT WITH REAL FOOD

BUTCHER SERIES

BOTCHER SERIES MOLINO ELÉCTRICO

DEBIDO A CONSTANTES MEJORAS EN LA FÁBRICA, EL PRODUCTO QUE SE MUESTRA PUED SER LIGERAMENTE DIFERENTE DEL PRODUCTO EN ESTA CAJA.

Technical diagram of a mechanical device with numbered parts and dimension annotations

MONTAJE EMBUTIDORA
ALTA VELOCIDAD RELLENO AUGER ASAMBLEA

Exploded view diagram of a mechanical assembly (no text or labels)

Diagram of a mechanical device with a conical component inserted into a spring-like housing (no text or symbols)

Diagram showing a device with a labeled control panel and an arrow pointing to it, likely indicating a measurement or operation.

Black-and-white photo of a stainless steel meat processing machine with raw meat cuts and sausages on a cutting board (no text or symbols visible)

WESTON RECONNECT WITH REAL FOOD

BUTCHER SERIES

HACHOIR DE VIANDE ÉLECTRIQUE

PARCE QUE NOS PRODUITS BÉNÉFICIENT DE PERFECTIONNEMENTS CONSTANTS APPORTÉS EN USINE, LES ILLUSTRATIONS PRÉSENTES PEUVENT ÊTRE LÉGÈREMENT DIFFÉRENTES DU PRODUIT REÇU.

MESURES DE SÉCURITÉ IMPORTANTES

Technical diagram of a mechanical device with numbered parts and dimension annotations

ASSEMBLEE STUFFER
FARCE RAPIDE ASSEMBLEE AUGER

Exploded view diagram of a mechanical assembly showing components like flange, shaft, and gear (no text or labels)

Diagram of a mechanical assembly showing a ring and threaded fastener with internal components (no text or labels)

INSTRUCTIONS EN FRANÇAIS

INSTRUCTIONS DE DÉBALLAGE

INSTRUCTIONS RELATIVES AU DISJONCTEUR

Simple line drawing of a computer monitor with an open button and an arrow pointing to it (no text or symbols)

Black-and-white photo of a stainless steel meat processing machine with raw meat cuts and sausages on a cutting board (no text or symbols visible)

SÉCURITÉ ALIMENTAIRE

Black-and-white photo of a stainless steel meat processing machine with raw meat slices and bread rolls on a cutting board (no visible text or symbols)

GARANTIE LIMITÉE CINQ ANS DE WESTON

PLEASE INSPECT THIS PACKAGE THOROUGHLY FOR MISSING PARTS OR ANY PRODUCT DAMAGE. IF YOUR PRODUCT CONTAINS SHIPPING DAMAGE, PLEASE CONTACT RETAILER FOR ASSISTANCE.

For all other questions regarding product usage, missing parts, product damage, difficulty or warranty activation, please contact the Weston Brands Customer Service Team: 8:00 am to 5:00 pm ET, Monday thru Friday

[e-mail]

Weston Brands, LLC, Southern Pines, NC 28387

WestonBrands.com

Please DO NOT return this item to the retailer before contacting

Weston Brands Customer Service.

SAVE THESE INSTRUCTIONS!

Refer to them often and use them to instruct others.

ATTENTION!

VEUILLEZ INSPECTER CET EMBALLAGE AVEC SOIN POUR Y DÉTECTER

TOUTE PIÈCE MANQUANTE OU ENDOMMAGÉE.

SI DES PIÈCES ONT ÉTÉ ENDOMMAGÉES PENDANT LE TRANSPORT, VEUILLEZ

COMMUNIQUER AVEC LE DÉTAILLANT POUR OBTENIR DE L'AIDE.

[e-mail]

Weston Brands, LLC, Southern Pines, NC 28387

WestonBrands.com

[e-mail]

WestonBrands.com