86-1101-W - Other kitchen appliances Weston - Free user manual and instructions

USER MANUAL 86-1101-W Weston

WESTON RECONNECT WITH REAL FOOD WESTON

VERTICAL SAUSAGE STUFFERS

7 LB: 86-0701-W

11 LB: 86-1101-W

DUE TO CONSTANT FACTORY IMPROVEMENTS, THE PRODUCT PICTURED MIGHT DIFFER SLIGHTLY FROM THE PRODUCT IN THIS BOX. 052115

GERNERAL SAFETY RULES 3

COMPONENT LIST 4-5

GEAR MOVEMENT 6

ASSEMBLY 7-8

DISASSEMBLY & CLEANING 9-10

FOOD SAFETY 11

SAUSAGE INFORMATION 12

WARRANTY 14

1. CHECK FOR DAMAGED PARTS. Before using the Stuffer, check that all parts are operating properly and perform the intended functions. Check for binding of moving parts, mounting and any other conditions that may affect the operation.
2. KEEP CHILDREN AWAY. NEVER LEAVE THE APPLIANCE UNATTENDED. The Stuffer is NOT A TOY.
3. The Manufacturer declines any responsibility in the case of improper use of the Stuffer. Improper use of the Stuffer will VOID the warranty.
4. NEVER store or leave the Stuffer at a temperature lower than 32°F (0°C).
5. Repair must be done by an authorized dealer. Use only factory original parts and accessories. Modification of the Stuffer will VOID the warranty.
6. Be sure the Stuffer is stable during use. All four feet should be secure on a level surface. The Stuffer should not move during operation.
7. NEVER operate the Stuffer with the Gear Housing Cover open or removed.
8. WEAR EYE PROTECTION! 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.
9. DO NOT use while under influence of drugs or alcohol.
10. Household use only.

SAVE THESE INSTRUCTIONS

ENGLISH INSTRUCTIONS

9 1 11 10 3 2 4 6 7 17 5 40 mm 20 mm 30 mm 13 mm 12 14 15 16 8 Stuffer Sides Stuffer Base ASSEMBLED VERTICAL STUFFER

COMPONENT LIST

DIAGRAM NUMBER PART DESCRIPTION PART NUMBER
1 HANDLE 86-0710
2 PLUNGER 86-1126
3 PLUNGER SEAL 86-0716
4 PRESSURE RELEASE VALVE(4 PIECE SET)		86-0715
5 STAINLESS STEEL FUNNEL SET(4 FUNNELS)		86-0720
6 STAINLESS STEEL CANISTER 7 LB: 86-0712		11 LB: 86-1112
7 FRONT RING NUT 86-0721
8 CANISTER MOUNTING HARDWARE KIT(4 SETS)		86-0722
9 PLUNGER SHAFT 7 LB: 86-0711		11 LB: 86-1111
10 PLUNGER BOLT 86-1125
11	GEAR HOUSING COVER WITH HARDWARE KIT	86-1113
12	GEAR HOUSING COVER BOTTOM PLATE WITH HARDWARE KIT	86-1114
13	GEAR HOUSING WITH HARDWARE KIT	86-1117
14	MAIN DRIVING GEAR	86-1119
15	SLOW SPEED CONTROL GEAR 86-1120
16	FAST SPEED CONTROL GEAR	86-1121
17	RUBBER FOOT (4 PIECE SET)	86-0717

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 1-800-814-4895
Monday thru Friday 8:00am-5:00pm ET. Outside the U.S. call 001-440-638-3131

GEAR MOVEMENT

Fast Gear Shaft With the Handle attached, turn clockwise to raise the Plunger, counter-clockwise to lower the Plunger.

Slow With the Ha counte

Slow Gear Shaft

With the Handle attached, turn counter-clockwise to raise the Plunger, clockwise to lower the Plunger.

FAST GEAR SHAFT BEST FOR ASSEMBLY AND DISASSEMBLY. NOT IDEAL FOR USE WITH STUFFING.

ASSEMBLY

PLUNGER ASSEMBLY

1. Slide the Plunger Seal onto the Plunger (FIGURE 1).
2. Assemble the Pressure Release Valve Kit onto the Plunger. From the top of the Plunger, place the Washer onto the Valve Hole, then insert the Screw through the Washer and into the Valve Hole. From the underside of the Plunger, place the Spring onto the end of the Screw, then place the Valve Cap onto the end of the Screw and twist to secure.
3. Screw the Plunger Bolt onto the Plunger Shaft (FIGURE 2).
4. Place the assembled Plunger onto the end of the Plunger Shaft (FIGURE 3).

STUFFER ASSEMBLY

1. Attach the Handle by sliding it onto either the Fast or the Slow Gear (FIGURE 4).
2. Crank the Handle to bring the Plunger to the top of the Stuffer.

FIGURE 1

Plunger Seal Pressure Release Valve Kit Screw Washer Plunger Valve Hole Spring Valve Cap FIGURE 2 Plunger Shaft Plunger Bolt

Plunger Shaft Plunger Figure 3 Figure 4 Fast Gear Shaft Slow Gear Shaft Handle

1. Rest the Canister's Bottom Brackets onto the Canister Mounts inside the Housing of the Stuffer. Pivot the bottom of the Canister into the Stuffer Housing. Pivot the Canister fully into the Stuffer Housing, snapping the Top Brackets into the Canister Mounts (FIGURE 5).
2. Insert the Stuffing Funnel of choice through the Front Ring Nut. Screw the Front Ring Nut and Stuffing Funnel onto the mouth of the Canister until snug. DO NOT OVERTIGHTEN the Front Ring Nut, as it may damage the Funnel (FIGURE 6).
3. Thoroughly coat the inside of the Canister with a food-grade lubricant prior to use (FIGURE 7).

FIGURE 5 Top Brackets Bottom Brackets Outside view of Canister Mounts

FIGURE 7 Front Ring No. MUSH STAGE SELLING SPENT

er Mounts FIGURE 6 Front Ring Nut Mouth of the Canister Funnel

DISASSEMBLY & CLEANING

1. Remove the Stuffing Funnel by unscrewing the Front Ring Nut, and pulling the Funnel out.
2. Turn the Handle until the Plunger comes up and out of the Canister.
3. Pivot the Canister outward, then pull the Canister up to remove the Canister from the Stuffer Housing.
4. Unscrew the Plunger from the Plunger Shaft. Disassemble the Pressure-Release Valve from the Plunger. Remove the Plunger Seal from the Plunger.
5. Wash all parts that have come in contact with meat in hot soapy water. BE SURE TO CLEAN THE PARTS IMMEDIATELY AFTER USE. Rinse and thoroughly dry all parts immediately. Sterilize as needed.
6. Fully lubricate the Shaft, Canister, Pressure-Release Valve components and the Front Ring Nut with a food-grade lubricant before and after each use.

STUFFING INSTRUCTIONS

! CAUTION!! When the Plunger is pulled out of the Canister, RELEASE THE HANDLE SLOWLY! Pressure or gravity could cause the Handle to spin back slightly and cause injury.

NOTE: Apply a food-grade lubricant to the inside of the Canister before filling with the meat mixture.

1. Tilt out the Canister.
2. Fill the Canister with the ground meat and seasoning mixture (FIGURE 8).
3. Press the mixture down into the Canister firmly to release any trapped air.
4. Pivot the Canister back into the upright position and snap the Top Brackets onto the Canister Mounts.
5. Turn the Handle until the Plunger comes in contact with the meat and the mixture is ready to extrude out the end of the Stuffing Funnel.

FIGURE 8 Canister

1. Slip a casing on the end of the Stuffing Funnel until the entire casing has slid onto the Funnel (FIGURE 9).

2. Tie, twist or hog ring the end of the casing to seal it.

3. Turn the Handle to extrude the mixture into the casing. For best results, apply pressure around the casing, close to the end of the Stuffing Funnel. This will hold the casing tight and will cause the mixture to pack firmly into the casing.

4. When the end of the casing has been reached, tie, twist or hog ring the end of the casing to seal the contents inside.

STUFFING TIPS: The following are suggestions to help reduce the resistance when stuffing with the 13 mm Stuffing Funnel.

A. Add water to the meat mixture- up to 1-1/2 cups (0.4 L) of water per every 5 lb (2.3 kg) of seasoned meat.
B. Add 1/4 cup (60 ml) of vegetable or olive oil per every 5 lb (2.3 kg) of seasoned meat for better flow.
C. Use slow speed gear shaft for easier cranking

Line drawing of a mechanical device labeled 'FIGURE 9' with no visible text or symbols on the device itself.

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^ (75°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 6^ C). Your refrigerator should be set to 40^ F ( 4^ C) or below; your freezer should be 0^ F (-17°C) or below. Simple rule: serve hot foods hot, cold foods cold. Use chafing dishes or hot plates to keep food hot while serving. Use ice water baths to keep cold foods cold. Never let any food sit at room temperature for more than 2 hours - 1 hour if the ambient temperature is 90^ F ( 32^ C) or above. When packing for a picnic, make sure the foods are already chilled when they go into the insulated 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.

Black-and-white photo of a stainless steel sand grater with sash, placed on a metal tray with dried meat nearby (no visible text or symbols)

WESTON WARRANTY INFORMATION

SAVE THIS WARRANTY INFORMATION FOR YOUR RECORDS!

Weston Brands 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 Brands 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 Brands 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 Brands 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.

Prior to returning the product for Warranty Repair, the product must be thoroughly cleaned and free from any food particles or other debris. Failure of the purchaser to comply with this standard will result in the unit being returned without repair. In some cases, a \$50 cleaning surcharge may apply.

Weston Brands 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 Brands LLC's Customer Service at 1-800-814-4895 M-F 8am-5pm ET (outside of the United States 001-440-638-3131) to obtain a Return Merchandise Authorization Number (RMA Number).

Weston Brands LLC will refuse all returns that do not contain this number. DO NOT RETURN THE UNIT WITHOUT PROPER AUTHORIZATION FROM WESTON BRANDS 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 Brands 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 Brands LLC be liable for consequential damages sustained in connection with said product and Weston Brands 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. Weston is not responsible for missing or damaged parts on discounted/clearance, resale or final sale items where the seller may not be able to guarantee full functionality or completeness of the unit.

CUT ALONG THE DOTTED LINE AND SEND THE WARRANTY CARD ALONG WITH A COPY OF YOUR ORIGINAL PURCHASE RECEIPT TO:

Weston Brands LLC / WARRANTY

20365 Progress Drive, Strongsville, OH 44149 USA

WESTON WARRANTY CARD

SEND THIS CARD ALONG WITH A COPY OF YOUR ORIGINAL PURCHASE RECEIPT TO: WESTON BRANDS LLC / WARRANTY, 20365 PROGRESS DRIVE, STRONGSVILLE, OH 44149 USA

Customer Name:

Address:

City/State/Zip/Country:

Telephone Number:

E-Mail Address:

Original Date of Purchase:

Product Model #:

Serial # (if applicable):

I have read the warranty information. Initial here:

Copy of Receipt Included

WESTON RECONNECT WITH REAL FOOD WESTON

RELLENADORA VERTICAL DE SALCHICHAS

7 LB: 86-0701-W

11 LB: 86-1101-W

Black-and-white photo of a Western-style food grater with sausages and meat on a table, placed in a wooden kitchen setting (no visible text or symbols)

FIGURA 7 Tuerca from u' FLEXIC GRASS BULCING SPORT

FIGURA 8 Recipiente

Technical line drawing of a mechanical device labeled FIGURA 9, showing internal components and shafts (no text or symbols on the device itself)

Black-and-white photo of a Western-style griddle presser with sashewers on a wooden table, no visible text or symbols.

Weston Brands LLC / WARRANTY

20365 Progress Drive, Strongsville, OH 44149 USA

TARJETA DE GARANTÍA WESTON

ENVÍE ESTA TARJETA JUNTO CON UNA COPIA DE SU RECIBO DE COMPRA ORIGINAL A:

WESTON BRANDS LLC/WARRANTY, 20365 PROGRESS DRIVE. STRONGSVILLE, OH 44149 USA

WESTON RECONNECT WITH REAL FOOD WESTON

REMLISSEUR VERTICAL DE SAUCISSES

7 LB: 86-0701-W

11 LB: 86-1101-W

PARCE QUE NOS PRODUITS BÉNÉFICIENT DE PERFECTIONNEMENTS CONSTANTS

APPORTÉS EN USINE, LES ILLUSTRATIONS PRÉSENTES PEUVENT ÊTRE LÉGÈREMENT

DIFFÉRENTES DU PRODUIT REÇU. 052115

⚠️ IMPORTANTES RÈGLES DE SÉCURITÉ

LIRE ET COMPRENDRE COMPLÈTEMENT TOUTES LES DIRECTIVES ET AVERTISSEMENTS AVANT D'UTILISER CE PRODUIT. LE PLUS IMPORTANT EST VOTRE SÉCURITÉ! LE DÉFAUT D'OBSERVER LES PROCÉDURES ET MISES EN GARDE PEUT ENTRAINER DES BLESSURES GRAVES OU DES DOMMAGES MATÉRIELS. N'OUBLIEZ PAS : VOTRE SÉCURITÉ PERSONNELLE EST VOTRE RESPONSABILITE!

Black-and-white photo of a Western-style food grater with sausages and meat on a table, placed in a wooden kitchen setting (no visible text or symbols)

INSTRUCTIONS EN FRANÇAIS

Line drawing of a mechanical device labeled FIGURE 9, showing internal components and shafts (no text or symbols on the device itself)

SÉCURITÉ ALIMENTAIRE

Weston Brands LLC / WARRANTY

20365 Progress Drive, Strongsville, OH 44149 USA

CARTE DE GARANTIE

ENVOYEZ CETTE CARTE DE GARANTIE AVEC UNE COPIE DE VOTRE REÇU D'ACHAT ORIGINAL À: WESTON BRANDS LLC / WARRANTY, 20365 PROGRESS DRIVE, STRONGSVILLE, OH 44149 USA

Nom du Client:

Adresse:

Province/Code postal/Région:

Black-and-white photo of a kitchen scene with fresh ingredients on a wooden board, no visible text or symbols

Black-and-white photo of a metal sand grater labeled 'WESTON' with a handle, placed on a wooden table with dried sash (no text beyond label)

ATTENTION!

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]

U.S. Residents Customer Service Line: 1-800-814-4895 (Outside U.S. Call: 001-440-638-3131)

Weston Brands LLC, Cleveland, Ohio 44149

WestonProducts.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.

Weston Brands LLC, Cleveland, Ohio 44149

WestonProducts.com