Grinding Instructions - Weston 16-0201-W Manual Del Usuario

GRINDING INSTRUCTIONS

1. Trim meat of all blood clots, cords, tendons,
Figure 5
bones, etc. NEVER grind bones, nuts or other
hard objects.
Stomper
NOTE: 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 is absolutely
necessary. Follow the Food Safety Guidelines
as outlined.
Chute
2. Cut the food/meat into sizes small enough to fit
into the Grinder. Approximately 1" (2.5 cm) cubes
or smaller.
3. Place a bowl under the Grinder Plate area
to catch the food/meat as it comes out.
4. Feed the chunks of food/meat into the
Grinder turn the Handle clockwise (when facing
the Handle side of the Grinder) (Figure 5).
NOTE: If the Grinder should get stuck or
become hard to turn; turn the Handle counter-
clockwise to loosen the obstruction, then
resume grinding. If this doesn't free the back-up,
remove the Front Ring Nut, Plate, Knife and
Auger to remove the obstruction.
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