Grinding Instructions - Weston 33-0201-W Manual De Instrucciones

GRINDING INSTRUCTIONS

w WARNING
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 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
o o
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 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.
10
Entanglement Hazard: To avoid serious injury do not reach
into grinder inlet. Always use stomper. Do not operate without
tray in place.
NOTE:
To prevent
overheating, do not
operate the Grinder for
more than 15 minutes
at a time.
Allow the Grinder
to cool
periodically.
FIGURE E