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INSTRUCCIONES EN ESP

AÑOL

INSTRUCCIONES EN ESP

AÑOL

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 food born 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.  The best way to ensure proper curing is to 

purchase one of the many commercially available curing agents from either a grocery store or your 

local butcher.  A very common cure is Prague Powder, which is available in two types (#1 and #2).

CASING

There are many different types of casings available, 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 product .  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 substantial preparation. For those reasons, more than 75% of commercially 

made sausage in the U.S. is made with collagen casing. There are also fibrous non-edible casings 

that are used for some varieties of smoked sausages and bolognas. 

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. These can be simple home-built structures made 

from metal drums or even old refrigerators or they can be elaborate manufactured units. 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. 

Some types of dry sausages are pepperoni, prosciutto and a variety of ham products, just to name a 

few. 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

It is important to remember that sausage will lose its flavor the longer that it is stored. It is recommended 

that you only make as much sausage as you will need for 4-6 weeks.  Even frozen sausage will begin 

to lose flavor noticeably after 6 weeks.  Frozen sausage should be thawed slowly in the refrigerator 

before cooking or serving.  Quick thawing of the product will degrade the taste as well.

Содержание 08-0801-W

Страница 1: ...pro series MEAT GRINDER SAUSAGE STUFFER REV111214 8 08 0801 W 12 08 1201 W 22 08 2201 W 32 08 3201 W E258759...

Страница 2: ...N DE REVERSA INSTRUCCIONES PARA EL CORTADOR DE CIRCUITOS INSTRUCCIONES DE LA GUARDA DE SEGURIDAD SEGURIDAD DE LOS ALIMENTOS INFORMACI N DE LA SALCHICHA INFORMACI N DE GARANT A WESTON IMPORTANTES R GLE...

Страница 3: ...r without the Tray Safety Guard secured in place To avoid serious or fatal injury NEVER reach into any Grinder inlet ALWAYS use the Stomper to push meat into the Grinder Head Read fully understand all...

Страница 4: ...ETY RULES READ AND FULLY UNDERSTAND ALL INSTRUCTIONS AND WARNINGS PRIOR TO USING THIS UNIT YOUR SAFETY IS MOST IMPORTANT FAILURE TO COMPLY WITH PROCEDURES AND SAFE GUARDS MAY RESULT IN SERIOUS INJURY...

Страница 5: ......

Страница 6: ...EEL TRAY 08 0824 S 08 1224 S 08 2224 S 08 3224 S 12 SAFETY STOMPER 08 0877 08 0877 08 2277 N 08 2277 N 13 FUNNEL 40 MM 08 1040 08 1040 08 1040 08 1040 14 FUNNEL 30 MM 08 1030 08 1030 08 1030 08 1030 1...

Страница 7: ...ker On Off Reverse Power Switch 8 12 Grinders 22 32 Grinders 8 12 Stomper 22 32 Stomper 8 12 Tray 22 32 Tray Flat head Screwdriver included with 22 32 Model Grinders only for the Safety Guard Safety G...

Страница 8: ...he grounding tab which extends from the adapter must be connected to a permanent ground such as a properly grounded outlet box as shown in Figure C using a metal screw EXTENSION CORDS Use only 3 wire...

Страница 9: ...ith a damp towel and wipe dry DO NOT IMMERSE THE MOTOR IN WATER OR OTHER LIQUIDS IMPORTANT Any metal parts should be coated with a food safe silicone spray to prevent rusting If not properly protected...

Страница 10: ...inder 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 wit...

Страница 11: ...er is in the OFF position Attach the Grinder to the power supply 8 Switch the Grinder to the forward FWD position Carefully start feeding cubes of meat into the Feed Chute ONLY USE THE STOMPER TO PUSH...

Страница 12: ...Star over the round portion of the Auger Pin 5 Slide one of the Stuffing Funnels through the Flange and place it through the Front Ring Nut 6 Install the Front Ring Nut DO NOT OVERTIGHTEN Turn the Fro...

Страница 13: ...nspect the Auger Bearing for wear If the Auger Bearing has excessive wear replace it to prevent head damage 4 Slide the High Speed Plastic Auger onto the Auger Pin making sure the square part of the P...

Страница 14: ...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 6 Make sure the Grinder is in the OFF posit...

Страница 15: ...appear in the sausage use a pin to prick the bubbles The small holes will seal naturally NEVER operate Grinder without the Tray Safety Guard secured in place To avoid serious or fatal injury NEVER rea...

Страница 16: ...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...

Страница 17: ...ray FIGURE 14 There is no need to completely remove the screws from the Safety Guard as they can be easily lost Remove the Safety Guard clean as instructed in the Cleaning Instructions then IMMEDIATEL...

Страница 18: ...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 sp...

Страница 19: ...SING There are many different types of casings available 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 c...

Страница 20: ...ON FROM WESTON PRODUCTS 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...

Страница 21: ...W 22 08 2201 W 32 08 3201 W Equipo de preparaci n de alimentos con potencia comercial E258759 Molino el ctrico de grado comercial para carne REV111214 Debido a constantes mejoras en la f brica el prod...

Страница 22: ...lugar Para evitar lesiones serias o fatales NUNCA ingrese a ninguna entrada en el molino Utilice SIEMPRE el pis n para empujar los alimentos dentro del cabezal del molino Lea y entienda por completo...

Страница 23: ...RTENCIAS ANTES DE UTILIZAR ESTA UNIDAD SU SEGURIDAD ES LO M S IMPORTANTE NO SEGUIR LOS PROCEDIMIENTOS Y PRECAUCIONES PUEDE PROVOCAR LESIONES GRAVES Y DA OS MATERIALES RECUERDE SU SEGURIDAD PERSONAL ES...

Страница 24: ...2 U 08 1202 08 2202 N 08 3202 N 7 COJINETE DEL TORNILLO SINF N 08 0847 08 0847 08 3047 08 3047 8 CABEZAL DE ACERO INOXIDABLE 08 0809 W 08 1209 08 2209 W 08 3209 W 9 PATA DE CAUCHO CON TUERCAS 4 08 200...

Страница 25: ...a Interruptor de encendido y apagado Los molinos 8 12 Los molinos 22 32 8 12 Pis n 22 32 Pis n 8 12 Charola 22 32 Charola Destornillador plano incluido con molinos Modelos 22 y 32 nicamente para la gu...

Страница 26: ...idamente aterrizada como la que se muestra en la figura C usando un tornillo de metal NO modifique la clavija de ninguna manera CABLES DE EXTENSI N Use solamente cables de extensi n de 3 alambres que...

Страница 27: ...iente todas las partes que entren en contacto con la carne PROCURE LIMPIAR LAS PARTES INMEDIATAMENTE DESPU S DE USARLAS NO SUMERJA EL MOTOR EN AGUA NI EN NING N OTRO L QUIDO 5 Enjuague las partes del...

Страница 28: ...dor del tornillo sinf n alinee la muesca en la placa del molino con el pasador en el cabezal del molino 6 Instale la tuerca del anillo frontal NO APRIETE DEMASIADO Gire la tuerca del anillo frontal ha...

Страница 29: ...r abierta el rea de la tolva de alimentaci n 6 Coloque un plato o un cuenco para recolectar la carne molida en el extremo del cabezal del molino FIGURA 4 INSTRUCCIONES PARA MOLER FIGURA 4 Charola Pis...

Страница 30: ...rellenado en el extremo redondo del perno del taladro 5 Deslice uno de los embudos de rellenado a trav s de la brida y para hacerlo a trav s de la tuerca de anillo frontal 6 Instale la tuerca del ani...

Страница 31: ...tiras del tornillo sinf n con el eje de transmisi n del molino NOTA Inspeccione de forma peri dica el cojinete del tornillo sinf n en busca de desgaste Si el cojinete del tornillo sinf n est desgastad...

Страница 32: ...4 y 6 10 15 cm de funda desde el extremo del embudo de rellenado y haga un nudo en el extremo de la funda Si est utilizando una funda fibrosa de gran di metro mantenga el extremo cerrado de la funda f...

Страница 33: ...e rellene salchichas rellene lentamente la funda para evitar bolsas de aire Si aparecen bolsas de aire en la salchicha utilice un alfiler para perforar las burbujas Los peque os agujeros se cerrar n d...

Страница 34: ...e manera repetida p ngase en contacto con servicio al cliente para mayor asistencia ADVERTENCIA NO contin e utilizando el molino si el cortador de circuitos se dispara de forma repetida Seguir utiliz...

Страница 35: ...seguridad ya que pueden perderse con facilidad Remueva la guarda de seguridad limpie seg n lo que se indica en las Instrucciones de limpieza y VUELVA A COLOCAR INMEDIATAMENTE la guarda de seguridad so...

Страница 36: ...para llevar la carne al asador Lave los utensilios usados en el asador despu s de haber volteado los alimentos por ltima vez as como las cucharas y esp tulas usadas para fre r o para voltear la carne...

Страница 37: ...ten muchos tipos diferentes de forros disponibles la elecci n correcta depende de su la preferencia personal as como del tipo de salchicha que desea elaborar Para la mayor a de las salchichas sus opci...

Страница 38: ...A UNIDAD SIN LA AUTORIZACI N DE WESTON PRODUCTS LLC LIMITACIONES La garant a queda invalidada si el producto se utiliza para alg n objetivo que no sea aqu l para el cual est dise ado El producto no de...

Страница 39: ...RIQUE ET REMPLISSEUR DE SAUCISSE 8 08 0801 W 12 08 1201 W 22 08 2201 W 32 08 3201 W PRO SERIES Motoris Commercial Homologu Pour Pr paration de Produits Aalimentaires E258759 lectrique et remplisseur d...

Страница 40: ...ures graves voire mortelles NE JAMAIS METTRE LES MAINS dans l entr e du hachoir TOUJOURS utiliser le poussoir d aliments pour pousser la viande dans la t te du hachoir Lire et bien comprendre toutes l...

Страница 41: ...CURIT LIRE ET COMPRENDRE COMPL TEMENT TOUTES LES DIRECTIVES ET AVERTISSEMENTS AVANT D UTILISER CE PRODUIT LE PLUS IMPORTANT EST VOTRE S CURIT LE D FAUT D OBSERVER LES PROC DURES ET MISES EN GARDE PEUT...

Страница 42: ...CURIT 08 0877 08 0877 08 2277 N 08 2277 N 13 ENTONNOIR 40 MM 08 1040 08 1040 08 1040 08 1040 14 ENTONNOIR 30 MM 08 1030 08 1030 08 1030 08 1030 15 ENTONNOIR 20 MM 08 1020 08 1020 08 1020 08 1020 16 SU...

Страница 43: ...re Hachoirs n 8 et n 12 Hachoirs n 22 et n 32 N 8 et n 12 Poussoir N 22 et n 32 Poussoir N 8 et n 12 Plateau N 22 et n 32 Plateau Tournevis t te plate inclus avec les mod les de hachoir n 22 et n 32 u...

Страница 44: ...tre branch e une masse permanente comme une prise de courant correctement mise la terre l aide d une vis en m tal comme il est illustr la figure C RALLONGES Utiliser uniquement des rallonges polaris e...

Страница 45: ...ite NE JAMAIS IMMERGER LE MOTEUR DANS L EAU OU TOUT AUTRE LIQUIDE IMPORTANT Toutes les pi ces m talliques doivent tre vaporis es de silicone qualit alimentaire en pr vention de la rouille si ces pi ce...

Страница 46: ...sur la vis sans fin aligner l encoche de la plaque de hachage la goupille de la t te du hachoir 6 Installer l crou annulaire avant NE PAS SERRER AVEC EXC S Tourner l crou annulaire avant jusqu ce qu...

Страница 47: ...iton d avancement FWD Placer soigneusement des cubes de viande dans la chute d aliments POUR POUSSER LA VIANDE DANS LA T TE UTILISER UNIQUEMENT LE POUSSOIR D ALIMENTS NE PAS UTILISER LES DOIGTS OU UN...

Страница 48: ...bourrage sur la partie ronde de la goupille de la vis sans fin 5 D placer l un des entonnoirs de bourragepar la bride puis par l crou annulaire avant 6 Installer l crou annulaire avant NE PAS SERRER A...

Страница 49: ...rement us le remplacer imm diatement pour ne pas endommager la t te 4 D placer la vis sans fin en plastique haute vitesse sur la goupille de la vis sans fin en veillant ce que la section carr e de la...

Страница 50: ...u Placer une quantit suffisante de viande et ne pas obstruer la zone de la chue d aliments 4 Placer une enveloppe de saucisse par dessus l entonnoir de bourrage Pour de plus amples informations voir l...

Страница 51: ...dans le hachoir mesure que la farce remplit l enveloppe l taler sur une surface propre et s che REMARQUE Lors de l utilisation d enveloppe naturelle humidifier la surface 9 Ne pas remplir les derniers...

Страница 52: ...e probl me ou si le disjoncteurcontinue d teindre brusquement le hachoir contacter un repr sentant du service client le AVERTISSEMENT CESSER d utiliser le hachoir si le disjoncteur est d clench plusie...

Страница 53: ...positif de s curit qui peuvent en outre se perdre facilement Retirer le dispositif de s curit le nettoyer selon les Instructions de nettoyage et REPLACER IMM DIATEMENT Le dispositif de s curit sur le...

Страница 54: ...ur la derni re fois sur le grill aussi bien que les spatules et cuillers utilis es pour faire sauter feu vif en remuant ou pour tourner la viande au fur et mesure qu elle cuit Assurez vous de bien lav...

Страница 55: ...reux types de boyaux diff rents disponibles le bon choix d pend de la pr f rence personnelle aussi bien que le type de saucisse que vous d sirez faire Pour la plupart des saucisses vos choix sont natu...

Страница 56: ......

Страница 57: ...est annul e si le produit est utilis pour toute raison autre que pour laquelle il est con u Le produit ne doit pas avoir t ant rieurement modifi r par ou entretenu par quelqu un autre que Weston Produ...

Страница 58: ......

Страница 59: ......

Страница 60: ...HNE du lundi au vendredi CustomerService WestonProducts com Num ro de t l phone du service client le pour les r sidents des U 1 440 638 3131 Num ro de t l phone l ext rieur des U 001 440 638 3131 Wes...

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