Weston 83-2014-W User manual
MULTI-CHOPPER
83-2014-W
DUE TO CONSTANT FACTORY IMPROVEMENTS, THE PRODUCT PICTURED MIGHT DIFFER
SLIGHTLY FROM THE PRODUCT IN THIS BOX. 082415
GENERAL SAFETY RULES
COMPONENT LIST
ASSEMBLY INSTRUCTIONS
USE INSTRUCTIONS
CLEANING INSTRUCTIONS
FOOD SAFETY
WARRANTY INFORMATION
REGLAS IMPORTANTES DE SEGURIDAD
LISTA DE COMPONENTES
INSTRUCCIONES DE ENSAMBLADO
INSTRUCCIONES DE USO
INSTRUCCIONES DE LIMPIEZA
SEGURIDAD DE LOS ALIMENTOS
INFORMACIÓN DE GARANTÍA WESTON
IMPORTANTES RÈGLES DE SÉCURITÉ
DESCRIPTION DE LA PIÈCE
INSTRUCTIONS D’ASSEMBLAGE
MODE D’EMPLOI
INSTRUCTIONS DE NETTOYAGE
SÉCURITÉ ALIMENTAIRE
INFORMATION SUR LA GARANTIE
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TABLE OF CONTENTS / ÍNDICE / TABLE DES MATIÈRES
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1. KEEP FINGERS CLEAR of the Blade at all times. NEVER hold the product
with your hands in line of the Blade. Failure to keep ngers and hands away from
the Blade may result in personal injury.
2. KEEP CHILDREN AWAY. NEVER LEAVE THE MULTI-CHOPPER
UNATTENDED. The Multi-Chopper is not a toy.
3. CHECK FOR DAMAGED PARTS. Before using the Multi-Chopper, check
that all parts are operating properly, and perform the intended functions. Check
for alignment of moving parts, binding of moving parts, mounting and any other
conditions that may affect the operation.
4. When handling the Blade, it is HIGHLY RECOMMENDED to wear cut-resistant
Kevlar gloves.
5. The Manufacturer declines any responsibility in the case of improper use of this
unit.
6. Be sure the Multi-Chopper is stable during use. The Base should be on a level,
sturdy, work surface, and the Multi-Chopper should not move during the cutting
process.
7. DO NOT USE this Multi-Chopper for frozen foods, meat, sh, fruits or
vegetable with pits, nuts, cheese or anything other than food stuffs. The Multi-
Chopper is not suitable to cut hard items.
8. DO NOT USE the Multi-Chopper while under the inuence of drugs or alcohol.
SAVE THESE INSTRUCTIONS
GENERAL SAFETY 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 OR PROPERTY DAMAGE. REMEMBER:
YOUR PERSONAL SAFETY IS YOUR RESPONSIBILITY!
ENGLISH INSTRUCTIONS
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ENGLISH INSTRUCTIONS
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COMPONENT LIST
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
DIAGRAM NUMBER PART DESCRIPTION
1 PUSH PLATE
2 PUSHER
3 SPRING LOADED MECHANISM
4 BLADE
5 PUSH ROD
6 CLEANING COMB
7 SLICE & DICE PUSH PLATE
8 1/2" (1.3 CM) SLICING BLADE
9 1/4" (.06 CM) DICING BLADE
10 APPLE CORE PUSH PLATE
11 APPLE CORE/WEDGE PLATE
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2
3
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7 8 9 10 11
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ENGLISH INSTRUCTIONS
ASSEMBLY INSTRUCTIONS
1. Place the two Push Rods into the bottom of
the Base. FIGURE 1
2. Place the Container onto the Base and the
Push Rods. FIGURE 2
3. Choose the Blade to be used. Place the Blade
onto the opening of the Container (FIGURE 3).
The rounded tabs on the Blade will t into the
curved slots on the Container.
4. Insert the Push Plate that corresponds with
the Blade chosen into the slot of the Pusher.
FIGURE 4
5. Put Pusher onto the Container so that hollow
columns of the Pusher t over the Push Rods.
FIGURE 4
6. Assembly is complete. FIGURE 5
CAUTION! Use extreme care when handling the Blades! The Blades are extremely
SHARP! It is suggested that you wear Kevlar Cut-Resistant Gloves when handling
the Blades.
!
FIGURE 1
FIGURE 4
FIGURE 5
FIGURE 3
FIGURE 2
1. Place the fruit or vegetable to be cut
onto Blade. FIGURE 6
NOTE: The food item may need to be
trimmed to t in between the Blade
and the Pusher.
2. Place both hands on Pusher and
press down quickly, rmly and evenly.
Ease of chopping may vary on the
type of food being cut.
3. The Pusher will spring back into the
starting position.
4. Once the Container is full, lift the
Pusher off of the Container and empty
the container. FIGURE 8
IF FOOD ITEM GETS STUCK:
1. Allow Pusher to spring back to the
starting position.
2. Place both hands on Pusher and
press down quickly, rmly and evenly
to push the food through.
3. Use the Cleaning Comb to push
food through the Blade. NEVER use
hands to push food through the Blade.
NEVER touch the Blade.
ENGLISH INSTRUCTIONS
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USE INSTRUCTIONS
CAUTION! Use extreme care when handling the Blades! The Blades are extremely
SHARP! It is suggested that you wear cut-resistant gloves when handling the Blades.
!
FIGURE 6
FIGURE 7
FIGURE 8
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ENGLISH INSTRUCTIONS
USE INSTRUCTIONS CLEANING INSTRUCTIONS
It is recommended to thoroughly clean the
Multi-Chopper before and after each use.
Clean with hot, soapy water, then rinse with
clean water and dry thoroughly.
1. Use the Cleaning Comb to clean the
crevasses Push Plate teeth and the Blade.
NEVER use hands to push food through the
Blade. NEVER touch the Blade. FIGURE 9
NOTE: Do not allow food particles and or
fruit/vegetable juices to dry prior to cleaning.
2. Wash all the parts of the Multi-Chopper in
warm soapy water. Rinse with clear water.
Dry thoroughly before storing.
3. Top-rack dishwasher safe.
4. Place the Container onto the Base and
place the Plates and Push Plates into the
Container for storage.
FIGURE 9
ENGLISH INSTRUCTIONS
8
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
160oF to 165oF (71oC to 74oC), 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 145oF (63oC) (medium rare). The safe temperature for poultry is 165oF
(75oC) and solid cuts of pork should be cooked to 145oF (63oC).
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 sh, 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 40oF and
140oF (4oC and 6oC). Your refrigerator should be set to 40oF (4oC) or below; your freezer should
be 0oF (-17oC) or below. Simple rule: serve hot foods hot, cold foods cold. Use chang 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 90oF (32oC) 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 eld 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.
FOOD SAFETY
This warranty applies to products purchased and used in the U.S. and Canada,
which have been properly registered within 30 days of the date of original
purchase. 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 one (1) year 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.
To register your product: complete the online form at
www.WestonProducts.com/Warranty.
This warranty does not cover unregistered products, unauthorized repairs or
service to products, products sold “as-is” by retailers, glass, lters, 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
transferrable. 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 specied 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 tness 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 specic 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: go to www.WestonProducts.com/Contact; or call
1.800.814.4895 in the U.S. and 001.440.638.3131 outside the U.S., Monday –
Friday, 8 am – 5 pm Eastern. You are responsible for all costs associated with
shipping us the product freight prepaid. If the product qualies 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: call 1.800.814.4895 in the U.S. and 001.440.638.3131
outside the U.S., Monday – Friday, 8 am – 5 pm Eastern, 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.
ONE-YEAR LIMITED WESTON WARRANTY
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