Weston Automatic Rapid Patty Attachment - Manual (Page 5)

ASSEMBLY INSTRUCTIONS
1. Place the Slider Handle onto the
center of the Base. Making sure the top
side (raised edge of the Handle) of the
Slider Handle is facing up
(FIGURE 1)
.
2. Place the Clear Acrylic Top Plate
on top of the Base, lining up the holes
in the Clear Acrylic Top Plate with the
corresponding holes on the Base.
3. Insert and tighten the 3 Locking
Knobs to hold the Clear Acrylic Top
Plate in place. DO NOT OVERTIGHTEN
THE LOCKING KNOBS. DO NOT USE
TOOLS TO TIGHTEN THE LOCKING
KNOBS.
4. Find the Funnel that fits the grinder/
stuffer that is to be used.
5. Slide the front ring nut of the grinder/
stuffer over the Funnel
(FIGURE 2)
.
6. Keeping the notch side down on the
Funnel, attach the Funnel to the grinder/
stuffer by tightening on the front ring nut to
the head of the grinder/stuffer. DO NOT
OVERTIGHTEN.
NOTE: If you are using a grinder be sure
that either the stuffing star or spacer is in
place or the knife and cutting plate is in
place.
7. Align the notch of the Funnel with the
groove of the Base and slide the Funnel
into the Base.
8. Insert and tighten the Locking
Knob on the bottom of the Base to
hold the Funnel in place. DO NOT
OVERTIGHTEN THE LOCKING KNOB.
DO NOT USE TOOLS TO TIGHTEN THE
LOCKING KNOB.
-5- -8-
Be sure to follow ALL SAFETY
WARNINGS and precautions
that are contained in this
instruction manual before
using this appliance!
Always use the stomper to
push meat or other
foods into the grinder.
DO NOT USE FINGERS or
anything but the stomper for
pushing meat/food
into grinder!
Never leave this appliance
unattended!
WARNING!
FIGURE 1
FIGURE 2
Base
Clear
Acrylic
Top Plate
Slider Handle
Locking
Knobs
Raised Edge
Up
Locking
Knob
Base
Funnel
Notch Side Down
Front Ring Nut from
Grinder/Stuffer
Clear
Acrylic
Top Plate
Slider Handle
RECIPES
BBQ BURGER PATTIES
1-1/2 lbs (0.7 kg) ground beef
1/2 cup onion, chopped
1 tsp salt
1/3 cup ketchup
1/2 cup chili sauce
2 tbsp brown sugar
1 tbsp lemon juice
.
Combine ground beef, chopped onion, and salt.
.
Form into patties.
.
Brown in a large skillet over medium-high heat, turning once.
.
Cover and cook over low heat for about 10 minutes; drain.
.
Mix ketchup, chili sauce, brown sugar, and lemon juice.
.
Pour the sauce over the patties.
.
Cover and simmer for 15 minutes, basting occasionally.
TRADITIONAL BURGER PATTIES
1-1/2 lbs. (0.7 kg) ground beef
1/4 cup onion, chopped
1/4 cup evaporated milk
1 tsp salt
1 tsp Worcestershire sauce
1/4 tsp pepper
1 tomato, sliced
lettuce
.
Preheat barbecue grill.
.
In a large bowl mix together ground beef, chopped onion, evaporated milk, salt,
Worcestershire sauce, and pepper.
.
Form into patties.
.
Grill 4’’ (10 cm) from the heat, turning once, until done, about 10 to 15 minutes.
.
Serve with hamburger buns, sliced tomato, lettuce, or other condiments of your
choice.
ONION BURGERS
2 lbs (0.9 kg) ground beef
1 package dry onion soup mix
1 egg
1/2 cup water
.
Preheat barbecue grill. In a large bowl, combine ground beef, dry onion soup
mix, egg, and water.
.
Form into patties.
.
Grill 4’’ (10 cm) from the coals until done.
.
Serve on hamburger buns.