Weston Kitchen Utensil 36 3501 W User Manual

ATTENTION!  
If any components of this unit are broken, do not operate properly, or for product returns, please  
contact Weston Products LLC  
Phone: 1-800-814-4895 (Outside the U.S. 440-638-3131)  
20365 Progress Drive, Strongsville, Ohio 44149  
WestonProducts.com  
RESTAURANT QUALITY  
All Trademarks and Registered Trademarks are property of the respective companies.  
SAVE THESE INSTRUCTIONS!  
Refer to them often and use them to instruct others.  
FRENCH FRY  
CUTTER  
MODEL NO. 36-3501-W  
Due to constant factory improvements, the product pictured  
might differ slightly from the product received.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
COMPONENT LIST  
FOOD SAFETY  
There are basic rules to follow when handling food.  
DIAGRAM  
NUMBER  
PART  
PART  
They are COOK, SEPARATE, CLEAN, and CHILL.  
DESCRIPTION  
NUMBER  
1
2
3
4
5
6
7
8
Push Plate  
3/8” (1 cm) Cutting Plate  
Guide Rod (2)  
36-3502  
36-3503  
36-3505  
36-3506  
36-3525  
36-3508  
36-3509  
36-3510  
36-3511  
36-3514  
36-3515  
36-3516  
36-3504  
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.  
Push Rod (2)  
Handle Bolt & Nut Set  
Push Plate Screw  
Push Plate Screw (2)  
Thumb Nut (3)  
Washer (3)  
Guide Rod Nuts  
Push Rod Bolt  
Push Rod Nut  
Push Plate Mounting Bracket  
Suction Cup Foot with Nut (4 Piece Set) 36-3519  
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  
180oF (82oC) and solid cuts of pork should be cooked to 160oF (71oC). Eggs should be  
thoroughly cooked too. If you are making a meringue or other recipe that uses uncooked  
eggs, buy specially pasteurized eggs or use prepared meringue powder.  
9
10  
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.  
11  
12  
When grilling or cooking raw meats or fish, 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.  
If any components of this unit are broken or the unit does not operate  
properly, call Weston Products LLC Toll Free at  
1-800-814-4895  
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.  
Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131  
ADDITIONAL ACCESSORIES AVAILABLE  
CLEAN  
PART DESCRIPTION  
PART NO.  
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.  
Food-Grade Silicone Spray  
03-0101-W  
CHILL  
1/2” (1.3 cm) French Fry Cutting Plate  
1/4” (0.6 cm) French Fry Cutting Plate  
36-3518  
36-3517  
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 chafing 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.  
These products and many more products can be ordered by visiting  
W e s t o n P r o d u c t s . c o m or by calling  
Weston Products LLC Toll Free at 1-800-814-4895  
Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131  
NOTE: Special considerations must be made when using venison or other wild game,  
since it can become heavily contaminated during field 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.  
-10-  
-3-  
Download from Www.Somanuals.com. All Manuals Search And Download.  
RECIPES  
GENERAL SAFETY RULES  
READ AND FULLY UNDERSTAND ALL  
INSTRUCTIONS AND WARNINGS PRIOR TO  
USING THIS MACHINE.  
MOST IMPORTANT!  
YOUR SAFETY IS  
FAILURE TO COMPLY  
WITH PROCEDURES AND SAFE GUARDS MAY  
RESULT IN SERIOUS INJURY OR PROPERTY  
DAMAGE. REMEMBER: YOUR PERSONAL  
SAFETY IS YOUR RESPONSIBILITY!  
WARNING!  
5. The Manufacturer declines any  
responsibility in the case of improper use of  
this machine.  
1. KEEP FINGERS CLEAR of the Cutting  
Blade at all times. NEVER hold the product  
with your hands in line of the Cutting Blade.  
Failure to keep fingers and hands away from  
the Cutting Blade may result in personal  
injury.  
6. Be sure the French Fry Cutter is stable  
during use. All four feet should be securely  
mounted to a level, sturdy, work surface,  
and the machine should not move during the  
cutting process.  
TEXAN STAR FRIES & DIP  
5 lb fresh french fries  
4 oz cheddar cheese/shredded  
3 slices cooked bacon/crumbled  
2. KEEP CHILDREN AWAY. NEVER  
LEAVE THE FRENCH FRY CUTTER  
UNATTENDED.  
.
Cook fries according to directions (cook to golden brown)  
Sprinkle on cheddar cheese and crumbled bacon  
Place into a 350°F (177°C) oven until cheese is melted  
.
.
7. DO NOT USE this French Fry Cutter for  
frozen foods, boned meat, fish or anything  
other than food stuffs.  
DIP  
3. CHECK FOR DAMAGED PARTS. Before  
using the French Fry Cutter, 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.  
Small bottle of ranch dressing  
1/2 package taco seasoning  
.
Combine all ingredients and mix well  
Serve chilled  
8. The French Fry Cutter should not be  
mounted to drywall, paneling or particle  
board. Only mount the French Fry Cutter to  
a solid surface, such as wall studs.  
.
AWESOME AUSI FRIES & DIP  
2 lb of fresh french fries  
1 cup colby jack cheese/shredded  
9. DO NOT USE the French Fry Cutter while  
under the influence of drugs or alcohol.  
4. When handling the Cutting Plate, it is  
HIGHLY RECOMMENDED to wear cut-  
resistant Kevlar gloves.  
6 pieces of cooked bacon/crumbled  
.
Cook fries according to directions (cook to golden brown)  
.
Sprinkle on colby jack cheese and crumbled bacon  
.
Salt according to taste  
Place into a 350°F (177°C) oven until cheese is melted  
.
SAVE THESE INSTRUCTIONS!  
DIP  
Refer to them often and use them to instruct others.  
16 oz bottle ranch dressing  
1 tsp cayenne pepper  
1 tsp white pepper  
1 tsp black pepper  
1 tsp dried oregano  
1 Tbsp kosher salt  
1 tsp dried thyme  
2 tsp paprika  
1 Tbsp garlic powder  
1 Tbsp onion powder  
.
Combine all ingredients and mix well  
Serve chilled  
CAUTION SHARP BLADES!  
Keep fingers, hands, other body parts and objects clear  
of the blade assembly!  
.
FRENCH FRIED SWEET POTATOES  
4 sweet potatoes*  
*Yams are too soft to french fry  
.
Peel and slice raw sweet potatoes in 1/2” (1.3 cm) slices  
.
Soak the slices in ice water for 30 minutes, drain, and dry on paper towels  
Fry in hot oil a few at a time, for about 5 minutes  
.
.
Salt to taste, or sprinkle with cinnamon sugar  
-9-  
-4-  
Download from Www.Somanuals.com. All Manuals Search And Download.  
HELPFUL HINTS  
ALWAYS wash the potato to remove any dirt before putting through the cutter.  
ASSEMBLY INSTRUCTIONS  
CAUTION! Use extreme care when handling the Cutting Plates and the Blades!  
The Blades are extremely SHARP! It is suggested that you wear Kevlar Cut-  
Resistant Gloves when handling the Cutting Plates.  
.
.
.
.
.
.
Potato can be cut with the skin or without.  
1. Remove French Fry Cutter from the  
packaging and verify that you have received all  
If the potato is too big to fit into the French Fry Cutter, simply cut it in half.  
Place a pan or bowl under Cutting Plate to catch the fries as they are cut.  
NOTE: Make sure all bolts are tight before using the French Fry Cutter.  
NOTE: Before using the French Fry Cutter for the first time, thoroughly wash  
Push Rods  
Figure 1  
of the parts.  
2. Remove the protective film covering the  
Push Rod Bolt  
Shield.  
and  
Push Rod Nut  
3. Position the Shield into the French Fry  
Cutter body. NOTE: Be certain that the  
Shield is positioned in the notches and pushed  
the whole way down, so that it rests on top of  
the Cutting Plate.  
all parts that will contact food with warm, soapy water.  
clean water and dry thoroughly.  
Rinse with  
Handle  
.
NOTE: Before and After each use, apply a food-safe lubricant to the Guide  
Rods and Cutting Plate for smooth operation.  
4. Locate the Handle, Handle Bolt, Handle  
Washers and Handle Nuts.  
Handle Washer,  
Handle Nut  
and Handle Bolt  
CHOOSING YOUR POTATO  
French Fries are a popular side dish that are quick to prepare and low cost. Not all  
potatoes will make good french fries. For good fries, potatoes need a high solids content  
to ensures a distinct, mealy texture and hearty flavor. They also absorb less oil, producing  
crispier fries. Most russet potatoes will produce good french fries, although you can also  
use purple potatoes and Bintje potatoes.  
5. Line up the holes in the Handle with the  
corresponding holes in the handle base of the  
French Fry Cutter.  
6. Insert the Handle Bolt through the handle base and Handle, then secure using  
the Handle Nuts and Handle Washers (Figure 1).  
Proper storage temperatures are necessary to avoid sweet or dark french fries.  
Refrigeration of potatoes is not recommended, store raw potatoes at 55°F (13°C).  
7. To attach the Push Rods to the Handle, position the Push Rods on each side of the  
Handle and line up the corresponding holes.  
Great french fries can be made by keeping the skin on to enhance the appearance and  
flavor. French fries made from peeled potatoes should be chilled after cutting in cold  
water for 10 to 30 minutes before frying, to ensure maximum crispiness and eliminate the  
chance of the fries sticking together. To prevent darkening, add citrus acid or vinegar  
to the water solution. Spin dry before frying, to avoid water spattering and to reduce fat  
absorption.  
8. Insert the Push Rod Bolt through the Push Rod and the Handle, then secure  
together using a Push Rod Nut.  
CHANGING THE CUTTING PLATE  
To yield ten - 4oz. (113 g) servings of fresh cut french fries you will need approximately  
7 lbs. (3.2 kg) of potatoes. The fries should be cooked for 3 ½ minutes with the oil at  
360°F (182°C).  
1. Remove the 3 Thumb Nuts and Washers from the French Fry Cutter. NOTE:  
When removing the last Thumb Nut, hold on to the Cutting Plate, failure to do so, may  
result in the Cutting Plate falling causing damage.  
2. To remove the Pushing Plate, with the Handle in the down position, remove the 2  
Push Plate Mounting Screws from the top of the Pushing Plate.  
COOKING INSTRUCTIONS  
OIL COOKING INSTRUCTIONS  
3. Once the Push Plate Screws are removed, raise the Handle and remove the  
Always use clean oil to fry potatoes. Vegetable or peanut oil is suggested. Make sure oil  
is at the proper temperature. Frying potatoes in cold oil will result in more oil absorption.  
The oil is the proper temperature when the fries don’t sink when dropped in and bubbles  
remain on top of the oil. Never over fill the fryer. Overfilling may result in limp or the  
french fries may stick together.  
Pushing Plate.  
Figure 2  
4. Replace the Pushing Plate and secure with the 2  
Push Plate Thumb Screws.  
5. Replace the Cutting Plate and secure with the 3  
Thumb Nuts and Washers.  
Cutting  
Plate  
OVEN METHOD  
Blades  
facing  
inward  
Another method of making french fries is to bake them. Soak the fresh cut french fries in  
cold water for 10 minutes. Place on a cooking pan with raised edges. Salt and coat with  
oil. Bake in the oven at 450°F (232°C) for 30 minutes turning them occasionally.  
NOTE: The Cutting Plate needs to be facing inward  
(Figure 2). The dull portion of the Blades should be  
facing outward.  
-8-  
-5-  
Download from Www.Somanuals.com. All Manuals Search And Download.  
VERTICAL MOUNTING INSTRUCTIONS  
CUTTING POTATOES  
Mounting  
Figure 3  
Make sure the French Fry Cutter is mounted to a  
solid surface. DO NOT mount to drywall that has  
no structural support behind it. The French Fry  
Cutter needs to be mounted to the studs of the  
wall or any other solid surface.  
1. Raise the Handle of the French Fry Cutter so  
that the Pushing Plate is away from the Cutting  
Plate.  
Hole  
on the  
Foot  
Figure 5  
2. Insert a potato into the cutter length- wise  
(standing on end) and slowly lower the Handle  
until the potato is held securely between the  
Pushing Plate and Cutting Plate.  
When mounting the French Fry Cutter, position  
it at a distance from the floor that is a comfortable  
height and will provide the best leverage for cutting  
a potato.  
3. Push down on the Handle and the potato will  
be forced out through the bottom of the Cutting  
Plate (Figure 5).  
MounttheFrenchFryCutterthroughthemounting  
holes on the 4 feet using appropriate sized bolts(not  
included) (Figure 3).  
NOTE: For large potatoes, it is necessary  
to cut a small flat edge on the end of the  
potato. Place the sliced flat end of the  
potato against the blade and cut.  
HORIZONTAL MOUNTING  
INSTRUCTIONS  
To mount your French Fry Cutter on a table top or stand, simply  
lay the French Fry Cutter down onto the legs and secure to the  
work surface using the appropriately sized screws (not included).  
Mounting  
Hole  
on the  
Foot  
CAUTION! DO NOT hold onto the  
potato while pulling the Handle Down.  
Serious injury will result.  
NOTE: Even though Horizontal Mounting is an option, it is recommended to mount  
the French Fry Cutter vertically on a structurally supported wall. More leverage can be  
applied when mounted vertically than can be applied mounted horizontally.  
CLEANING INSTRUCTIONS  
HORIZONTAL SUCTION CUP  
MOUNTING INSTRUCTIONS  
CAUTION! Use extreme care when handling the Cutting Plates and the Blades!  
The Blades are extremely SHARP! It is suggested that you wear Kevlar Cut-  
Resistant Gloves when handling the Cutting Plates.  
ToinstalltheSuctionCupFeettoyourFrenchFryCutter,  
Figure 4  
It is recommended to thoroughly clean your French Fry Cutter before and after  
each use. Clean with hot, soapy water, then rinse with clean water and dry  
thoroughly.  
place the Bolt of each Suction Cup through the holes in  
the Feet of the French Fry Cutter. Thread the Nylock  
Nut onto each Bolt tightly (Figure 4). Press firmly down on  
the French Fry Cutter to create suction between the work  
surface and the French Fry Cutter. Suction Cups work  
best on smooth, horizontal surfaces. To create more of a  
suction, a damp cloth can be swiped across the Suction  
Cup prior to adhering. Be certain to check the stability of  
the French Fry Cutter to the work surface, prior to using.  
1. Remove the 3 Thumb Nuts and Washers from the French Fry Cutter. NOTE:  
When removing the last Thumb Nut, hold on to the Cutting Plate, failure to do so, may  
result in the Cutting Plate falling causing damage.  
2. To clean between the Blades of the Cutting Plate, use a long bristle brush to remove  
debris. DO NOT use your fingers!  
NOTE: The Suction Cups are not meant to be used on  
a vertical surface. Use the Suction Cups for horizontal  
mounting purposes only.  
3. To remove the Pushing Plate, with the Handle in the down position, remove the 2  
Push Plate Thumb Screws from the top of the Pushing Plate.  
4. Once the Push Plate Screws are removed, raise the Handle and remove the  
Pushing Plate.  
Nylock Nut  
5. To clean the Push Plate, remove any remaining debris with a blunt object, such as a  
butter knife, then thoroughly clean with a long bristle brush.  
Suction Cup  
Suction Cup  
Bolt  
Feet (Sold  
Separately)  
-7-  
-6-  
Download from Www.Somanuals.com. All Manuals Search And Download.  

Weider Home Gym PRO 375 User Manual
Whirlpool Clothes Dryer GD8200Y User Manual
Whirlpool Freezer EVZOON User Manual
Whirlpool Refrigerator 4VED27DQ User Manual
Worksaver Compact Loader JDBS 412 User Manual
Xerox IP Phone 92C IPS User Manual
XM Satellite Radio Satellite Radio SA10175 User Manual
Yamaha Speaker System AS312 User Manual
Zanussi Cooktop 200313 User Manual
Zanussi Oven ZCE ID User Manual