Game Winner 07-4101-GW Technical manual

REV052611
MANUAL
MEAT CUBER/
TENDERIZER
MODEL NO. 07-4101-GW
SAVE THESE INSTRUCTIONS!
Refer to them often and use them to instruct others.
ATTENTION!
If any components of this unit are broken, do not operate properly, or for product returns,
please contact Weston Products LLC
Phone: [phone] (Outside the U.S. 440-638-3131)
Mail: 20365 Progress Drive, Strongsville, Ohio 44149
E-Mail: [email protected]
Web Site: WestonProducts.com
All Trademarks and Registered Trademarks are property of the respective companies.
Due to constant factory improvements, the product pictured
might differ slightly from the product received.

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C-Clamp
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Weston Products LLC warrants to the ORIGINAL RETAIL PURCHASER of this product that if operated in
accordance with the printed instruction accompanying it, then for a period of 1 year from the date of purchase,
the product shall be free from defects in material and workmanship.
The Warranty Card, along with a copy of the original receipt, must be received by Weston Products LLC
within 30 days from purchase date for the warranty to apply. Failure to send the completely lled out Warranty
Card, along with a copy of the original receipt, will void the warranty.
The product must be delivered to or shipped freight prepaid to Weston Products LLC for warranty services,
in either its original packaging or similar packaging affording an equal degree of protection. Damage due to
shipping is not the responsibility of the company. Weston Products LLC charges a $35.00 per hour bench
charge. NOTE: No repairs will be started without the authorization of the customer. The return shipping cost
to the customer will be added to the repair invoice.
Weston Products LLC will repair (or at its discretion, replace) the product free of charge, if in the judgment
of the company, it has been proven to be defective as to seller’s labor and material, within the warranty period.
New or rebuilt replacements for factory defective parts will be supplied for one (1) year from the date of
purchase. Replacement parts are warranted for the remainder of the original warranty period.
For non-warranty repairs, contact Weston Products LLC’s Customer Service at 1-800-814-4895 M-F
8am-5pm EST (outside of the United States 440-638-3131) to obtain a Return Merchandise Authorization
Number (RMA Number). Weston Products LLC will refuse all returns that do not contain this number. DO
NOT RETURN THE UNIT WITHOUT PROPER AUTHORIZATION 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, or serviced by anyone else other
than Weston Products LLC. If applicable, the serial number must not have been altered or removed. The
product must not have been subjected to accident in transit or while in the customer’s possession, misused,
abused, or operated contrary to the instructions contained in the instruction manual. This includes failure
caused by neglect of reasonable and necessary maintenance, improper line voltage and acts of nature. This
warranty is not transferable and applies only to U.S. and Canadian sales.
Except to the extent prohibited by applicable law, no other warranties whether expressed or implied,
including warranty merchantability and tness for a particular purpose, shall apply to this product. Under no
circumstances shall Weston Products LLC be liable for consequential damages sustained in connection with
said product and Weston Products LLC neither assumes nor authorizes any representative or other person to
assume for it any obligation or liability other than such as is expressly set forth herein. Any applicable implied
warranties are also limited to the one (1) year period of the limited warranty.
This warranty covers only the product and its specic parts, not the food or other products processed in it.
CUT ALONG THE DOTTED LINE AND SEND THE WARRANTY CARD ALONG WITH A COPY OF YOUR ORIGINAL
PURCHASE RECEIPT TO: Weston Products LLC
20365 Progress Drive, Strongsville, OH 44149
Customer Name: _________________________________
Address: _______________________________________
City/State/Zip: ___________________________________
Telephone Number: (_________) ____________________
E-Mail Address: _________________________________
Original Date of Purchase: ______/________/________
Product Model #: ________________________
Serial # (if applicable): ___________________
WESTON WARRANTY INFORMATION
SAVE THIS WARRANTY INFORMATION FOR YOUR RECORDS!
WESTON WARRANTY CARD
SEND THIS CARD ALONG WITH A COPY OF YOUR ORIGINAL PURCHASE RECEIPT TO:
WESTON WARRANTY, WESTON PRODUCTS LLC, 20365 PROGRESS DRIVE, STRONGSVILLE, OH 44149

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COMPONENT LIST
DIAGRAM PART PART
NUMBER DESCRIPTION NUMBER
1 BottomHousing  07-4110-GW
 2 TopHousing  07-3181-GW
 3 Handle  07-3125-GW
 4 BladeAssembly  07-3103
 5 LeftComb  07-3306
 6 RightComb  07-3305
 7 HousingThumbscrew(2)  07-3166
 8 HandleThumbscrew  07-3505
 9 SupportLeg  07-4103-GW
 10 CountertopProtectorPad  07-4104
 11 Chute  07-3182-GW
 12 StainlessSteelTongs  07-3151
 13 ChuteScrew(2)  07-3183
 14 SupportLegScrewwithWasher(2)  07-4105
 15 SmallAllenWrenchfor Chute Screws  07-3178
 16 LargeAllenWrench for Support Leg Screws  07-4109
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BLACKENED CAJUN RUB
1 1/2 tbsp paprika 1 tbsp garlic powder
1 tbsp onion powder 1 tbsp ground dried thyme
1 tsp ground black pepper 1 tsp cayenne pepper
1 tsp dried basil 1 tsp dried oregano
. Combine paprika, garlic powder, onion powder, thyme, black pepper, cayenne
pepper, basil, and oregano in a bowl until evenly mixed.
. Rub mixture onto meat before cooking.
. Store excess rub mixture in an airtight container in a cool, dry place.
SWEET & SOUR BBQ MARINADE
1 tbsp olive oil 1 small onion, chopped
1/2 red bell pepper 1/4 cup brown sugar
1 tsp garlic 1 tbsp dry mustard
1/2 cup cider vinegar 4 cups pineapple juice
1 (16 ounce) jar pineapple fruit preserves
. Brown onions and red peppers in olive oil.
. Add brown sugar, garlic, mustard, and cider vinegar.
. Cook for one minute on high or until bubbly.
. Add pineapple juice.
. Coat meat with marinade and marinate meat overnight in a covered dish in the refrigerator.
. Remove meat from marinade and grill or cook as desired.
. Near the end of the cooking, add preserves to top and allow to brown slightly.
STEAK MARINADE
1/3 cup sherry 1/3 cup soy sauce
1/3 cup vegetable oil 2 tbsp honey
2 tbsp grated fresh ginger root 1 clove garlic, minced
. In a medium bowl, mix sherry, soy sauce, vegetable oil, honey, ginger and garlic.
. Coat meat with marinade and marinate meat for 4 hours in a covered dish in the
refrigerator.
FAJITAS
1/4 cup vegetable oil 1/4 cup lemon juice
3 garlic cloves, minced 1 1/2 tsp grated lemon peel
1/4 tsp chili powder 1/4 tsp pepper
3/4 lb sliced steak or chicken 3 green onions, thinly sliced
4 (8”) our tortillas
. In a bowl, combine the oil, lemon juice, garlic, lemon peel, chili powder and pepper.
. Place half in a re-sealable plastic bag; cover and refrigerate remaining marinade.
. Add meat to bag. Seal and turn to coat; refrigerate for 4-8 hours.
. Drain and discard marinade. In a skillet, heat reserved marinade.
. Add meat and green onions.
. Cook and stir until meat reaches desired doneness.
. Using a slotted spoon, place about 1/2 cup meat mixture down the center of each
tortilla.
. Top with optional ingredients- salsa, cheese, sour cream, guacamole, lettuce.
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
Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131
E-Mail: [email protected]

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WARNING!
SAVE THESE INSTRUCTIONS!
Refer to them often and use them to instruct others.
1. CAUTION SHARP BLADES!
Wear Kevlar, cut-resistant gloves (Sold
Separately) when handling the Blades.
2. NEVER REACH INTO the Cuber/
Tenderizer. Doing so could cause
serious injury. ALWAYS USE THE
PROVIDED TONGS.
3. KEEP FINGERS CLEAR OF THE
BLADES AT ALL TIMES. Failure to
do so may result in personal injury. The
Cutting Blades/Blade Assembly is very
sharp. Wear Kevlar, cut-resistant gloves
(Sold Separately) when handling the
Blades.
4. DO NOT press or push meat into
the Chute with your ngers or any other
object. Doing so may cause personal
injury and/or damage to the unit.
5. NEVER use ngers to scrape food
away from the Cuber/Tenderizer while
in operation. SEVERE INJURY MAY
RESULT.
6. DO NOT push the Tongs or other
utensils into the Blades.
7. NEVER LEAVE THE Meat Cuber/
Tenderizer UNATTENDED. Close
supervision is necessary when any
appliance is used near children. This
appliance is NOT to be used by children.
8. NEVER use any accessories or parts
from other manufacturers. Doing so will
VOID YOUR WARRANTY.
9. Thoroughly clean all parts that will
come into contact with food before using
the Cuber/Tenderizer. Wash all parts by
hand and dry thoroughly. Wear Kevlar,
cut-resistant gloves (Sold Separately)
when handling the Blades.
10. DO NOT attempt to tenderize or slice
meat with bones or other hard items.
Damage to the machine will occur.
11. TIE BACK loose hair and clothing,
and roll up long sleeves before operating
the Cuber/Tenderizer. REMOVE ties,
rings, watches, bracelets, or other jewelry
before operating.
12. DO NOT use the Cuber/Tenderizer
while under the inuence of drugs,
medications or alcohol.
READ AND FULLY UNDERSTAND ALL INSTRUCTIONS
AND WARNINGS PRIOR TO USING THIS PRODUCT.
YOUR SAFETY IS MOST IMPORTANT! FAILURE TO
COMPLY WITH PROCEDURES AND SAFEGUARDS MAY
RESULT IN SERIOUS INJURY OR PROPERTY DAMAGE.
REMEMBER: YOUR PERSONAL SAFETY IS YOUR
RESPONSIBILITY!
GENERAL SAFETY RULES
CLEANING INSTRUCTIONS
1. Thoroughly wash all parts in soapy water. Rinse with
clean water. Dry all parts immediately. NOTE: DO NOT
immerse the Blade Assembly in sudsy water where
they cannot be seen. To prevent injury, keep the Blade
Assembly visible at all times. CAUTION: The Blades
are very sharp!
2. Coat all metal parts with a food grade silicone spray.
HELPFUL HINT: A long, skinny brush is helpful when
cleaning the Blade Racks.
WARNING!
Protective/cut-resistant
Kevlar Gloves are
recommended whenever
handling the
Blade assembly!
RECIPES
CITRUS SPICE MOJO MARINADE
6 cloves garlic, coarsely chopped 1/2 cup minced yellow onion
1 cup freshly squeezed orange juice 1/2 cup freshly squeezed lime juice
1/2 tsp ground cumin 1 tsp dried oregano akes
1/2 tsp lemon-pepper seasoning 1/2 tsp freshly ground black pepper
1 tsp kosher salt 1/4 cup chopped cilantro
1 tsp hot pepper sauce 1 cup olive oil
. Pulse the garlic and onion in a blender until very nely chopped.
. Pour in orange juice, lime juice; season with cumin, oregano, lemon-pepper,
black pepper, salt, cilantro, and hot pepper sauce.
. Blend until thoroughly incorporated.
. Pour in the olive oil, and blend until smooth.
. Coat meat with marinade and marinate meat for 1 hour in a covered dish in the refrigerator.
. Remove meat from marinade and grill or cook as desired.
5 STAR JERKY MARINADE
1/2 cup soy sauce 1/4 cup Worcestershire sauce
1/2 tsp liquid smoke avoring 1 tsp hot pepper sauce, or to taste
1 tsp garlic powder 1 tsp onion powder
1/2 tsp black pepper 1/2 cup brown sugar
. Stir together soy sauce, Worcestershire sauce, liquid smoke, and hot pepper
sauce in a bowl.
. Season with garlic powder, onion powder, pepper, and sugar; stir until mixed.
. Coat meat with marinade and marinate meat for 48 hours in a covered dish in the refrigerator.
. Remove meat from marinade, and discard excess marinade.
. Prepare jerky according to the manufacturer’s directions of your smoker or
dehydrator.
TERIYAKI MARINADE
1/3 cup water 1/3 cup brown sugar
1/3 cup soy sauce 1 tsp crushed garlic
1/2 tsp ground cinnamon
. In a medium bowl, mix water, brown sugar, soy sauce, garlic, and cinnamon.
. Coat meat with marinade and marinate meat for 2 hours in a covered dish in the refrigerator.
. Remove meat from marinade and grill or cook as desired.

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ASSEMBLY INSTRUCTIONS
WARNING!
Protective/cut-resistant
Kevlar Gloves are
recommended whenever
handling the
Blade assembly!
1. Remove the Housing
Thumbscrews securing the Top
Housing to the Bottom Housing
(Figure 1).
2. Remove the Top Housing and
Blade Assembly from the Bottom
Housing.
CAUTION! Blades are very sharp!
3. Using the Large Allen Wrench
and Support Leg Screws, attach the
Support Leg to the Lower Housing.
4. Install the Chute to the Top
Housing using an Small Allen
Wrench and Chute Screws.
5. Attach the Countertop Protector
Pad to the Support Leg.
6. Mount the Cuber/Tenderizer to
a table, workbench or other stable,
sturdy structure with the C-Clamp.
7. Insert the Blade Assembly into
the Lower Housing, guiding the Drive
Shaft into the bearing journals. Make
sure the teeth of the Blade Assembly
are properly meshed together.
8. Position the Top Housing onto the
Lower Housing and line up the screw
holes.
9. Secure the Top Housing to
the Lower Housing using the
Housing Thumbscrews. DO NOT
OVERTIGHTEN!
10. Insert the Left and Right Combs
into the Top Housing (Figure 2).
NOTE: The Combs and Top
Housing are marked “L - Left” and “R
- Right” to aid Comb installation.
11. Install Handle onto the Blade
Assembly Shaft.
12. Secure the Handle to Blade Rack
Shaft with the Handle Thumbscrew .
Figure 1
Housing
Thumbscrews
Top Housing
Bottom
Housing
Blade
Assembly
Support
Leg
Support
Leg
Screws
Handle
Handle
Thumbscrew
Combs
Chute
Chute
Screws
Bearing
Journals
Countertop
Protector
Pad
Blade
Drive Shaft
Blade
Bearings
C-Clamp
Figure 2
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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.

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WARNING!
Protective/cut-resistant
Kevlar Gloves are
recommended whenever
handling the
Blade assembly!
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DIRECTIONS FOR USE
1. Make sure the Support Leg/C-Clamp is rmly attached to the work surface and
the Handle can freely rotate.
2. Make sure the Combs are properly installed. DO NOT use the Cuber/ Tenderizer
without the Combs in place.
3. Place a dish under the Bottom Housing to catch meat as it exits the Cuber/
Tenderizer.
4. Meat cuts should be 11/4” (3.2 cm) thick or less. Cuts of meat that are too thick
may damage the Blades.
5. Using the Tongs, insert meat into the opening at the top of the Chute until it
contacts the Blades.
6. While facing the Cuber Tenderizer with the Handle to the right, rotate the Handle
CLOCKWISE to tenderize or slice the meat. The Blades will pull meat through the
Cuber/Tenderizer.. DO NOT force meat into the Blades.
! NEVER REACH INTO the Cuber/Tenderizer. Doing so could cause serious
injury. ALWAYS USE THE PROVIDED TONGS.
! KEEP FINGERS CLEAR OF THE BLADES AT ALL TIMES. Failure to do so
may result in personal injury. The Cuber/Tenderizer is very sharp.
! DO NOT press or push meat into the Chute with your ngers or any other object.
Doing so may cause personal injury and/or damage to the unit.
! NEVER use ngers to scrape food away from the Cuber/Tenderizer while in
operation. SEVERE INJURY MAY RESULT.
! DO NOT push the Tongs or other utensils into the Blades.
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 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.
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 chang 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
FOOD SAFETY