WECK SPECIFICS

© Khimaira ~ 2974 Stonyman Road ~ Luray VA 22835 USA

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MANUFACTURER INSTRUCTIONS/INFORMATION

The following comments are in the instruction information that comes with the Canner.

Please Read Prior to Use:

Canner complete with canning rack, interior height 30 cm, diameter 35 cm, capacity 29 liters. 

Additional advantages of the Weck Canner:

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including:

1.  Read all instructions.

2.  Do not touch hot surfaces.   Use handles or knobs.

3.  To protect against electrical shock do not immerse cord, plugs or base of canner in water or other liquids.

4.  Close supervision is necessary when any appliance is used by or near children.

5. Unplug from outlet when not in use and before cleaning.  Allow to cool before putting on or taking off parts.

6.  Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or has been damaged in any manner.  Return appliance to the nearest authorized facility for examination, repair or adjustment.

7.  The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.

8.  Do not use outdoors (not exposed to weather, may use in protected areas).

9.  Do not let cord hang over edge of table or counter or touch hot surfaces.

10.  Do not place on or near a hot gas or electric burner or in a heated oven.

11.  Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.

12.  Always attach plug to appliance first, then plug cord into the wall outlet.  To disconnect, turn any control to off then remove plug from wall outlet.

13.  Do not use appliance for other than intended use.

 

1.  Setting up the canner:   You can place the canner on any flat, level surface, e.g. on a kitchen counter, the floor, a stool, or a table.  Please never place it on the hot burner of a stove in order to avoid melting the plastic feet of the canner.  It is not necessary to place the canner on a hot pad or plate, since the plastic heating compartment is insulated on the bottom.

2.  Filling the canner:  Place the jars on the canning rack. The canning rack ensures that water can circulate freely under and around the canning jars.  The canner's diameter and its interior enable you to fit two or even three rows of jars in the canner, depending on the height of the jars; this in turn saves heating energy and cost.

3.  Level of cooking water:   Important:  The water level depends on how many rows of jars you place on top of each other.  Many people fear that water might enter the jars from the outside, therefore they either never place more than one row of jars in the canner, or they only add water to cover the lower portion.  This is wrong! The upper row of jars is then only surrounded by steam and does not get sufficiently heated.  Always pour enough water into the canner so that the upper row of jars is submerged in the water.  The water poured around the jars should always have approximately the same temperature as the jar contents, in order to ensure that the canning water and the jars heat at the same rate.  For example, add cold water to a canner containing cold jars and hot water to a canner containing hot jars.

4.  Closing the canner: Place lid on canner.

5.  Turning the canner on.:Simply plug into any conventional electrical outlet.  When plugging in, make sure the plug is dry to avoid shocks and shorts.  A slight odor may arise from the electrical heating compartment when you use the canner for the first time; this is normal and will disappear quickly.

6.  Setting the processing time and temperature:Set the temperature indicated in your canning recipe by setting the dial which controls the thermostat.  The thermostat starts to heat the water in the canner, a signal lamp next to the temperature dial. As soon as the water has reached the set temperature, the thermostat turns off the heating element and the signal lamp goes out.   The processing time starts at this moment, that is, when the red signal lamp goes out for the first time. 

7.  Setting for boiling and juice extraction:  The processing temperature can be varied infinitely by varying the setting of the temperature dial.  The temperature ranger for the dial of the canner from 80 F to 200F.  Instead of a fixed mark for 212F, the scale of the dial has a setting for"boiling" as well as a setting point for juice extraction at the end of the scale.  This setting for boiling over a longer period time to ensure a permanent rolling boil and sufficient steam production is needed only if you use our canner in combination with the Weck juice extractor.

8.  Changing the processing temperature: In case of an error in the temperature setting at the beginning, you can change the setting at any time during the heating or cooking process. Simply turn the dial backwards or forwards.  The thermostat registers the change automatically and the light will either light up or go off, accordingly.

9. What to do if your canner boils dry:   The thermostat prevents the overheating of the canner even if all the canning water has evaporated and the canner has boiled dry.  In this case unplug the canner and let it cool down. Add water water to it, and reuse as necessary.

10.  Removing the jars:   Unplug the canner before removing the jars.  Use the WECK jar lifter which enables you to lift out the hot jars conveniently and safely.  We recommend removing the jars immediately when the processing time is over, since the jars are otherwise subjected to overcooking in the hot cooking water.

Cleaning the canner:  NEVER immerse the canner in water!  The electric heating element inside the heating compartment should never get wet.  Always unplug before cleaning.  Calcium deposits can be removed by adding vinegar or commercial cleaners (such as dairy acid cleaners).  Add to water in the canner and bring to a short rolling boil and let sit .  Rinse canner thoroughly.

CONDITIONS OF GUARANTEE:

A one year guarantee is extended from the day or purchase.

Parts that are faulty in workmanship or materials will either be replaced or be repaired, at our discretion and no cost to buyer.

Warranty claims are effective on presentation of the guarantee card. 

The guarantee applies only to the original purchased or first user of the canner.

The repair or replacement of parts within the one year period neither extends or renews the duration of the guarantee.

More than 6 months after the date of purchase, all transport costs resulting from guarantee claims will be charged to the purchaser.

If a defect cannot be corrected or, of on our part, the repair should be delayed unreasonably, the purchaser can claim free replacement of the canner, or accept repayment of the purchase price (reduced by the amount of time the canner was in use) or claim repayment of the purchase price (which cannot be more than the usual fairfrade value).

Additional claims or any liability claims not mentioned above, especially claims for any damage caused outside the canner by the canner, are excluded from this guarantee, so long as a higher liability is not prescribed by law.

Additional claims for scratches and stains on the device and for the signal lamp are not included in the guarantee.

Claims not covered by this guarantee include any damage done by faulty installation (for example, connecting the canner to a power source having a higher voltage than is indicated on the exterior of the device; any damage due to misuse or improper and careless operation; damage due to insufficient or improper maintenance; damage due to dropping the device or single parts of it; and damage due to improper transport or improper packaging during transport.

This guarantee is rendered invalid by using the canner for a purpose for which it was not intended and by repairs or alterations made by persons not authorized by WECK to service their products.

USER HINTS AND TIPS

ColostrumWeck.jpg (7913 bytes) Here is a batch of colostrum that is heating perfectly in the Weck Canner.  The insert shown is a 12 quart stainless steel stockpot. Note the use of the thermometer, which we always recommend.  The Weck lid fits over the entire unit, allowing more efficient heating.

Weck&Pail.jpg (13148 bytes)

Here we are using a 3 gallon stainless steel pail for pasteurizing.  Note that the pail fits totally within the unit, so we can use the Weck lid to cover the entire unit.  Also, this style of pail has a bail which rests on the top, rather than falling to the side, which keeps it out of the hot water. In both pictures, the milk is resting on the canning rack that is included with the Weck.

Following are some user comments that have come from our customers and our own experience:

hoof.jpg (850 bytes)As an insert, try a tapered milk pail (12 quart or even larger) with a bail that rests on top of the pail, rather than one that falls to the side.  This makes it easier to remove the bucket from the hot water.  Stainless steel stock pots can be used (with the larger units, you might bend back the handles).

hoof.jpg (850 bytes)The water should come up to the top of the milk level in the bucket.  Turn on the unit when you begin milking chores, and it will be hot and ready when you place the milk inside.

hoof.jpg (850 bytes)For fastest heating, set the thermostat to highest setting.   Stirring the milk occasionally will also hasten the heating.   If you plan to leave the unit on while doing other chores, we recommend you turn it back to the desired final temperature.  It will take longer to reach the temperature than if you set it higher, but you've eliminated overheating.  It will maintain the selected temperature. 

hoof.jpg (850 bytes)Once you become familiar with and understand the cycling properties of the heater in the unit, you'll become quite adept at determining where to set the thermostat for various uses.  If you only turn the thermostat to the  desired end temperature, it will take much longer for the water to heat.  The heater will cycle on and off (the light goes on and off) until  the temperature is finally reached.  When set at the highest temperature (with the Boil mark), the heater is in a constant "on" mode which allows for fastest heating.  So, for that reason, if you will turn the thermostat to the highest setting and then turn back to the desired holding temperature, it will maintain that lower temperature for many hours (all night if necessary!)

hoof.jpg (850 bytes)If you are using a container insert that is low enough for you to replace the canner lid, this will help hold the heat.  By covering the pot of hot water once you've finished pasteurizing, the water will probably still be a little warm 12 hours later when you're ready to start all over!  You may find it easiest to leave the water in the unit from milking to milking unless you plan to use it for another project. 

hoof.jpg (850 bytes)Use a thermometer to check the temperature of the milk.  Although there may be a few degrees difference from the dial on the unit, you'll find that it will maintain the temperature with very minimal variance (a degree or so). Again, note that if you have not turned the thermostat to the highest setting in the beginning, it will take much longer to reach the temperature needed.

hoof.jpg (850 bytes)When using as a water bath, the unit should be cleaned once a week  to remove any mineral deposits or debris.  You may want to use a regular dairy acid cleaner or just vinegar.  Add it while the water is still warm, and allow it to set for an hour or so for easy cleaning.

hoof.jpg (850 bytes)Please remember to exercise appropriate caution with this unit, as the hot water or milk can be dangerous to curious kids (two-legged or four!).  With good care, this unit could last a lifetime!  To get the most out of your purchase, try it for other functions!  Suggestions from our customers include: cheesemaking, soups for a crowd, melting chocolate, cheese or chocolate fondue, candle making (with an old pot),   canning, thawing foods (including frozen milk!), warming cream for separating, steamed foods, or even melting wax for candles! One restaurant owner uses the Weck to keep  washcloths in warm water...ready to offer to customers for their comfortable cleanup!  Think of things that may benefit from a constant holding temperature, and you'll come up with more ideas.  We'd love to hear your suggestions and comments!

 

OUR METHOD FOR PASTEURIZING MILK:  USING THE WATER BATH METHOD, HEAT MILK TO 165F AND HOLD FOR 5 MINUTES.  STIR THOROUGHLY SEVERAL TIMES WHILE HEATING, TO MAKE SURE MILK IS MIXED WELL.   WHEN FEEDING KIDS, WE OFTEN LEAVE THE MILK IN THE WECK UNTIL FEEDING AT NEXT MILKING.  WHEN USING FOR DRINKING, REMOVE AND CHILL QUICKLY IN COLD WATER BATH, AND REFRIGERATE.

OUR METHOD OF HEAT TREATING COLOSTRUM:  USING THE WATER BATH METHOD, HEAT COLOSTRUM TO 135F AND HOLD FOR ONE HOUR.  WE USE EITHER CANNING JARS OR STAINLESS STEEL BUCKET.  COOL AND FEED OR FREEZE IN PLASTIC SODA BOTTLES OR ZIP LOCK BAGS. 

THANK YOU FOR YOUR PATRONAGE!

Send mail to webmistress@khimairafarm.com  with questions or comments about this web site. Copyright © 1999 Khimaira~2974 Stonyman Road ~Luray~ VA 22835 USA  Created June 10, 1999 Last modified: January 18, 2012