FOOD SAFETY - Weston 33-0801-W - Manuel d'utilisation - Page 11

Weston 33-0801-W
Page 1 Manuel original complet
1 Page 1 2 Page 2 3 Page 3 4 Page 4 5 Page 5 6 Page 6 7 Page 7 8 Page 8 9 Page 9 10 Page 10 11 Page 11 12 Page 12 13 Page 13 14 Page 14
Page: / 14
Page précédentePage suivante

Table des matières:

Téléchargement du manuel

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 160

o

F to 165

o

F (71

o

C to 74

o

C), 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 145

o

F

(63

o

C) (medium rare). The safe temperature for poultry is 180

o

F (82

o

C) and solid cuts of pork should be

cooked to 160

o

F (71

o

C). 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 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.
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 40

o

F and 140

o

F (4

o

C

and 60

o

C). Your refrigerator should be set to 40

o

F (4

o

C) or below; your freezer should be 0

o

F (-18

o

C) 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 90

o

F (32

o

C) 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 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.

FOOD SAFETY

NETTOYAGE

1. Dévisser l’Écrou à œil et enlever toutes les

pièces de la Tête du Hachoir.
2. Pour enlever la Tête du Hachoir, appuyer le

Bouton de dégagement de la tête et tourner la

Tête du Hachoir dans le sens des aiguilles d’une

montre. Figure A

3. Laver toutes les pièces qui viennent en contact

avec les aliments dans de l’eau savonneuse

chaude. Rincer avec de l’eau claire. Sécher

immédiatement. Les pièces du Hachoir ne sont

pas lavables au lave-vaisselle. Ne PAS utiliser

d’eau de javel.
4. Lubrifier complètement la Tête du Hachoir,

les Disques pour hachage et le Couteau avec un

aérosol à base de silicone de qualité alimentaire

avant et après chaque utilisation.
5. Nettoyer le Corps principal avec un chiffon

doux humide. Sécher immédiatement. NE PAS

immerger le Corps principal du Hachoir dans l’eau

ou autres liquides.

Figure A

Bouton de

dégagement de

la tête

-13-

-20-

w

AVERTISSEMENT

Risque de décharge électrique.

Débrancher l’appareil

avant de le nettoyer, le démonter ou l’assembler. Ne pas immerger le cordon, la

fiche ou le moteur dans l’eau ou tout autre liquide.

It is important to follow the food safety guidelines outlined in this

manual. For the most up-to-date instruction, visit the USDA website

at http://www.usda.gov/.

w

CAUTION

Page précédentePage suivante

„Téléchargement du manuel“ signifie que vous devez attendre que le fichier soit complètement chargé avant de pouvoir le lire en ligne. Certains manuels sont très volumineux, et le temps de chargement dépend de la vitesse de votre connexion Internet.

Résumé

Page 2 - GARANTIE LIMITÉE D’UN AN

11 1 2 Head Release Button 3 7 10 9 8 6 12 4 5 Power Switch Reverse Button Power Light Body/Motor -3- -30- GARANTIE LIMITÉE D’UN AN Cette garantie s’applique aux produits achetés et utilisés aux États-Unis et au Canada. Il s’agit de l’unique garantie explicite pour ce produit et elle remplace toute ...

Page 3 - IMPORTANT SAFETY RULES; SAVE THESE INSTRUCTIONS!; INFORMATIONS SUR LES SAUCISSES

1. DO NOT use the Grinder without the Tray secured into place. 2. ALWAYS DISCONNECT Grinder from power source before servicing, changing accessories or cleaning the unit. 3. Plug the Grinder into a standard 120 Volt, 60 Hz wall outlet. 4. DO NOT USE the Grinder if the Power Cord, Plug or any other...

Page 4 - CLEANING; SÉCURITÉ ALIMENTAIRE

Head Release Button CLEANING 1. Unscrew the Ring Nut and remove all parts from the Grinder Head. 2. To remove the Grinder Head, press the Head Release Button and turn the Grinder Head clockwise (Figure A). 3. Wash all parts that come in contact with food in hot soapy water. Rinse with clear water. ...

Autres modèles de hachoirs à viande Weston

Tous les hachoirs à viande Weston