FOOD SAFETY - Weston 82-0301-W - Manuel d'utilisation - Page 7

1. Enlever l’Écrou à œil, le Disque pour hachage, le

Couteau et la Vis sans fin de la Tête du Hachoir avant

d’installer la Tête du Hachoir au Corps principal.

2. Aligner les encoches sur la Tête du Hachoir avec

les pattes sur le Corps principal.

3. Appuyer la Tête du Hachoir contre le Moteur et la

tourner dans le sens inverse des aiguilles d’une montre

jusqu’à ce qu’elle se cale en place (Figure B).

4. Insérer la ensemble de vis sans

fin dans la Tête du Hachoir, l’extrémité

de l’Entraînement de vis sans fin en

premier (Figure C).

5. Placer le Couteau du Hachoir sur

la partie carrée de l’Axe de la vis sans

fin. Les bords coupants (côté plat) du

Couteau doivent être orientés vers

l’extérieur (Figure D).

6. Placer le Disque pour hachage

de votre choix sur l’Axe de la vis

sans fin. S’assurer que l’encoche du

Disque du Hachoir correspond bien

dans la goupille de positionnement de

la Tête du Hachoir (Figure C).

7. Tourner l’Écrou à œil dans le

sens des aiguilles d’une montre

dans l’extrémité filetée de la Tête

du Hachoir jusqu’à ce qu’il touche le

Disque du Hachoir et est bien serré.

NE PAS trop serrer l’Écrou à œil.

8. Placer le Plateau sur la partie

verticale de la Tête du Hachoir. NE

JAMAIS utiliser le Hachoir sans le

Plateau installé!

THERMAL OVERLOAD PROTECTION

The Electric Meat Grinder will automatically shut down if it overheats. If this occurs:

1. Turn the Grinder “O” OFF and unplug the Power Cord.

2. Remove the Grinder Head from the Main Body.

3. Wait until the Grinder cools or about 1 hour. Keep meat refrigerated while the

Grinder cools. Disassemble and remove meat from the Head if necessary.

4. Reassemble the Grinder and resume normal operation.

5. To prevent overheating, do not operate the Grinder for more than 15 minutes at

a time. Allow the Grinder to cool periodically.

.

Any time that you change the Grinding Plates, the Head should be removed

COMPLETELY to prevent pushing meat back into the Motor Drive Shaft Housing.

.

To prevent overheating, do not operate the Grinder for more than 15 minutes at

a time. Allow the Grinder to cool periodically.

.

DO NOT over-tighten the Front Ring Nut. It should be firmly tight.

.

Make sure the Grinding Knife blades lay flat on the Grinder Plate.

.

DO NOT operate the Grinder without meat in the Head. Running the Grinder

while dry could damage the Head and Auger.

.

Always lubricate the Head, Grinding Plate and Grinding Knife with a food-grade

silicone spray after cleaning.

.

DO NOT grind bones or other hard objects.

HELPFUL HINTS

WARNING!

Before cleaning, assembling or disassembling the

appliance, make sure the appliance is OFF and the PLUG IS REMOVED

FROM THE OUTLET/POWER SOURCE!

NETTOYAGE

Figure A

NE JAMAIS se servir du Hachoir sans le Plateau fixé en place.

Pour éviter des blessures graves ou mortelles, NE JAMAIS introduire la main dans

tout orifice d’entrée du Hachoir.

TOUJOURS utiliser le Poussoir pour pousser les aliments dans la Tête du Hachoir.

Lire et comprendre complètement toutes les instructions et avertissements avant l’utilisation.

AVERTISSEMENT!

AVERTISSEMENT!

TOUJOURS DÉBRANCHER la trancheuse à viande

de sa source d’alimentation avant d’en faire l’entretien, de la nettoyer, de

changer des accessoires ou encore lorsqu’elle n’est pas utilisée.

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 6

o

C). Your refrigerator should be set to 40

o

F (4

o

C) or below; your freezer should be 0

o

F (-17

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

ASSEMBLAGE DU HACHOIR

Figure B

Figure C

Figure D

AVERTISSEMENT!

TOUJOURS DÉBRANCHER la trancheuse à viande

de sa source d’alimentation avant d’en faire l’entretien, de la nettoyer, de

changer des accessoires ou encore lorsqu’elle n’est pas utilisée.

LIRE ET COMPRENDRE

COMPLÈTEMENT TOUTES

LES DIRECTIVES ET

AVERTISSEMENTS AVANT

D’UTILISER CE PRODUIT.

NE JAMAIS laisser l’appareil

en marche sans surveillance.

AVERTISSEMENT!

LIRE ET COMPRENDRE

COMPLÈTEMENT TOUTES

LES DIRECTIVES ET

AVERTISSEMENTS AVANT

D’UTILISER CE PRODUIT.

NE JAMAIS laisser l’appareil

en marche sans surveillance.

AVERTISSEMENT!

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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.

Bouton de

dégagement de

la tête

l’Axe de la vis

sans fin

Les bords coupants (côté plat) du Couteau doivent être

orientés vers l’extérieur.