Weston 20 lb Meat Mixer Bedienungsanleitung PDF herunterladen (Seite 3)

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GENERAL SAFETY RULES

1. KEEP FINGERS AND HANDS

AWAY from the Mixing Shaft and

Paddles during use.

2. NEVER use the Meat Mixer

without the Clear Lid in place.

3. The Meat Mixer is not a toy. KEEP

CHILDREN AWAY. NEVER LEAVE

THE MEAT MIXER UNATTENDED.

4. ALWAYS REMOVE THE HANDLE

from the Meat Mixer when not in use.

5. Thoroughly inspect the Meat

Mixer before each use. If any parts are

missing, damaged or do not function

properly, contact customer service at

the number listed on the back of this

manual.

6. DO NOT mix bones or other hard

objects that could damage the Mixing

Shaft.

7. The manufacturer declines

responsibility for any improper use of

the Meat Mixer.

SAVE THESE INSTRUCTIONS!

Refer to them often and use them to instruct others.

8. Only use the Meat Mixer on

a stable, level surface. The Meat

Mixer should not move or shift

during use.

9. TIE BACK loose hair and

clothing, roll up long sleeves and

remove ties and jewelry including

watches, rings and bracelets before

operating the Meat Mixer.

10. Thoroughly wash all Meat

Mixer parts that contact food in

warm, soapy water before and after

each use. Rinse with clear water.

Dry all parts before re-assembly

and storage. The Meat Mixer is

NOT DISHWASHER SAFE. It is

best to use a food-grade silicone

spray to coat all metal parts.

11. DO NOT USE the Meat Mixer

while under the inuence of drugs

or alcohol.

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WARNING!

READ AND FULLY UNDERSTAND ALL INSTRUCTIONS

AND WARNINGS PRIOR TO USING THIS UNIT. 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!

4. Place the Clear Lid onto the Mixing Tub. DO NOT operate the Meat Mixer

without the Clear Lid in place. Serious injury may result!

5. Turn the Handle clockwise to mix.

6. Mix until the meat feels sticky to the touch. Do not over-mix the meat. Remove

the Clear Lid to test the consistency of the meat. DO NOT turn the Handle and

KEEP CLEAR of the Mixing Shaft Paddles during this step. Replace the Clear Lid

before you continue mixing.

7. When mixing is complete, remove the Handle, Clear Lid and Mixing Shaft

before removing the meat.

8. Cook or refrigerate meat as soon as possible after mixing. DO NOT let meat sit

out for an extended period of time. Follow the basic rules in the “Food Safety” section

of this manual.

1. Completely disassemble the Meat Mixer.

2. Before and after each use, thoroughly wash all Meat Mixer parts that contact food

in warm, soapy water.

3. Rinse with clear water.

4. Thoroughly dry all parts. Coat all metal parts with a food-grade silicone spray

before re-assembly and storage.

NOTE: The Meat Mixer is NOT dishwasher safe.

CLEANING INSTRUCTIONS

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

F to 165

F (71

C to 74

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

F (63

C) (medium

rare). The safe temperature for poultry is 180

F (82

C) and solid cuts of pork should be cooked to 160

F (71

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 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 40

F and 140

C and 6

C). Your refrigerator should be set to 40

F (4

C) or below; your freezer should be 0

F (-17

C) 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 90

F (32

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 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.

FOOD SAFETY

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