Important Safety Rules; Food Safety - Cabela's 08-2201 Instruction Book

IMPORTANT SAFETY RULES

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
WARNING!
IN SERIOUS INJURY OR PROPERTY DAMAGE.
REMEMBER: YOUR PERSONAL SAFETY IS YOUR
RESPONSIBILITY!
1. DO NOT use the Grinder without the Tray
and the Tray Guard 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 parts are damaged. If
the Power Cord or the Grinder is damaged,
call Customer Service. DO NOT ATTEMPT TO
REPLACE THE CORD. Be sure to not allow
the Power Cord to drape into your work area.
Check that all parts are operating properly,
and perform the intended functions. Check
for alignment of moving parts or any other
conditions that may affect the operation.
5. NEVER use any accessories or parts from
other manufacturers. Doing so will VOID YOUR
WARRANTY and may cause fire, electrical
shock or injury.
6. TO PROTECT AGAINST RISK OF
ELECTRICAL SHOCK: DO NOT SUBMERGE
THE MAIN GRINDER BODY INTO WATER
OR LIQUID. BE SURE THE GRINDER IS
DISCONNECTED FROM THE POWER
SOURCE BEFORE CLEANING. Wash all
parts by hand and thoroughly dry. Thoroughly
clean all parts that will come in contact with
food before using the appliance. NEVER rinse
appliance Grinder Motor under tap, only use a
moist cloth to clean the Grinder Motor Unit.
7. Reduce risk of unintentional starting. Make
sure the Power Switch is in the "OFF" position
before attaching to the power source.
8. KEEP FINGERS CLEAR of the Auger
and Cutting Blades AT ALL TIMES. NEVER
REACH INTO THE GRINDER, doing so may
cause serious injury. ALWAYS USE THE
PROVIDED STOMPER, NEVER FEED FOOD
BY HAND.
9. NEVER use fingers to scrape food away
from the Grinding Plate while the Grinder is in
operation. SEVERE INJURY MAY RESULT.
SAVE THESE INSTRUCTIONS!
Refer to them often and use them to instruct others.
10. NEVER LEAVE THE GRINDER
UNATTENDED. Be safe, DISCONNECT the
Grinder from power source before leaving the
work area. Close supervision is necessary
when any appliance is used near children. This
appliance is NOT to be used by children.
11. Wait until all moving parts have stopped
before you remove any part of the Grinder, or
before switching the Grinder in reverse.
12. TIE BACK loose hair and clothing, and roll
up long sleeves before operating the Grinder.
REMOVE ties, rings, watches, bracelets, or
other jewelry before operating the Grinder.
13. Be sure the Grinder is on a stable work
surface. Be sure all the Grinder Feet are
stable.
14. DO NOT attempt to grind bones, nuts or
other hard items.
15. DO NOT run Grinder without meat in the
Head. Severe damage to the Head and Auger
may occur.
16. WEAR EYE PROTECTION. Wear safety
glasses. Everyday eye glasses are not safety
glasses. Safety glasses conform to ANSI Z87.1
requirements. Note: approved safety glasses
have Z87 printed or stamped on them.
17. DO NOT use outdoors.
18. DO NOT use the Grinder while under the
influence of drugs, medications or alcohol.
19. DO NOT let the Power Cord hang over
edge of work surface.
20. DO NOT attempt to operate the Grinder
if the Grinder itself is cold. The Grinder
temperature should be at least 45 F (7
o
before beginning.
21. The Gear Housing and the Motor Cover
may become HOT during operation.
normal. DO NOT touch these parts during
operation or until they cool after use.
-6-
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
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
temperature for poultry is 180
o o
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 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.
C)
o
CHILL
Chilling food is very important. The danger zone where bacteria multiply is between
This is
o
40 F and 140
your freezer should be 0
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
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.

FOOD SAFETY

There are basic rules to follow when handling food.
They are COOK, SEPARATE, CLEAN, and CHILL.
o
F to 165
o o
F (82 C) and solid cuts of pork should be cooked to
o o o
F (4 C and 6 C). Your refrigerator should be set to 40
o o
F (-17 C) or below. Simple rule: serve hot foods hot, cold foods
-19-
o o o
F (71 C to 74 C), bacteria will not
o o
F (63 C) (medium rare). The safe
o o
F (4 C) or below;
o o
F (32 C) or above. When packing