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NOTES:
•
Due to the intense heat of the burner, it is normal for the stove to become discoloured during
the first few uses.
•
Avoid spilling oil or grease as they may accidentally ignite and cause a fire.
Food safety
•
Do not thaw meat/fish at room temperature or in the microwave, but in the refrigerator overnight.
•
The food must not stand in the defrosting water – you can wrap it with kitchen paper.
•
Always wash your hands, used dishes/tools, and the work area with soap and hot water after
contact with raw meat/fish.
•
Strictly separate raw meat/fish from other foods (contamination hazard!).
•
Always cook food at least up to the core temperature generally recommended or, if different, up
to the seller's recommendation. Use the higher value as a guide.
•
Guide values for safe core temperatures of various meat/fish products are as follows:
Pork
approx. 75 ℃ (for some pieces of salmon/ham, 65 ℃ might be sufficient)
Beef
approx. 55 ℃ (for some pieces, 80–85 ℃ might be necessary, e.g., brisket)
Veal
approx. 70 ℃
Lamb
approx. 75 ℃
approx. 80 ℃
Poultry
Ask the butcher for every piece because there might be a salmonella hazard!
approx. 60 ℃
Fish
Ask the fishmonger for every piece because there might be a salmonella haz-
ard!
CAUTION!
Disobeying to the principles of proper kitchen hygiene can lead to food poisoning or
other diseases. Infection with harmful pathogens from food may occur as well in case the cooking time
is insufficient.
© by WilTec Wildanger Technik GmbH
http://www.wiltec.de
Item 64232
Page 8
09 2023-1
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