Food Safety; Using The Grinder - Weston 82-0103-W User Manual

FOOD SAFETY

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
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
temperature for poultry is 180 F (82
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.
CHILL
Chilling food is very important. The danger zone where bacteria multiply is between
o o o o
40 F and 140 F (4 C and 6 C). Your refrigerator should be set to 40
o o
your freezer should be 0 F (-17 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
for a picnic, make sure the foods are already chilled when they go into the insulated
o o o o
F to 165 F (71 C to 74 C), bacteria will not
o o
F (63 C) (medium rare). The safe
o
C) and solid cuts of pork should be cooked to
o
F (4
o o
F (32 C) or above. When packing
-14-
NOTE: Follow the "Food Safety Guidelines" in this
manual and as outlined by the U.S. Food and Drug
Administration (FDA) whenever using this appliance.
Keep meat/food refrigerated and covered. Do not
let meat/food sit out any longer than is necessary for
processing.
1. Remove all bone, gristle and shot from the meat.
2. Cut meat into cubes about 1" (2.5 cm) per side.
3. Place meat in the Tray. Do not overfill the Tray.
DO NOT operate the Grinder without the Tray in
place.
4. Place a bowl or plate under the Front Ring Nut
to catch ground meat as it exits the Grinder Head.
5. Make sure the Motor Unit is turned "off."
Connect the Motor Unit to an electrical outlet.
6. Turn the Motor Unit "on."
7. Feed meat into the Head.
8. Use the Stomper to push meat into the Grinder. NEVER use your fingers!
9. When grinding is complete, turn the Motor Unit "off" and disconnect it from the
electrical outlet.
HELPFUL HINT: Use the Coarse Grinding Plate for the first grind. For fine ground
meat, regrind the meat with the Medium or Fine Plate.
o
C) or below;

USING THE GRINDER

stomper to push food into
-7-
WARNING!
Follow all of the Safety Rules
and Warnings in this manual
whenever using this appliance.
Never leave this
appliance unattended.
Disconnect from power supply
when not in use.
Keep fingers, hands,
other body parts and
foreign objects away
from the inlet during
operation!
Only use the provided
the appliance.
Keep children away!