20
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.
•
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 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.
•
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.
•
Chilling food is very important. The danger zone where bacteria multiply is between 40oF
and
140°F (4°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 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°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 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.
Problem Solving and Troubleshooting
Faults
Causes Analysis
Solutions
If within 30 minutes, the
temperature of the dehydrator
has not increased.
Check if the fan has a foreign
object stuck in it.
Turn off power, unplug the
power supply, remove foreign
object, then plug back in and
restart.
After the machine is off, the
waste heat of heater causes
the fuse to disconnect.
Unplug the power supply, let
the unit cool down for 20
minutes, then restart.
