6
Safety and Warranty
24.
To protect against risk of electrical shock, DO NOT submerge the grinder in water or other liquids. Be sure
the grinder is disconnected from the power source before cleaning. NEVER rinse the grinder motor under
running water, only use a moist cloth to clean the grinder motor unit.
25.
DO NOT operate grinder with wet hands or while standing on a wet floor.
26.
The use of attachments or parts not specifically recommended or sold by the manufacturer for this grinder
will void the warranty and may cause fire, electric shock or injury.
27. HAND WASH ALL PARTS! DO NOT USE DISHWASHER. Never put the unit near a hot burner, in an oven,
or in a dishwasher.
28. NEVER use abrasive cleaning agents or abrasive cloths when cleaning the grinder.
29. DO NOT use the grinder for other than intended use.
30. DO NOT RUN grinder without meat in the grinder head. Severe damage to the head and auger may occur.
31. Never turn on and run the meat grinder for more than 10 seconds dry with no meat inside the machine. The
friction between the auger and grinder head will result with high heat causing the meat to stick to the inside
of the grinder assembly. NEVER OPERATE DRY. Damage from dry operation will void the warranty.
32. Be sure the grinder is on a stable work surface. Be sure all the grinder feet are stable.
33. DO NOT attempt to grind bones, nuts or other hard items.
34. 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.
35. The manufacturer disclaims any responsibility in the case of improper use of grinder. Improper use of the
grinder voids the warranty.
36.
DO NOT use grinder while under influence of drugs or alcohol.
SAVE THESE INSTRUCTIONS
FOOD SAFETY
WHEN HANDLING FOOD, THE BASIC RULES TO FOLLOW 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 are 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
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
