COMPONENT LIST
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
o
F to 165
o
F (71
o
C to 74
o
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
o
F (63
o
C) (medium rare). The safe temperature for poultry is
180
o
F (82
o
C) and solid cuts of pork should be cooked to 160
o
F (71
o
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
40
o
F and 140
o
F (4
o
C and 6
o
C). Your refrigerator should be set to 40
o
F (4
o
C) or below;
your freezer should be 0
o
F (-17
o
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
o
F (32
o
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.
FOOD SAFETY
DIAGRAM PART
PART
NO. DESCRIPTION NUMBER
1
Power Cord
08-0402
2
Fuse Holder
08-0404
3
10-Amp Buss Fuse
08-0405
4
Rubber Foot (6)
08-0407
5
Seal Bar Heating Element with Screws
08-0427
6
Vacuum Lid Seal Bar Assembly
08-0430
7
Vacuum Lid Handle with Screws
08-0434
Not Shown
Internal Cooling Fan
08-0443
8
10mm Upper Seal Bar Tape
08-0425
9
15mm Lower Seal Bar Tape (2)*
08-0426
*NOTE one extra piece of Seal Bar Tape is included
with the original unit as a spare.
10
Oval Vacuum Chamber Seal (2)
08-0429
11
Maintenance Kit -
Sold Separately
08-0501-W
(Includes 2 Oval Vacuum Chamber Seals,
(1) 10mm Upper Seal Bar Tape, (1) 15mm Lower Seal Bar Tape)
If any components of this unit are broken or the unit does not operate
properly, call Weston Products LLC
Toll Free at
1-800-814-4895
Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131
ADDITIONAL ACCESSORIES AVAILABLE
Pint 6” x 10” 100 Count Vacuum Bags
30-0106-W
Zipper Seal Pint 6” x 10” 50 Count Vacuum Bags
30-0206-W
Quart 8” x 12” 100 Count Vacuum Bags
30-0101-W
Zipper Seal Quart 8” x 12” 50 Count Vacuum Bags
30-0208-W
Gallon 11” x 16” 100 Count Vacuum Bags
30-0102-W
Zipper Seal Gallon 11” x 16” 50 Count Vacuum Bags
30-0211-W
Extra Large 15” x 18” 100 Count Vacuum Bags
30-0105-W
(3 Rolls) 8” x 22’ Rolls Vacuum Bags
30-0201-W
(3 Rolls) 11” x 18’ Rolls Vacuum Bags
30-0202-W
Multi-Pack Vacuum Bags 50 Count
30-0107-W
8” x 50’ Vacuum Bag Roll
30-0008-W
11” x 50’ Vaccum Bag Roll
30-0008-W
15” x 50’ Vacuum Bag Roll
30-0015-W
These products and many more products can be ordered by visiting
W e s t o n S u p p l y . c o m
or by calling
Weston Products LLC Toll Free at 1-800-814-4895
Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131
NOTE:
The
Vacuum Sealer
is ONLY intended to be used with VACUUM BAGS. For
best results, only use the recommended vacuum bags with an embossed or mesh lining.
DO NOT USE HOUSEHOLD BAGS!
Any other uses of the
Vacuum Sealer,
other
than the uses described in this booklet, could potentially damage the appliance and void
the warranty!
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