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 165
o
F
(75
o
C) and solid cuts of pork should be cooked to 145
o
F (63
o
C).
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
ENGLISH INSTRUCTIONS
20
This warranty applies to products purchased and used in the U.S. and Canada,
which have been properly registered within 30 days of the date of original
purchase. This is the only express warranty for this product and is in lieu of
any other warranty or condition. This product is warranted to be free from
defects in material and workmanship for a period of two (2) years from the
date of original purchase. During this period, your exclusive remedy is repair
or replacement of this product or any component found to be defective, at our
option.
To register your product: complete the online form at
www.WestonProducts.com/Warranty.
This warranty does not cover unregistered products, unauthorized repairs or
service to products, products sold “as-is” by retailers, glass, filters, wear from
normal use, use not in conformity with the printed directions, or damage to the
product resulting from accident, alteration, abuse, or misuse. This warranty
extends only to the original consumer purchaser or gift recipient and is not
transferrable. Keep the original sales receipt, as proof of purchase is required
to make a warranty claim.
We exclude all claims for special, incidental and consequential damages
caused by breach of express or implied warranty. All liability is limited to
the amount of the purchase price. Every implied warranty, including any
statutory warranty or condition of merchantability or fitness for a particular
purpose, is disclaimed except to the extent prohibited by law, in which case
such warranty or condition is limited to the duration of this written warranty.
This warranty gives you specific legal rights. You may have other legal rights
that vary depending on where you live. Some states or provinces do not
allow limitations on implied warranties or special, incidental, or consequential
damages, so the foregoing limitations may not apply to you.
Before returning the product for any repair or service: it must be clean and free
from any food particles or other debris; otherwise, we will return it or impose a
$50 cleaning surcharge, at our option.
To make a warranty claim: go to www.WestonProducts.com/Contact; or call
1.800.814.4895 in the U.S. and 001.216.901-6801 outside the U.S., Monday –
Friday, 8 am – 5 pm Eastern. You are responsible for all costs associated with
shipping us the product freight prepaid. If the product qualifies for a warranty
repair or replacement, we will bear the cost of returning it to you. We are not
responsible for shipping damage.
For non-warranty work: call 1.800.814.4895 in the U.S. and 001.216.901.6801
outside the U.S., Monday – Friday, 8 am – 5 pm Eastern, to obtain a Return
Merchandise Authorization Number (RMA Number). We will refuse all returns
without an RMA Number. We charge US$35/hour for all diagnostic, service,
repair and processing work. We will not start any service or repair work without
prior authorization. You are responsible for all costs associated with shipping
us the product freight prepaid and our returning it to you.
TWO-YEAR LIMITED WESTON WARRANTY
ENGLISH INSTRUCTIONS
21
Summary of Contents for PRO-3500
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