OPERATION
6
STUFFING TIPS:
The following are suggestions to help reduce the resistance when stuffing with the 13mm
Stuffing Funnel.
A.
Add water to the meat mixture – up to 1-1/2 cups (0.4 L) of water per every 5 lb (2.3 kg) of seasoned meat.
B.
Add 1/4 cup (60 ml) of vegetable or olive oil per every 5 lb (2.3 kg) of seasoned meat for better flow.
C.
Use slow speed gear shaft for easier cranking.
FOOD SAFETY RULES
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°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 145°F (63°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°F to 140°F (4°C to
60°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.
Summary of Contents for 95401-XP
Page 3: ...PRODUCT INFORMATION 2...
