Vorwerk Thermomix TM6, Руководство пользователя

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Thermomix® 13
Damage Risk If the mixing knife is not correctly inserted and locked into place or
the sealing ring is damaged, moisture can penetrate the appliance
and damage the base unit.
• Ensure that the sealing ring of the mixing knife is fitted to the knife
bearing.
• Ensure that the sealing ring on the mixing knife shows no signs of
damage.
• Ensure that the mixing knife is correctly inserted and locked into place
before filling the mixing bowl.
• If liquid leaks or spills into the housing of the base unit, unplug the
appliance and contact customer service.
Damage Risk If the butterfly whisk comes into contact with the mixing knife or
other accessories when the appliance is running, it could crack or
break.
• Ensure that the butterfly whisk is correctly attached to the mixing knife
before setting the speed.
• Do not exceed speed 4 when using butterfly whisk.
• Do not use the spatula when the butterfly whisk is in place.
• Do not add any ingredients that could damage or block the butterfly
whisk.
2.2 SAFE MINIMUM INTERNAL TEMPERATURE
CHART
Safe steps in food handling, cooking, and storage are essential in preventing
foodborne illness. You can’t see, smell, or taste harmful bacteria that may cause
illness.
In every step of food preparation, follow the four guidelines to keep food safe:
– Clean – Wash hands and surfaces often.
– Separate – Separate raw meat from other foods.
– Cook – Cook to the right temperature.
– Chill – Refrigerate food promptly.
Cook all food to these minimum internal temperatures as measured with a food
thermometer before removing food from the heat source. For reasons of
personal preference, consumers may choose to cook food to higher
temperatures.
Product Minimum Internal Temperature & Rest Time
Beef, Pork, Veal & Lamb
Steaks, chops, roasts
145 °F (62.8 °C) and allow to rest for at least 3 minutes
Ground meats 160 °F (71.1 °C)
Ham, fresh or smoked (uncooked) 145 °F (62.8 °C) and allow to rest for at least 3 minutes
Fully Cooked Ham
(to reheat)
Reheat cooked hams packaged in USDA-inspected plants to 140 °F
(60 °C) and all others to 165 °F (73.9 °C).