-3-
-6-
GENERAL SAFETY RULES
7.
DO NOT
use fingers to scrape material
away from the grinding plates.
8.
AVOID
contacting moving parts. Wait
until all moving parts have stopped
before removing any parts of the Mill.
9.
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.
10.
DO NOT
use the Mill while under the
influence of drugs, medications or
alcohol.
11.
TIE BACK
loose hair and clothing, and roll
up long sleeves before operating the Mill.
REMOVE
ties, rings, watches, bracelets or
other jewelry before operating the Mill.
12. Keep fingers clear of the auger and
grinding plates at all times.
WARNING!
1. Read all instructions before using the Mill.
2. Close adult supervision is necessary
when the Mill is used near children.
NEVER
leave the Mill unattended around
small children.
3. The use of attachments or parts from other
manufacturers is not recommended,
personal injury or damage to the Mill may
result.
4.
DO NOT
put your fingers or hands into
Mill or Hopper, as serious injury will result.
5.
DO NOT
continue to operate this Mill
after it malfunctions, is dropped, or
damaged in any other manner. For
service, return the Mill to the nearest
authorized service facility for repair or
adjustment.
6. Thoroughly clean all parts that will come
into contact with food before you use the
Mill for the first time.
READ AND FULLY UNDERSTAND ALL
INSTRUCTIONS AND WARNINGS PRIOR TO
USING THIS APPLIANCE. YOUR SAFETY IS
MOST IMPORTANT: FAILURE TO COMPLY
WITH PROCEDURES AND SAFE GUARDS MAY
RESULT IN SERIOUS INJURY OR PROPERTY
DAMAGE.
REMEMBER: YOUR PERSONAL
SAFETY IS YOUR RESPONSIBILITY!
SAVE THESE INSTRUCTIONS!
Refer to them often and use them to instruct others.
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, 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 (medium rare). The safe temperature for poultry
is 180
o
F and solid cuts of pork should be cooked to 160
o
F. 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 warm water work 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. Your refrigerator should be set to 40
o
F or below; your freezer should be 0
o
F 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 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.
GENERAL FOOD SAFETY INFORMATION
ADDITIONAL ACCESSORIES AVAILABLE
Sauce Maker & Food Strainer
07-0801
Traditional Style Pasta Machine
01-0201
Non-Stick Hamburger Press
07-0301
Food Grade Silicone Spray
03-0101-W
These products and many more products can be ordered by visiting
W e s t o n P r o d u c t s . 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
