IMPORTANT
SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed
including the following:
1. READ ALL INSTRUCTIONS BEFORE USING THE APPLIANCE.
2. To protect against risk of electrical shock, do not submerge or use this appliance near water
or other liquid.
3. Unplug this appliance from the electrical outlet when not in use or before putting on or taking off
parts and before cleaning.
4. Close adult supervision is necessary when any appliance is used near children. This appliance
is NOT to be used by children.
5.
NEVER use any access
ories or parts from other manufacturers. Doing so will VOID YOUR
WARRANTY and may cause fire, elec
trical shock or injury.
6. DO NOT operate any appliance with a damaged cord, plug or after the appliance malfunctions,
or is dropped or damaged in any manner. Return appliance to the nearest authorized service facility
for repair or adjustment.
7. Keep these instructions for use for future reference.
8. Check if the voltage indicated on the appliance corresponds to the local voltage before you
connect the appliance.
9. DO NOT use outdoors.
10. DO NOT let cord hang over edge of table or counter.
11. DO NOT let cord come in contact with a hot surface. DO NOT use on an oven or stove.
12. NEVER let the appliance run unattended.
13. Disconnect the appliance from the power source before detaching any accessory.
14. This appliance has a polarized plug (one blade of the plug is wider than the other). To reduce the
risk of electric shock, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in
the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. DO NOT modify the
plug in any way.
15. CAUTION: In order to avoid a hazardous situation, this appliance must never be connected to
a timer switch.
SAVE THESE INSTRUCTIONS!
Refer to them often and use them to instruct others.
WARNING!
-3-
-18-
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
