Weston Realtre 5 lb Vertical Sausage Stuffer - Manual (Page 4)

ASSEMBLY
PLUNGER ASSEMBLY
1. Slide the Plunger Seal
onto the Plunger (figure 1).
2. Assemble the Pressure
Release Valve Kit onto the
Plunger. From the top of the
Plunger, place the Washer
onto the Valve Hole, then
insert the Screw through the
Washer and into the Valve
Hole. From the underside of
the Plunger, place the Spring
onto the end of the Screw,
then place the Valve Cap onto
the end of the Screw and twist
to secure.
3. Place the assembled
Plunger onto the end of the
Plunger Shaft (figure 2).
STUFFER ASSEMBLY
4. Attach the Handle by
sliding it onto the Gear Shaft
and placing the Wingnut into
the hole in the Handle. Twist
to tighten (figure 3).
5. Crank the Handle counter-
clockwise to bring the Plunger
to the top of the Stuffer.
6. Rest the Canister’s Bottom
Brackets onto the Canister
Mounts inside the Housing of
the Stuffer. Pivot the bottom
of the Canister into the Stuffer
Housing. Pivot the Canister
fully into the Stuffer Housing,
snapping the Top Brackets
into the Canister Mounts
(figure 4).
Plunger
Seal
Plunger
Pressure
Release
Valve Kit
Screw
Washer
Spring
Valve Cap
Valve Hole
figure 1
figure 2
figure 3
Gear Shaft
Handle
Wingnut
figure 4
Top Brackets
Bottom Brackets
Outside view of
Canister Mounts
-4- -9-
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