Assembly, Food safety – Weston 5 lb Vertical Sausage Stuffer User Manual

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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).

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

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 160

F (71

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

F and 140

F (4

C and 6

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.

FOOD SAFETY

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