Weston 7 & 11 lb Vertical Sausage Stuffers - Manual (Page 4)

GENERAL SAFETY RULES
WARNING!
SAVE THESE INSTRUCTIONS!
Refer to them often and use them to instruct others.
READ AND FULLY UNDERSTAND ALL INSTRUCTIONS
AND WARNINGS PRIOR TO USING THIS UNIT. 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!
-4- -9-
6. Be sure the Stuffer is stable during
use. All four feet should be secure on a level
surface. The Stuffer should not move during
operation.
7. NEVER operate the Stuffer with the
Gear Housing Cover open or removed.
8. WEAR EYE PROTECTION! 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.
9. DO NOT use while under influence of
drugs or alcohol.
10. Household use only.
1. CHECK FOR DAMAGED PARTS.
Before using the Stuffer, check that all
parts are operating properly and perform
the intended functions. Check for binding
of moving parts, mounting and any other
conditions that may affect the operation.
2. KEEP CHILDREN AWAY. NEVER
LEAVE THE APPLIANCE UNATTENDED.
The Dehydrator is NOT A TOY.
3. The Manufacturer declines any
responsibility in the case of improper use of
the Stuffer. Improper use of the Stuffer will
VOID the warranty.
4. NEVER store or leave the Stuffer at a
temperature lower than 32 o F (0 o C).
5. Repair must be done by an authorized
dealer. Use only factory original parts and
accessories. Modification of the Stuffer will
VOID the warranty.
GEAR MOVEMENT
Fast Gear Shaft
With the Handle attached, turn
clockwise to raise the Plunger,
counter-clockwise
to lower the Plunger.
Slow Gear Shaft
With the Handle attached, turn
counter-clockwise to
raise the Plunger,
clockwise to lower the Plunger.
FOOD SAFETY
CAUTION! It is important to follow the “Food Safety” guidelines outlined in this
manual. For the most up to date instruction visit the USDA website.
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.