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Save these instructions, Warning, General safety rules – Weston V-Slice Mandoline Slicer User Manual

Page 3: Additional accessories available, Food safety

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GENERAL SAFETY RULES

6.

NEVER use any accessories or

parts from other manufacturers. Doing

so will VOID YOUR WARRANTY and

may cause injury.

7. Be sure the

Mandoline Slicer is

stable during use. Both

Front and

Rear Stand should be securely on

the work surface.

8.

DO NOT use this Slicer for frozen

foods or anything other than food

stuffs.

9. Remove the

Blade after each

use to clean. Clean with hot soapy

water. Dry thoroughly. Protective/

cut-resistant Kevlar Gloves are

recommended whenever handling

the

Blades.

10.

DO NOT use the Slicer while

under the influence of drugs or

alcohol.

WARNING!

1.

KEEP FINGERS CLEAR of the

Blade at all times. NEVER push the

product with your hands in line of the

Blade when slicing. ALWAYS use

the

Food Pusher.

2.

NEVER use fingers to scrape

food away from the

Blade. SEVERE

INJURY MAY RESULT.

3.

NEVER LEAVE THE SLICER

UNATTENDED. Close supervision is

necessary when used near children.

The

Slicer is NOT to be used by

children. The

Slicer is NOT a toy.

4.

CHECK FOR DAMAGED

PARTS. Before using the Slicer,

check that all parts are operating

properly and perform the intended

functions.

5. The manufacturer declines any

responsibility in the case of improper

use of this unit.

-3-

-6-

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!

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

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