Weston V-Slice Mandoline Slicer - Manual (Page 3)

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