Weston Multi-Function Mixer - Manual (Page 4)

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ADDITIONAL ACCESSORIES
SOLD SEPARATELY
PART MODEL
DESCRIPTION NUMBER
Roma Traditional Style Pasta Machine 01-0201
Roma 5 Piece Ravioli Maker Kit 16-0101-W
Single Hamburger Press 07-0301
Autofresh Vacuum Done Storage Container 83-6001-W
These products and many more products can be ordered by visiting
W e s t o n S u p p l y . 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
1. KEEP FINGERS CLEAR of the Blades
at all times. Protective/cut-resistant Kevlar
Gloves are recommended whenever
handling the Blades.
2. KEEP CHILDREN AWAY. NEVER
LEAVE THE MIXER UNATTENDED. The
Mixer is not a toy.
3. CHECK FOR DAMAGED PARTS.
Before using the Mixer, check that all parts
are operating properly, and perform the
intended functions. Check for alignment
of moving parts, binding of moving parts,
mounting and any other conditions that may
affect the operation.
4. DO NOT attempt to chop ice, nuts
or other hard objects. DO NOT use this
appliance for frozen foods or anything
other than food stuffs.
5. Never fill the Mixing Container
with hot liquids and transport. When
filling with hot liquids, always leave the
Mixing Container on a stable platform.
When filling the Mixing Container to
the maximum capacity, the weight of the
filler might be too much for the Handle to
bear. It is always best to hold the Handle
and place one hand under the Mixing
Container for support when carrying or
pouring.
7. Be sure the Manual Mixer is stable
during use.
6. The manufacturer declines any
responsibility in the case of improper use
of this unit.
7. NEVER use any accessories or parts
from other manufacturers. Doing so will
VOID YOUR WARRANTY and may cause
injury.
8. DO NOT use the Mixer while under the
influence of drugs or alcohol.
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!
GENERAL SAFETY RULES
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
It is recommended that the Manual Mixer be thoroughly clean prior to use! Refer to Cleaning
Instructions in this booklet.