Weston Harvest Guar Portable Vacuum Sealer - Manual (Page 5)

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PROTECTIVE TAPE
There is one factory installed
strip of Seal Bar Tape on the Vacuum Sealer.
DO NOT REMOVE THE TAPE!
SEAL BAR
TAPE
DO NOT
REMOVE!
The Seal Bar Heating Element is
covered with Seal Bar Tape to protect
vacuum bags during sealing (Figure
1). DO NOT remove the Seal Bar
Tape. See the “Service Instructions”
section of this manual for information
on replacing the Seal Bar Tape, if
necessary.
CLEANING INSTRUCTIONS
1. Press the ON/OFF Button on the Control Panel to turn the Vacuum Sealer “OFF”.
2. Disconnect the Vacuum Sealer from the power supply.
3. Make sure the Vacuum Sealer is completely cool.
4. NEVER IMMERSE the Vacuum Sealer in water or other liquid. Wipe clean
all outside surfaces including the Vacuum Chamber and Vacuum Lid with a damp
cloth or paper towel. Most household spray cleaners are safe to use. Avoid spraying
directly into the vent on the left side of the unit. DO NOT use abrasive cleansers or
steel wool!
NOTE: Be careful while cleaning not to peel or damage the strip of Seal Bar Tape
covering the Seal Bar Heating Element .
5. Dry all surfaces and close the Vacuum Lid before storing the Vacuum Sealer.
Figure 1
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
FOOD SAFETY
WARNING! Before cleaning, assembling or disassembling the
appliance, make sure the appliance is OFF and the PLUG IS REMOVED
FROM THE OUTLET/POWER SOURCE!