Game Winner 07-4101-GW Mode d'emploi - Page 6
Parcourez en ligne ou téléchargez le pdf Mode d'emploi pour {nom_de_la_catégorie} Game Winner 07-4101-GW. Game Winner 07-4101-GW 6 pages. Manual meat cuber/tenderizer
Imprimer la pageDIRECTIONS FOR USE
1. Make sure the Support Leg/C-Clamp is firmly attached to the work surface and
the Handle can freely rotate.
2. Make sure the Combs are properly installed. DO NOT use the Cuber/ Tenderizer
without the Combs in place.
3. Place a dish under the Bottom Housing to catch meat as it exits the Cuber/
Tenderizer.
4. Meat cuts should be 1
1
/
" (3.2 cm) thick or less. Cuts of meat that are too thick
4
may damage the Blades.
5. Using the Tongs, insert meat into the opening at the top of the Chute until it
contacts the Blades.
6. While facing the Cuber Tenderizer with the Handle to the right, rotate the Handle
CLOCKWISE to tenderize or slice the meat. The Blades will pull meat through the
Cuber/Tenderizer.. DO NOT force meat into the Blades.
! NEVER REACH INTO the
Cuber/Tenderizer
injury. ALWAYS USE THE PROVIDED TONGS.
! KEEP FINGERS CLEAR OF THE BLADES AT ALL TIMES. Failure to do so
may result in personal injury. The
! DO NOT press or push meat into the Chute with your fingers or any other object.
Doing so may cause personal injury and/or damage to the unit.
! NEVER use fingers to scrape food away from the
operation. SEVERE INJURY MAY RESULT.
! DO NOT push the Tongs or other utensils into the Blades.
. Doing so could cause serious
Cuber/Tenderizer
is very sharp.
Cuber/Tenderizer
WARNING!
Protective/cut-resistant
Kevlar Gloves are
recommended whenever
handling the
Blade assembly!
-6-
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
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
temperature for poultry is 180
o
160
F (71
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.
while in
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
o
40
F and 140
your freezer should be 0
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
FOOD SAFETY
There are basic rules to follow when handling food.
They are COOK, SEPARATE, CLEAN, and CHILL.
o
F to 165
o
o
F (82
C) and solid cuts of pork should be cooked to
o
C). Eggs should be thoroughly cooked too. If you are making a meringue
o
o
o
F (4
C and 6
C). Your refrigerator should be set to 40
o
o
F (-17
C) or below. Simple rule: serve hot foods hot, cold foods
-7-
o
o
o
F (71
C to 74
C), bacteria will not
o
o
F (63
C) (medium rare). The safe
o
o
F (4
C) or below;
o
o
F (32
C) or above. When packing