Cabela's PRO 150 51-7403 Manual - Página 4
Procurar online ou descarregar pdf Manual para Utensílios de cozinha Cabela's PRO 150 51-7403. Cabela's PRO 150 51-7403 6 páginas. Slicer
Imprimir páginaIMPORTANT SAFEGUARDS
READ AND FULLY UNDERSTAND ALL INSTRUCTIONS
AND WARNINGS PRIOR TO USING THIS UNIT.
SAFETY IS MOST IMPORTANT! FAILURE TO COMPLY WITH
PROCEDURES AND SAFE GUARDS MAY RESULT IN SERIOUS
WARNING!
INJURY OR PROPERTY DAMAGE.
PERSONAL SAFETY IS YOUR RESPONSIBILITY!
using electrical appliances, basic safety precautions should always be
followed including the following:
1. Read all Safeguards.
2. CAUTION!
THE BLADE IS EXTREMELY
SHARP. Handle the Blade carefully when cleaning,
removing and inserting. DO NOT TOUCH THE
SHARP EDGE OF THE BLADE. It is recommended
that cut-proof Kevlar gloves be worn when handling
the blade. NEVER TOUCH THE BLADE WHEN THE
SLICER IS IN USE.
3. Be careful, the Blade continues to spin after the
Slicer has been turned off. Wait for the Blade to stop.
NEVER TRY TO STOP THE BLADE in any way
whatsoever. DO NOT touch moving parts. Personal
injury may result.
4. Remove the Blade periodically to clean behind.
Clean with hot soapy water. Carefully wipe Blade with
rubbing alcohol and allow to dry.
5. Periodically inspect the Blade diameter. DO
NOT USE THE SLICER IF THE DIAMETER OF
THE BLADE HAS DECREASED BY 3/8" (0.95 cm).
Replace the Blade if necessary.
6.
DO NOT use the Food Slicer without the Food
Presser and the Food Carriage secured into place.
7.
ALWAYS DISCONNECT Food Slicer
from
power source before servicing, changing accessories,
when the Food Slicer is not in use or cleaning the unit.
8.
Plug the Food Slicer into a standard 120 Volt, 60
Hz wall outlet.
9.
DO NOT use the Food Slicer if the Power Cord,
Plug or any other parts are damaged. DO NOT use
with a damaged cord or plug or after the appliance
malfunctions or is dropped or damaged in any manner.
If the Food Slicer is damaged, call Customer Service
to return the Food Slicer for examination, repair
or electrical or mechanical adjustment.. DO NOT
ATTEMPT TO REPLACE THE CORD. Be sure to not
allow the Power Cord to drape into your work area or
onto hot surfaces. Check that all parts are operating
properly, and perform the intended functions. Check
for alignment of moving parts or any other conditions
that may affect the operation.
10. NEVER use any accessories or parts from
other manufacturers. Doing so will VOID YOUR
WARRANTY and may cause fire, electrical shock or
injury.
11. TO PROTECT AGAINST RISK OF ELECTRICAL
SHOCK: DO NOT SUBMERGE THE FOOD SLICER
INTO WATER OR LIQUID. BE SURE THE FOOD
SLICER IS DISCONNECTED FROM THE POWER
SOURCE BEFORE CLEANING. Wash all parts by
hand and thoroughly dry. Thoroughly clean all parts that
will come in contact with food before using the appliance.
NEVER rinse appliance Food Slicer under tap, only use
a moist cloth to clean the Food Slicer Motor Unit.
SAVE THESE INSTRUCTIONS!
Refer to them often and use them to instruct others.
REMEMBER: YOUR
12. Reduce risk of unintentional starting. Make sure
the Power Switch is in the "OFF" position before
attaching to the power source.
13. KEEP FINGERS CLEAR of the Blade AT ALL
TIMES. NEVER REACH INTO THE Blade, doing
so may cause serious injury. ALWAYS USE THE
PROVIDED FOOD PRESSER, NEVER FEED FOOD
BY HAND.
14. NEVER use fingers to scrape food away from the
Blade while the Food Slicer is in operation. NEVER
feed the food into the Food Slicer by hand. SEVERE
INJURY MAY RESULT.
15. NEVER
LEAVE
THE
FOOD
SLICER
UNATTENDED. Be safe, DISCONNECT the Food
Slicer from power source before leaving the work
area or when the Food Slicer is not in use. Close
supervision is necessary when any appliance is used
near children. This appliance is NOT to be used by
children.
16. Wait until all moving parts have stopped before
you remove any part of the Food Slicer.
17. TIE BACK loose hair and clothing, and roll
up long sleeves before operating the Food Slicer.
REMOVE ties, rings, watches, bracelets, or other
jewelry before operating the Food Slicer.
18. Be sure the Food Slicer is on a stable work
surface. Be sure all the Food Slicer Feet are stable.
19. Operate the Food Slicer only when the Blade
Locking Screw is properly engaged and tightened.
To avoid danger or injury, only use the Food Slicer
when fully assembled.
20. DO NOT attempt to slice fish, boned meats, frozen
or other hard items.
21. WEAR EYE PROTECTION. Wear safety glasses.
Everyday eye glasses are not safety glasses. Safety
glasses conform to ANSI Z87.1 requirements. Note:
approved safety glasses have Z87 printed or stamped
on them.
22. DO NOT use outdoors.
23. DO NOT use the Food Slicer while under the
influence of drugs, medications or alcohol.
24. DO NOT let the Power Cord hang over edge of
work surface.
25. DO NOT attempt to operate the Food Slicer
if the Food Slicer itself is cold. The Food Slicer
temperature should be at least 45
o
F (7
o
C) before
beginning.
26. The manufacturer declines any responsibility in
the case of improper use of this machine.
-4-
They are COOK, SEPARATE, CLEAN, and CHILL.
YOUR
COOK
It's crucial to cook food to a safe internal temperature to destroy bacteria that is
When
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
o
160
F (71
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
o
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
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
FOOD SAFETY
There are basic rules to follow when handling food.
o
F to 165
o
o
F (82
C) and solid cuts of pork should be cooked to
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
-9-
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