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CLEANING INSTRUCTIONS
OUTLET INSTRUCTIONS
This appliance has a polarized plug (one prong is
wider than the other). To reduce the risk of electric
shock, the plug must fully fit into the electrical outlet.
If the plug does not fit, turn it over and try again. If the
plug still does not fit, contact a qualified electrician
in regards to updating the electrical outlets in your
home. DO NOT modify the plug in any way.
WARNING!
Before cleaning, assembling or disassembling the
Grinder
, make sure
it is turned “off” and disconnected from the power source. Test to make sure there is
no power to the
Grinder
by switching the
Motor Unit
“on” and “off.”
Before using the
Grinder
for the first time, thoroughly
clean all parts (including accessories) as instructed
below.
DO NOT
immerse the
Motor Unit
in water
or other liquid.
1. Turn the
Motor Unit
“off” and disconnect it from
the electrical outlet.
2. Fully disassemble the attached
Head.
3. Loosen the
Head Locking Nut
on the side of
the
Motor Unit
.
4. Remove the
Head
from the
Motor Unit
.
5.
DO NOT
immerse the
Motor Unit
in water or
other liquid. Clean the
Motor Unit
with a damp cloth
or towel then wipe dry.
6. Wash all parts that contact food in warm soapy water. Rinse with clean water.
Dry all parts immediately.
NOTE: The Grinder parts and Attachment parts are not dishwasher safe.
7. Lubricate the
Grinder Head
,
Grinding Plates
and
Knife
with a food-grade
silicone spray after each use.
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
FOOD SAFETY
Follow all of the Safety Rules
and Warnings in this manual
whenever using this appliance.
Never leave this
appliance unattended.
Disconnect from power supply
when not in use.
WARNING!
Keep fingers, hands,
other body parts and
foreign objects away
from the inlet during
operation!
Only use the provided
stomper to push food into
the appliance.
Keep children away!
