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Item 63132
Page 8
The Tool Experts
07 2022-1
•
Always cook food at least up to the core temperature generally recommended or, if different, up
to the seller’s recommendation. Use the higher value as a guide.
•
Guide values for safe core temperatures of various meat/fish products are as follows:
Pork
approx. 75
℃
(for some pieces of salmon/ham, 65
℃
might be sufficient)
Beef
approx. 55
℃
(for some pieces, 80–85
℃
might be necessary, e.g., brisket)
Veal
approx. 70
℃
Lamb
approx. 75
℃
Poultry
approx. 80
℃
Ask the butcher for every piece because there might be a salmonella hazard!
Fish
approx. 60
℃
Ask the fishmonger for every piece because there might be a salmonella haz-
ard!
CAUTION!
Disobeying to the principles of proper kitchen hygiene can lead to food poisoning or
other diseases. Infection with harmful pathogens from food may occur as well in case the cooking time
is insufficient.
Maintaining and cleaning
DANGER!
•
Burning hazard!
Wait for the product to completely cool down after use.
•
Health risk!
The product is used for food – do not clean it with chemicals!
Cleaning
1.
Wait for the product to completely cool down.
2.
Remove coarse dirt with a brush.
3.
Clean all surfaces with a slightly damp cloth (not under running water!).
4.
Thoroughly dry off the product with a second cloth – do not let it air-dry!
5.
Store the product in a dry, frost-free place.
After a long period of storage, the outlet openings should be cleaned from the inside as well, as dust
can collect there over time. Optimal results can be achieved with tobacco pipe brushes, as these are
sufficiently small and flexible. Introduce the brush into the burner outlets and move the brush in and out
several times. It can make sense to hold the burner upside down during this process (with the help of a
second person) so that the dust falls.
ATTENTION!
•
Material damage hazard!
Clogged or blocked burners result in poor gas flow and poor com-
bustion with higher gas consumption. This can also accelerate the wear and tear of the device.
