Assembly, Food safety – Weston 5 lb Vertical Sausage Stuffer User Manual
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ASSEMBLY
PLUNGER ASSEMBLY
1. Slide the
Plunger Seal
onto the
Plunger (figure 1).
2. Assemble the
Pressure
Release Valve Kit onto the
Plunger. From the top of the
Plunger, place the Washer
onto the
Valve Hole, then
insert the
Screw through the
Washer and into the Valve
Hole. From the underside of
the
Plunger, place the Spring
onto the end of the
Screw,
then place the
Valve Cap onto
the end of the
Screw and twist
to secure.
3. Place the assembled
Plunger onto the end of the
Plunger Shaft (figure 2).
STUFFER ASSEMBLY
4. Attach the
Handle by
sliding it onto the
Gear Shaft
and placing the
Wingnut into
the hole in the
Handle. Twist
to tighten (figure 3).
5. Crank the
Handle counter-
clockwise to bring the
Plunger
to the top of the
Stuffer.
6. Rest
the
Canister’s
Bottom Brackets onto the
Canister Mounts inside the
Housing of the Stuffer. Pivot
the bottom of the
Canister into
the
Stuffer Housing. Pivot
the
Canister fully into the
Stuffer Housing, snapping
the
Top Brackets into the
Canister Mounts (figure 4).
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 often held
at temperatures that could potentially allow bacteria to grow, such as when it is being
transported. Refer to the USDA Meat and Poultry Department for further questions or
information on meat and food safety.
FOOD SAFETY
Plunger
Seal
Plunger
Pressure
Release
Valve Kit
Screw
Washer
Spring
Valve Cap
Valve Hole
figure 1
figure 2
figure 3
Gear Shaft
Handle
Wingnut
figure 4
Top Brackets
Bottom Brackets
Outside view of
Canister Mounts