Weston 20 lb Meat Mixer - Manual (Page 3)

-3-
GENERAL SAFETY RULES
1. KEEP FINGERS AND HANDS
AWAY from the Mixing Shaft and
Paddles during use.
2. NEVER use the Meat Mixer
without the Clear Lid in place.
3. The Meat Mixer is not a toy. KEEP
CHILDREN AWAY. NEVER LEAVE
THE MEAT MIXER UNATTENDED.
4. ALWAYS REMOVE THE HANDLE
from the Meat Mixer when not in use.
5. Thoroughly inspect the Meat
Mixer before each use. If any parts are
missing, damaged or do not function
properly, contact customer service at
the number listed on the back of this
manual.
6. DO NOT mix bones or other hard
objects that could damage the Mixing
Shaft.
7. The manufacturer declines
responsibility for any improper use of
the Meat Mixer.
SAVE THESE INSTRUCTIONS!
Refer to them often and use them to instruct others.
8. Only use the Meat Mixer on
a stable, level surface. The Meat
Mixer should not move or shift
during use.
9. TIE BACK loose hair and
clothing, roll up long sleeves and
remove ties and jewelry including
watches, rings and bracelets before
operating the Meat Mixer.
10. Thoroughly wash all Meat
Mixer parts that contact food in
warm, soapy water before and after
each use. Rinse with clear water.
Dry all parts before re-assembly
and storage. The Meat Mixer is
NOT DISHWASHER SAFE. It is
best to use a food-grade silicone
spray to coat all metal parts.
11. DO NOT USE the Meat Mixer
while under the influence of drugs
or alcohol.
-6-
WARNING!
READ AND FULLY UNDERSTAND ALL INSTRUCTIONS
AND WARNINGS PRIOR TO USING THIS UNIT. YOUR
SAFETY IS MOST IMPORTANT! FAILURE TO COMPLY
WITH PROCEDURES AND SAFEGUARDS MAY RESULT
IN SERIOUS INJURY OR PROPERTY DAMAGE.
REMEMBER: YOUR PERSONAL SAFETY IS YOUR
RESPONSIBILITY!
4. Place the Clear Lid onto the Mixing Tub. DO NOT operate the Meat Mixer
without the Clear Lid in place. Serious injury may result!
5. Turn the Handle clockwise to mix.
6. Mix until the meat feels sticky to the touch. Do not over-mix the meat. Remove
the Clear Lid to test the consistency of the meat. DO NOT turn the Handle and
KEEP CLEAR of the Mixing Shaft Paddles during this step. Replace the Clear Lid
before you continue mixing.
7. When mixing is complete, remove the Handle, Clear Lid and Mixing Shaft
before removing the meat.
8. Cook or refrigerate meat as soon as possible after mixing. DO NOT let meat sit
out for an extended period of time. Follow the basic rules in the “Food Safety” section
of this manual.
1. Completely disassemble the Meat Mixer.
2. Before and after each use, thoroughly wash all Meat Mixer parts that contact food
in warm, soapy water.
3. Rinse with clear water.
4. Thoroughly dry all parts. Coat all metal parts with a food-grade silicone spray
before re-assembly and storage.
NOTE: The Meat Mixer is NOT dishwasher safe.
CLEANING INSTRUCTIONS
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