Weston Meat Cuber/Tenderizer & Jerky Slicer - Manual (Page 6)

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DIRECTIONS FOR USE
1. Make sure the Support Leg/C-Clamp is firmly attached to the work surface and
the Handle can freely rotate.
2. Make sure the Combs are properly installed. DO NOT use the Cuber/Tenderizer
or Jerky Slicer without the Combs in place.
3. Place a dish under the Bottom Housing to catch meat as it exits the Cuber/
Tenderizer or Jerky Slicer.
4. Meat cuts should be 1 1 / 4 ” (3.2 cm) thick or less. Cuts of meat that are too thick
may damage the Blades.
5. Using the Tongs, insert meat into the opening at the top of the Chute until it
contacts the Blades.
6. While facing the Cuber/Tenderizer or Jerky Slicer with the Handle to the right,
rotate the Handle CLOCKWISE to tenderize or slice the meat. The Blades will pull
meat through the Cuber/Tenderizer or Jerky Slicer. DO NOT force meat into the
Blades.
! NEVER REACH INTO the Cuber/Tenderizer or the Jerky Slicer. Doing so
could cause serious injury. ALWAYS USE THE PROVIDED TONGS.
! KEEP FINGERS CLEAR OF THE BLADES AT ALL TIMES. Failure to do so
may result in personal injury. The Cutting Blades/Blade Assembly is very sharp.
! DO NOT press or push meat into the Chute with your fingers or any other object.
Doing so may cause personal injury and/or damage to the unit.
! NEVER use fingers to scrape food away from the Cuber/Tenderizer or the Jerky
Slicer while in operation. SEVERE INJURY MAY RESULT.
! DO NOT push the Tongs or other utensils into the Blades.
WARNING!
Protective/cut-resistant
Kevlar Gloves are
recommended whenever
handling the
Blade assembly!
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
FOOD SAFETY
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