Do not remove the tape, Protective tape, Cleaning instructions – Weston Harvest Guar Portable Vacuum Sealer User Manual

Page 5: Food safety

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PROTECTIVE TAPE

There is one factory installed

strip of Seal Bar Tape on the Vacuum Sealer.

DO NOT REMOVE THE TAPE!

SEAL BAR

TAPE

DO NOT

REMOVE!

The

Seal Bar Heating Element is

covered with

Seal Bar Tape to protect

vacuum bags during sealing (Figure

1). DO NOT remove the

Seal Bar

Tape. See the “Service Instructions”

section of this manual for information

on replacing the

Seal Bar Tape, if

necessary.

CLEANING INSTRUCTIONS

1. Press the

ON/OFF Button on the Control Panel to turn the Vacuum Sealer “OFF”.

2. Disconnect the

Vacuum Sealer from the power supply.

3. Make sure the

Vacuum Sealer is completely cool.

4.

NEVER IMMERSE the Vacuum Sealer in water or other liquid. Wipe clean

all outside surfaces including the

Vacuum Chamber and Vacuum Lid with a damp

cloth or paper towel.

Most household spray cleaners are safe to use. Avoid spraying

directly into the vent on the left side of the unit. DO NOT use abrasive cleansers or

steel wool!

NOTE: Be careful while cleaning not to peel or damage the strip of Seal Bar Tape

covering the

Seal Bar Heating Element .

5. Dry all surfaces and close the

Vacuum Lid before storing the Vacuum Sealer.

Figure 1

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

FOOD SAFETY

WARNING!

Before cleaning, assembling or disassembling the

appliance, make sure the appliance is OFF and the PLUG IS REMOVED

FROM THE OUTLET/POWER SOURCE!

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