Cabela's 33-0101-C manual Food Safety, Grinder Assembly

FOOD SAFETY

There are basic rules to follow when handling food.

They are COOK, SEPARATE, CLEAN, and CHILL.

GRINDER ASSEMBLY

WARNING! Before cleaning, assembling or disassembling the Grinder, make sure the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE! ALWAYS unplug the Grinder when not in use.

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 160oF to 165oF (71oC to 74oC), 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 145oF (63oC) (medium rare). The safe temperature for poultry is 180oF (82oC) and solid cuts of pork should be cooked to 160oF (71oC). 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

Figure D

Stomper with Lid

Tray

1.Remove the Ring Nut, Grinding Plate, Knife and Auger from the Grinder Head before installing the Grinder Head to the Main Body.

2.Align the notches on the Grinder Head with the tabs on the Main Body.

3.Press the Grinder Head against the Motor and rotate it counterclockwise until it locks into place (Figure D).

4.Insert the Auger into the Grinder Head, Auger Driver Assembly end first (Figure E).

5.Place the Grinder Knife onto the square portion of the Auger Pin. The cutting edges (flat side) of the

Figure E	Knife should be facing out (Figure
	F).

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

Grinder			Grinder
	Plate
		Auger	Head
Front Ring
	Grinder	Assembly
Nut	Knife

Auger

Driver

Auger

Figure F Pin

6.Place the Grinding Plate of your choice onto the Auger Pin. Make sure the notch of the Grinder Plate fits into the positioning pin of the Grinder Head (Figure E).

7.Turn the Ring Nut clockwise onto the threaded end of the Grinder Head until it touches the Grinder Plate and is snug. DO NOT over- tighten the Ring Nut.

8.Place the Tray on the upright part of the Grinder Head. NEVER use the Grinder without the Tray installed!

Chilling food is very important. The danger zone where bacteria multiply is between 40oF and 140oF (4oC and 6oC). Your refrigerator should be set to 40oF (4oC) or below; your freezer should be 0oF (-17oC) 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 90oF (32oC) 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.

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Cutting edges of the Knife facing out.

WARNING!

NEVER operate Grinder without the Tray secured in place.

To avoid serious or fatal injury, NEVER reach into any Grinder inlet.

ALWAYS use the Stomper to push food into the Grinder Head. Read & fully understand all instructions & warnings prior to use.

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