General Safety Rules - HURAKAN HKN-ISE10 Manual Del Usuario

EN
(82°C) and whole pork pieces should be cooked up to 160°F (71°C). Eggs also need to be
carefully boiled. If you make meringue or other dishes that contain raw eggs, buy special
pasteurized eggs or use a ready-made meringue concentrate.
SEPARATE STORAGE
Products that are consumed raw MUST be stored separately from products that require
cooking. When raw meat or eggs come into contact with foods that are eaten raw, cross-
contamination occurs. This is the main source of food poisoning. Be sure to wrap the raw meat
in two layers of film and store it on the bottom shelf of the fridge so that the meat juice does
not get on fresh food. Use raw meat for 1-2 days after purchasing, or freeze for long term
storage. Defrost raw meat in the fridge, not on the counter.
When you fry or boil raw meat or fish, remember to place the cooked meat on a clean plate.
Do not use the same plate you used to carry the food to the grill. Once you have finished turning
the food over on the grill, wash the grill utensils and rinse the spatulas and spoons used to stir
or turn the meat in the pan.
After working with raw meat and eggs, remember to wash your hands. After each contact with
raw meat or eggs, be sure to wash your hands with soap and water or use damp antibacterial
wipes. Dirty hands and cooking surfaces are the main source of cross-contamination.
HYGIENE
Wash your hands and the worktop as often as possible during cooking. Wash your hands with
warm water and soap for at least 15 seconds, then wipe with a paper towel.
COOLING
Cooling products is important. The dangerous range for bacterial growth is between 40°F and
140°F (4°C to 6°C). Set the refrigerator to 40°F (4°C) or lower; the freezer compartment
temperature should be 0°F (-17°C) or lower. Simple rule: serve hot dishes hot and serve cold
dishes cold. To keep food hot, use heated pans or heated plates for serving. Cold foods should
be cooled with ice water containers. Do not leave food at room temperature for more than 2
hours — or 1 hour at 90°F (32°C) or higher. When going on a picnic, make sure the food is
cooled down in advance before putting it in the thermo bag. A thermo bag does not cool
products by itself, but merely preserves their temperature using ice. Put the prepared hot
dishes in shallow containers and immediately place them in the refrigerator for quick cooling.
Remember to cover the cooled food with a lid.
NOTE: Particular care should be taken when preparing venison and other game that may be
dangerously contaminated in field conditions. Game is usually stored at temperatures that can
promote bacterial growth, such as during shipping. Contact the Meat and Poultry Department
of the U.S. Department of Agriculture for answers to questions or information about meat and
food safety.
ATTENTION! READ AND UNDERSTAND ALL INSTRUCTIONS AND WARNINGS BEFORE USING THE
DEVICE. YOUR SAFETY IS EXTREMELY IMPORTANT! FAILURE TO COMPLY WITH PROCEDURES
AND SAFETY REGULATIONS MAY RESULT IN SERIOUS INJURY OR DAMAGE TO PROPERTY.
REMEMBER: YOU ARE RESPONSIBLE FOR YOUR PERSONAL SAFETY!
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GENERAL SAFETY RULES