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INSTRUCTIONS DE NETTOYAGE
AVERTISSEMENT!
TOUJOURS DÉBRANCHER la trancheuse à viande
de sa source d'alimentation avant d'en faire l'entretien, de la nettoyer, de
changer des accessoires ou encore lorsqu'elle n'est pas utilisée.
1. Nettoyer plateaux, couvercle et base avant d'utiliser le déshydrateur pour la
première fois et après emploi par la suite.
2. Mettre l'interrupteur de Marche/Arrêt en position d'Arrêt (OFF). Débrancher le
Cordon d'alimentation de la prise.
3. Laisser le déshydrateur refroidir totalement avant de procéder au nettoyage.
4. Retirer le couvercle et les plateaux de la base.
5. Passer une éponge humide ou un tissu doux sur la base, à l'intérieur comme à
l'extérieur. Prendre soin de ne pas éclabousser d'eau dans le diffuseur pendant le
nettoyage. L'eau pourrait endommager l'élément chauffant et augmenter le risque
de chocs électriques. NE PAS immerger le déshydrateur dans l'eau.
6. Nettoyer les plateaux avec de l'eau chaude savonneuse. Rincer avec de l'eau
fraîche et sécher immédiatement.
REMARQUE: Aucune pièce de cet appareil ne peut être lavé dans une machine
à laver la vaisselle.
DIRECTIVES CONCERNANT LES PRISES DE COURANT
Cet appareil est équipé d'une fiche polarisée (une lame
est plus large que l'autre) pour réduire les risques de choc
électrique. La fiche doit entrer complètement dans une prise
de courant. Si la fiche ne rentre pas, tourner-la dans l'autre
sens et essayer de nouveau. Si elle ne rentre toujours pas
entièrement, contactez un électricien qualifié pour inspecter
et/ou mettre à jour les prises de courants dans votre maison.
Ne pas modifier la fiche de quelque façon que ce soit pour la
faire rentrer dans une prise de courant incompatible.
RÉGLAGE DE LA PROFONDEUR DU PLATEAU
Pour les produits alimentaires plus
minces, régler les plateaux à une
hauteur de 1,3 cm (1/2 po). Lors de
l'empilage des plateaux, aligner les
languettes sur une rangée (Figure 1).
Pour les produits alimentaires plus
épais, régler les plateaux à une
hauteur de 2,5 cm (1 po). Lors de
l'empilage des plateaux, aligner
les languettes de sorte qu'elles se
trouvent sur les étagères (Figure 2).
All manuals and user guides at all-guides.com
Figure 1
Étagère
Languette
Espace de 1,3 cm (½ po) entre les plateaux
Figure 2
Languette
Étagère
Espace de 2,5 cm (1 po) entre les plateaux
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FOOD SAFETY
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
o
o
o
o
at least 160
F to 165
F (71
C to 74
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
o
o
temperature of at least 145
F (63
C) (medium rare). The safe temperature for poultry is
o
o
180
F (82
C) and solid cuts of pork should be cooked to 160
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
o
o
o
o
40
F and 140
F (4
C and 6
C). Your refrigerator should be set to 40
o
o
your freezer should be 0
F (-17
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
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.
o
o
F (71
C). Eggs should be
o
o
F (4
C) or below;
o
o
F (32
C) or above. When packing
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