Weston Non-Stick Double Burger EXPress - Manuel (Page 5)

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 temperature
is 90 o F (32 o C) 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.
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.
FOOD SAFETY
Figure 1 Thickness
Adjustment
Knob
Main
Body
Lid
Compacting/
Ejector
Button
1. Mélanger vos épices préférées dans la viande.
2. Former des boulettes de viande de 6,4 cm (2 ½ po).
La taille des galettes dépend de la quantité de viande
utilisée pour faire une galette. REMARQUE: Lors
du réglage du poids de la galette, prévoir 10 à 20
% de contraction de la viande pendant sa cuisson.
3. Ajuster le bouton de réglage de l’épaisseur à la
valeur souhaitée (Figure 1).
4. Fermer le couvercle du corps principal et appuyer
pour former une galette parfaite. Pour compacter
la galette, appuyer sur le bouton de compactage/
éjection.
5. Enlever l’excès de viande autour du presse-
hamburger..
6. Tout en ouvrant le corps principal, appuyer
sur le bouton de compactage/éjection pour retirer
facilement la galette de la presse.
7. Relever le couvercle: une galette parfaitement
formée repose sur le socle de la presse. CONSEIL
AVISÉ: Placer une feuille de papier ciré pour viande
hachée sur le socle, puis sur la boulette, avant de
fermer le couvercle. Il sera ainsi plus facile de sortir
la galette. Pour obtenir les meilleurs résultats, la
température de la viande doit être entre 2 et 4 °C (36
– 40 °F).
FAIRE DES GALETTES
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