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8
IMPORTANT SAFETY INSTRUCTIONS
FOOD PACKAGING AND STORAGE SAFETY INFORMATION
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Always wash your hands carefully with soap and water before and after handling food.
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Keep all work surfaces and utensils clean and disinfected before and after packaging
foods.
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Temperature, moisture, acidity, and salt or sugar content of foods can influence the growth
of potentially harmful microorganisms in food.
•
For safety, vacuum-sealed fresh (perishable) foods should be kept in the "safe zones":
cooled to 40°F/4°C or below or heated to 130°F/55°C or above.
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Vacuum-sealed pouches of cooked foods can be quick chilled by submerging them in ice
water (half ice/half water) for 30 to 60 minutes and then refrigerated for up to 48 hours or
frozen for up to a year.
ENERGY SAVING TIPS
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Match the size of the cookware to the amount of food being cooked to save energy when
heating. Heating ½ quart of water requires more energy in a 3-quart pot than in a 1-quart
pot.
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Match the size of the cooktop burner or element to the size of the cookware in use. Using
a large element for a small pan wastes heating energy, and the exposed surface of the
element is a burn or fire hazard.
SAFETY DURING USE
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Accessible parts may become hot when the grill is in use.
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When disposing of the rangetop, cut off the power cord.
SAFETY WHEN CLEANING
•
For your safety, do not use high-pressure water cleaners or steam jet cleaners to clean the
product.
COOK MEAT AND POULTRY THOROUGHLY
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To protect against food-borne illnesses, cook meat and poultry thoroughly. The USDA has
indicated the following as safe minimum internal temperatures for consumption:
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Ground meats: 160 °F
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All poultry: 165 °F
•
Beef, veal, pork, or lamb: 145 °F
•
Fish/seafood: 145 °F
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