Use and Care Guide
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 sh, 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 chang 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 eld 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
-9--12-
1. Placez la base (rouge) à l’envers sur une surface
stable (Figure 1).
2. Introduisez la lame pour l’ail étiquetée
GARLIC-B (avec le texte dirigé vers le haut) dans la
base, tournez de manière à ce que la lame soit bien
appuyée sur les crans inférieurs de la base (Figure
2).
3. Alignez les rainures dans base lock (blanc) aux
crans dans la base. Tournez la bague de blocage
de Base Lock dans le sens horaire jusqu’à ce que
les rainures et les crans s’enclenchent. (Figure 3).
4. Tournez la nouvelle base en position verticale.
Introduisez la deuxième lame pour l’ail étiquetée
GARLIC-T (avec le texte dirigé vers le haut) sur la
lame inférieure pour l’ail (Figure 4).
5. Alignez les rainures sur la partie inférieure du
conteneur (transparent) aux crans dans la base
que vous venez d’installer. Tournez la bague de
blocage jusqu’à ce que les rainures et les crans
s’enclenchent (Figure 5).
6. Alignez l’extrémité carrée du poussoir à ressort
à l’ouverture carré de la poignée, enfoncez-la
jusqu’à ce qu’elle soit bien logée (Figure 6).
7. Alignez la fente du poussoir à ressort aux
intercalaires dans le conteneur. Insérez le poussoir
à ressort dans le conteneur (Figure 7).
8. Enfoncez la poignée de manière à ce que le
poussoir à ressort soit bien logé dans le conteneur.
Tournez la poignée dans le sens horaire jusqu’à ce
que le conteneur s’enclenche et soit bloqué (Figure
8).
9. La râpe pour l’ail est prête à l’emploi. Procédez
selon les instructions UTILISATION DE LA RÂPE-
HACHER DES HERBES et DE L’AIL dans cette
brochure.
RÂPE POUR L’AIL
Figure 1
Figure 2
Figure 3
Base (à l’envers)
Lame Garlic-B
Crans dans la base
Lame Garlic-B
Base
Base Lock
Figure 4
Lame Garlic -T
Ensemble base/lames,
position verticale
Figure 5
Conteneur
Ensemble base/
lames
Figure 6
Poignée
Poussoir à
ressort
Figure 7
Ensemble poignée/
poussoir à ressort
Ensemble
conteneur/base
Figure 8