Vorwerk THERMOMIX TM5 Manual De Instrucciones página 5

IMPORTANT SAFEGUARDS
food preparation, discard food.
Contact Vorwerk for replacement
accessory.
CAUTION
You may suffer injury or damage
your Thermomix™ TM5 or
property.
• Do not modify your Thermomix™ TM5
or any accessories.
• Never leave the Thermomix™ TM5
unattended while it is running.
(Note that some automated recipes
that use low mixing speeds and
low temperatures can be prepared in
the Thermomix™ TM5 without
supervision. These exceptions will be
explicitly stated in the recipe.)
• An imbalance of the Thermomix™ TM5
may develop when kneading dough or
chopping food and cause the device to
move along the counter. Keep your
Thermomix™ TM5 away from the edge
to help prevent it from falling off.
8 Important safeguards
NOTICE
• Leaks from around the mixing knife
may damage the Thermomix™ TM5.
Ensure that the sealing ring of the
mixing knife is fitted to the knife
bearing. Ensure that the mixing knife
is locked into the bowl base correctly.
• To help prevent corrosion of your
Thermomix™ TM5, ensure that the
contact pins of the mixing bowl
are thoroughly dried after cleaning
so that moisture does not enter the
Thermomix™ TM5.
• Do not use outdoors.
SAVE THESE INSTRUCTIONS
SAFE MINIMUM INTERNAL
TEMPERATURE CHART
Safe steps in food handling, cooking, and storage are essential in preventing food-
borne illness. You can't see, smell, or taste harmful bacteria that may cause illness.
In every step of food preparation, follow the four guidelines to keep food safe:
• Clean – Wash hands and surfaces often.
• Separate – Separate raw meat from other foods.
• Cook – Cook to the right temperature.
• Chill – Refrigerate food promptly.
Cook all food to these minimum internal temperatures as measured with a food
thermometer before removing food from the heat source. For reasons of personal
preference, consumers may choose to cook food to higher temperatures.
Product
Beef, Pork, Veal & Lamb
Steaks, chops, roasts
Ground meats
Ham, fresh or smoked (uncooked)
Fully Cooked Ham
(to reheat)
Product
All Poultry (breasts, whole bird, legs, thighs, and
wings, ground poultry, and stuffing
Eggs
Fish & Shellfish
Leftovers
Casseroles
Minimum Internal Temperature & Rest Time
145 °F (62.8 °C) and allow to rest for at least 3 minutes
160 °F (71.1 °C)
145 °F (62.8 °C) and allow to rest for at least 3 minutes
Reheat cooked hams packaged in USDA-inspected
plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).
Minimum Internal Temperature
165 °F (73.9 °C)
160 °F (71.1 °C)
145 °F (62.8 °C)
165 °F (73.9 °C)
165 °F (73.9 °C)
Safe minimum internal temperature chart 9