Thermomix TM6 Manual De Instrucciones página 13

Risk of scalding from hot
contents.
Risk of scalding from hot
contents.
Risk of injury as a result of
the appliance falling over.
Risk of injury from damaged
accessories.
Risk to health from illness
due to spread of germs.
Risk to health if germs
spread.
If the spatula is held in the mixing bowl on higher speed settings, food may
accidentally be directed through the opening in the mixing bowl lid and scald you.
• Never hold the spatula in the mixing bowl when mixing/chopping hot food on
speeds higher than speed setting 4.
You could scald yourself on hot food in the simmering basket.
• Use care when removing the simmering basket.
• Ensure that the spatula is hooked securely onto the simmering basket before
taking the simmering basket out.
• Once you have put the simmering basket down, remove the spatula to prevent
the simmering basket from tipping over.
The process of kneading dough or chopping food may cause the appliance to move.
The appliance could fall over and injure you.
• Place the appliance on a clean, solid and even surface.
• Ensure that there is sufficient distance between the appliance and the edge of
the work surface.
• Never leave the appliance unattended while it is running.
If accessories get caught in the mixing knife or excessive force is applied during use,
small splinters and sharp edges could cause injury, especially if the splinters are
swallowed with the prepared food.
• Only use Thermomix® accessories as described in the operating instructions and
on the display of the base unit.
• Make sure that the accessories required are correctly and securely inserted and
that no accessories are loose in the mixing bowl before you set the speed.
• Check accessories for damage after use.
• If any accessories are damaged by the mixing knife during food preparation,
discard the food and contact Customer Care for replacement accessories.
Sous-vide and slow cooking involve cooking food at low temperatures, which could
cause bacteria to spread.
• Ensure hygienic working practices at every stage of the food preparation and
cooking process.
• Follow the instructions in the recipe exactly (temperature and time).
• Once the food has been cooked, make sure that it is consumed immediately.
• In many cases, it is necessary to briefly sear meat and poultry after sous-vide
cooking. A brief searing at the end of the process will reduce the risk of bacteria
on the surface of the food that may cause illness. Follow the instructions in the
Vorwerk Thermomix® recipes to minimise any risk.
Food is fermented at low temperatures, which could lead to the spread of harmful
bacteria.
• Ensure hygienic working practices at every stage of the food preparation and
cooking process.
• Once the food has been fermented, transfer it to the refrigerator immediately.
Thermomix® TM6
en
13