Halo ELITE 3B Manual De Instrucciones página 13

• Stainless Steel Cleaning Tips:
Step 1: Dip a soft cloth in warm water mixed with a mild dish detergent.
Wipe the surface, rinse the cloth and wipe again, then dry with a towel
to prevent water spots.
Step 2:
If you still see fingerprints, spray a glass cleaner onto a soft
cloth and wipe fingerprints away.
Step 3: To remove baked-on food and grease, make a paste of baking
soda and warm water. Gently rub onto the surface using a soft cloth or
sponge. Wipe with a clean wet cloth and towel dry. For scratches and
stains, use a stainless-steel cleaner and apply it to the area, following
directions. Rinse with a clean damp cloth, then dry.
WHAT YOU SHOULD KNOW ABOUT
FOOD SAFETY
Food storage safety tips:
• Understand what "high-risk" foods are.
• Always keep high-risk food at the proper temperature.
• Store raw foods, such as raw meat, seafood, and vegetables below cooked
foods in the refrigerator or freezer.
• Store food in properly covered containers made of glass or plastic.
• Avoid refreezing already thawed foods.
GRIDDLE FOOD AND SAFETY
WASH YOUR HANDS-Wash your hands with hot water and soap for at
1.
least 15-20 seconds before and after handling food.
2. SEPARATE RAW AND READY TO EAT/COOKED FOODS
• Ensure that raw food is always kept refrigerated and away from ready
to eat/cooked foods. Food that is marinating should also be kept
covered in the fridge.
• Ready to eat foods (such as salads, vegetables, sauces) and cooked
foods, should never come into contact with raw food as this causes
harmful bacteria to contaminate the cooked food.
• Always ensure that you use separate chopping boards/utensils for raw
and cooked foods, and always wash your hands after handling raw food.
3. COOK FOOD THOROUGHLY
• Food poisoning is caused by harmful bacteria, such as E-Coli and
Salmonella, which are killed by cooking. In order to ensure food
safety, it is essential to cook food thoroughly.
CSA - ENGLISH
• Slice into the thickest part of the meat with a fork and a sharp
knife to check whether it's cooked. If the color of the meat in the
center is still pink, it needs to cook longer.
• Burgers should always be cooked thoroughly and never be served
pink.
• Food thermometers are available in most supermarkets, and they
can easily tell whether meat is cooked by probing it for 165 degrees
Fahrenheit or 74 degrees Celsius. They are a handy tool to have in
your kitchen.
4. SERVE FOOD IMMEDIATELY AFTER COOKING - Letting cooked
food sit at room temperature allows for harmful bacteria to grow.
Once food is cooked, serve immediately; otherwise, you should cool
cooked food quickly, refrigerate, and consume within 2 days.
5. ALWAYS KEEP FOOD COVERED - Always keep food covered to ensure
that flies are not contaminating your food.
HOW TO CHECK IF MEAT IS DONE ON
THE GRIDDLE
• Use a meat thermometer to ensure food has reached a safe internal
temperature.
• Whole poultry should reach 165° F/ 73.8 °C for dark meat, 160°F/ 71°C for
white meat.
• Hamburgers made of any ground meat or poultry should reach
160°F/71°C and be brown in the center with no pink juices. Beef, veal and
lamb steaks, roasts and chops can be cooked to 145°F/63°C. All cuts of
pork should reach 160°F/71°C.
NEVER partially grill meat or poultry and finish cooking later. Cook food
completely to destroy harmful bacteria.
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