Klarstein MASTER JERKY 300 Manual Del Usuario página 29

Note: Drying times may depend on various factors including relative humidity,
air temperature and product thickness, temperature and fat content. The actual
temperature of the dryer is based on the ambient temperature of 20°C. If the
dryer is not used at an ambient temperature of 20°C, the temperature displayed
on the temperature controller may not be reached or exceeded.
FOOD SAFETY
There are basic rules that must be observed when handling food:
Cooking
It is important to cook certain foods before dehydration in order to destroy the
existing bacteria. The safety of hamburgers and other minced meat foods has
recently been taken very seriously for good reason. When meat is ground, the
bacteria present on the surface are mixed in the entire ground mixture. If this
minced meat is not cooked at at least 70 °C to 75 °C, the bacteria will not be
destroyed and there is an increased chance that you will get sick.
Solid pieces of meat such as steaks and chops do not contain any dangerous
bacteria inside, so they can be eaten a little more bloody. Nevertheless, each
piece of meat should be cooked/roasted at a temperature of at least 65 °C. The
safe temperature for poultry is 80 °C, and solid pieces of pork should be heated to
70 °C. Eggs should also be boiled completely. If you are preparing a meringue or
other recipe with uncooked eggs, buy special pasteurized eggs or use a meringue
powder.
Separating
Food eaten uncooked and food cooked before eating must always be separated.
Cross-contamination occurs when raw meat or eggs come into contact with food
that is eaten uncooked. This is one of the main causes of food poisoning. Always
wrap raw meat twice and place it at the lowest level in the refrigerator to prevent
meat juices or blood from dripping on fresh products. Then consume the raw
meat within 1-2 days of purchase or freeze it for longer periods of storage. Defrost
frozen meat in the refrigerator, not on the countertop.
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