Usda Cooking Guidelines - COURANT CSD-2176 Manual De Usuario

• To remove any food or batter baked onto the cooking plates, clean with a plastic
mesh puff or pad. Do not use steel wool or coarse scouring pads.
• The cool-touch body of the Sandwich Maker should be cleaned with a non-abrasive
cleaner and a soft, damp cloth. Dry thoroughly.
STORAGE
• Make sure unit is unplugged and fully cooled.
• Use the cord wrap on the bottom back of the Sandwich Maker.
(See Figure 2.)
• Never wrap cord tightly around appliance. Do not put any stress
on cord where it enters unit, as this could cause cord to fray and
break.
• The Sandwich Maker can be placed in a vertical position (handles
pointed up) for neat and compact counter top or general storage.
(See Figure 2.)
• Unit may be stored in its box.

USDA COOKING GUIDELINES

The United States Department of Agriculture recommends that meat and poultry be
cooked to the following internal temperatures to be certain harmful bacteria has been
killed. Cook all food to these minimum internal temperatures as measured with a food
thermometer before removing food from the heat source.
• Ground turkey and chicken: cooked to an internal temperature of 165°F / 74°C
• Ground beef, veal and lamb: cooked to an internal temperature of 160°F / 71°C
• Whole chicken and turkey: cooked to an internal temperature of 180°F/82°C, for
breast to 170°F / 77°C
• Goose and duck: cooked to an internal temperature of 180°F / 82°C
• Fresh beef, veal and lamb: cooked to an internal temperature of 145°F / 63°C
USER MAINTENANCE INSTRUCTIONS
This appliance requires little maintenance. It contains no user serviceable parts. Do not
try to repair it yourself. Contact a qualified appliance repair technician if the product
requires servicing.
CARE & CLEANING INSTRUCTIONS
CAUTION: Unplug from electrical outlet and allow to cool thoroughly before cleaning.
• The Sandwich Maker body does not disassemble for cleaning.
• Never immerse appliance in water or other liquids. Never place Sandwich Maker
body in dishwasher.
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