Idiomas disponibles
Idiomas disponibles
A
Indirect Cooking
Poultry and large cuts of meat cook slowly to perfection on the grill
by indirect heat. Place food over unlit burner(s); the heat from lit
burners circulates gently throughout the grill, cooking meat or
poultry without the touch of a direct flame. This method greatly
reduces flare-ups when cooking extra fatty cuts because there is no
direct flame to ignite the fats and juices that drip during cooking.
1 Burner Cooking
Cook with direct or indirect heat.
Best for smaller meals or foods.
Consumes less fuel.
Indirect Cooking Instructions
• Always cook with the lid closed.
• Due to weather conditions, cooking times may vary. During
cold and windy conditions the temperature setting may need to
be increased to insure sufficient cooking temperature.
• Place food over over unlit burner(s).
2 Burner Cooking
Great indirect cooking on low.
Produces slow, even heating.
Ideal for slow roasting and baking.
13·
B
Food Safety
Food safety is a very important part of enjoying the outdoor
cooking experience. To keep food safe from harmful bacteria,
follow these four basic steps:
Clean: Wash hands, utensils, and surfaces with hot soapy water
before and after handling raw meat and poultry.
Separate: Separate raw meats and poultry from ready-to-eat
foods to avoid cross contamination. Use a clean platter and
utensils when removing cooked foods.
Cook: Cook meat and poultry thoroughly to kill bacteria. Use a
thermometer to ensure proper internal food temperatures.
Chill: Refrigerate prepared foods and leftovers promptly. For
more information call: USDA Meat and Poultry Hotline at
1-800-535-4555 (In Washington, DC (202) 720-3333, 10:00 am
4:00 pm EST).
How To Tell If Meat Is Grilled Thoroughly
• Meat and poultry cooked on a grill often browns very fast
on the outside. Use a meat thermometer to be sure food has
reached a safe internal temperature, and cut into food to
check for visual signs of doneness.
• Whole poultry should reach 180° F; breasts, 170° F. Juices
should run clear and flesh should not be pink.
• Hamburgers made of any ground meat or poultry should
reach 160° F, and be brown in the middle with no pink juices
Beef, veal and lamb steaks, roasts and chops can be
cooked to 145° F. All cuts of pork should reach 160° F.
• NEVER partially grill meat or poultry and finish cooking
later. Cook food completely to destroy harmful bacteria.
• When reheating takeout foods or fully cooked meats like
hot dogs, grill to 165° F, or until steaming hot.
WARNING: To ensure that it is safe to eat, food must be cooked
to the minimum internal temperatures listed in the table below.
USDA* Recommended Safe Minimum Internal Temperatures
USDA* Safe Minimum Internal Temperatures
Beef, Veal, Lamb and Pork – Whole Cuts**
Fish
Fish
Pork
Beef, Veal, Lamb and Pork – Ground
Egg Dishes
Egg Dishes
Steaks and Roasts of Beef,
Turkey, Chicken & Duck – Whole, Pieces &
Veal or Lamb
Ground
Ground Beef, Veal or Lamb
* United States Department of Agriculture
Whole Poultry (Turkey,
**Allow meat to rest three minutes before carving or consuming.
Chicken, Duck, etc.)
Ground or Pieces Poultry
(Chicken Breast, etc.)
*United States Department of Agriculture
145° F
145° F
145°F
160°F
160° F
160°F
160° F
165° F
145°F
160°F
165°F
165°F
