Char-Broil SMART-E 23651119 Guía De Producto página 8

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.
How To Tell If Meat Is Cooked Thoroughly
• Meat and poultry cooked in the appliance often browns very fast on
the outside. Use only thawed meat and a meat thermometer to be
sure food has reached a safe internal temperature, and cut into food
to check for visual signs of doneness.
• We recommend food to be at least 40°F before cooking in your
appliance.
• Whole poultry should reach 165° F. Juices should run clear and flesh
should not be pink.
• Beef, veal and lamb steaks, roasts and pork chops can be cooked to
145° F with 3 minute rest.
• NEVER partially cook meat or poultry and finish cooking later. Cook
food completely to destroy harmful bacteria.
• Use a meat thermometer to ensure proper internal food temperatures.
USE AND CARE
Recommeded Internal Cooking Temperatures
Beef, Pork, Veal, Lamb . . . . . . . . . . . . . . . 71°C 160°F
Turkey, Chicken. . . . . . . . . . . . . . . . . . . 71°C 160°F
Medium Rare . . . . . . . . . . . . . . . . . . . . 63°C 160°F
(let stand 3 minutes before cutting)
Medium . . . . . . . . . . . . . . . . . . . . . . . 71°C 160°F
Well Done. . . . . . . . . . . . . . . . . . . . . . 77°C 160°F
Chicken & Turkey, whole . . . . . . . . . . . . . . 74°C 160°F
Poultry Parts . . . . . . . . . . . . . . . . . . . . 74°C 160°F
Duck & Goose . . . . . . . . . . . . . . . . . . . 74°C 160°F
Medium Rare . . . . . . . . . . . . . . . . . . . . 63°C 160°F
(let stand 3 minutes before cutting)
Medium . . . . . . . . . . . . . . . . . . . . . . 71°C 160°F
Well Done . . . . . . . . . . . . . . . . . . . . . 77°C 160°F
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Ground Meat
Fresh Beef, Veal, Lamb
Poultry
Fresh Pork
C HA RB RO I L . E U