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 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.
•
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.
USDA Recommended
Internal Cooking Temperatures
Ground Meat
Beef, Pork, Veal, Lamb......................................160°F
Turkey, Chicken.................................................165°F
Fresh Beef, Veal, Lamb
Medium Rare.......................................................145°F
(let stand 3 minutes before cutting)
Medium................................................................160°F
Well Done............................................................170°F
Poultry
Chicken & Turkey, whole.....................................165°F
Poultry Parts.......................................................165°F
Duck & Goose....................................................165°F
Fresh Pork
Medium Rare......................................................145°F
(let stand 3 minutes before cutting)
Medium..............................................................160°F
Well Done..........................................................170°F
StoringYourGrill
• Clean cooking surface.
• Cover grill if stored outdoors.
• Store grill indoors ONLY If LP cylinder is disconnected.
• Leak test the grill after removing from storage and
follow Cleaning Burner Assembly instructions before
starting grill.
• Keep grill area clear and free from materials that
burner (i.e. gasoline, propane or other flammable liquid
or gas).
• When LP cylinder is connected to grill, store outdoors in
well-ventilated space and out of reach of children.
• Do not block holes in bottom or back of grill.
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