Memphis Pro Built-in Wook Fired, Owner'S Manual And User'S Manual

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Memphis Pro Built-In
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Food Handling and Safety
Following are some basic hints for food safety. Number one rule is if in doubt about the safety of any
food item, error on the side of caution! Make sure your hands are clean before handling food. Be sure
you wash your hands thoroughly after handling fresh meat, fish and poultry. Prevent the cross
contamination of bacteria by using separate platters and utensils for raw and cooked food. To prevent
cross contamination, use different utensils for each basting function.
Bacteria are living organisms that grow and multiply rapidly in warm, moist foods. A marinade should
never be saved to used another day. If you are going to use it to serve with your meat, be sure to bring it
to a boil before serving. Keep hot foods hot (above 140ºF) and cold foods cold (below 37ºF). Don't leave
hot foods out of refrigeration for more than two hours. Cooked foods and salads should not be left out in
the heat for more than an hour. Fill a deep tray or casserole dish with ice to keep salads cool and safe.
Don't defrost meat at room temperature or on a counter top. Marinate meat in the refrigerator. Always
use a meat thermometer to determine the internal temperature of the foods you are cooking. It’s a good
idea to put grilled food onto a heated platter, to help keep the food warm. Steaks benefit from resting for
several minutes before serving. This seals those delicious juices in the meat.