Xo XOGRILL40XLT, Care & Use/Installation Manual

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grilling tips
COOK FOOD TO PROPER TEMPERATURES
Cooking food safely requires that you raise the internal temperature of the meat high enough
and for a long enough period of time to kill any food-borne bacteria that may cause illnesses.
Color is not the best indicator that food is safe to eat. Use a high-quality probe thermometer
to be sure your food is properly cooked. Place the tip of an instant-read thermometer into the
center of the thickest part of the food but at least 1/2 inch deep. Read the temperature after
about 10 seconds. Follow the temperature guidelines for the type of food you’re cooking.
The following guidelines are from the U.S. Food and Drug Administration Center for Food
Safety andApplied Nutrition.
COOK TO INTERNAL TEMP
Meat And Poultry Medium Rare Medium Well Done
Fresh Beef - Medium Rare 145°F 160°F 170°F
Ground Turkey, Chicken 165°F
Ground Veal, Beef, Lamb, Pork 145°F with 3 minutes of rest and then turn
Fresh Pork - Medium 160°F 170°F
Chicken - Whole 165°F
Turkey - Whole 165°F
Poultry Breasts, Roast 165°F
Poultry Thighs, Wings 165°F
Stuffing
(Cooked Alone Or In Bird)
165°F
Duck And Goose 180°F
Fresh Veal - Medium Rare 160°F
Fresh Lamb - Medium Rare 145°F 160°F 170°F
Ham - Fresh (Raw) 145°F 160°F 170°F
Ham - Pre-Cooked (Reheat) 140°F
SEAFOOD
Fish Cook until flesh turns opaque and flakes easily with a fork.
Shrimp, Lobster, Crab Cook until shells turn red and flesh becomes pearly opaque.
Scallops Should turn milky white or opaque and firm
Clams, Mussels, Oysters Cook until shells open.
*The above temperature settings are a guide, the temperatures may vary due to wind and
outside ambient temperatures.
HIGH Setting - Use this setting only for fast warm-up, for searing steaks and chops, and for burning
food residue from the cooking grids after the cookout is over.
MEDIUM Setting - Use this setting for most grilling, roasting or baking, and for cooking hamburgers
and vegetables.
LOW Setting - Use this setting for all smoke cooking, rotisserie cooking, and when cooking very
lean cuts such as fish.
TEMPERATURE SETTINGS