4
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 160° 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.
Storing Your A
ppliance
• Clean cooking basket.
• Store in dry location.
• When LP cylinder is connected to appliance, store outdoors in
a well-ventilated space and out of reach of children.
• If the regulator is disconnected from the LP cylinder, a hook is
provided to hang the regulator from the handle as shown.
• Cover appliance if stored outdoors. Choose from a variety of
covers offered by the manufacturer.
• Store indoors ONLY if LP cylinder is turned off and is
disconnected, removed from appliance and stored outdoors.
• When removing appliance from storage, follow “
Cleaning the
Burner Assembly
” instructions before starting.
Grease Tray
• Never use drippings directly from the grease tray to make
gravy. Line the grease tray with foil then reheat the drippings to
kill bacteria.
“For Best Results”
Place poultry into the appliance
with breast up as shown.
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
Medium................................................................160°F
Well Done............................................................170°F
Poultry
Chicken & Turkey, whole.....................................165°F
Poultry Parts.......................................................165°F
Duck & Goose....................................................165°F
Fresh Pork
Medium..............................................................160°F
Well Done..........................................................170°F
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