Char-Broil Traditional 4638200, Инструкция по сборке

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14 • 4638200
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 tempera-
tures.
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 Grilled
Thoroughly
Meat and poultry cooked on a grill often
browns very fast on the outside. Use a
meat thermometer to be sure food has
reached a safe internal temperature, and
cut into food to check for visual signs of
doneness.
Whole poultry should reach 180
0
F;
breasts, 170
0
F. Juices should run clear
and flesh should not be pink.
Hamburgers made of any ground meat or
poultry should reach 160
0
F, and be brown
in the middle with no pink juices. Beef, veal
and lamb steaks, roasts and chops can be
cooked to 145
0
F. All cuts of pork should
reach 160
0
F.
NEVER partially grill meat or poultry and
finish cooking later. Cook food completely
to destroy harmful bacteria.
When reheating takeout foods or fully
cooked meats like hot dogs, grill to 165
0
F,
or until steaming hot.
Cooking Table
Cooking times and temperatures may vary according to specific recipes, cooking
conditions or barbecue equipment used. Take these factors into consideration to insure
best results. If you use the indirect cooking method (indirect cooking is lighting only one
burner and placing food on opposite side of cooking grate), allow more grilling time.
Temperatures: High = 650
0
F / Medium = 450
0
F / Low = 300
0
F
Cooking Time
Med: 7-10 min/Well done: 10-15 min
Rare: 3-6 min/Med: 6-9 min/Well done: 9-12
min
Rare: 18-22 min per lb/Med: 22-28 min per lb
Well done: 28-32 min per lb
Well done: 15-20 min
Well done: 45-90 min
Well done: 18-23 min per lb
12-15 min
20 min per lb
6-12 min
1 hr 15 min to 1 hr 30 min
40-60 min
18-20 min per lb
Well done: 10-15 min
8-12 min
8-12 min
Rare: 8-10 min/Med: 10-12 min
Rare: 10-12 min/Med: 12-15 min
Rare: 20-22 min per lb/Med: 22-25 min per lb
55-60 min
45 min
30-40 min
35-45 min
15-20 min
Setting
Medium
Medium-Hot
Low
Medium
Low-Medium
Low-Medium
Medium-Hot
Low-Medium
Medium
Low
Low
Low-Med.
Medium-Hot
Medium-Hot
Low-Medium
Medium
Medium
Low-Medium
Low
Low
Medium
Low
Medium
Food
Beef
Hamburger 1/2" thick
Steak 1/2"
Roast
Pork
Chops 1/2"
Ribs 5-6 lbs
Roast 3-5 lbs
Ham Steak 1/2"
Ham 5 lb fully cooked
Lamb
Chops 1/2"
Poultry
Chicken 2 1/2-3 1/2 lbs
Chicken-halved or quartered
Turkey
Seafood
Steaks 1" thick
Fillets 6-8 oz
Shrimp large or jumbo
Venison
Steak 1" thick
Burgers 1/2"
Roast 3-4 lbs
Vegetables
Wrap vegetables in foil
Baking potato, whole
Onions, whole
Tomatoes, half
Corn, whole
Mushrooms