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COOKING 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 and Applied Nutri-
tion.
Cook to Internal Temp
Meat & 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 Qrave Grill is an indirect gas grill. This means that the flame never comes in contact with the food and does not
flare up. The drip pan vaporizes all the drippings into smoke and moisture. This produces tastier and juicier foods.
You will be amazed at how easy it is to cook all your favorites and more; perfect every time.
The following instructions are to be used as a guideline. You may need to adjust the cooking times and temperatures
to suite your own taste.
When cooking on the Qrave Grill, it is essential that the lid remain closed. This not only keeps the temperature con-
stant, but holds in the moisture as well.
The drip pan drain valve should be open when grilling. This allows the excess grease to continuously drain into the
catch bucket. The only time the drain valve should be closed is when cooking with a liquid in the pan.
Quick Temperature Reference
Valve Knob Setting
Approximate Temperatures
Types of Cooking
One Valve Knob Low
220°F to 250°F
Slow Cooking & Smoking
Both Valve Knob Low
320°F to 350°F
Roasting & Baking
Both Valve Knob Medium
375°F to 425°F
Roasting & Baking
Both Valve Knob High
450°F to 550°F
Grilling & Steaming
*The above temperature settings are a guide, the temperatures may vary due to wind and outside ambient temperatures.