Gasmate HYDRA GM172-15, Инструкция по эксплуатации, Страница: 19 / 24

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Place the food on the opposite side of the grill and
monitor the temperature.
Cooking and smoking are
taking place using indirect heat. There is no need to
worry about a grease fire flare-up ruining the food. A
general rule of thumb for cooking is about 1 hour per
.45kg for smoking large cuts of meat. Limit the number
of times you open the lid as this will allow heat to escape
and extend the cooking time.
Smoking with Wood Chips/Wood Chunks
For a more robust smoke flavour while using charcoal
briquettes or lump charcoal, try adding wood chips
or several wood chunks to the fire. Wood chunks are
available in a variety of natural flavours and can be used
alone or in addition to charcoal. As a general rule, any
hardwood that bears a fruit or nut is suitable for cooking.
However, different woods have very different tastes.
Experiment with different woods to determine your
personal favourite, and always use well seasoned wood.
Green or fresh-cut wood can turn food black, and tastes
bitter.
Our recommendations:
Chicken - Alder, Apple, Hickory, Mesquite
Beef - Hickory, Mesquite, Oak
Pork - Fruitwoods, Hickory, Oak
Lamb - Fruitwoods, Mesquite
Veal - Fruitwoods, Grapevines
Seafood - Alder, Mesquite
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.
Separate: Separate raw meats 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.
Cooking on your new grill is a hands-on experience,
and it is recommended to remain outside with your grill
while cooking. Grilling can be affected by many external
conditions. In cold weather, you will need more heat to
reach an ideal cooking temperature, and grilling may take
longer. The meat’s internal temperature and thickness
can also affect cooking times. Cold and thicker meats will
take longer to cook.
Internal Meat Temperatures
Meat cooked on a grill often browns very fast on the
outside. Therefore, use a meat thermometer to ensure it
has reached safe internal temperatures.
Beef, veal, lamb, steak, roasts & whole pork 63ºC
Fish 63ºC
Beef, veal, lamb & pork – ground 71ºC
Egg dishes 71ºC
Turkey, chicken & duck – whole pieces & ground 74ºC
This internal temperature chart is based on USDA
standards for meat doneness.