Hudson Grills 305BX, Инструкция по сборке и эксплуатации

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Indirect Cooking Instructions
• Always cook with the lid closed.
• Due to weather conditions, cooking times
may vary. During cold and windy conditions
the temperature setting may need to be in-
creased to insure sufficient cooking temper-
ature.
• Place food over
over unlit burner(s)
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 contam-
ination. 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.
2 Burner Cooking
Great indirect cooking on low.
Produces slow, even heating.
Ideal for slow roasting and baking.
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° F; breasts,
170° F. Juices should run clear and flesh
should not be pink.
• Hamburgers made of any ground meat or
poultry should reach 160° F, and be brown in
the middle with no pink juices. Beef, veal and
lamb steaks, roasts and chops can be cooked
to 145° F. All cuts of pork should reach 160°
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° F, or until
steaming hot.
WARNING: To ensure that it is safe to eat,
food must be cooked to the minimum internal
temperatures listed in the table below.