Kalamazoo 450 Series K450GB, Руководство пользователя

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Kalamazoo Outdoor Gourmet
™
1.800.868.1699 www.KalamazooGourmet.com
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Grill plank over high heat until it begins to char and smoke. Turn plank over and place
food onto charred surface. Grilling planks are widely available where barbeque supplies
are sold.
(In all cases, cook with the grill lid closed so that smoke surrounds the food and
infuses flavor.)
HOW TO TELL WHEN MEAT IS GRILLED THOROUGHLY
•
Meat and poultry cooked on a grill often browns very quickly on the outside. Use a meat
thermometer to be sure the food has reached a safe internal temperature.
•
Whole poultry should reach 180°F; breasts 170°F. Hamburgers should reach 160°F.
Beef, veal, lamb steaks, roasts, and chops should be cooked to 145°F. All pork cuts
should reach 160°F.
•
Never partially grill meat or poultry and finish cooking later. Cook food completely to
destroy harmful bacteria.
•
When reheating fully cooked meats like hot dogs, grill them to 165°F, or until steaming
hot.
•
After cooking meat and poultry on the grill, at home or on a picnic, keep it hot until
served. Outdoors, keep the meats hot by setting them to the side of the grill rack or on
the warming rack, not directly over the coals where they would eventually overcook.
•
Cooked meat should be kept at 140°F or warmer.
Reference: Food Safety and Inspection Service United States Department of Agriculture Consumer Education
and Information Grilling and Smoking Food Safely