23671-46477279
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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 temperatures.
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).
WARNING:
To ensure that it is safe to eat, food must be cooked
to the minimum internal temperatures listed in the table below
* United States Department of Agriculture
**Allow meat to rest three minutes before carving or consuming.
Beef, Veal, Lamb and Pork – Whole Cuts**
Fish
Beef, Veal, Lamb and Pork – Ground
Egg Dishes
Turkey, Chicken & Duck – Whole, Pieces &
Ground
145° F
145° F
160° F
160° F
165° F
Food Safety
How To Tell If Meat Is Grilled Thoroughly
USDA* Recommended Safe Minimum Internal Temperatures
WARNING:
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manufacturer instructions and warnings. Only use grill outdoors
and only on a noncombustible surface that is at least 3 feet
away from any adjacent wall or surface.
Cooking Tips
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- Add water-soaked hardwood chips to fuel for a smoked
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- Do not use self-starting charcoal as it will impart an unnatural
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closing grill lid.
Grill Maintenance
This grill is made of steel and cast iron, which will RUST,
especially if not properly cared for.
- Clean ashes from charcoal pan and ash plate after you are
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and will rust through any thickness of steel.
- Be sure to empty grease cup after every use, but only after it
has completely cooled.
- The temperature gauges on the grill lids may mist over after
cooking, but the mist will steam out during cooking.
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provided).
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guidelines) relative to:
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free from combustible materials, gasoline and other
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E1RWREVWUXFWLQJWKHpRZRIFRPEXVWLRQDQGYHQWLODWLRQ
air.
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enclosure free and clear from debris.
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pDPHLISURYLGHGZLWKSLFWRULDOUHSUHVHQWDWLRQV
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special surfaces, with recommended cleaning agents,
if necessary.
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beneath the grill.
3.
4.
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
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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.
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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.
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