Kenmore PG-40409S0LB-BKSG, Руководство пользователя и по уходу

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11
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 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).
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.
Indirect Cooking
Poultry and large cuts of meat cook slowly to perfection on
the grill by indirect heat. Place food over unlit burner(s); the
heat from lit burners circulates gently throughout the grill,
cooking meat or poultry without the touch of a direct flame.
This method greatly reduces flare-ups when cooking extra
fatty cuts because there is no direct flame to ignite the fats
and juices that drip during cooking.
Indirect Cooking Instructions
•
Always cook with the lid closed.
•
Once burners are lit, extinguish an individual burner by
turning its knob to OFF.
•
Due to weather conditions, cooking times may vary. During
cold and windy conditions the temperature setting may
need to be increased to insure sufficient cooking heat.
•
Place food over unlit burner(s).
1 Burner Cooking
Cook with direct or indirect heat. Best for
smaller meals or foods. Consumes less fuel.
2 Burner Cooking
Great indirect cooking on low. Produces
slow, even heating. Ideal for slow roasting
and baking.
* United States Department of Agriculture
** Allow meat to rest for three minutes before carving or consuming.
USDA *Recommended Safe Minimum Internal
Temperatures
Beef, Veal, Lamb, and Pork: Whole Cuts** 145°F
Fish 145°F
Beef, Veal, Lamb, and Pork: Ground 160°F
Egg Dishes 160°F
Turkey, Chicken, and Duck: Whole, Pieces, and
Ground 165°F