6
•
When cooking meat and fish use food probes to monitor the internal temperature.
•
Minimum temperatures must be reached to kill bacteria ensuring the meat is safe
to eat. It can also indicate how well cooked it is.
•
Below chart is provided as a reference only.
•
Check online for more detailed temperature values for the specific food you are
cooking. The below temperatures are just a reference guide only.
4. Food Minimum Temperature Chart
Minimum Safe Internal Temperatures
Beef & Veal (Whole cuts)
63
o
C
Lamb (Whole cuts)
63
o
C
Pork (Whole cuts)
63
o
C
Minced Beef
72
o
C
Sausages
74
o
C
Fish
63
o
C
Poultry
74
o
C
3. Technical Specifications
Grill Model
ZPG-450A
Main Grill Rack
390 x 550 mm (0.214m
2
)
Small Grill Rack
150 x 560 mm (0.084m
2
)
Total Grilling Area
0.298 m
2
(462 square inches)
Power Supply
240VAC 50Hz
Max Power Usage
300W
Hopper Capacity
7 kg
Assembled Dimensions
1150 wide x 710 deep x 1250 mm tall
