Kalorik USK GRB 32231 S - Manual (Page 10)

10 USK GR 32231 - 100403
• The lid can be used closed during or after cooking to speed up
the cooking process or keep the food warm.
• The grease collector can be used without water in it, or with
water. With water, the cleaning is much easier.
IMPORTANT GUIDELINES FOR COOKING MEAT AND
POULTRY – TIPS FOR OPTIMAL RESULTS
• All meat and poultry should be thoroughly defrosted before
cooking. Have foods at room temperature before placing them
on the grill.
• We recommend the use of a meat thermometer to ensure the
food is cooked thoroughly.
• Recommended internal temperatures:
Meat Type Recommended Internal
Temperature 1
Poultry 180 o F
Beef; rare 140 o F
Beef; medium rare 145 o F
Beef; medium 160 o F
Beef; well done 170 o F
Pork Chops 160 o F
Pork Loin 160 o F
Lamb leg (3 – 5 lb.) 160 o F
Beef skewers 160 o F
Seafood skewers 160 o F
Chicken skewers 180 o F
Sausage skewers 160 o F
1 Internal temperature at the end of the cooking, according to USDFA Food safety and
Inspection services Guidelines
• Cooking times will vary according to shape, thickness and
composition of food. It is recommended that food be checked
after the minimum time stated to avoid over cooking.
• For adding flavor, do marinate or apply rubs, seasonings and
spices to foods, but this prior to putting on the grill.
Caution: Always make sure that meat and poultry are
thoroughly cooked before eating. The juices from
poultry should run clear when cooking process is
complete.