Kenmore 146.1613311 - Manual (Page 10)

Indirect Cooking
Poultry and large cuts of meat cook slowly to perfection on the grill
by indirect heat. Place food over unlif burner(s); the heat from lif
burners circulafes genfly throughouf the grill, cooking meat or
poultry without the touch of a direcf flame. This method greatly
reduces flare-ups when cooking exfra faffy cufs because there is no
direct flame to ignite the fats and juices that drip during cooking.
1 Burner Cooking
Cook with direct or indirect heat.
Best for smaller meals or foods.
Consumes less fuel.
Indirect Cooking Instructions
• Always cook with the lid closed.
• 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
temperature.
• Place food over over unlif burner(s).
QPf,
Off
2 Burner Cooking
Great indirect cooking on low.
Produces slow, even heating.
Ideal for slow roasting and baking.
Food Safety
Food safety is a very important part of enjoying the outdoor
cooking experience. To keep food safe from harmful bacferia,
follow these four basic sfeps:
Clean: Wash hands, ufensils, and surfaces with hot soapy water
before and affer handling raw meaf and poulfry.
Separate: Separafe raw meafs and poulfry from ready-fo-eaf
foods to avoid cross contamination. Use a clean platter and
utensils when removing cooked foods.
Cook: Cook meaf and poulfry thoroughly to kill bacteria. Use a
thermometer to ensure proper internal food temperafures.
Chill: Refrigerafe prepared foods and leftovers prompfly. 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.
USDA* Safe Minimum Internal Temperatures
Fish 145°F
Pork 160°F
Egg Dishes 160°F
Steaks and Roasts of Beef,
Veal or Lamb 145°F
Ground Beef, Veal or Lamb 160°F
Whole Poultry (Turkey,
Chicken, Duck, etc.) 165°F
Ground or Pieces Poultry
(Chicken Breast, etc.)
165°F
‘'United States Department of Agriculture
10 • 16132-40200104