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Food safety, How to tell if meat is grilled thoroughly, 1 burner cooking – Kenmore 146.1622201 User Manual

Page 10: 2 burner cooking, Indirect cooking

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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.

On,

opp '

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 unlit burner(s).

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 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.

USDA* Safe Minimum nternal 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 -640-01303702-3-58