Food safety, How to tell if meat is grilled thoroughly, Cleaning burner assembly – Kenmore 415.16218 User Manual

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storing Your Grit!

• Clean cooking grates.

• Store in dry location.

• When LP tank is connected to grill, store outdoors in well-

ventilated space and out of reach of children.

• Cover grill if stored outdoors.

• Store grill indoors ONLY if LP tank is turned off and

disconnected, removed from grill and stored outdoors.

• When removing grill from storage follow

"Cleaning Burner

Assembly"

instructions before starting grill.

Direct Cooking

Use both burners to heat the grill for searing of the meat. Once

the meat has been seared, turn the burners to

to cook meat

thoroughly.

Indirect Cooking

Once the grill is preheated, turn one of the burners off and place
your meat on the grate above the burner that is NOT burning.

This indirect method of cooking allows you to slow cook poultry
or large cuts of meat without the touch of a direct flame.

• Always cook with the iid 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 temperatures.

Ignite the

LEFT

burner. For slow cooking, adjust the control

knob to the

setting. For faster cooking, adjust the control

knob to the H! setting.

Place the food on the

RIGHT

side of the cooking grate.

Because the heat source is only on one side, the food shouid

be rotated at least once during cooking to insure even
cooking. Use a meat thermometer to determine when the food
is done.

Food Safety

Food safety is a very important part of enjoying the outdoor

cooking experience. To keep food safe from harmful bacteria,
foliow 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. Ail 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.

•

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