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www.NutrichefKitchen.com
18
Indirect Cooking Instructions
• Always cook with the lid closed.
• Once burners are lit, extinguish an individual burner
by turning its knob to OFF.
• 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 heat.
• Place food over unlit burner(s).
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* Recommended Safe Minimum
Internal Temperatures
Beef, Veal, Lamb and Pork
– Whole Cuts**
Fish
Beef, Veal, Lamb and Pork – Ground
Egg Dishes
Turkey, Chicken & Duck
– Whole, Pieces & Ground
* United States Department of Agriculture
**Allow meat to rest three minutes before carving
or consuming.
2 Burner Cooking
Great indirect cooking on low. Produces slow, even
heating. Ideal for slow roasting and baking.
145°F
145°F
160°F
160°F
165°F
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