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18
COOKING
GRILLING TO PROPER TEMPERATURE:
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• Use a meat thermometer to be sure food has reached a safe internal temperature.
• The US Department of Agriculture recommends the minimum temperature be reached for the following
food items:
Ground Meat . . . . . . . . . . . . . . . 160° F (71° C)
Pork . . . . . . . . . . . . . . . . . . . . . . 145° F (62.8° C)
Poultry . . . . . . . . . . . . . . . . . . . . 165° F (73.9° C)
Roasts . . . . . . . . . . . . . . . . . . . . 145° F (62.8° C)
Seafood . . . . . . . . . . . . . . . . . . . 145° F (62.8° C)
Vegetables . . . . . . . . . . . . . . . . . 145° F (62.8° C)
• Use caution when removing food from Pellet Grill. All surfaces are HOT and may cause burns. Use
protective gloves or long, sturdy cooking tools to remove food.
• This grill is HOT while in use and will remain HOT for a period of time afterwards. Use caution.
• Pellet grills do not produce highly visible smoke 100% of the time. Even though you don’t see smoke you
are still getting smoke flavor.
COOKING TIPS:
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CLEANLINESS:
• Always wash hands thoroughly with soap and hot water prior to handling food and after handling raw
meat, uncooked poultry or seafood.
• When using a platter to carry raw meat, uncooked poultry or seafood to the grill, make sure to wash the
platter thoroughly with soap and hot water before placing cooked foods back on the platter or use different
platters for raw and cooked foods.
• Never use the same utensils when handling raw meat, uncooked poultry or seafood unless you wash the
utensils thoroughly with soap and hot water.
• Never re-use marinade from raw meat or uncooked poultry on foods that have been cooked and are ready
to be served.
HELPFUL HINTS:
• If you pre-cook meat or poultry, do so immediately before grilling.
• Never defrost meat at room temperature or on a counter top. When defrosting meat at room temperature
or on a countertop be aware of the “Danger Zone” which is the temperature range between 40° F and
140° F. Bacteria is most active at these temperatures and can double in population in as little as 20
minutes.
• Refrigerate leftovers within 2 hours of taking food off the grill.
• For additional information, please phone the USDA’s toll free Meat & Poultry Hotline at 800-535-4555.
INSIDE SURFACES:
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It is recommended to regularly clean out any ash and pellet debris from the fire pot by scooping it out or using
a shop-vac.
Perform the above maintenance every time you add pellets to the hopper.
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