Food Safety; How To Tell If Meat Is Grilled Thoroughly - Thermos The Big Easy Quickset Traditional LP Gas Grill Use And Care Manual

Food
Vegetables
Wrap vegetables in foil
Baking potato, whole
Onions, whole
Tomatoes, half
Corn, whole
Mushrooms

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
flesh should not be pink.
• Hamburgers made of any ground meat or poultry should reach 160
brown in the middle with no pink juices. Beef, veal and lamb steaks, roasts and
chops can be cooked to 145
• 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
or until steaming hot.
Setting Cooking Time
Low 55-60 min
Low 45 min
Medium 30-40 min
Low 35-45 min
Medium 15-20 min
F; breasts, 170
0
F. All cuts of pork should reach 160
0
F. Juices should run clear and
0
0
F, and be
0
F.
F,
0
27