Advertisement
Food
Safety
•
Food safety is a very important part of enjoying the outdoor
cooking experience, To keep food safe from harmflH
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 kilt 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 pouitry cooked on a grill often browns very fast on
the outside. Use a meat thermometer to be sure food has
reached a safe intemat temperature, and cut into food to
check for visual signs of doneness
,
Whole poultry should reach !800 F; breasts, 170o F Juices
should run clear and flesh should not be pink.
Hamburgers made of any ground meat or poultry should
reach 160 o F, and be brown in the middle with no pink
juices Beef, veal and lamb steaks, roasts and chops can
be cooked to 145o F, AII 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 165o F, or until steaming hot,
Storing
Your
Grill
• Clean cooking grates and discard old briquets.
• Store in dry location.
• Cover gril! if stored outdoors.
• Storage of grill indoors is permissible ONLY if gas source is
disconnected.
• When removing grill from storage follow Cleaning Burner
Assembly instructions before starting grill
4638003
•
19
Advertisement
