Safire 115-TT-TNG-16” Owner's Manual

Cook Like A "Pro"
Use a Meat Thermometer.
• Eliminates Guesswork
• Prevent under or over cooking.
• Insures Food Safety
How to use a meat thermometer:
1. Insert thermometer in center of thickest part of steak or roast.
Make sure thermometer is not touching bone or fat.
2. Wait 10 to 15 seconds before reading.
3. Remove meat from heat when thermometer reads:
Degree of
Doneness
BEEF, VEAL OR LAMB Rare
Medium Rare
Roast, Steak or Chops
Medium
Well Done
GROUND BEEF, PORK, Medium
LAMB AND VEAL
(Cook until light
Patties, Meat Loaf gray and no longer
pink in center)
or Meat Balls
PORK Medium
HAM
Fully Cooked, Whole To Reheat
Fully Cooked, Sliced To Reheat
Medium
Fres, Raw (Leg)
POULTRY
Well Done
Whole Chicken/Turkey*
Parts: Bone-In, Boneless Well Done
GROUND POULTRY Well Done
SEAFOOD/FISH Medium Rare
Medium
* If whole chicken or turkey is stuffed, stuffing must reach 165°F.
Source: U.S. Dept. of Agriculture and Federal Food Code.
Remove when Final Cooked
Thermometer Reads Temperature
130°F - 135°F 140°F
135°F - 140°F 145°F
150°F - 155°F 160°F
160°F - 165°F 170°F
160°F 160°F
150°F - 155°F 160°F
140°F 145°F
165°F 165°F
150°F 160°F
165°F - 170°F in thigh/ 180°F in thigh
165°F in breast 170°F in breast
165°F 170°
165°F 165°F
135°F - 140°F 145°F
145°F 150°F - 155°F
a gem of a grill
PATENT PENDING
Owners Manual
Model 4400-EC-224/115-TT-TNG-16" Grills
EF Ballantines font
OUTDOOR USE ONLY
Read this manual in its entirety before operating any controls on the grill. For
safe operation, every person who uses this grill must understand and follow
the correct operational procedures. Do not allow children to operate this grill.
** Save this manual for future reference **
Grill Shown:
4400-EC-224/115-TT-TNG-16-ER
OM0610