Food Safety - Char-Broil 140871 Manual

FOOD SAFETY

Food safety is a very important. 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.
Separate: Separate raw meats 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.
Cooking on your new smoker is a hands-on-experience, and it is recommended to monitor
your smoker while cooking. Again, smoking can be affected by many external conditions. In
cold weather, you will need more heat to reach and maintain an ideal cooking temperature
and cooking time may be longer. The internal temperature and thickness of the food will also
influence cooking times. Colder and thicker meats will take longer to cook.
INTERNAL MEAT TEMPERATURES
Meat cooked on a smoker or grill often browns very quickly on the outside. We suggest using
a meat thermometer to ensure it has reached safe internal temperatures.
USDA RECOMMENDED SAFE MINIMUM INTERNAL TEMPERATURES
Beef, Veal, Lamb, Steak, Roasts, & Whole Pork
(with a 3 minute rest time)
Fish
Beef, Veal, Lamb, and Pork – Ground
Egg Dishes
Turkey, Chicken & Duck Whole, Pieces & Ground
Please refer to the USDA for complete, up-to-date information. Our internal temperature chart
is based on USDA standards for meat doneness. Check it out at www.isitdoneyet.gov
12 GB
65 ˚C (145 ˚F)
65 ˚C (145 ˚F)
70 ˚C (160 ˚F)
70 ˚C (160 ˚F)
73 ˚C (165 ˚F)