Food Temperature Chart - Kalamazoo K750GB-2-NA Use And Care Manual

Food can be brought close to the coals to sear
it on the outside and then raised higher to cook
through gently. This technique can be used to
sear steaks or to crisp up the skin of poultry on
the rotisserie spit.
The cooking experience is engaging and
involved as you get to know your grill and the
characteristics of the wood fire.
Cooking With a Multi-Zone Fire: To build a
ƒ
multi-zone fire in the Gaucho Grill you will want a
strong fire on the left side furthest away from the
wheel, a moderate fire in the middle and no fire
at all in the right section.
By building a three-zone or multi-zone fire you
can have multiple temperatures at any given
height of the fire. This allows you to cook different
food at the same time at different temperatures,
and it allows you to move individual pieces of
food around and change the temperature without
having to move the whole rack.
ƒ Working with the Grill Grates: The Kalamazoo
Gaucho Grill comes standard with stainless steel
rod grates. These may be exchanged for a laser-
cut grill grate upgrade option, or the laser-cut grill
grates can be purchased in addition. Argentinian-
style "V" grates are also available. Your grill rack
holds up to three grill grates, and you may cook
with ay combination of these options.
The standard rod grates are quite heavy, but
they hold less heat than the laser-cut grates. This
allows them to cool more quickly when you raise
the grill rack higher above the fire.
The laser-cut grill grates are available in three
patterns optimized for a variety of foods and
cooking. The "meat" pattern is then most open
pattern with the most exposure to the fire.
The "vegetable pattern" has opening sized
specifically so that asparagus and green beans
do not fall through. This is a great all-purpose
pattern. The "fish" pattern is nearly solid. It
supports delicate fish fillets, but is also perfect
for finely-sliced onions and peppers or for Cajun-
style blackening.
The Argentinian-style "V" grates have channels to
direct drippings away from the fire and into small
collection pans. These grates allow you to baste
meats with their own drippings and create the
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least intense heat of the three styles.
ƒ Working with the Rotisserie Spit: The spit can
be used alone, or with one or two grill grates
installed. This is perfect for grilling vegetables on
a single grill grate section to complement a roast
or bird cooking on the spit. You can remove all
the grill grates to make more room on the spit as
needed.
ƒ Cooking in the Coals: With an offset rotisserie
fire, you can place a cast iron pan below the
rotisserie for roasting vegetables while catching
the drippings. You can also roast vegetables or
even lobster directly on top of glowing coals for
"caveman" cooking (see the recipes section for
two examples).
ROASTING VEGETABLES IN THE FIRE
KalamazooGourmet.com

Food Temperature Chart

Beef Steaks Gourmet USDA
Rare 120°F 140°F
Medium-rare 130°F 150°F
Medium 140°F 160°F
Medium-well 150°F 170°F
Beef Roasts Gourmet USDA
Rare 125°F 140°F
Medium-rare 135°F 150°F
Medium 145°F 160°F
Medium-well 160°F 170°F
Beef Burgers Gourmet USDA
160°F 160°F +
Lamb Racks Gourmet USDA
Rare 125°F 140°F
Medium-rare 135°F 150°F
Medium 145°F 160°F
Medium-well 160°F 170°F
Lamb Chops Gourmet USDA
Rare 125°F 140°F
Medium-rare 135°F 150°F
Medium 145°F 160°F
Medium-well 160°F 170°F
Pork Chops Gourmet USDA
Medium-well 160°F --------
Well done 180°F 170°F
Veal Chops Gourmet USDA
Medium-rare 135°F --------
Medium 145°F 150°F
Medium-well 160°F 160°F
Whole Chicken Gourmet USDA
170°F 180°F
Whole Turkey Gourmet USDA
170°F 180°F
+1.800.868.1699
Doneness of meat should always be determined using
an instant-read meat thermometer inserted in the
thickest part of the meat and away from the bone.
While USDA temperature guidelines are valuable for
food safety, we find them often overdone, especially
on the grill. Many restaurants cook to temperatures
aligned more with the "gourmet" column shown here.
This requires close attention to safe food-handling
guidelines.
Rolled Beef Roasts
As with ground meat, surface bacteria may get
worked into the center of rolled beef roasts.
Therefore, they should be cooked to an internal
temperature of 160°F.
Fish
Fish is thoroughly cooked when it turns opaque and
the meat flakes cleanly under firm pressure.
Shrimp and Lobster Tails
Shrimp and lobster are fully cooked when the flesh
turns opaque.
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