Char-Broil EDGE 22652143 Product Manual page 7

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
1-888-MPHOTLINE (888-674-6854) In Washington, DC
Or E-mail: mphotline.fsis@usda.gov
Or visit the USDA website at www.fsis.usda.gov
How To Tell If Meat Is Cooked Thoroughly
• Meat and poultry cooked in the appliance often browns very fast on the outside.
Use only thawed meat and a meat thermometer to be sure food has reached a
safe internal temperature, and cut into food to check for visual signs of doneness.
• We recommend food to be at least 40°F before cooking in your appliance.
• Whole poultry should reach 165° F. Juices should run clear and flesh should not
be pink.
• Beef, veal and lamb steaks, roasts and pork chops can be cooked to 145° F with
3 minute rest.
• NEVER partially cook meat or poultry and finish cooking later. Cook food completely
to destroy harmful bacteria.
• Use a meat thermometer to ensure proper internal food temperatures.
USE AND CARE
Beef, Pork, Veal, Lamb . . . . . . . . . . . . . . . . . . . . . . 160°F
Turkey, Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . 165°F
Medium Rare . . . . . . . . . . . . . . . . . . . . . . . . . . . 145°F
(let stand 3 minutes before cutting)
Medium. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 160°F
Well Done. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 170°F
Chicken & Turkey, whole . . . . . . . . . . . . . . . . . . . . . 165°F
Poultry Parts . . . . . . . . . . . . . . . . . . . . . . . . . . . 165°F
Duck & Goose . . . . . . . . . . . . . . . . . . . . . . . . . . 165°F
Medium Rare . . . . . . . . . . . . . . . . . . . . . . . . . . . 145°F
(let stand 3 minutes before cutting)
Medium . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 160°F
Well Done . . . . . . . . . . . . . . . . . . . . . . . . . . . . 170°F
Pa g e 7
USDA Recommended
Internal Cooking Temperatures
Ground Meat
Fresh Beef, Veal, Lamb
Poultry
Fresh Pork
C H A R B R O I L. C O M