Indirect Cooking Instructions; Food Safety; Howto Tell If Meatis Grilled Thoroughly - Thermos 461262006 Product Manual

Indirect Cooking
Poultryandlargecutsofmeatcookslowly toperfection o n
thegrillbyindirect heat.The heatfrom selected burners
circulates g ently throughout t hegrill, c ookingmeetorpoul_j
without thetouch of a direct flame. T hismethod greatly reduces
flare-ups w hencookingextrafattycutsbecause thereis nodirect
flame to ignite thefats andjuices thatdripduring cooking.
Indirect Cooking Instructions
• Always cook withthelidclosed.
• Duetoweather c ondiUons, cooking Umes mayvary.During
coldandwindy conditions thetemperature se_ng mayneed
tobe increased t oinsure sufficient cooking temperatures.
Food Safety
Foodsafetyisa very important partofenjoying t he outdoor
cooking e xperience. To keepfoodsafefrom harmful bacteria,
followthesefourbasicsteps:
Clean:Washhands,utensils,and surfaces w ithhotsoapy water
before andafterhandling rawmeatandpoul_y.
Separate: S eparaterawmeats and poultry f rom ready-to-eat
foodstoavoidcrosscontamination. Usea dean platterand
utensilswhenremovingcooked foods.
Cook:Cookmeatandpoul_j thoroughlyto kill bacteria.Usea
thermometer t oensureproper i nternal foodtemperatures.
Chill:Refrigerate p repared foodsand leftovers p rompUy.
For more information call: USDA Meat and Poultry Hotiine at
1-800-535-4555 In Washington, DC (202) 720-3333, 10:00 am-
4:00 pm EST,
1 Burner Cooking
Cookwithdirect o rindirect heat.
Bestfor smaller m ealsorfoods.
Consumes lessfuel.
HowTo TellIf MeatIs GrilledThoroughly
• Meatand poulftycookedona grill oftenbrownsveryfastonthe
outside.Usea meatthermometer t o besurefood hasreached
a safe internaltemperature, a nd cut intofood to checkfor
visualsigns of doneneas.
• Wholepoul_yshould reach180° F; breasts,170° F.Juices
should runclearend flesh should not bepink.
• Hamburgers madeofanygroundmeator poultryshould reach
160° F,andbebrown inthe middle withnopink juices. B eef,
vealandlambsteaks, r oasts andchops canbecooked to 145 °
F.Allcutsofporkshould reach160° F.
• NEVERpartiallygrill meatorpoultryandfinishcookinglater.
Cook foodcompletely to destroy harmful b acteria.
• Whenreheathgtakeout f eedsorfullycookedmeatslikehot
dogs,grill to 165° F,orunUI s teaming hoL
2 Burner Cooking
Greatindirect cooking onlow.
Produces s low, e venheating.
Ideal f or slowroasting a ndbaking.
10 • 461262006