Kenmore D02 M90348 Use And Care Manual page 6

GRILLING GUIDE – Tips & Tricks
Cooking on your new grill is a hands-on experience, and it
is recommended to remain outside with your grill while
cooking. Grilling can be affected by many external
conditions. In cold weather, you will need more heat to
reach an ideal cooking temperature, and grilling may take
longer. The meat's internal temperature and thickness can
also affect cooking times. Cold and thicker meats will take
longer to cook.
Internal Meat Temperatures
Meat cooked on a grill often browns very fast on the
outside. Therefore, use a meat thermometer to ensure it has
reached safe internal temperatures.
Canadian Food Inspection Agency
Recommended Internal cooking tempeaures
Food
Beef, veal and lamb (pieces and whole cuts) -
medium-rare
Beef, veal and lamb (pieces and whole cuts) -
medium
Beef, veal and lamb (pieces and whole cuts) -
well done
Pork (pieces and whole cuts)
Poultry (e.g. chicken, turkey, duck) - pieces
Poultry - whole
Ground meat and meat mixtures (e.g.
burgers, sausages, meatballs, meatloaf,
casseroles) - beef, veal, lamb and pork
Ground meat and meat mixtures - poultry
Egg dishes
Others (hot dogs, stuffing and leftovers)
For more information call : Canadian Food Inspection Agency
Hotline at 1-800-442-2342.
Sauces
Sauces containing sugars and fats can cause flare-ups, and
your food may burn. In general, apply these sauces during
the final 10 minutes of cooking. Keep in mind, use of
excessive sauces or glazes will also require extra cleaning
afterwards.
Marinades and Rubs
To enhance the flavor of grilled foods, a liquid marinade or
dry rub can be used prior to cooking. Meat can be either
soaked or injected with liquid marinade up to 24 hours
prior to grilling. Dry rubs can be applied directly to the
meat immediately before grilling.
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Wood Chips
For extra smoke flavor when grilling, try adding wood chips.
Soak the chips in water for approximately 30 minutes
before adding to a smoke box or pan. Place smoke box or
pan on top of the cooking grate above the flame. Turn grill
on high until the wood starts to smoke. Reduce heat to
desired temperature for cooking, and place food on
cooking grate as desired. Close lid to retain more smoke.
Hardwood varieties that work particularly well with grilled
foods include Alder, Apple, Cherry, Grapevines, Hickory,
Mesquite, Oak, Rosemary and Sassafras.
Temperature
63°C (145°F)
71°C (160°F)
Skewers
Metal skewers should be flat, with long handles. Round
77°C (170°F
skewers allow food to roll when turned, so it may not cook
71°C (160°F)
as evenly. Use metal skewers when cooking meat kabobs.
74°C (165°F)
Wooden skewers should be soaked in water for an hour
85°C (185°F)
before use, and are best used for quick cooking foods such
as vegetables and fruits.
71°C (160°F)
74°C (165°F)
74°C (165°F)
74°C (165°F)
Utensils
Use tongs or a spatula to handle the food instead of a fork,
and don't turn the food too
often. Piercing the food
with a fork will release
juices that you want in
the meat, and may
cause flare-ups.