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Indirect
Cooking
Poultry and large cuts of meat cook slowly to perfection
on
the grill by indirect
heat. Place food over unlit burner(s); the
heat from lit burners circulates
gently throughout
the grill,
cooking
meat or poultry
without
the touch of a direct
flame.
This method greatly
reduces flare-ups
when cooking
extra
fatty
cuts because there is no direct flame
to ignite the fats
and juices that drip during
cooking.
I Burner Cooking
Cook with
direct
or indirect
heat.
Best for smaller
meals
or foods.
Consumes
less fuel.
Indirect
Cooking
Instructions
" Always
cook with the lid dosed.
" Due to weather
conditions,
cooking
times may vary.
During
cold and windy
conditions
the temperature
setting
may need to be increased
to insure sufficient
cooking
temperatures.
" Place food
over the unlit burner(s).
2 Burner Cooking
Great
indirect
cooking
on low.
Produces
slow, even
heating.
ideal
for slow roasting
and
baking.
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.
Chlll: Refrigerate
prepared
foods and leftovers
promptly.
For more information
call: USDA Meat and Poultry Hotllne
at 1-800-535-4555
(In Washington,
DC (202) 720-3333,
10:00 am-4:00
pm EST).
How To Tell If Meat
Is Grilled
Thoroughly
" Meat and poultry
cooked
on a grill often browns very fast
on the outside.
Use a meat thermometer
to be sure food
has reached
a safe internal
temperature,
and cut into
food to check for visual signs of doneness.
" Whole
poultry
should reach 165 ° F. Juices should run clear
and flesh should not be pink.
" Hamburgers
made of any ground meat or poultry
should
reach 160 ° F, and be brown in the middle
with no pink
juices. Beef, veal and lamb steaks, roasts and chops can
be cooked
to 145 ° FoAll cuts of pork should reach 160 ° Fo
" NEVER partially
grill meat or poultry
and finish cooking
later. Cook food completely
to destroy
harmful
bacteria.
" When
reheating
takeout
foods or fully cooked meats like
hot dogs, grill to 165 ° F, or until steaming
hot.
WARNING:
To ensure that it is safe to eat, food
must be
cooked to the minimum
internal
temperatures
listed in the
table
below.
USDA* Safe Minimum
internal Temperatures
Fish
145°F
Pork
160°F
Egg Dishes
160°F
Steaks and Roasts of Beef,
Veal or Lamb
145°F
Ground
Beef, Veal or Lamb
160°F
Whole
Poultry (Turkey,
Chicken,
Duck, etc.)
165°F
Ground
or Pieces Poultry
165°F
(Chicken
Breast, etc.)
_United
States Department
of Agriculture
10 o 464220311
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