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The lid can be used closed during or after cooking to speed up
•
the cooking process or keep the food warm.
The grease collector can be used without water in it, or with
•
water. With water, the cleaning is much easier.
IMPORTANT GUIDELINES FOR COOKING MEAT AND
POULTRY – TIPS FOR OPTIMAL RESULTS
Caution: Always make sure that meat and poultry are
thoroughly cooked before eating. The juices from
poultry should run clear when cooking process is
All meat and poultry should be thoroughly defrosted before
•
cooking. Have foods at room temperature before placing them
on the grill.
We recommend the use of a meat thermometer to ensure the
•
food is cooked thoroughly.
Recommended internal temperatures:
•
Meat Type
Poultry
Beef; rare
Beef; medium rare
Beef; medium
Beef; well done
Pork Chops
Pork Loin
Lamb leg (3 – 5 lb.)
Beef skewers
Seafood skewers
Chicken skewers
Sausage skewers
Internal temperature at the end of the cooking, according to USDFA Food safety and
1
Inspection services Guidelines
Cooking times will vary according to shape, thickness and
•
composition of food. It is recommended that food be checked
after the minimum time stated to avoid over cooking.
For adding flavor, do marinate or apply rubs, seasonings and
•
spices to foods, but this prior to putting on the grill.
Copies of the I/B. Please reproduce them without any
changes
except
under
International BELGIUM. The pages must be reproduced and
folded in order to obtain a booklet A5 (+/- 148.5 mm width x
210 mm height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don't change
the page numbering. Keep the language integrity.
what is inside the frame.
complete.
Recommended Internal
10
Assembly page 10/20
special
instruction
from
Team
Print only
Temperature
1
180
o
F
140
o
F
145
o
F
160
o
F
170
o
F
160
o
F
160
o
F
160
o
F
160
o
F
160
o
F
180
o
F
160
o
F
USK GR 32231 - 110127
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