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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 greathi
reduces flareoupswhen cooking extra fatty cuts because there isno
direct flame to ignite the fats and juices that drip during cooking.
1 Burner Cooking
Cook vdth direct or indirect heat.
Best for smaJnermeals or foods.
Consumes less fuel,
Indirect Cooking Instructions
•
Always cook with the lid closed_
•
Due to weather conditions, cooking times may vary. During
cold and windy conditions the temperature setting may
need to be increased to insuresufficientcooking
temperature.
•
Placefood over over unlit burner(s)_
2 Burner Cooking
Great indirect cooking on low.
Produces slow, even heating.
Ideal for slow roasting and baking.
Food Safe_¢
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 ready4o eat
foods to avoid cross contamination_Usea clean platter and
utensilswhen 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
1-800-535-455.5 fin 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 180 ° F; breasts, 170 ° 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° F All cuts of pork should reach 160 ° F.
" NEVERpartially grill meat or poultry and finishcooking
latch 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 ensurethat it issafe to eat, food must be cooked
to the minimuminternal temperatures listed in the table beJow_
USDA* Recommended Safe Minimum Internal Temperatures
Beef, Veal, Lamb and Pork- Whole Cuts _
145° F
Fish
145° F
Beef, Vea!, Lamb and Pork- Ground
160° F
Egg Dishes
160° F
Turkey, Chicken
& Duck -
Whole,
Pieces &
165°F
Ground
_'United States Department of Agriculture
_AJtow meat to rest three minutes before carving or consuming.
]2 - 33577_415OO319
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