Meat, 1 burner cooking, 2 burner cooking – Kenmore 415.1615111 User Manual

Page 10

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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.

1 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 closed.

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).

O

n

■S

n

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.

Chill: Refrigerate prepared foods and leftovers promptly.

For more information call: USDA Meat and Poultry Hotline

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.

• ffamburgers 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.

• 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

(Chicken Breast, etc.)

165°F

*United States Department of Agriculture

10 • 464220311

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