Kenmore 146.1613311 User Manual download pdf (Page 10)

Indirect Cooking

Poultry and large cuts of meat cook slowly to perfection on the grill

by indirect heat. Place food over unlif burner(s); the heat from lif

burners circulafes genfly throughouf the grill, cooking meat or

poultry without the touch of a direcf flame. This method greatly

reduces flare-ups when cooking exfra faffy cufs 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

temperature.

• Place food over over unlif burner(s).

QPf,

Off

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 bacferia,

follow these four basic sfeps:

Clean: Wash hands, ufensils, and surfaces with hot soapy water

before and affer handling raw meaf and poulfry.

Separate: Separafe raw meafs and poulfry from ready-fo-eaf

foods to avoid cross contamination. Use a clean platter and

utensils when removing cooked foods.

Cook: Cook meaf and poulfry thoroughly to kill bacteria. Use a

thermometer to ensure proper internal food temperafures.

Chill: Refrigerafe prepared foods and leftovers prompfly. 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 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.

• 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

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Kenmore 146.1613311 User Manual Page 10

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