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Sears Kenmore 146.16132110 Manual De Uso Y Cuidado página 10

Parilla a gas de propane liquido

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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 tit
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 Iid closed.
Due to weather conditions, cooking times may vary. During
cotd and windy conditions the temperature
setting may
need to be increased to insure sufficient cooking
temperature.
Place food over over 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,
foilow 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 kilt 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 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 tamb steaks, roasts and chops can be
cooked to 145° F. Aii 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 tike
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* Recommended Safe Minimum Internal Temperatures
Beef, VeaI, Lamb and Pork - Whole Cuts _
145° F
Fish
145° F
Beef, Veal, Lamb and Pork - Ground
160° F
Egg Dishes
160° F
Turkey, Chicken
& Duck -
Whole,
Pieces &
160°F
Ground
United States Department of Agriculture
_Altow
meat to rest three minutes before carving or consuming.
10 ° 16132-40200139

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Kenmore 146.16133110640-02608620-7640-02608621-5