Kenmore 139.01566310 Manual De Uso página 10

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Correct burner-to-valve engagement
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.
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 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.
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 unlit burner(s)
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, Veal, Lamb and Pork - Whole Cuts _ 145 ° F
Fish 145 ° F
Beef r Veal r Lamb and Pork - Ground 160 ° F
Egg Dishes 160 ° F
Turkey, Chicken & Duck - Whole, Pieces & Ground 165° F
United States Department of Agriculture
_AIIow meat to rest three minutes before carving or consuming.
2 Burner Cooking
Great indirect cooking on low.
Produces slow, even heating.
Ideal for slow roasting and baking.
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