Blackstone Pro 1858 Manual Del Propietário página 5

04. Perform a leak test. (Please refer-
ence the Leak Test Instructions
section of the Fuel chapter.)
For problems with this appli-
ance, please reference the
Troubleshooting chapter.
FOOD SAFE T Y
Food safety is an 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 contamina-
tion. Use clean platter and utensils
when removing cooked foods
from appliance.
COOK: Cook meat and poultry
thoroughly to kill bacteria. Use ther-
mometer to ensure proper internal
food temperatures.
CHILL: Refrigerate prepared foods
and leftovers promptly.
For more information visit
foodsafety.gov or Canadian
Partnership for Consumer Food
Safety Education online at
befoodsafe.ca
For Your Safety
HOW TO TELL IF
MEAT IS COOKED
THOROUGHLY
Meat and poultry cooked with this
appliance 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.
When reheating takeout foods
or fully cooked meats like hot
dogs, cook to 165° F/74°C , or until
steaming hot.
| Owner's Manual | Model 1858
!
WA R N I N G
NEVER partially cook meat or
poultry and finish cooking later.
Cook food completely to destroy
harmful bacteria.
MEAT COOKING
TEMPERATURES
Poultry
165° F or 74°C
Juices should run clear and flesh
should not be pink.
Beef or Poultry Hamburger
160° F or 71°C
Juices should not be pink and flesh
should be brown in the middle.
Beef, Veal, & Lamb
Steaks/Chops
145° F or 63°C
Beef, Veal, & Lamb Roasts
145° F or 63°C
ALL cuts of Pork
160° F or 71°C
Juices should not be pink.
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