Food Safety - Char-Broil SmartChef 15202043 Guía Del Producto

WARNING
•Failure to follow all manufacturer's instructions could result
in serious personal injury and/or property damage.
•Use care when operating your smoker.
•Read and follow all the information and safeguards in this
product guide before attempting to assemble or operating
this smoker.
CAUTION
Do not use sharp or pointed tools to clean smoker.
Do not use abrasive oven cleaners, steel wool or metal brushes
to clean porcelain grates or smoker body. They will damage the
finish.
Replace damaged part(s) only with Char-Broil certified
replacement parts. Do not attempt to repair damaged parts.
Safety Tips
If you have an appliance problem see the "Troubleshooting
Ÿ
Section".
Clean smoker often, preferably after each cookout. If a bristle
Ÿ
brush is used to clean any of the smoker cooking surfaces,
ensure no loose bristles remain on cooking surfaces prior to
cooking. It is not recommended to clean cooking surfaces while
smoker is hot.
DO NOT open the smoker door during operation, unless
Ÿ
necessary. Opening the door will allow heat to escape, and slow
the cooking time.
DO NOT USE CHARCOAL. A charcoal fire will result and
Ÿ
the smoker is not designed for charcoal. The fire will
create an unsafe condition and damage the smoker.
Wood chips must be used to create a smoked flavor.
Make sure water pan is always in place when cooking
Ÿ
WITH OR WITHOUT WATER.
Always operate smoker with smoker box in place
Ÿ
regardless of whether or not you use wood chips. Never
remove or refill the smoker box during cooking. The
Smoker Box Lid must always be used.

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
1-888-MPHOTLINE (888-674-6854) In Washington, DC
Or E-mail: mphotline.fsis@usda.gov
Or visit the USDA website at www.fsis.usda.gov
How To Tell If Meat Is Cooked Thoroughly
• Meat and poultry cooked in the appliance often browns very
fast on the outside. Use only thawed meat and a meat
thermometer to be sure food has reached a safe internal
temperature, and cut into food to check for visual signs of
doneness.
• We recommend food to be at least 40°F before cooking in your
appliance.
• Whole poultry should reach 165° F. Juices should run clear
and flesh should not be pink.
• Beef, veal and lamb steaks, roasts and pork chops can be
cooked to 160° F.
• NEVER partially cook meat or poultry and finish cooking later.
Cook food completely to destroy harmful bacteria.
• Use a meat thermometer to ensure proper internal food
temperatures.
Internal Cooking Temperatures
Beef, Pork, Veal, Lamb......................................160°F
Turkey, Chicken.................................................165°F
Medium Rare.......................................................145°F
(let stand 3 minutes before cutting)
Medium................................................................160°F
Well Done............................................................170°F
Chicken & Turkey, whole.....................................165°F
Poultry Parts.......................................................165°F
Duck & Goose....................................................165°F
Medium Rare......................................................145°F
(let stand 3 minutes before cutting)
Medium..............................................................160°F
Well Done..........................................................170°F
5
USDA Recommended
Ground Meat
Fresh Beef, Veal, Lamb
Poultry
Fresh Pork