Food Safety - Sears Kenmore 146.34436410 Manual De Uso Y Cuidado

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.
10. 34436-00500120
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**
Fish
Beef, Veal, Lamb and Pork – Ground
Egg Dishes
Turkey, Chicken & Duck – Whole, Pieces &
Ground
* United States Department of Agriculture
Fish
**Allow meat to rest three minutes before carving or consuming.
Pork
Egg Dishes
Steaks and Roasts of Beef,
Veal or Lamb
Ground Beef, Veal or Lamb
Whole Poultry (Turkey,
Chicken, Duck, etc.)
Ground or Pieces Poultry
(Chicken Breast, etc.)
*United States Department of Agriculture
145° F
145° F
160° F
160° F
165° F
145°F
160°F
160°F
145°F
160°F
165°F
165°F