Indirect Cooking - Kenmore PG-40409S0LB-COSG Manual De Uso Y Cuidado

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.
Indirect Cooking Instructions
• Always cook with the lid closed.
• Once burners are lit, extinguish an individual burner by
turning its knob to OFF.
• 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 heat.
• Place food 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,
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.
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, and Duck: Whole, Pieces, and
Ground
* United States Department of Agriculture
** Allow meat to rest for three minutes before carving or consuming.
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145°F
145°F
160°F
160°F
165°F