Indirect Cooking Instructions, Food Safety

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.

OFF

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.

•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 the unlit burner(s).

OFF

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: Canadian Food Inspection

Agency at 1-800-442-2342.

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 165° 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.

Recommendations of the Canadian Food Inspection Agency

Internal Cooking Temperatures

You can’t tell by looking. Use a digital food thermometer to

be sure!

Food	Temperature
Beef, veal and lamb (pieces and whole cuts)	63°C (145°F)
- medium-rare
Beef, veal and lamb (pieces and whole cuts)	71°C (160°F)
- medium
Beef, veal and lamb (pieces and whole cuts)	77°C (170°F
- well done
Pork (pieces and whole cuts)	71°C (160°F)
Poultry (e.g. chicken, turkey, duck) - pieces	74°C (165°F)
Poultry - whole	85°C (185°F)
Ground meat and meat mixtures (e.g.	71°C (160°F)
burgers, sausages, meatballs, meatloaf,
casseroles) - beef, veal, lamb and pork
Ground meat and meat mixtures - poultry	74°C (165°F)
Egg dishes	74°C (165°F)
Others (hot dogs, stuffing and leftovers)	74°C (165°F)

The safe cook's guide to food thermometers

Food safety experts recommend using a food thermometer that gives an actual temperature reading, not just a range. Oven-safe thermometers stay in the food while it cooks. The instant-read type is used when you think the food is done. Read the manufacturer's instructions carefully! For most thermometers, simply insert it into the thickest part of the food, away from fat, bone or gristle. Food is ready to eat when it has reached the proper internal temperature. See table.

Digital instant-read thermometers read quickly. The thermometer works well in both thin and thick food - just insert it near the end of cooking time.

Digital instant-read thermometer-fork combinations can also be read quickly. The fork sensor needs to be fully inserted into the thickest part of the food.

Dial oven-safe thermometers are for thicker foods, like roasts and casseroles, not for thin food. They can stay in the food while it's cooking in the oven or barbecue.

Disposable temperature indicators are for one-time use with specific foods. Temperature-sensitive material changes colour when the proper temperature is reached.

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