Char-Broil 466231203 manual Indirect Cooking Instructions, Food Safety

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Indirect Cooking

Poultry and large cuts of meat cook slowly to perfection on the grill by indirect heat. The heat from selected 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.

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.

ON

1 Burner Cooking

Cook with direct or indirect heat.

Best for smaller meals or foods.

Consumes less fuel.

ON ON

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.

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 1800 F; breasts, 1700 F. Juices should run clear and flesh should not be pink.

Hamburgers made of any ground meat or poultry should reach 1600 F, and be brown in the middle with no pink juices. Beef, veal and lamb steaks, roasts and chops can be cooked to 1450 F. All cuts of pork should reach 1600 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 1650 F, or until steaming hot.

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Contents ASSEMBLY,USE and Care Manual 387-6057 canInstallation Safety Precautions Safety SymbolsTable of Contents WarrantyBefore Beginning Assembly Parts ListExploded View Assembly Unpack and remove all protective packagingImportant Bracket with cut-out installs on front left 4x1/2 Phillips-head screws. Repeat this procedure forBefore Attaching Regulator to LP Tank See FigLP Tank Use and CareBefore Your First Cookout LP Liquefied Petroleum GasConnecting The Regulator To The LP Tank LP Tank Leak TestLP Tank Safety Valve Retainer Cap Strap Leak Testing Valves, Hoses and RegulatorSafety Tips LP Tank Removal, Transport And StorageIgnitor Lighting For Safe Use Of Your GrillApartment Dwellers Burner Flame CheckIgnitor Check Cleaning The Burner AssemblyGeneral Grill Cleaning Valve CheckIndirect Cooking Food SafetyHow To Tell If Meat Is Grilled Thoroughly Indirect Cooking InstructionsTroubleshooting Problem Possible Cause Prevention/CureDivision of W.C. Bradley Co