Kenmore 119.1614521 Storing Your Grill, Food Safety, How To Tell If Meat Is Grilled Thoroughly

If a major flare-up or too many flare-ups occur, turn off the gas, and move the food away from the flare- up. Restart the grill once the flare-up has died down. Use a lower temperature to reduce flare-ups.

Storing Your Grill

∙Clean cooking grates.

∙Store in a dry location.

∙Remove battery from electronic ignition.

∙If LP cylinder is connected to the grill, then the grill must be stored outdoors in a well ventilated space and out of reach of children.

∙Storage of a gas grill indoors is permissible ONLY if LP cylinder is turned off, disconnected, and removed from grill. The LP cylinder must remain outdoors.

∙Cover your grill. Choose from a variety of grill covers offered by manufacturers.

∙When removing grill from storage, follow “Cleaning the Burner Assembly” instructions before starting the grill.

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 (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.

∙NEVER partially grill meat or poultry and finish cooking later. Cook food completely.

∙WARNING: To ensure that it is safe to eat, food must be cooked to the minimum internal temperatures listed in the table below.

Grilling Tips and Tricks

Food cooked on the grill is either done using direct or indirect cooking. Direct cooking is when the food is cooked directly over lit burners. Food is placed in- between the lit burners for indirect cooking.

Direct: Use direct cooking to sear meats. This helps to keep food moist by locking in juices. Some food, such as steak, is first seared using direct cooking, and then finished cooking using the indirect method. This is generally used for quicker cooking foods. Remain vigilant when grilling using this method, as it’s easy to overcook. Indirect: Is used for foods that take longer to cook, including large cuts of meat such as roasts. It’s also used for cooking more delicate food that can dry out quickly such as fish and poultry, for fattier foods to reduce flare- ups, and when grilling using a roasting pan or aluminum foil. Turn burners to medium or low depending on the temperature you want to maintain. Do not place the food directly over any burner when using this grilling method. You can also grill indirectly by turning one or more burners off and placing the food over those burners that are not being used.

∙Always “Preheat” your grill before cooking. Turn burner control knobs to Hi and close the lid for 5 to 10 minutes. Then adjust the burner controls to the proper temperature. This heats the grates to help prevent food from sticking.

∙The thermometer measures the temperature high on the lid. The temperature down by the cooking grates is warmer.

∙Mother Nature can impact your grilling times. Allow more cooking time for cold, wind, and higher altitudes. We recommend you place your grill in an area protected from much wind.

∙Trim away any excess fat from meat to reduce flare- ups.

∙Keep similar size portions together so that they cook more evenly.

∙Larger pieces of meat generally require more cooking time per pound than smaller pieces.

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USDA* Safe Minimum Internal Temperatures

Beef, Veal, Lamb & Pork: Whole Cuts**	145° F
Fish	145° F
Beef, Veal, Lamb & Pork: Ground	160° F
Egg Dishes	160° F
Turkey, Chicken & Duck: Whole, Pieces, &	165° F
Ground
* United States Department of Agriculture
**Allow meat to rest three minutes before carving or
consuming.

∙Turn foods infrequently. Use tongs rather than a fork when turning food on the grill.

∙Know your sauce and when to apply. Oil and vinegar based sauces can be brushed on any time. Sugar based sauces like barbecue sauce should be applied during the last few minutes of cooking.

∙Use a small amount of cooking oil on the cooking grates before heating to reduce foods sticking on the grates.

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