•The lid can be used closed during or after cooking to speed up the cooking process or keep the food warm.
•The grease collector can be used without water in it, or with water. With water, the cleaning is much easier.
IMPORTANT GUIDELINES FOR COOKING MEAT AND POULTRY – TIPS FOR OPTIMAL RESULTS
Caution: Always make sure that meat and poultry are thoroughly cooked before eating. The juices from poultry should run clear when cooking process is complete.
•All meat and poultry should be thoroughly defrosted before cooking. Have foods at room temperature before placing them on the grill.
•We recommend the use of a meat thermometer to ensure the food is cooked thoroughly.
•Recommended internal temperatures:
Meat Type | Recommended Internal |
| Temperature1 |
Poultry | 180oF |
Beef; rare | 140oF |
Beef; medium rare | 145oF |
Beef; medium | 160oF |
Beef; well done | 170oF |
Pork Chops | 160oF |
Pork Loin | 160oF |
Lamb leg (3 – 5 lb.) | 160oF |
Beef skewers | 160oF |
Seafood skewers | 160oF |
Chicken skewers | 180oF |
Sausage skewers | 160oF |
1Internal temperature at the end of the cooking, according to USDFA Food safety and Inspection services Guidelines
•Cooking times will vary according to shape, thickness and composition of food. It is recommended that food be checked after the minimum time stated to avoid over cooking.
•For adding flavor, do marinate or apply rubs, seasonings and spices to foods, but this prior to putting on the grill.
10 | USK GR 32231 - 100403 |