WARNING |
For Safe Use of Your appliance and to Avoid Serious Injury:
•The use of alcohol, prescription or
•When cooking, the appliance must be on a level, stable surface in an area clear of combustible material.
•Do not leave appliance unattended. Keep children and pets away from the appliance at all times.
•Do not move the appliance when in use.
•This appliance is not intended for and should never be used as a heater.
•This appliance will be hot during and after use. Ideally, use the lifting tool supplied with your smoker to lift the cooking basket from the unit. Alternately, use insulated oven mitts or gloves and
•Keep appliance area clear and free from materials that burn.
•Keep appliance area clear and free from combustible materials, gasoline and other flammable vapors and liquids.
•Use appliance only in
•Apartment Dwellers:
Check with management to learn the requirements and fire codes for using an electric grill in your apartment complex. Use only as allowed.
CAUTION
•Putting out grease fires by closing the lid is not possible. This appliance is well ventilated for safety reasons.
•Do not leave appliance unattended while burning off food residue. If appliance has not been regularly cleaned, a grease fire can occur that may damage
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
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
Or
How To Tell If Meat Is Cooked Thoroughly
•Meat and poultry cooked in the appliance often browns very fast on the outside. Use only thawed meat and a meat thermometer to be sure food has reached a safe internal temperature, and cut into food to check for visual signs of doneness.
•We recommend food to be at least 40°F before cooking in your appliance.
•Whole poultry should reach 165° F. Juices should run clear and flesh should not be pink.
•Beef, veal and lamb steaks, roasts and pork chops can be cooked to 160° F.
•NEVER partially cook meat or poultry and finish cooking later. Cook food completely to destroy harmful bacteria.
•Use a meat thermometer to ensure proper internal food temperatures.
USDA Recommended
Internal Cooking Temperatures
Ground Meat |
|
Beef, Pork, Veal, Lamb | 160°F |
Turkey, Chicken | 165°F |
Fresh Beef, Veal, Lamb |
|
Medium Rare | 145°F |
(let stand 3 minutes before cutting) |
|
Medium | 160°F |
Well Done | 170°F |
Poultry |
|
Chicken & Turkey, whole | 165°F |
Poultry Parts | 165°F |
Duck & Goose | 165°F |
Fresh Pork |
|
Medium Rare | 145°F |
(let stand 3 minutes before cutting) |
|
Medium | 160°F |
Well Done | 170°F |
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