Cooking Guidelines - Premium PBG15 Manual Del Usuario

COOKING GUIDELINES

NOTE:
The United States Department of Agriculture recommends that meat and poultry be
cooked to the following internal temperatures to be sure any harmful bacteria have been killed.
Ground turkey and chicken should be cooked to an internal temperature of 165˚ F / 74˚ C and
ground beef, veal, lamb and pork be cooked to an internal temperature 160 ˚ F / 71˚ C. Whole
chicken and turkey should be cooked to an internal temperature of 180˚ F / 82˚ C; 170˚ F / 77˚
C for the breast. Goose and duck should be cooked to an internal temperature of 180 ˚ F / 82
˚C. Fresh beef, veal and lamb, etc., should be cooked to an internal temperature of at least
145˚ F / 63˚ C. Fresh pork should be cooked to an internal temperature of at least 160˚ F / 71˚
C. When re-heating meat and poultry products, they should also be cooked to an internal
temperature of 165˚ F / 74˚ C.
Control Lamp:
When the appliance is plugged in and the thermostat is adjusted, the control
lamp is on. When the appliance reaches the desired temperature, the lamp
goes off.
Grill preparation:
• Oil the grill slightly before use; this makes it easier to turn the food. Heat the
device for about 6 minutes with the thermostat on highest level. The food
should not be frozen during grilling. Please use the appliance only with the
drip tray.
• Never cover the appliance with aluminum foil, because the heat will not be
able to get away from the heating element.
• Never cut on the grill surface to avoid damaging the coating.
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