Grill Cooking Tips - Brinkmann PROFESSIONAL DUAL ZONE Manual Del Propietário

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TO MINIMIZE FLARE-UPS:

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Trim excess fat from meats prior to cooking.

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Cook meats with high fat contents (chicken or pork) on Low settings or indirectly.

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Ensure that your grill is on level ground and the grease is allowed to evacuate the grill through the

drain hole in the bottom and into grease cup.

INDIRECT COOKING:

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Indirect cooking is the process of cooking your food without the heat source being directly under your

food. You can sear meats over a high flame on one side of the grill while slow cooking a roast on the

other (unlit) side of the grill.

CLEANLINESS

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Always wash hands thoroughly with soap and hot water prior to handling food and after handling raw

meat, uncooked poultry or seafood.

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When using a platter to carry raw meat, uncooked poultry or seafood to the grill, make sure to wash the

platter thoroughly with soap and hot water before placing cooked foods back on the platter or use different

platters for raw and cooked foods.

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Never use the same utensils when handling raw meat, uncooked poultry or seafood unless you wash the

utensils thoroughly with soap and hot water.

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Never re-use marinade from raw meat or uncooked poultry on foods that have been cooked and are

ready to be served.

GRILLING TO PROPER TEMPERATURE

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Use a meat thermometer to be sure food has reached a safe internal temperature.

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The US Department of Agriculture recommends the minimum temperature be reached for the

following food items:

Chops . . . . . . . . . . . . . . . . . . . . .145 degrees F (62.8° C)

Ground Meat . . . . . . . . . . . . . . .160 degrees F (71° C)

Pork . . . . . . . . . . . . . . . . . . . . . . .160 degrees F (71° C)

Poultry . . . . . . . . . . . . . . . . . . . . .180 degrees F (82° C)

Roasts . . . . . . . . . . . . . . . . . . . . .145 degrees F (62.8° C)

Seafood . . . . . . . . . . . . . . . . . . . .140 degrees F (60° C)

Vegetables . . . . . . . . . . . . . . . . .145 degrees F (62.8° C)

HELPFUL HINTS

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If you pre-cook meat or poultry, do so immediately before grilling.

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Never defrost meat at room temperature or on a countertop.

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Refrigerate leftovers within 2 hours of taking food off the grill.

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For additional information, please phone the USDA's toll free Meat & Poultry Hotline at 800-535-4555.