10
• When you grill chicken parts, remember that a
dierent thickness will aect the grilling time
and so will the fat content. As a general rule,
white meat takes less time than dark meat, while
breasts and thighs will take longer than wings.
• Set Patio Bistro to medium and cook until a
meat thermometer inserted into the thickest
part of the meat reaches 165˚F (74˚C). Be sure
the thermometer does not touch the bone. The
infrared energy of the TRU-Infrared cooking
system will lightly sear the outside of the chicken, skin or skinless, and help seal in the
moisture.
• Be sure to remove the grilled chicken and cover it lightly with aluminum foil; then let it rest
for several minutes as the internal temperature will continue to rise and the chicken will
nish cooking.
• If you enjoy sauce or glaze on your grilled chicken, we recommend brushing it on lightly
during the nal 10 minutes of grilling.
• Consider using a dry rub on the outside of your chicken up to 24 hours before grilling to
enhance avors.
USDA RECOMMENDED
SAFE MINIMUM INTERNAL TEMPERATURES
Beef, Veal, Lamb, Steak, Roasts & Whole Pork 145˚F/63˚C ( WITH A THREE-MINUTE REST TIME )
Fish 145˚F/63˚C
Beef, Veal, Lamb and Pork–Ground 160˚F/71˚C
Egg Dishes 160˚F/ 71˚C
Turkey, Chicken & Duck - Whole, Pieces &
Ground
165˚F/ 74˚C
17.125320 2017 PatioBistro Grilling Guide English.indd 10 8/31/16 4:10 PM
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