25
TM
LP Tank
Operation
HOW TO VERIFY IF MEAT IS COOKED COMPLETELY
• 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 that food is 40°F (4.4°C) at minimum before placing into your appliance for cooking.
• Whole poultry should reach 165° F (73.9°C). Juices should run clear and flesh should not be pink.
• Beef, veal and lamb steaks, roasts and pork chops should reach 145° F (62.8°C).
• NEVER partially cook meat or poultry then finish cooking later. Completely cook food to destroy harmful bacteria.
Breast facing up for
superior cooking results
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