Page 27 of 30 20160927-Ver.1
FOOD SAFETY
Food safety is very important for enjoying your outdoor cooking experience. To keep food safe
from harmful bacteria, follow below 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 ready-to-eat foods to avoid cross contamination.
Use a clean platter and utensils to move cooked foods.
Cook: Cook meat and poultry completely to kill bacteria. Use a meat thermometer to ensure
proper internal food temperatures.
Chill: Refrigerate prepared foods and leftovers promptly.
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 food to be 40°F (4.4°C) 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.
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