Char-Broil 15601514 Guide Des Produits page 5

WARNING
For Safe Use of Your appliance and to Avoid Serious
Injury:
• The use of alcohol, prescription or non-prescription
drugs may impair the consumer's ability to properly
assemble or safely operate the appliance.
• When cooking, the appliance must be on a level, stable
surface in an area clear of combustible material.
• Do not leave appliance unattended. Keep children and
pets away from the appliance at all times.
• Do not move the appliance when in use.
• This appliance is not intended for and should never be
used as a heater.
• This appliance will be hot during and after use. Use
insulated oven mitts or gloves and long-handled
barbecue utensils for protection from hot surfaces or
splatter from cooking liquids.
• Keep appliance area clear and free from materials that
burn.
• Keep appliance area clear and free from combustible
materials, gasoline and other flammable vapors and
liquids.
• Use appliance only in well-ventilated space.
• Apartment Dwellers:
Check with management to learn the requirements
and fire codes for using an electric grill in your
apartment complex. Use only as allowed.
CAUTION
• Putting out grease fires by closing the lid is not
possible. This a
ppliance is
reasons.
• Do not leave
appliance
off food residue. If
appliance
cleaned, a grease fire can occur that may damage
the product.
DO NOT USE CHARCOAL. A charcoal fire will result and the
grill is not designed for charcoal. The fire will create an
unsafe condition and damage the grill.
well ventilated for safety
unattended while burning
has not been regularly
Food Safety
Food safety is a very important part of enjoying the outdoor
cooking experience. To keep food safe from harmful bacteria,
follow these four 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 when removing cooked foods.
Cook: Cook meat and poultry thoroughly to kill bacteria. Use a
thermometer to ensure proper internal food temperatures.
Chill: Refrigerate prepared foods and leftovers promptly.
For more information call: USDA Meat and Poultry Hotline at
1-888-MPHOTLINE (888-674-6854) In Washington, DC
Or E-mail: mphotline.fsis@usda.gov
Or visit the USDA website at www.fsis.usda.gov
How To Tell If Meat Is Cooked Thoroughly
• 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 at least 40°F before cooking in your
appliance.
• Whole poultry should reach 165° F. Juices should run clear and
flesh should not be pink.
• Beef, veal and lamb steaks, roasts and pork chops can be cooked
to 160° F.
• NEVER partially cook meat or poultry and finish cooking later.
Cook food completely to destroy harmful bacteria.
• Use a meat thermometer to ensure proper internal food
temperatures.
Internal Cooking Temperatures
Beef, Pork, Veal, Lamb......................................160°F
Turkey, Chicken.................................................165°F
Fresh Beef, Veal, Lamb
Medium Rare.......................................................145°F
(let stand 3 minutes before cutting)
Medium................................................................160°F
Well Done............................................................170°F
Chicken & Turkey, whole.....................................165°F
Poultry Parts.......................................................165°F
Duck & Goose....................................................165°F
Medium Rare......................................................145°F
(let stand 3 minutes before cutting)
Medium..............................................................160°F
Well Done..........................................................170°F
5
USDA Recommended
Ground Meat
Poultry
Fresh Pork