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B101748-1-0512Page 24
COOKING TIPS
Cook Food To Proper Temperatures
Cooking food safely requires that you raise the internal temperature of the meat high enough and for a long enough period
of time to kill any food-borne bacteria that may cause illnesses.
Color is not the best indicator that food is safe to eat. Use a high-quality probe thermometer to be sure your food is prop-
erly cooked. Place the tip of an instant-read thermometer into the center of the thickest part of the food but at least 1/2
inch deep. Read the temperature after about 10 seconds. Follow the temperature guidelines for the type of food you’re
cooking.
The following guidelines are from the U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition.
Cook to Internal Temp
Meat & Poultry Medium Rare Medium Well Done
Fresh Beef - Medium Rare 145°F 160°F 170°F
Ground turkey, chicken 165°F
Ground veal, beef, lamb, pork 145°F with 3 minutes of rest and then turn
Fresh Pork - Medium 160°F 170°F
Chicken - whole 165°F
Turkey - whole 165°F
Poultry breasts, roast 165°F
Poultry thighs, wings 165°F
Stufng (cooked alone or in bird) 165°F
Duck and goose 180°F
Fresh Veal - Medium Rare 160°F
Fresh Lamb - Medium Rare 145°F 160°F 170°F
Ham - fresh (raw) 145°F 160°F 170°F
Ham - pre-cooked (reheat) 140°F
Seafood
Fish Cook until esh turns opaque and akes easily with a fork.
Shrimp, lobster, crab Cook until shells turn red and esh becomes pearly opaque.
Scallops Should turn milky white or opaque and rm.
Clams, mussels, oysters Cook until shells open.
The Qrave Grill is an indirect gas grill. This means that the ame never comes in contact with the food and does not are
up. The drip pan vaporizes all the drippings into smoke and moisture. This produces tastier and juicier foods. You will be
amazed at how easy it is to cook all your favorites and more; perfect every time.
The following instructions are to be used as a guideline. You may need to adjust the cooking times and temperatures to
suite your own taste.
When cooking on the Qrave Grill, it is essential that the lid remain closed. This not only keeps the temperature constant,
but holds in the moisture as well.
The drip pan drain valve should be open when grilling. This allows the excess grease to continuously drain into the catch
bucket. The only time the drain valve should be closed is when cooking with a liquid in the pan.
Quick Temperature Reference
Valve Knob Setting Approximate Temperatures Types of Cooking
One Valve Knob Low 220°F to 250°F Slow Cooking & Smoking
Both Valve Knob Low 320°F to 350°F Roasting & Baking
Both Valve Knob Medium 375°F to 425°F Roasting & Baking
Both Valve Knob High 450°F to 550°F Grilling & Steaming
*The above temperature settings are a guide, the temperatures may vary due to wind and outside ambient temperatures.