Kalorik USK GRB 32231 S Electric Grill User Manual


 
10 USK GR 32231 - 100403
The lid can be used closed during or after cooking to speed up
the cooking process or keep the food warm.
The grease collector can be used without water in it, or with
water. With water, the cleaning is much easier.
IMPORTANT GUIDELINES FOR COOKING MEAT AND
POULTRY – TIPS FOR OPTIMAL RESULTS
All meat and poultry should be thoroughly defrosted before
cooking. Have foods at room temperature before placing them
on the grill.
We recommend the use of a meat thermometer to ensure the
food is cooked thoroughly.
Recommended internal temperatures:
Meat Type
Recommended Internal
Temperature
1
Poultry 180
o
F
Beef; rare 140
o
F
Beef; medium rare 145
o
F
Beef; medium 160
o
F
Beef; well done 170
o
F
Pork Chops 160
o
F
Pork Loin 160
o
F
Lamb leg (3 – 5 lb.) 160
o
F
Beef skewers 160
o
F
Seafood skewers 160
o
F
Chicken skewers 180
o
F
Sausage skewers 160
o
F
1
Internal temperature at the end of the cooking, according to USDFA Food safety and
Inspection services Guidelines
Cooking times will vary according to shape, thickness and
composition of food. It is recommended that food be checked
after the minimum time stated to avoid over cooking.
For adding flavor, do marinate or apply rubs, seasonings and
spices to foods, but this prior to putting on the grill.
Caution: Always make sure that meat and poultry are
thoroughly cooked before eating. The juices from
poultry should run clear when cooking process is
complete.