Food Safety - Char-Broil Patio Bistro 360 Mode D'emploi

WARNING
Failure to follow all manufacturer's instructions could result in
serious personal injury and/or property damage.
CAUTION
Read and follow all safety statements, assembly
instructions, and use and care directions before attempting
to assemble and cook.
CAUTION
Some parts may contain sharp edges. Wear protective
gloves if necessary.
CAUTION
Grease Fires
• Putting out grease fires by closing the lid is not possible.
Grills are well ventilated for safety reasons.
• Do not use water on a grease fire. Personal injury may
result. If a grease fire develops, turn knobs and LP
tank off.
• If grill has not been regularly cleaned, a grease fire can
occur that may damage the product. Pay close attention
while preheating or burning off food residue to insure
that a grease fire does not develop.
• The best way to prevent grease fires is
regular cleaning of the grill following
instructions on General Grill Cleaning and
Cleaning The Burner Assembly.
WARNING
CALIFORNIA PROPOSITION 65
1. Combustible by-products produced when using this
product contains chemicals known to the State of
California to cause cancer, birth defects, or other
reproductive harm.
2. This product contains chemicals, including lead and
lead compounds, known to the State of California to
cause cancer, birth defects or other reproductive harm.
Wash your hands after handling this product.

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.
USDA Recommended
Internal Cooking Temperatures
Beef, Pork, Veal, Lamb......................................160°F
Turkey, Chicken.................................................165°F
Medium Rare.......................................................145°F
Medium................................................................160°F
Well Done............................................................170°F
Chicken & Turkey, whole.....................................165°F
Poultry Parts.......................................................165°F
Duck & Goose....................................................165°F
Medium Rare.....................................................145°F
Medium..............................................................160°F
Well Done..........................................................170°F
3
Ground Meat
Fresh Beef, Veal, Lamb
(with a 3 minute rest time)
Poultry
Fresh Pork
(with a 3 minute rest time)