Broilmaster C3-1 Manual Do Utilizador

B102097-0-0113

Page 15

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 properly 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 tempera-

ture 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.

Beef, Pork, Veal, Lamb

160

None

Turkey, Chicken

165

None

Steaks, roasts, chops

145

3 minutes

Chicken & Turkey, whole

165

None

Poultry breasts, roasts

165

None

Poultry thighs, legs, wings

165

None

Duck & Goose

165

None

Stuffing (cooked alone or in bird)

165

None

Fresh pork

145

3 minutes

Fresh ham (raw)

145

3 minutes

Precooked ham (to reheat)

140

None

Fin Fish

145 or cook until flesh is opaque and separates easily with a fork.

None

Shrimp, lobster, and crabs

Cook until flesh is pearly and opaque.

None

Clams, oysters, and mussels

Cook until shells open during cooking.

None

Scallops

Cook until flesh is milky white or opaque and firm.

None

OPEN AREA IS SHADED

220°-275°

300°-375°

400°-475°

500°-600°

SLOW COOKING /

SMOKING *

BAKING /

ROASTING

BAKING /

ROASTING

GRILLING /

SEARING

QUICK TEMPERATURE REFERENCE

The above vent adjustments are a guide. The temperatures may vary due to wind, outside ambient temperatures and amount of char-

coal used. You may have to set and adjust to suit your conditions.

*Low temperatures are best achieved by using the divider accessory DPA304 and controlling the air on one side.