Centro Barbecue Stainless 4000B Safe use Use and Care Guide download pdf (Page 6)

Cooking on your new grill is a hands-on experience, and it

is recommended to remain outside with your grill while

cooking. Grilling can be affected by many external

conditions. In cold weather, you will need more heat to

reach an ideal cooking temperature, and grilling may take

longer. The meat's internal temperature and thickness can

also affect cooking times. Cold and thicker meats will take

longer to cook.

Internal Meat Temperatures

Meat cooked on a grill often browns very fast on the

outside. Therefore, use a meat thermometer to ensure it has

reached safe internal temperatures.

Please refer to the USDA for complete, up-to-date

information. Our internal temperature chart is based on

USDA standards for meat doneness. Check it out at

www.isitdoneyet.gov

Sauces

Sauces containing sugars and fats can cause flare-ups, and

your food may burn. In general, apply these sauces during

the final 10 minutes of cooking. Keep in mind, use of

excessive sauces or glazes will also require extra cleaning

afterwards.

Marinades and Rubs

To enhance the flavor of grilled foods, a liquid marinade or

dry rub can be used prior to cooking. Meat can be either

soaked or injected with liquid marinade up to 24 hours

prior to grilling. Dry rubs can be applied directly to the

meat immediately before grilling.

GRILLING GUIDE – Tips & Tricks

Wood Chips

For extra smoke flavor when grilling, try adding wood chips.

Soak the chips in water for approximately 30 minutes

before adding to a smoke box or pan. Place smoke box or

pan on top of the cooking grate above the flame. Turn grill

on high until the wood starts to smoke. Reduce heat to

desired temperature for cooking, and place food on

cooking grate as desired. Close lid to retain more smoke.

Hardwood varieties that work particularly well with grilled

foods include Alder, Apple, Cherry, Grapevines, Hickory,

Mesquite, Oak, Rosemary and Sassafras.

Skewers

Metal skewers should be flat, with long handles. Round

skewers allow food to roll when turned, so it may not cook

as evenly. Use metal skewers when cooking meat kabobs.

Wooden skewers should be soaked in water for an hour

before use, and are best used for quick cooking foods such

as vegetables and fruits.

Utensils

Use tongs or a spatula to handle the food instead of a fork,

and don't turn the food too

often. Piercing the food

with a fork will release

juices that you want in

the meat, and may

cause flare-ups.

USDA* Recommended Safe Minimum Internal Temperatures

Beef, Veal, Lamb and Pork – Whole Cuts** 145° F

Fish 145° F

Beef, Veal, Lamb and Pork – Ground 160° F

Egg Dishes 160° F

Turkey, Chicken & Duck – Whole, Pieces & Ground 165° F

* United States Department of Agriculture

**Allow meat to rest three minutes before carving or consuming.

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Centro Barbecue Stainless 4000B Safe use Use and Care Guide Page 6

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