Kenmore D02 M90225, Use & Care Manual

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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.

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.

Food

Temperature

Beef, veal and lamb 

(pieces and whole cuts)  - 

medium-rare

63°C (145°F)

Beef, veal and lamb 

(pieces and whole cuts)  - 

medium

71°C (160°F)

Beef, veal and lamb 

(pieces and whole cuts)  - 

well done

77°C (170°F

Pork  

(pieces and whole cuts)

71°C (160°F)

Poultry 

(e.g. chicken, turkey, duck)  - pieces

74°C (165°F)

Poultry 

- whole

85°C (185°F)

Ground meat and meat mixtures 

(e.g. 

burgers, sausages, meatballs, meatloaf, 

casseroles) - beef, veal, lamb and pork

71°C (160°F)

Ground meat and meat mixtures 

- poultry

74°C (165°F)

Egg dishes

74°C (165°F)

Others 

(hot dogs, stuffing and leftovers)

74°C (165°F)

Canadian Food Inspection Agency

Recommended Internal cooking tempeaures