(NAPSA)—Temperatures are on the rise and grilling in America is hotter than ever. Four out of five U.S. families now own grill, and most people barbecue at least once a week during the summer. Based on consumer demand, propaneis still the number one choice for grills. Propanegrills are equipped with convenient on/off switches, providing for instant heat, greater temperature control, and quicker cool-down times. With no burning embers, propane grills don’t throw sparks or require a messy cleanup. Before the barbecue begins, however, the Propane Education & Research Council offers the followinggrilling and food safety tips to help ensure a safe and enjoyable experience: Safe Grilling Tips Before connecting or lighting a propane gas grill burner, use a leak-detection solution to check connections for tightness. Do not use matches or lighters to check for leaks. When lighting a grill, keep the top open. Always use or store cylinders outdoors in an upright (vertical) position. e After filling or exchanging a cylinder, take it home immediately. Keep the vehicle ventilated and the cylinder valve closed and capped. Do not allow children to tamper with the cylinderorgrill. Do not smoke while handling a propanecylinder. * Do not use, store, or trans- port cylinders near high temperatures (this includes storing spare cylinders nearthegrill). - The distinct flavor of barbecued foods actually comes from juices that drop down and then vaporize or “smoke”backinto the meat. Food Safety Tips (provided by The Partnership for Food Safety Education). When grilling foods, thoroughly preheat the grill to kill any bacteria that maybe present. Remove from the refrigerator or cooler only the amount of raw meat that will fit on the grill at one time. When taking foods off the grill, do not put cooked food items back on the sameplate that previously held raw food. Be sure there are plenty of clean utensils and platters so raw foods and prepared foods are served separately. Hamburgers should be cooked to 160F, while large cuts of beef such as roasts and steaks may be cooked to 145F for medium rare or to 160F for medium. Cook ground poultry to 165F and poultry parts to 170F. Fish should be opaque andflakeeasily. For more information, visit www.usepropane.com.
