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Storing Your Grill
, Clean cooking grates.
, Store in dry location.
, When LP tank is connected to grill, store outdoors in well-
ventilated space and out of reach of children.
, Cover grill if stored outdoors.
, Store grill indoors ONLY if LP tank is turned off and
disconnected, removed from grill and stored outdoors.
, When removing grill from storage follow "Cleaning Burner
Assembly" instructions before starting grill.
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. Usea 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
1-800-535-4555 In Washington, DC (202) 720-3333, 10:00 am-
4:00 pm EST.
How To Tell if Meat is Grilled Thoroughly
* Meat and poultry cooked on a grill often browns very fast on the
outside. Use a meat thermometer to be sure food has reached
a safe internal temperature, and cut into food to check for
visual signs of doneness.
* Whole poultry should reach 180° F; breasts, 170° F.Juices
should run clear and flesh should not be pink.
* Hamburgers made of any ground meat or poultry should reach
160° F,and be brown in the middle with no pink juices. Beef,
veal and lamb steaks, roasts and chops can be cooked to 145°
F.All cuts of pork should reach 160° R
, NEVER partially grill meat or poultry and finish cooking later.
Cook food completely to destroy harmful bacteria.
* When reheating takeout foods or fully cooked meats like hot
dogs, grill to 165° F,or until steaming hot.
26. 463351505
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