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WARNING: ALWAYS follow charcoal and lighter fluid
manufacturer instructions and warnings. Only use grill outdoors
and only on a noncombustible surface that is at least 3 feet
away from any adjacent wall or surface.
3. Cooking Tips
- For lessflare-ups, cook with the lid in the down position.
- Add water-soaked hardwood chips to fuel for a smoked
flavor to food.
- Do not use self-starting charcoal as it will impart an unnatural
flavor to food. Also, burn off lighter fluid completely before
dosing grill lid.
4. Grill Maintenance
Thisgrill is made of steel and cast iron, which will RUST,
especially if not properly cared for.
- Clean ashesfrom charcoal pan and ash plate after you are
finished cooking. Ashes left in bottom too long hold moisture
and will rust through any thickness of steel.
- Be sure to empty grease cup after every use,but only after it
has completely cooled.
- The temperature gauges on the grill lids may mist over during
cooking, but the mist will steam out after cooking.
- Maintenance instructions (including recommended frequency
guidelines) relative to:
(a) Keeping outdoor cooking gas appliance area clear and
free from combustible materials, gasoline and other
flammable vapors and liquids.
(b) Not obstructing the flow of combustion and ventilation
air.
(c) Keeping the ventilation opening (s) of the cylinder
enclosure free and clear from debris.
(d) Visually checking burner flames including pilot burner
flame if provided, with pictorial representations.
(e) Cleaning outdoor cooking gas appliance, including
special surfaces, with recommended cleaning agents,
if necessary.
(f) Checking and cleaning burner/venturi tubes for insects
and insect nests.A clogged tube can lead to a fire
beneath the 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
utensilswhen removing cooked foods.
Cook: Cook meat and poultry thoroughly to kiJJbacteria. Use a
thermometer to ensure proper internal food temperatures.
Chill: Refrigerate prepared foods and leftovers promptly. For
more information call: USDA Meat and Poultry HotJine 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. Usea 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° F.
* NEVERpartially 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.
WARNING. To ensure that it is safe to eat, food must be cooked
to the minimum internal temperatures listed in the table below
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 & 165° F
Ground
United States Department of Agriculture
_'_Allow meat to rest three minutes before carving or consuming.
REV 2
23671-46477279 _ 11
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