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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:
Ctean: 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 dean 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
1o800o535o4555in Washington, DC (202) 720-3333, 10:00 amo
4:00 pm EST.
How To Tell If Meat Js Grilled ThorougMy
• 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 dear 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 pinkiuices, Beef,
veal and lamb steaks, roasts and chops can be cooked to 145°
F,All cuts of pork should reach 160° R
• NEVER partially gri!l 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,
4¢3353505.25
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