Black Stone 1666, Owner'S Manual

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PRECAUTIONS
• Do not operate this appliance
any closer than 36 inches from
any combustible construction,
including walls and ceilings.
• Do not use this appliance under
overhead combustible surfaces.
• When not in use, turn OFF appli-
ance by closing the LP cylinder.
• If regulator fails in unit, it must
be replaced with a Blackstone
approved model and must only
be replaced by a professionally
licensed, authorized dealer.
Failure to comply will void
the warranty.
If the information in the above
statements is not followed exactly,
serious injuries, fire, or death
may occur.
INSTALLATION SAFET Y
This appliance is safety certified
for use in the United States and/
or Canada only. Do not modify
for use in any other location.
Modification will result in a safety
hazard and void warranty.
Use this appliance, as purchased,
only with LP (propane) gas and regu-
lator/valve assembly supplied.
This appliance is not for use
inside an RV.
This appliance is not for use in or
on a boat.
Appliance installation must
conform with local codes, or in
the absence of local codes, with
either the National Fuel Gas Code,
ANSI Z223.1/ NFPA 54, Natural
Gas and Propane Installation Code,
CSA B149.1, or Propane Storage
and Handling Code, B149.2, or the
Standard for Recreational Vehicles,
ANSI A 119.2/NFPA 1192, and CSA
Z240 RV Series, Recreational Vehicle
Code, as applicable.
SAFET Y TIPS
• Never move this appliance while
in operation or still hot.
• Use long-handled barbecue
utensils and oven mitts to protect
against burns and splatters.
If grease or other hot material
drips from appliance onto valve,
hose or regulator:
01. Turn off gas supply immediately.
02. Determine the cause and
correct it.
03. Clean and inspect valve, hose
and regulator before continuing.
!
D A N G E R
IF GAS IS DETECTED:
1. Shut off gas to appliance.
2. Extinguish any open flame;
do not operate any elec-
trical appliances.
3. Ventilate area.
4. If odor continues, keep away
from appliance and imme-
diately call gas supplier or
fire department.
!
WA R N I N G
DO NOT store or use gasoline or
other flammable liquids or vapors
in the vicinity of this or any
other appliance.
!
WA R N I N G
This product may expose
you to chemicals including
phthalates (DEHP), which are
known to the State of California
to cause cancer.
For more information, go to
www.P65Warnings.ca.gov.
!
D A N G E R
Units are for outdoor use only!
FOR YOUR SAFETY
Before proceeding, make certain that you understand the FOR YOUR
SAFETY section of this manual. Hazardous fire or explosion may result if
instructions are ignored.
Section 01
GENERAL SAFETY
For Your Safety
04. Perform a leak test. (Please refer-
ence the Leak Test Instructions
section of the Fuel chapter.)
For problems with this appli-
ance, please reference the
Troubleshooting chapter.
FOOD SAFET Y
Food safety is an 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 contamina-
tion. Use clean platter and utensils
when removing cooked foods
from appliance.
COOK:
Cook meat and poultry
thoroughly to kill bacteria. Use ther-
mometer to ensure proper internal
food temperatures.
CHILL: Refrigerate prepared foods
and leftovers promptly.
For more information visit
foodsafety.gov or Canadian
Partnership for Consumer Food
Poultry
165° F or 74°C
Juices should run clear and flesh
should not be pink.
Beef or Poultry Hamburger
160° F or 71°C
Juices should not be pink and flesh
should be brown in the middle.
Beef, Veal, & Lamb
Steaks/Chops
145° F or 63°C
Beef, Veal, & Lamb Roasts
145° F or 63°C
ALL cuts of Pork
160° F or 71°C
Juices should not be pink.
MEAT COOKING
TEMPERATURES
!
WA R N I N G
NEVER partially cook meat or
poultry and finish cooking later.
Cook food completely to destroy
harmful bacteria.
Safety Education online at
befoodsafe.ca
HOW TO TELL IF
MEAT IS COOKED
THOROUGHLY
Meat and poultry cooked with this
appliance 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.
When reheating takeout foods
or fully cooked meats like hot
dogs, cook to 165° F/74°C , or until
steaming hot.
For Your Safety Model 1666
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