Storing Your Grill
• Clean cooking surface.
• When LP cylinder 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 cylinder is turned off and
disconnected, removed from grill and stored outdoors in well-
ventilated space and out of reach of children.
• Leak test the grill after removing from storage and follow
Cleaning Burner Assembly instructions before starting grill.
• Keep grill area clear and free from materials that burner(i.e.
gasoline, propane or other flammable liquid or gas).
• Do not block holes in bottom or back of 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. Use a 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
1-888-MPHOTLINE (888-674-6854) In Washington, DC
Or E-mail:
Or visit the USDA website at www.isitdoneyet.gov
How To Tell If Meat Is Cooked Thoroughly
•Meat and poultry cooked in the appliance often browns very
fast on the outside. Use only thawed meat and a meat
thermometer to be sure food has reached a safe internal
temperature, and cut into food to check for visual signs of
doneness.
•We recommend food to be at least 40°F before cooking in your
appliance.
•Whole poultry should reach 165° F. Juices should run clear
and flesh should not be pink.
•Beef, veal and lamb steaks, roasts and pork chops can be
cooked to 160° F.
•NEVER partially cook meat or poultry and finish cooking later.
Cook food completely to destroy harmful bacteria.
•Use a meat thermometer to ensure proper internal food
temperatures.
Ground Meat
Beef, Pork, Veal, Lamb......................................160°F
Turkey, Chicken.................................................165°F
Fresh Beef, Veal, Lamb
Medium Rare.......................................................145°F
(let stand 3 minutes before cutting)
Medium................................................................160°F
Well Done............................................................170°F
Poultry
Chicken & Turkey, whole.....................................165°F
Poultry Parts.......................................................165°F
Duck & Goose....................................................165°F
Fresh Pork
Medium Rare......................................................145°F
(let stand 3 minutes before cutting)
Medium..............................................................160°F
Well Done..........................................................170°F
Internal Cooking Temperatures
USDA Recommended
Page 8
Cooking grate up
slots on bottom
Slots
Proper Grate Orientation
