Char-Broil 12601514-A1, Product Manual

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WARNING
CAUTION
• Putting out grease fires by closing the lid is not
possible. This a
ppliance is
well ventilated for safety
reasons.
• Do not leave
appliance
unattended while burning
off food residue. If
appliance
has not been regularly
cleaned, a grease fire can occur that may damage
the product.
For Safe Use of Your appliance and to Avoid Serious
Injury:
•
The use of alcohol, prescription or non-prescription
drugs may impair the consumer's ability to properly
assemble or safely operate the appliance.
• When cooking, the appliance must be on a level, stable
surface in an area clear of combustible material.
• Do not leave appliance unattended. Keep children and
pets away from the appliance at all times.
• Do not move the appliance when in use.
• This appliance is not intended for and should never be
used as a heater.
• This appliance will be hot during and after use. Use
insulated oven mitts or gloves and long-handled
barbecue utensils for protection from hot surfaces or
splatter from cooking liquids.
• Keep appliance area clear and free from materials that
burn.
• Keep appliance area clear and free from combustible
materials, gasoline and other flammable vapors and
liquids.
• Use only in well-ventilated space. appliance
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.
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: mphotline.fsis@usda.gov
Or visit the USDA website at www.fsis.usda.gov
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
• Apartment Dwellers:
Check with management to learn the requirements
and fire codes for using an electric grill in your
apartment complex. Use only as allowed.
DO NOT USE CHARCOAL. A charcoal fire will result and the
grill is not designed for charcoal. The fire will create an
unsafe condition and damage the grill.
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