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When initially bringing turning the burners on, burn the burners to get rid of any odors or debris by
operating at “HIGH” setting
Preparing Food for the Side Burner
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Always cook foods adequately. Undercooked foods can retain bacteria, especially if thawed or
exposed to warm conditions prior to cooking.
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Always use separate plates and utensils for the handling of raw food. Never place raw food and
cooked food on the same plate, and never place cooked food on a plate that was used for handling
raw food.
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Always carefully wash all plates and utensils used to handle raw food before using them to handle
cooked food.
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Always wash all vegetables, seafood and poultry before cooking.
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Always leave uncooked foods in the refrigerator until you are ready to start cooking.
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Always marinate meat in the refrigerator. Dispose of the excess marinade, and never reuse it.
Grilling Tips:
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If you pre-cook meat or poultry, do so immediately before grilling.
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Never defrost meat at room temperature or on a countertop.
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Refrigerate leftovers within 2 hours of taking food off the side burner.
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Never let the tray boil dry. That could be hazardous, as grease from fatty foods that have
collected in the tray could ignite and possibly cause bodily injury or property damage.
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Use a meat thermometer to be sure food has reached a safe internal temperature.
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Always trim excess fat from your foods to reduce the occurrence of flare-ups during cooking.
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Apply a light coating of cooking oil to the cooking grids before grilling, to prevent foods from sticking.
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Cook similar portion sizes together, so that they all cook evenly.
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Use tongs to turn foods on the burner.
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Never pierce foods while they are cooking on the burner, as this will dry them out.
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Turn foods infrequently. Some chefs say that a good steak should never be turned more than once.
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Apply sugar-based sauces such as commercial barbecue sauces only during the latter stages of
cooking, to prevent charring.
Operations and Features
WARNING:
Always observe safe food-handling and safe food-preparation practices when using
this burner, to prevent food-borne illnesses.
