15
Problem
Possible Cause
Prevention/Cure
Flame blows out
High or gusting winds
Do not use griddle in high winds
Low on LP gas
Replace or refi ll LP gas tank
Burner holes may be obstructed
Refer to “Burner Assembly/Maintenance” instructions
Flow limiting device tripped
Refer to “Regulator Resetting Procedure”
Flare-up
Grease buildup
Clean all parts per “Proper Care and Maintenance” instructions
Excess fat in meat
Trim fat from meat before grilling
Excessive cooking temperature
Adjust (lower) cooking temperature
Grease fi re
Grease trapped by food buildup around burner
system
1. Turn control knobs and LP gas tank valve to “OFF”
2. Leave lid in open or closed position and let fi re burn out. Use BC
type fi re extinguisher or baking soda, sand or dirt to smother fi re,
if necessary.
3. After griddle cools, remove and clean all parts per “Proper Care
and Maintenance” instructions
Flashback (fi re in burner
tubes) / knobs melting
Burner and/or burner tubes are blocked
Clean burners and/or burner assembly
Inside of lid is peeling
(like paint peeling)
Baked on grease buildup has turned into carbon
and is fl aking off
Clean thoroughly per “Proper Care and Maintenance” instructions
GRIDDLE COOKING TIPS:
CLEANLINESS:
•
Always wash hands thoroughly with soap and hot water prior to handling food and after handling raw
meat, uncooked poultry or seafood.
•
When using a platter to carry raw meat, uncooked poultry or seafood to the griddle, make sure to wash
the platter thoroughly with soap and hot water before placing cooked foods back on the platter or use
different platters for raw and cooked foods.
•
Never use the same utensils when handling raw meat, uncooked poultry or seafood unless you wash
the utensils thoroughly with soap and hot water.
•
Never re-use marinade from raw meat or uncooked poultry on foods that have been cooked and are
ready to be served.
GRILLING TO PROPER TEMPERATURE:
•
Use a meat thermometer to be sure food has reached a safe internal temperature.
•
The USDA recommends the minimum temperature be reached for the following food items:
HELPFUL HINTS:
•
If you pre-cook meat or poultry, do so immediately before grilling.
•
Never defrost meat at room temperature or on a countertop.
•
Refrigerate leftovers within 2 hours of taking food off the griddle.
•
For additional information, please phone the USDA’s toll free Meat & Poultry Hotline at 800-535-4555.
Chops . . . . . . . . . . . . . . . . . . . 145° F (62.8° C)
Ground Meat . . . . . . . . . . . . . . 160° F (71° C)
Pork . . . . . . . . . . . . . . . . . . . . . 145° F (62.8° C)
Poultry . . . . . . . . . . . . . . . . . . . 165° F (82° C)
Roasts . . . . . . . . . . . . . . . . . . . 145° F (62.8° C)
Seafood . . . . . . . . . . . . . . . . . . 145° F (62.8° C)
Vegetables . . . . . . . . . . . . . . . . 145° F (62.8° C)
