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Tips, Tricks, and Temps
• Clean your grill regularly to maintain beauty and proper function. Do not clean your grill too
often as your grill develops a seasoning with regular use. It is advised to clean before any long
cook.
• Always use grill on a level surface.
• Check and clean fire pot regularly; this will ensure proper ignition and heat output.
• Not all pellets are created equal; always use dry and fresh pellets.
• Always store pellets in a dry area.
• Get to know your grill and keep good cooking notes. This will help with consistency.
•Practice makes perfect.
• Always allow your meat to rest before serving.
• Always keep your cooking area clean.
• Avoid lifting the lid more than necessary.
• Wind can cool your grill temperature.
• Always preheat grill to desired temperature before use.
• Wipe off stainless steel surfaces before preheating; dirt and food stains can cook into surface.
• Always check pellet hopper for debris and remove excess pellet dust as needed.
• Leave at least one inch of clearance between food for even cooks (crowded foods will take
longer to cook).
• Foods cooked in pans or containers will require more time than foods cooked directly on grate.
• Use your platinum-tipped meat probe to determine meat-doneness; never rely on time.
• Know your food’s internal temperature.
• Use long handled tongs and spatulas for turning meats; do not use plastic utensils.
•Injecting, mopping, and spritzing are great ways to keep meat from drying out.
•When going low and slow, plan for your meats to stall; larger pieces of meat tend to take
longer from160°F-180°F. Be patient.
•
Never unplug your grill to turn it off.
• When not in use, unplug and cover with recteq Premium Grill Cover.
Temperatures
Remember, you can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red
meats (including pork) can be pink, even when the meat has reached a safe internal temperature.
After you remove the meat from your grill, allow it to rest for a specified amount of time. During the
rest-time, its temperature remains constant or continues to rise, which destroys harmful bacteria.
• Hot foods should be held at 140°F or warmer.
• Cold foods should be held at 40°F or colder.
• Perishable foods should not be left out for more than 2 hours at room temperature; 1 hour when
the temperature is above 90°F.
• Always follow food safety guidelines provided by the USDA.
Summary of Contents for RT-340
Page 1: ...Assembly Manual RT 340...
