USSC USG295SS, Owner’S Instruction And Operation Manual

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• When the grill is plugged in, the control board will flash
through a sequence of letters and numbers before
going to a blank display screen.
• When the grill is turned on, there will be three flashing
lights found between the numbers of the display. The
three lights will continue to flash until the grill reaches
180°F, then the startup sequence will be finished.
• Grill operating temperatures are 180°F to 500°F.
• When the grill is first turned on, the control board will
go to 350°F on the first ignition. If the grill has been
used, the control board will go to the last setting used.
• “Smoke” mode ranges from 180°F to 230°F. The
concentration of smoke will vary depending on
the temperature selected. There will be a higher
concentration of smoke at lower settings than there is
when operating at higher temperatures while smoking.
• The combustion blower is on constantly while cooking
and does not vary in speed.
• If the grill is turned off during “Startup” mode,
everything shuts off without a shutdown sequence.
• If the flame plate is installed improperly, a burn back
may occur due to the airflow restrictions at the burn
pot.
Note: These are suggested approximations only and intended as guidelines only. For best results please follow
appropriate recipe.
Meat Type Cut Cooking Temp. Approximate Cook Time
Beef
Hamburgers 425°F 10 min on each side
T-Bone/Ribeye 450°F
10 to 20 min (depending on degree of doneness desired)
turning once
Tenderloin 400°F 25 to 30 min (depending on degree of doneness desired)
Brisket 225°F 4-6 hrs
Filet Mignon 450°F
10 to 15 min (depending on degree of doneness desired)
turning once
Flank Steak 450°F
10 to 15 min (depending on degree of doneness desired)
turning once
Ribs 225°F 3-4 hrs
Pork
Loin 350°F 1 to 1.5 hrs
Baby Back Ribs 325°F 2 hrs
Shoulder Steak 325°F 35 to 40 min
Ground Pork 300°F 45 min
Pork Chops 325°F 45-50 min
Chicken
Breast 350°F 25-30 min, turning once 1/2 way through
Thighs 350°F 40-45 min
Whole Chicken 4-5lbs 450°F 70-90 min
Turkey
10-12lb Turkey 325°F 3 hrs
Legs 225°F 4-5 hrs
Lamb
Rack of Lamb 400°F 30 min, for Rare, longer if desired
Lamb Chops 450°F 12 min, turn once 1/2 way through
Salmon Filet 350°F 25-30 min
Cod Loin 400°F 20 min
Scallops Scallop 450°F 8-10 min
Shrimp Whole Shrimp 450°F 2-3 min/side
Lobster Tail 400°F 25-30 min
OPERATING TIPS
© 2021 United States Stove Company
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