8
STORING YOUR GRIDDLE
DANGER
Do not put griddle in storage or travel mode
immediately after use. Allow griddle to cool to touch
before moving or storing. Failure to do so could
result in fire resulting in property damage, personal
injury or death.
• Store in dry location.
• After cleaning and maintaining the unit as recommended,
put the griddle plate in the storage position as shown
in below.
• For permanent installation griddles, push the drawer
into storage and lock the slider system in place to keep
the unit fixed in position as shown below.
• For portable/tabletop griddles, disconnect from the
recreational vehicle’s low pressure LP gas supply
system via quick-disconnect fitting (following applicable
safety steps).
• Store portable/tabletop griddle indoors ONLY if turned
off, disconnected from the low pressure gas system,
and the unit itself is at room temperature.
FOOD SAFETY
CLEANING THE BURNER ASSEMBLY
Follow these instructions to clean the burner.
1. Turn gas OFF at the control knob.
2. Ensure all components have cooled
3. Remove griddle plate from assembly.
4. Wire brush the entire outer surface of the burner to
remove food residue and dirt.
5. Clean any blocked ports with a stiff wire such as an
open paper clip.
6 While wearing eye protection use an air hose to force
air into the burner tube and out the burner ports.
Check each port to make sure air is coming out each
respective nozzle.
7. If any large cracks or holes are found call Suburban
Customer Service for instruction and/or replacement.
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:
1. Clean:
Wash hands, utensils, and surfaces with hot
soapy water before and after handling raw meat and
poultry
2. 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.
3. Cook:
Cook meat and poultry thoroughly to kill bacteria.
Use a thermometer to ensure proper internal food
temperatures.
4. Chill:
Refrigerate prepared foods and leftovers promptly.
For more information visit the Canadian partnership for
Consumer Food Safety Education– www.befoodsafe.ca
