Black Stone On The Go 1939, Руководство пользователя

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If grease or other hot material
drips from appliance onto valve,
hose or regulator:
STEP 01
Turn off gas
supply immediately.
STEP 02
Determine the cause
and correct it.
STEP 03
Clean and inspect
valve, hose and regulator
before continuing.
STEP 04
Perform a leak test.
(Please reference the Leak Test
Instructions in the Fuel chapter.)
For problems with this appli-
ance, please reference the
Troubleshooting chapter.
FOR YOUR SAFETY
Before proceeding, make certain that you understand the FOR YOUR
SAFETY section of this manual. Hazardous fire or explosion may result if
instructions are ignored.
Section 01
GENERAL SAFETY
PRECAUTIONS
• Do not use this appliance under
overhead combustible surfaces.
• When not in use, turn OFF appli-
ance by rotating the appliance
control knobs to the OFF position
and closing the fuel valve.
If the information in the above
statements is not followed exactly,
serious injuries, fire, or death
may occur.
SAFET Y TIPS
• Do not place empty cooking
vessel on the appliance while
in operation. Use caution when
placing anything in cooking
vessel while the appliance is
in operation.
• Do not move the appliance when
in use. Allow the cooking vessel
to cool to 115°F (45 °C) before
moving or storing.
• Use long-handled barbecue
utensils and oven mitts to protect
against burns and splatters.
!
WA R N I N G
Keep children and pets away
from appliance at all times.
This appliance is not
intended for use by children.
Close supervision is neces-
sary when any appliance is
used by or near children.
!
WA R N I N G
This appliance is not
intended for and should
never be used as a heater.
Do not use for purposes
other than intended.
!
WA R N I N G
The use of alcohol, prescrip-
tion or non-prescription
drugs may impair the
consumer’s ability to prop-
erly assemble or safely
operate the appliance.
!
WA R N I N G
The appliance must be
isolated from the gas supply
piping system by closing its
individual manual shutoff
valve during any pressure
testing of the gas supply
piping system at test pres-
sures equal to or less than
1/2 psi (3.5 kPa).
!
C AU T I O N
For residential and house-
hold use only. DO NOT use
for commercial cooking.
For Your Safety
INSTALLATION SAFET Y
This appliance is safety certified
for use in the United States and/
or Canada only. Do not modify
for use in any other location.
Modification will result in a safety
hazard and void warranty.
Use this appliance, as purchased,
only with LP (propane) gas and regu-
lator/valve assembly supplied.
Appliance installation must
conform with local codes, or in
the absence of local codes, with
either the National Fuel Gas Code,
ANSI Z223.1/ NFPA 54, Natural
Gas and Propane Installation Code,
CSA B149.1, or Propane Storage
and Handling Code, B149.2, or the
Standard for Recreational Vehicles,
NFPA 1192, and CSA Z240 RV Series,
Recreational Vehicle Code, as
applicable.
HOW TO TELL IF
MEAT IS COOKED
THOROUGHLY
Meat and poultry cooked with this
appliance often browns very fast on
the outside.
Use a meat thermometer to be sure
food has reached a safe internal
temperature and cut into food to
check for visual signs of doneness.
When reheating takeout foods
or fully cooked meats like hot
dogs, cook to 165° F/74°C , or until
steaming hot.
Poultry
165° F or 74°C
Juices should run clear and flesh
should not be pink.
Beef or Poultry Hamburger
160° F or 71°C
Juices should not be pink and flesh
should be brown in the middle.
Beef, Veal, & Lamb
Steaks/Chops
145° F or 63°C
Beef, Veal, & Lamb Roasts
145° F or 63°C
ALL cuts of Pork
160° F or 71°C
Juices should not be pink.
MEAT COOKING
TEMPERATURES
!
D A N G E R
This appliance is not for
frying turkeys.
!
WA R N I N G
NEVER partially cook meat
or poultry to finish cooking
later. Cook food completely
to destroy harmful bacteria.
FOOD SAFET Y
Food safety is an important part
of enjoying the outdoor cooking
experience. To keep food safe from
harmful bacteria, follow these four
basic steps:
CLEAN:
Wash hands, utensils,
and surfaces with hot soapy water
before and after handling raw meat
and poultry.
SEPARATE: Separate raw meats
and poultry from ready-to eat
foods to avoid cross contamina-
tion. Use clean platter and utensils
when removing cooked foods
from appliance.
COOK:
Cook meat and poultry
thoroughly to kill bacteria. Use ther-
mometer to ensure proper internal
food temperatures.
CHILL: Refrigerate prepared foods
and leftovers promptly.
For more information visit
foodsafety.gov or Canadian
Partnership for Consumer Food
Safety Education online at
befoodsafe.ca
For Your Safety
| Owner’s Manual | Model 1939
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