Char-Broil 465131014, Руководство по эксплуатации продукта

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GRILLING
Charcoal is recommended, however, wood or a combination of both may be used as the fuel source for grilling with the fuel source placed and
ignited on the charcoal tray. Do not build too large of a fire. We recommend starting a fire with no more than
3/4 pound of charcoal (approximately 10
briquettes) and adding more as needed during cooking. After allowing the fire to burn down, place the cooking grate on the unit. Failure to read and
follow instructions for lighting charcoal may result in serious personal injury and/or property damage.
GRILL MAINTENANCE
Frequency of clean up is determined by how often the grill is used. Make sure coals are completely extinguished before cleaning inside of the unit.
Thoroughly rinse with water and allow to air dry before using again. Wipe out the interior of the unit with a cloth or paper towels.
When finished cooking, and the unit has adequately cooled, clean out all remaining ashes. Ashes collect moisture, which can lead to premature
rusting and decay. Periodically coating the interior surfaces with vegetable oil will aid in the protection of your unit. Also, occasional touch up of the
exterior paint will be required. Black, high-temperature spray paint is recommended. NEVER PAINT THE INTERIOR OF THE UNIT.
Cooking Surface: If a bristle brush is used to clean any of the grill cooking surfaces, ensure no loose bristles remain on cooking surfaces prior to
grilling. It is not recommended to clean cooking surfaces while grill is hot.
Ground Meat
Beef, Pork, Veal, Lamb......................................160°F
Turkey, Chicken.................................................165°F
Fresh Beef, Veal, Lamb
Medium Rare.......................................................145°F
(let stand 3 minutes before cutting)
Medium................................................................160°F
Well Done............................................................170°F
Poultry
Chicken & Turkey, whole.....................................165°F
Poultry Parts.......................................................165°F
Duck & Goose....................................................165°F
Fresh Pork
Medium Rare......................................................145°F
(let stand 3 minutes before cutting)
Medium..............................................................160°F
Well Done..........................................................170°F
Internal Cooking Temperatures
USDA Recommended
LIGHT YOUR GRILL
1.Remove cooking grate. Stack charcoal (maximum of 3/4 lbs.) onto
charcoal tray.
Read and follow manufacturer’s instructions on commercially available
charcoal briquets and lighter fluid.
Failure to follow instructions for lighting charcoal may result in serious
personal injury and/or property damage.
2.Wait 20 minutes or until flames are not visible and coals are gray.
Spread coals out over charcoal tray. Place cooking grate into grill. You
are now ready to grill!
Key Qty Description
A 1 Lid Handle
B 1 Lid
C 1 Firebox
D 2 Firebox Handle
E 1 Cooking Grate
F 1 Charcoal Tray
G 2 Leg Wire
… 1 Hardware Pack
… 1 Assembly Manual, English/ Spanish/ French