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Food Safety
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:
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 contamination. Use a clean platter and
utensils when removing cooked foods.
Cook:
Cook meat and poultry thoroughly to kill bacteria. Use a
food
thermometer to ensure proper internal food temperatures.
Chill:
Refrigerate prepared foods and leftovers promptly.
For more information call: USDA Meat and Poultry Hotline at
1-800-535-4555 (In Washington, DC (202) 720-3333, 10:00 am-
4:00 pm EST).
How To Tell If Meat Is Grilled Thoroughly
•
Meat and poultry cooked on a grill often browns very fast on the
outside. Use a food thermometer to be sure food has reached
a safe internal temperature, and cut into food to check for
visual signs of doneness.
•
Whole poultry should reach 165° F. Juices should run clear and
flesh should not be pink.
•
Hamburgers made of any ground meat or poultry should reach
160° F, and be brown in the middle with no pink juices. Beef,
veal and lamb steaks, roasts and chops can be cooked to 145°
F. All cuts of pork should reach 160° F.
•
NEVER partially grill meat or poultry and finish cooking later.
Cook food completely to destroy harmful bacteria.
•
When reheating takeout foods or fully cooked meats like hot
dogs, grill to 165° F, or until steaming hot.
Storing Your Grill
•Clean cooking grates.
•Store in dry location.
•When LP tank is connected to grill, store outdoors in well-
ventilated space and out of reach of children.
•Cover grill if stored outdoors.
•Store grill indoors ONLY if LP tank is turned off and
disconnected, removed from grill and stored outdoors.
•When removing grill from storage follow
"Cleaning Burner
Assembly"
instructions before starting grill.
USDA
＊
Safe Minimum Internal Temperatures
Fish
Pork
Egg Dishes
Steaks and Roasts of Beef,
Veal or Lamb
Ground Beef, Veal or Lamb
Whole Poultry (Turkey,
Chicken, Duck, etc.)
Ground or Pieces Poultry
(Chicken Breast, etc.)
145
°
F
160
°
F
160
°
F
145
°
F
160
°
F
165
°
F
165
°
F
WARNING:
To ensure that it is safe to eat, food must be cooked
to the minimum internal temperatures listed in the table below.
*United States Department of Agriculture
VERY IMPORTANT: Burner tube must be properly connected.
See illustration below.
We suggest three ways to clean the burner tubes. Use the one
easiest for you.
(A)
Bend a stiff wire (a light weight coat hanger works well)
into a small hook. Run the hook through each burner
tube several times.
(B)
Use a narrow bottle brush with a flexible handle (do not
use a brass wire brush), run the brush through each
burner tube several times.
(C) Wear 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 comes out each hole.
10.
Wire brush entire outer surface of burner to remove food
residue and dirt.
11.
Clean any blocked ports with a stiff wire such as an open
paper clip.
12.
Check burner for damage, due to normal wear and corrosion
some holes may become enlarged. If any large cracks or
holes are found replace burner.
13.
After cleaning put the burner back into the firebox and attach
the electrode wire onto the electrode connector under the
burner.
14.
Place burner into position and reinstall the hitch pin.
15.
Under the firebox, connect the orifice holder with the burner
tube
.
with the screws previously removed.
16.
Replace the grease pan, tank heat shield, grease tray,
radiator plate, and cooking grates.
Correct
engagement
Reinstall
Screws
NOTE:
Burner Tube
Orifice Holder
