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REC TEC GRILLS Premium
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Always keep your cooking area
clean. Avoid lifting the grill lid
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Wind can cool your grill temperature.
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Always preheat grill to desired temperature before use.
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Wipe off steel surfaces before preheating; dirt and food stains can cook into surface.
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Always check pellet hopper for debris and remove excess pellet dust as needed. (A shop-
vac is the preferred method)
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Leave at least one inch of clearance between food for even cooks. (Crowded foods will
take longer to cook)
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Foods cooked on pans or in containers will require more time than foods cooked directly on
grate. This also limits the amount of wood smoked flavor.
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Know your food’s internal temp! Use the Temperature Probe
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Use long handled tongs and spatulas for turning meats, do not use plastic
Injecting and spritzing are great ways to keep meat from drying out.
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When going low and slow, plan for your meats stall, larger pieces of meat tend to take
longer from 160-180 ºF degrees. Be patient.
Never unplug your grill to turn it off; for proper shutdown procedure see “Power Button”
on page 10.
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If grill is not used for six weeks or more, it is advised to remove all
pellets
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When not in use, unplug and cover with cover.
Temperatures
Remember, you can’t tell whether meat is safely cooked by looking at it. Any
cooked, uncured red meats including pork may be pink even when the meat is
done
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Hot foods should be held warmer than 140º F.
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Cold foods should be held below 40º F.
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Perishable food should not be left out for more than 2 hours at room temperature - 1 hour
when the temperature is above 90º F.
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Always follow food safety guidelines provided by the USDA.
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See page 2
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for USDA safety guidelines.
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