13
Before First Use
1.
Remove the grill and any packaging materials from the shipping carton.
2.
Place the Grill on a flat, level surface.
3.
Pull out the front Leg in a sideways motion then swing it down while lifting
up on the Grill. The Leg will 'snap' into place when properly positioned.
Repeat this procedure with the rear Leg. Raise the Lid and remove the
Warming Rack, the Grilling Rack and the Flame Diffuser.
4.
Wash these parts in warm, soapy water. Rinse and dry thoroughly. Wipe the
Grill Body and Lid with a damp cloth to remove any dust.
5.
Place the Flame Diffuser into the Grill Body above the Burner Assembly,
making sure it properly rests upon the two rear tabs and the center tab at
the front
6.
Place the Grilling Rack above the Flame Diffuser, making sure it properly
rests upon the four triangular supports in each corner of the Grill Body.
7.
Note that the Warming Rack has two support bars and requires some minor
assembly. The support bar located at the front of the Warming Rack has
extension legs that insert into the pivot points located in the Grill Body. The
support bar at the back of the Warming Rack has extensions that insert into
the pivot points located in the Lid. Position the Warming Rack above the
Grilling Rack and insert the two extension legs into their pivot points in the
Grill Body. Raise the Warming
Rack and insert the two extensions at the
back of the Warming Rack into their pivot points in the Lid. When the Lid is
closed, the Warming Rack pivots down toward the Grilling Rack. As the Lid
opens, the Warming
Rack pivots up, allowing free access to food on the
Grilling Rack.
8
Warming
Rack
Extension
Leg
Pivot Point
in Lid
Pivot Point
in Grill Body
PLEASE NOTE:
The United States Department of Agriculture recom-
mends that meat and poultry be cooked to the following internal temper-
atures to be sure any harmful bacteria has been killed. Ground turkey and
chicken should be cooked to an internal temperature of 165˚ F and
ground beef, veal, lamb and pork should be cooked to an internal tem-
perature of 160˚ F. Chicken and turkey should be cooked to an internal
temperature of 170˚ F for white meat and 180˚ F for dark meat. Goose
and duck should be cooked to an internal temperature of 180˚ F. Fresh
beef, veal and lamb, etc. should be cooked to an internal temperature of
at least 145˚ F. Fresh pork should be cooked to an internal temperature of
at least 160˚ F. When reheating meat and poultry products, they should
also be cooked to an internal temperature of 165˚ F.
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