13 — English
OPERATION
WARNING:
Do not allow familiarity with grill to make you careless.
Remember that a careless fraction of a second is
sufficient to inflict severe injury.
WARNING:
Do not use any attachments or accessories not
recommended by the manufacturer of this grill. The use
of attachments or accessories not recommended can
result in serious personal injury.
SAFETY TIPS FOR USING THE GRILL
Before turning the control knob on, check the LP gas
cylinder for tightness and perform a leak test.
Trim excess fat from meat to reduce flare ups from drip-
pings.
When grill is not in use, turn the control knob to LOCK
( ), and remove the LP gas cylinder.
Do not move grill while cooking.
To avoid burns and splatters, use long-handled utensils
and oven mitts.
Do not use the grill if the grease cup is not clean and
properly installed.
Once the grill has cooled, clean promptly.
Do not let grease or hot material drip from the grill onto
the valve, hose, or regulator. Correct the problem before
use.
If the regulator frosts, immediately turn off the grill and
cylinder valve. This indicates a problem with the LP gas
cylinder and it should not be used. Return the cylinder
to the supplier.
Do not leave the grill unattended while preheating
or burning off food residue. If the grill has not been
regularly cleaned as instructed, a grease fire can occur.
Never use water on a grease fire.
Perform a burner flame check before each use (see the
Maintenance
section).
GRILLING GUIDE
High — for preheating the grill, searing steaks and other cuts
of meat, burning off food residue from grate.
Medium — for most grilling, baking, and roasting.
Low — for cooking fish and other lean foods.
COOKING/GRILLING TIPS
The best oils to use when grilling meats are high-temper-
ature oils (i.e., peanut, canola, safflower, and cottonseed
oils).
Dry off meat prior to grilling. Dry meat browns; wet meat
steams.
Grill with the firebox hood down.
Keep grates clean. A clean grate is less likely to be sticky
and will last longer.
Clean the firebox hood and inside the firebox often. A
grease build-up is a fire hazard and adds unwanted flavors
to your fresh food.
Before lighting the burner, spray grates with non-stick
spray to prevent food from sticking.
Always preheat the grill 10 - 15 minutes prior to use.
Before you start grilling, organize the food by cooking tech-
nique, required cooking time, and grilling area required.
Sauces containing sugars and fats can cause flare-ups
and burn your food. Apply these sauces only in the last
10 minutes of cooking.
Marinades and rubs enhance the flavor of food. A dry rub
or liquid marinade can be used prior to cooking.
FOOD SAFETY
Wash hands, utensils, and surfaces with hot soapy water
before and after handling raw meat.
Keep raw meat separate from ready-to-eat foods.
Use a clean platter and utensils when removing cooked
food from the grill.
Cook meat and poultry thoroughly to kill bacteria.
Use a meat thermometer to ensure proper internal tem-
perature of meat.
USDA Recommended Safe Minimum Internal Tempera-
tures of Food:
•
145°F for beef, veal, lamb, steaks, and roast
•
145°F for fish
•
160°F for ground pork, beef, veal, and lamb
•
160°F for pork
•
160°F for egg dishes
•
165°F for turkey, chicken, and duck (whole, pieces,
and ground)
Refrigerate prepared and leftover foods promptly.
WARNING:
If ignition does NOT occur within 5 seconds, turn the
control knob to OFF ( O ) and wait 5 minutes. Repeat lighting
procedures. If burner does NOT ignite with the cylinder
valve open, gas will continue to flow out of the burner and
could accidently ignite and result in serious personal injury.
