STOK SCC0070N, Руководство оператора

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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
 Trim excess fat from meat to reduce flare ups from
drippings.

Always wait until the charcoal has completely burned
down and the grill is completely cool before removing
and emptying the ash canister.

When grill is not in use, keep the hood and vents closed.

Do not move grill during cooking or while the grill is hot.

To avoid burns and splatters while cooking and the grill
is hot, use long-handled utensils and oven mitts.

Do not use tongs or other utensils with metal handles, or
with plastic handles that might melt from the heat. Use
heat-resistant oven mitts when working near hot coals
and when adjusting or removing the ash canister, charcoal
basket, or grates.
 Once the grill has cooled, clean promptly.

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.
COOKING/GRILLING TIPS

The best oils to use when grilling meats are high-
temperature oils (i.e., peanut, canola, safflower, and
cottonseed oils).

Coat your food, not the grates, with oil.

Dry off meat prior to grilling. Dry meat browns; wet meat
steams.

Grill with the hood closed.

Keep grates clean. A clean grate is less likely to be sticky
and will last longer.
 Clean the hood and inside the firebox often. A grease
build-up is a fire hazard and adds unwanted flavors to
your fresh food.
OPERATION

The inside surface of the grill lid may build up with non
toxic carbon deposits from smoke and grease residue.
This may resemble paint flaking. However, the lid is
coated with a baked on porcelain enamel finish that does
not flake. Regular cleaning of the inside of the hood will
reduce these deposits.

Before you start grilling, organize the food by cooking
technique, 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.

When lifting the grill hood, lift to the side. Pulling straight
up on the hood may pull ashes up onto your food.

Charcoal lighting and cooking results will vary, depending
on the number of briquettes and the brand and type of
charcoal used. For best results, follow the manufacturer’s
directions on the package of charcoal.
 A general rule for cooking with charcoal: After the flames
die out, allow a light gray ash to form on the outside of
the briquettes before beginning to cook.

You can control the amount of airflow by adjusting the
position of the vent holes on the firebox. Turning the
firebox vent to open the vent holes increases airflow and
burns the charcoal faster. Closing the vent holes slows
the flow of air for slower burning.
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
temperature of meat.

USDA Recommended Safe Minimum Inter nal
Temperatures 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.