STOK SGP2220, Руководство оператора

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19
SAfETy TIPS fOR USING ThE GRILL

Before opening the LP gas cylinder valve, check the
coupling nut for tightness and perform a leak test.

Trim excess fat from meat to reduce flare ups from
drippings.

When grill is not in use, turn off all control knobs and the
cylinder valve.

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 tray and grease cup are
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.
OPERATION
cOOKING/GRILLING TIPS

The best oils to use when grilling meats are high-
temperature oils (i.e., peanut, canola, safflower, and
cottonseed oils).

Dry off meat prior to grilling. Dry meat browns; wet meat
steams.

Grill with the hood in place.

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.

Before lighting the burners, 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
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 using the pizza stone, preheat the stone in the grill
approximately 15 minutes to come thoroughly up to the
required temperature.
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.

Cook meat and poultry thoroughly to kill bacteria.

Thoroughly clean the cutting board with soap and warm
water after use to prevent cross contamination of foods
such as pork and chicken.

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 Internal 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.
wARNING:
Do not allow familiarity with grills to make you care-
less. 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.