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TRANSPORTING AND STORAGE:
•
Never move a grill when it is hot or when objects are on the cooking surfaces.
•
Never store fl ammable liquids or spray canisters under or near the grill.
•
DO NOT extinguish grease fi res using water.
BEFORE STORING YOUR GRILL:
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Clean all surfaces.
•
If storing the grill outdoors, close the wood pellet lid and cover the grill with a grill cover for
protection from the weather.
•
If the grill is stored outside during the rainy season, care should be taken to ensure that water does
not get into the pellet hopper. Wood pellets, when wet, expand greatly and will jam your auger.
CLEANLINESS:
•
Always wash hands thoroughly with soap and hot water prior to handling food and after handling raw
meat, uncooked poultry or seafood.
•
When using a platter to carry raw meat, uncooked poultry or seafood to the grill, make sure to wash
the platter thoroughly with soap and hot water before placing cooked foods back on the platter or use
different platters for raw and cooked foods.
•
Never use the same utensils when handling raw meat, uncooked poultry or seafood unless you wash
the utensils thoroughly with soap and hot water.
•
Never re-use marinade from raw meat or uncooked poultry on foods that have been cooked and are
ready to be served.
GRILLING TO PROPER TEMPERATURE:
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Use a meat thermometer to be sure food has reached a safe internal temperature.
•
The US Department of Agriculture recommends the minimum temperature be reached for the
following food items:
Chops . . . . . . . . . . . . . . . . . . . . . 145 degrees F (62.8° C)
Ground Meat . . . . . . . . . . . . . . .
Pork . . . . . . . . . . . . . . . . . . . . . .
Poultry . . . . . . . . . . . . . . . . . . . .
Roasts . . . . . . . . . . . . . . . . . . . .
Seafood . . . . . . . . . . . . . . . . . . .
Vegetables . . . . . . . . . . . . . . . . . 145 degrees F (62.8° C)
WARNING
GRILL COOKING TIPS:
160 degrees F (71° C)
145 degrees F (62.8° C)
165 degrees F (73.9° C)
145 degrees F (62.8° C)
145 degrees F (62.8° C)
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