For Your Safety - Blackstone 1666 Manual Del Propietário

Model 1666 | Owner's Manual |

For Your Safety

FOR YOUR SAFET Y
!
D A N G E R
IF GAS IS DETECTED:
Before proceeding, make certain that you understand the FOR YOUR
SAFETY section of this manual. Hazardous fire or explosion may result if
1. Shut off gas to appliance.
instructions are ignored.
2. Extinguish any open flame;
do not operate any elec-
Section 01
trical appliances.
GENERAL SAFET Y
3. Ventilate area.
4. If odor continues, keep away
PRECAUTIONS
from appliance and imme-
diately call gas supplier or
• Do not operate this appliance
fire department.
any closer than 36 inches from
any combustible construction,
including walls and ceilings.
!
• Do not use this appliance under
D A N G E R
overhead combustible surfaces.
Units are for outdoor use only!
• When not in use, turn OFF appli-
ance by closing the LP cylinder.
• If regulator fails in unit, it must
!
WA R N I N G
be replaced with a Blackstone
approved model and must only
DO NOT store or use gasoline or
be replaced by a professionally
other flammable liquids or vapors
licensed, authorized dealer.
in the vicinity of this or any
Failure to comply will void
other appliance.
the warranty.
If the information in the above
statements is not followed exactly,
!
WA R N I N G serious injuries, fire, or death
may occur.
This product may expose
you to chemicals including
INSTALL ATION SAFE T Y
phthalates (DEHP), which are
known to the State of California
This appliance is safety certified
to cause cancer.
for use in the United States and/
For more information, go to
or Canada only. Do not modify
www.P65Warnings.ca.gov.
for use in any other location.
Modification will result in a safety
hazard and void warranty.
Use this appliance, as purchased,
only with LP (propane) gas and regu-
lator/valve assembly supplied.
02
This appliance is not for use
inside an RV.
This appliance is not for use in or
on a boat.
Appliance installation must
conform with local codes, or in
the absence of local codes, with
either the National Fuel Gas Code,
ANSI Z223.1/ NFPA 54, Natural
Gas and Propane Installation Code,
CSA B149.1, or Propane Storage
and Handling Code, B149.2, or the
Standard for Recreational Vehicles,
ANSI A 119.2/NFPA 1192, and CSA
Z240 RV Series, Recreational Vehicle
Code, as applicable.
SAFE T Y TIPS
• Never move this appliance while
in operation or still hot.
• Use long-handled barbecue
utensils and oven mitts to protect
against burns and splatters.
If grease or other hot material
drips from appliance onto valve,
hose or regulator:
01. Turn off gas supply immediately.
02. Determine the cause and
correct it.
03. Clean and inspect valve, hose
and regulator before continuing.
04. Perform a leak test. (Please refer- Safety Education online at
ence the Leak Test Instructions befoodsafe.ca
section of the Fuel chapter.)
HOW TO TELL IF
For problems with this appli-
MEAT IS COOKED
ance, please reference the
Troubleshooting chapter.
THOROUGHLY
Meat and poultry cooked with this
FOOD SAFE T Y
appliance often browns very fast on
the outside.
Food safety is an important part
of enjoying the outdoor cooking
Use a meat thermometer to be sure
experience. To keep food safe from
food has reached a safe internal
harmful bacteria, follow these four
temperature and cut into food to
basic steps:
check for visual signs of doneness.
CLEAN: Wash hands, utensils,
When reheating takeout foods
and surfaces with hot soapy water
or fully cooked meats like hot
before and after handling raw meat
dogs, cook to 165° F/74°C , or until
and poultry.
steaming hot.
SEPARATE: Separate raw meats
and poultry from ready-to eat
foods to avoid cross contamina-
tion. Use clean platter and utensils
when removing cooked foods
from appliance.
COOK: Cook meat and poultry
thoroughly to kill bacteria. Use ther-
mometer to ensure proper internal
food temperatures.
CHILL: Refrigerate prepared foods
and leftovers promptly.
For more information visit
foodsafety.gov or Canadian
Partnership for Consumer Food
For Your Safety | Owner's Manual | Model 1666
!
WA R N I N G
NEVER partially cook meat or
poultry and finish cooking later.
Cook food completely to destroy
harmful bacteria.
MEAT COOKING
TEMPERATURES
Poultry
165° F or 74°C
Juices should run clear and flesh
should not be pink.
Beef or Poultry Hamburger
160° F or 71°C
Juices should not be pink and flesh
should be brown in the middle.
Beef, Veal, & Lamb
Steaks/Chops
145° F or 63°C
Beef, Veal, & Lamb Roasts
145° F or 63°C
ALL cuts of Pork
160° F or 71°C
Juices should not be pink.
03