Blackstone PRO Serie Manual Del Propietário página 6

Owner's Manual | For Your Safety
!
D A N G E R
Never operate this appliance
unattended.
!
WA R N I N G
NEVER partially cook meat
or poultry to finish cooking
later. Cook food completely
to destroy harmful bacteria.
!
WA R N I N G
The use of alcohol, prescrip-
tion or non-prescription
drugs may impair the
consumer's ability to prop-
erly assemble or safely
operate the appliance.
!
C A U T I O N
For residential and house-
hold use only. DO NOT use
for commercial cooking.
!
C A U T I O N
Use long-handled cooking
utensils and oven mitts to
protect against burns and
splatters.
!
C A U T I O N
• Do not place any empty
cooking or frying vessels on
the cooking surface while in
operation.
• Use caution when placing
anything in cooking vessel
while the appliance is in
operation.
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FOR YOUR SAFET Y
Before proceeding, make certain that you understand the FOR YOUR
SAFETY section of this manual. Hazardous fire or explosion may result if
instructions are ignored.
Section 01
FOOD SAFET Y
Food safety is an important part
of enjoying the outdoor cooking
experience. To keep food safe from
harmful bacteria, follow these four
basic steps:
CLEAN: Wash hands, utensils,
and surfaces with hot soapy water
before and after handling raw meat
and poultry.
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
Safety Education online at
befoodsafe.ca
Models: 2026 • 2027 • 2028 • 2029 • 2063 • 2119
HOW TO TELL IF
MEAT IS COOKED
THOROUGHLY
Meat and poultry cooked with this
appliance often browns very fast on
the outside.
Use a meat thermometer to be sure
food has reached a safe internal
temperature and cut into food to
check for visual signs of doneness.
When reheating takeout foods or
fully cooked meats like hot dogs,
cook to 165° F (74° C), or until
steaming hot.
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/ Roasts
145° F or 63° C
ALL cuts of Pork
160° F or 71° C
Juices should not be pink.