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CLEANING
•
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.
WARNING:
To ensure that it is safe to eat,
food must be cooked to the minimum
internal
temperatures listed in the table below.
USDA* Safe Minimum Internal Temperatures
Fish ............................
145 ° F
Pork ...........................
160 ° F
Egg Dishes ......................
1600 F
Steaks and Roasts
of Beef, Veal or Lamb .............
145 ° F
Ground Beef, Veal or Lamb .........
160 ° F
Whole Poultry
(Turkey, Chicken, Duck, etc.) .......
165 ° F
Ground or Pieces Poultry
(Chicken Breast, etc.) .............
165 ° F
* United States Department
of Agriculture
HELPFUL HINTS
•
If you pre-cook
meat or poultry, do so immediately
before
grilling.
•
Never defrost
meat at room temperature
or on a countertop.
•
Refrigerate
leftovers
within 2 hours of taking food off the grill.
•
For additional
information,
please phone the USDA toll free
Meat & Poultry Hotline at 800-535-4555.
PROPER CARE AND MAINTENANCE:
To protect your grill from excessive
rust, the unit must be kept
clean and covered at all times when not in use.
Wash cooking
grills and heat diffusers
with hot, soapy water,
rinse well and dry. Lightly coat cooking
grill with vegetable
oil
or vegetable
oil spray.
Clean inside and outside
of grill by wiping off with a damp
cloth. Apply a light coat of vegetable
oil or vegetable
oil spray
to the interior surface to prevent rusting.
The stainless steel exterior surface of your grill can be cleaned
with stainless
steel cleaner.
•
Never apply paint to the interior surface.
Rust spots on the
interior surface can be buffed, cleaned,
then lightly coated with
vegetable
oil or vegetable
oil spray to minimize
rusting.
CLEANING AND MAINTENANCE:
For safe grilling and peak performance
of your grill, perform
all
Cleaning and Maintenance
point s in this list at least twice a
year or after extended
periods of storage.
Keep the appliance
free and clear of combustible
materials,
gasoline
and other flammable
vapors and liquids.
Keep the ventilation
openings
of the cylinder enclosure
free
and clear of debris.
Visually check burner flames for proper operation
(see pictorial
in "Lighting
Procedures").
Spiders or other insects can nest in
the burner causing gas blockage.
Be sure to tighten up all hardware
(nuts, bolts, screws, etc.) at
least twice per year.
CAUTION!
Some parts may contain
sharp edges. Wear
protective
gloves if necessary.
Remove the cooking grills, heat diffusers
and burners from
inside your grill. Use a brush with hot water and detergent
to
remove excess residue. NEVER use a commercial
oven
cleaner. Rinse completely
with water. Towel dry and replace all
components
as described
in the assembly
instructions.
Protect all Electrical
Equipment
(Lights,
Electrical
Cord.),
Electrical
Cord and Plug from water before cleaning the
appliance
or grill. Do not immerse the electrical
Equipment,
Electrical
Cord or Plug in water or other liquid.
Do not use the electrical
appliances
for other than intended
use.
•
Unplug
the electrical
cord from electrical
outlets when not in
use. If storing your grill outdoors,
cover the grill with a grill
cover for protection
from the weather.
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