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WARNING:
Do not allow familiarity with grill to make you careless. 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.
SAFETY TIPS FOR USING THE GRILL
1.Before turning the control knob on, check the LP gas cylinder for
tightness and perform a leak test.
2.Trim excess fat from meat to reduce flare ups from drip- pings.
3.When grill is not in use, turn the control knob to LOCK(
remove the LP gas cylinder.
4.Do not move the grill while cooking.
5.To avoid burns and splatters, use long-handled utensils and oven
mitts.
6.Do not use the grill if the grease cup is not clean and properly
installed.
7.Once the grill has cooled, clean it promptly.
8.Do not let grease or hot material drip from the grill onto the valve,
hose, or regulator. Correct the problem before use.
9.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.
10.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.
11.Never use water on a grease fire.
12.Perform a burner flame check before each use (see the Mainte-
nance section).
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OPERATION
), and
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.
COOKING/GRILLING TIPS
1.The best oils to use when grilling meats are high-temperature
oils(i.e., peanut, canola, safflower, and cottonseed oils).
2.Dry off meat prior to grilling. Dry meat browns; wet meat steams.
3.Grill with the firebox hood down.
4.Keep grates clean. A clean grate is less likely to be sticky and will
last longer.
5.Clean the firebox hood and inside the firebox often. A grease
build-up is a fire hazard and adds unwanted flavors to your fresh
food.
6.Before lighting the burner, spray grates with non-stick spray to
prevent food from sticking.
7.Always preheat the grill for 10-15 minutes prior to use.
8.Before you start grilling, organize the food by cooking technique,
required cooking time, and grilling area required.
9.Sauces containing sugars and fats can cause flare-ups and burn
your food. Apply these sauces only in the last10 minutes of cooking.
10.Marinades and rubs enhance the flavor of food. A dry rub or
liquid marinade can be used prior to cooking.
FOOD SAFETY
1.Wash hands, utensils, and surfaces with hot soapy water before
and after handling raw meat.
2.Keep raw meat separate from ready-to-eat foods.
3.Use a clean platter and utensils when removing cooked food from
the grill.
4.Cook meat and poultry thoroughly to kill bacteria.
5.Use a meat thermometer to ensure proper internal temperature of
meat.
6.USDA Recommended Safe Minimum Internal Temperatures of
Food;
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