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Food Safety
Food safety is a very 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 contamination. Use a clean platter and
utensils when removing cooked foods.
Cook: Cook meat and poultry thoroughly to kill bacteria. Use a
thermometer to ensure proper internal food temperatures.
Chill: Refrigerate prepared foods and leftovers promptly.
For more information call: USDA Meat and Poultry Hotline at
1-800-535-4555 In Washington, DC (202) 720-3333,
10:00 am-4:00 pm EST.
How To Tell If Meat Is Cooked Thoroughly
• Meat and poultry cooked in the appliance often browns very
fast on the outside. Use only thawed meat and a meat
thermometer to be sure food has reached a safe internal
temperature, and cut into food to check for visual signs of
doneness.
• We recommend food to be at least 40°F before cooking in
your appliance.
• Whole poultry should reach 165° F. Juices should run clear
and flesh should not be pink.
• Beef, veal and lamb steaks, roasts and pork chops can be
cooked to 145° F.
• NEVER partially cook meat or poultry and finish cooking later.
Cook food completely to destroy harmful bacteria.
• Use a meat thermometer to ensure proper internal food
temperatures.
USDA Recommended
Internal Cooking Temperatures
Ground Meat
Beef, Pork, Veal, Lamb......................................160°F
Turkey, Chicken.................................................165°F
Fresh Beef, Veal, Lamb
Medium Rare.......................................................145°F
(let stand 3 minutes before cutting)
Medium................................................................160°F
Well Done............................................................170°F
Chicken & Turkey, whole.....................................165°F
Poultry Parts.......................................................165°F
Duck & Goose....................................................165°F
Fresh Pork
Medium Rare......................................................145°F
(let stand 3 minutes before cutting)
Medium..............................................................160°F
Well Done..........................................................170°F
Poultry
USE AND CARE
DANGER
• NEVER store a spare LP cylinder under or near the
appliance or in an enclosed area.
• Never fill a cylinder beyond 80% full.
• An over filled or improperly stored cylinder is a hazard
due to possible gas release from the safety relief valve.
This could cause an intense fire with risk of property
damage, serious injury or death.
• If you see, smell or hear gas escaping, immediately get
away from the LP cylinder/appliance and call your fire
department.
• Keep LP tank at a minimum distance of 24" (inches)
away from appliance at all times.
LP Cylinder Removal, Transport and Storage
• Turn OFF all control knobs and LP cylinder valve. Turn
coupling nut counterclockwise by hand only - do not use tools
to disconnect. Loosen cylinder screw beneath bottom shelf or
disconnect other retention means, then lift LP cylinder up and
and out of cart. Install safety cap onto LP cylinder valve.
Always use cap and strap supplied with valve. Failure to use
safety cap as directed may result in serious personal
injury and/or property damage.
• A disconnected LP cylinder in storage or being transported
must have a safety cap installed (as shown). Do not store an
LP cylinder in enclosed spaces such as a carport, garage,
porch, covered patio or other building. Never leave an LP
cylinder inside a vehicle which may become overheated by
the sun.
• Do not store an LP cylinder in an area where children play.
LP Cylinder Valve
4
24"
Safety Cap
Retainer Strap
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