4
REV 0.9.5
WARNING: Pit fires can occur when liquids are spilled or when cook-
ing at temperatures that cause surfaces inside the cooker to reach the ignition
temperature of fats. Never pour or toss water directly into a fat fire. Reduce
the temperature by cooling the fire in the firebox with a water spray. Close
the cooking chamber door and the firebox while it is steaming to smother the
fire. This procedure may need to be repeated several times before the pit fire is
under control.
NOTE: Pit fires can be largely avoided if the cooker is kept clean and free from
fat buildup during or between cooks. Changing drip trays during a cook cycle
will help keep flammable fats in the cooker to a minimum. You are dealing with
an open fire when you are cooking on charcoal and wood.
WARNING: There are hot surfaces on all parts of the cooker before
during and after cooking. Always wear protective clothing when tending the
cooker or attempting to extinguish a fire or dumping a firebox in the proper ash
receptacle at the end of a cook. Always be ready to call your local Fire Company
in the case of an emergency before the situation gets out of control.
CAUTION: Fire danger is always present, even in the best of conditions.
There is no substitute for continuous safety scrutiny on the part of the user.
WARNING: SHOCK HAZARD, HIGH VOLTAGE!! The power supply for
this product is plugged into a 120 or 240 VAC Mains. THIS VOLTAGE CAN KILL
OR HURT YOU. KEEP THE POWER SUPPLY AWAY FROM WATER AND OFF OF THE
GROUND - do not let it get exposed to rain or snow and NEVER TOUCH THE
POWER SUPPLY IF IT GETS WET.
CAUTION: To satisfy FCC RF Exposure requirements for mobile and base
station transmission devices, a separation distance of 20 cm or more should be
maintained between the antenna of this device and persons during operation.
To ensure compliance, operation at closer than this distance is not recommend-
ed. The antenna(s) used for this transmitter must not be co-located or operating
in conjunction with any other antenna or transmitter.
To Next Page
Loading...
