StoringYourGrill
• Cleancookingsurfaceand trough.
• WhenLPcylinderisconnectedtogrill,storeoutdoorsinwell-
ventilatedspaceandoutofreachofchildren.
• Covergrillifstoredoutdoors.
• StoregrillindoorsONLYifLPcylinderisturnedoffand
disconnected,removedfromgrillandstoredoutdoorsinwell-
ventilatedspaceandoutofreachofchildren.
• Leaktestthegrillafterremovingfromstorageandfollow
CleaningBurnerAssemblyinstructionsbeforestartinggrill.
• Keepgrillareaclearandfreefrommaterialsthatburner(i.e.
gasoline,propaneorotherflammableliquidorgas).
• Donotblockholesinbottomorbackofgrill.
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
1-888-MPHOTLINE (888-674-6854) In Washington, DC
Or E-mail:
Or visit the USDA website at www.isitdoneyet.gov
mphotline.fsis@usda.gov
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 160° 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.
Page 7
USDA Recommended Safe Minimum
Internal Temperatures
145° F
Fish
(with a 3 minute rest time)
145° F
Beef, Veal, Lamb, and Pork - Ground 160° F
Egg Dishes 160° F
Turkey,
Chicken &
Duck
Whole,
Pieces &
Ground 165° F
Beef, Veal, Lamb, Steak, Roasts, & Whole Pork
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