Char-Broil Performance Series Use And Care

9
HIGH
LOW
Burner Flame Check
• Light burner, rotate knob(s) from HIGH to LOW. You should see
a smaller flame in LOW position than seen on HIGH. Always
check flame prior to each use. Perform flame check on
sideburner (if equipped). If only low flame is seen refer to
"Sudden drop or low flame" in the .Troubleshooting Section
CAUTION
• Putting out grease fires by closing the lid is not
possible. Grills are well ventilated for safety reasons.
• Do not use water on a grease fire. Personal injury may
result. If a grease fire develops, turn knobs and LP
cylinder off.
• Do not leave grill unattended while preheating or
burning off food residue on HI. If grill has not been
regularly cleaned, a grease fire can occur that may
damage the product.
• Sideburner Use
a on grid Remove grid
from sideburner before using griddle. Never exceed griddle
zone value setting shown on graphics. Damage to Teflon®
may occur. Do not close lid when using griddle.
Do not use a cooking pot larger th n 9” .
Griddle
Grid
Before Your First Cookout
• Light burners, check to make sure they are lit, close the lid and
warm up grill on HI for 15 minutes. Curing of paint and parts
will produce an odor only on first lighting.
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:
Wash hands, utensils and surfaces with hot soapy water
before and after handling raw meat and poultry.
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 meat and poultry thoroughly to kill bacteria. Use a
thermometer to ensure proper internal food temperatures.
Refrigerate prepared foods and leftovers promptly.
Clean:
Separate:
Cook:
Chill:
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 Grilled Throughly
• Meat and poultry cooked on a grill often browns very fast on
the outside. Use a meat thermometer to be sure food has
reached a safe internal temperature, and cut into food to check
for visual signs of doneness.
• Whole poultry should reach 180 F; breasts 170 F. Juices
should run clear and flesh should not be pink.
• Hamburgers made of any ground meat or poultry should reach
160 F, and be brown in the middle with no pink juices. Beef,
veal and lamb steaks, roasts and chops can be cooked to
145 F. All cuts of pork should reach 160 F.
• NEVER partially grill meat or poultry and finish cooking later.
Cook food completely to destroy harmful bacteria.
• When reheating takeout foods or fully cooked meats like hot
dogs, grill to 165 F, or until steaming hot.
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Char-Broil Performance Series Specifications

General

Number of Burners	4
Total Cooking Area	650 sq. in.
Material	Stainless Steel
Ignition Type	Electronic
Side Burner	Yes
Grate Material	Porcelain-Coated Cast Iron
Cooking Area	650 sq. in.
Fuel Type	Propane
Warranty	5 years