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 tank off.
If grill has not been regularly cleaned, a grease fire can occur that may damage the product. Pay
close attention while preheating or burning off food residue to insure that a grease fire does not
develop. Follow instructions on General Grill Cleaning and Cleaning The Burner Assembly to
prevent grease fires.
The best way to prevent grease fires is regular cleaning of the grill.
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.
Grease Tray
Never use drippings directly from the grease tray to make gravy. Use the included foil tray liner to
catch drippings, then reheat the drippings to kill bacteria. Replacement foil tray liners and other
accessories can be found at www.charbroil.com.
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.
To Next Page
Loading...
Need help?
General
