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START GRILLING!
WARNING:
Always observe safe food handling and safe food preparation practices when using this
Barbecue, to prevent food-borne illnesses.
Avoiding Cross Contamination
Sanitize counters, equipment and utensils after handling raw meat, seafood or poultry. Rinse with a dilute
chlorine bleach solution, one teaspoon to a quart of water. Avoid cross-contamination in preparing food.
• Always cook foods adequately. Undercooked foods can retain bacteria, especially if thawed or exposed to
warm conditions prior to cooking.
• Always use a meat thermometer to confirm that foods have been fully cooked.
• Always use separate plates and utensils for the handling of raw food. Never place raw food and cooked
food on the same plate, and never place cooked food on a plate that was used for handling raw food.
• Always carefully wash all plates and utensils used to handle raw food before using them to handle cooked
food.
• Always wash all vegetables, seafood and poultry before cooking.
• Always leave uncooked foods in the refrigerator until you are ready to start cooking.
• Always marinate meat in the refrigerator. Always dispose of the excess marinade, and never reuse it.
• Always preheat your barbecue to the desired temperature before cooking, and clean all grease and food
residue before using the cooking grates.
GRILLING TIPS:
ATTENTION:
Cooking grates must be seasoned before first use. For best results use vegetable shortening.
A few helpful hints will ensure that your grilling results are perfect every time!
• Apply a light coating of cooking oil or vegetable shortening to your cooking grates before grilling, to
prevent food from sticking.
• Always remove and clean heat distribution plates before preheating.
• Trim excess fat from meats and slit the remaining fat at two-inch increments to avoid flare-ups and curling.
Fatty meats may be cooked indirectly on lower heat settings.
• Baste meat with barbecue sauce or other sugar-based sauces only during the last few minutes of cooking
to prevent burning.
• Always preheat the appliance on “MAX” to the desired temperature before adding food.
Coleman® COOKOUT™ barbecues have been designed to oer a range of temperatures and unlike most
grills, can quickly reach searing temperatures:
• To Preheat: depending on the foods you are preparing, always preheat your grill to the temperature
required.
• If lower temperatures are required for slow cooking foods such as; chicken and pork ribs, ensure
that you do not preheat to very high temperatures. Always target the temperature you need during
preheat.
• Cook similar portion sizes together, so that they all cook evenly.
• Always ensure that the temperature is adjusted following preheat. “MAX” is intended for fast pre-heating
of the appliance, searing steaks and other cuts of meat.
• Medium heat is intended for most grilling, baking and roasting.
• Low heat is intended for warming, slow cooking, smoking or cooking delicate foods.
• Never pierce foods while they are cooking on the barbecue, as this will dry them out.
• Turn foods infrequently. Turn food only once, halfway through cooking time.
• Always cook with lid down to preserve barbecue’s temperature.
• Apply salt only after cooking to prevent drying out the meat.
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