Harbor Freight Tools 99861 - General Safety

SKU 99861 For technical questions, please call 1-800-444-3353. Page 3
workspace. Keep the work area free
of obstructions and other debris.
Do not use this product in a damp or 5.
wet location.
Hot Surface Safety
1. Do not touch hot surfaces.
Use handles or knobs and
oven mittens.
Allow burners to cool before touching 2.
them.
Do not operate the stove near draper-3.
ies, curtains, and walls. These am-
mable materials may catch re.
Provide adequate ventilation space 4.
on all sides of the appliance, espe-
cially near vents. Inadequate ventila-
tion may cause re or damage to the
appliance.
Keep multiple ABC class re extin-5.
guishers nearby. Monitor the appli-
ance while in use.
Foodborne Illness Safety
Before every use, thoroughly clean 1.
the appliance (see “Cleaning” sec-
tion for instructions) and wash your
hands.
Follow Food and Drug Administration 2.
(FDA) food safety recommendations
for cooking and food handling (www.
fda.gov). Also, refer to the following
safety information, taken from FDA’s
website:
Cooking times (if provided) are a.
estimated. Verify that all food is
properly cooked. Steam, roast, or
otherwise heat all pieces of meat
and eggs to an internal temperature
of at least 160° F
1
.
Keep hot food hot (above 140° F) b.
and cold food cold (below 40° F).
Do not let perishable food sit out
longer than 2 hours (1 hour in tem-
peratures above 90° F).
General Safety
Service and repair should be done only 1.
by a qualied service technician. The
Propane Stove should be inspected
before each use and at least annually
by a qualied service technician. More
frequent cleaning may be required
as necessary. It is imperative that
the Burner(s), Temperature Control
Knob(s), and circulating fuel/air
passageways of the Propane Stove
should be kept clean.
The warnings, precautions, and in-2.
structions discussed in this instruction
manual cannot cover all possible con-
ditions and situations that may occur.
It must be understood by the operator
that common sense and caution are
factors which cannot be built into this
product, but must be supplied by the
operator.
1 Poultry should be cooked to an internal
temperature of at least 165° F. For whole
poultry, temperature measurement should
be taken in the thigh. To gauge shellsh
doneness, refer to FDA food safety guide-
lines.
REV 08i