Read all instructions and wamings on charcoal bag and in manual before using,
1, Stack briquets in a pyramid.
2. Add {ighter fluid following directions on fluid container, Before lighting, place lighter
f_uid at least 25 ft. (7.5m) away from grill. Do not lean over grill when lighting charcoal.
Light charcoal. LEAVE GRILL UNCOVERED,
3. In about 15 minutes, flames will die eut and bdquets will begin to ash over, Once the
briquets are completely ashed over, spread bdquets in a single layer and begin cooking.
° NEVER USE GASOLINE TO LIGHT CHARCC;AL
* OVERFILLING CHARCOAL PAN CAN CAUSE SERIOUS INJURYAND DAMAGE THE
uNIT.
. NEVER ADD ADDITIONAL LIGHTER FLUID ONCE CHARCOAL HAS IGNITED,
• HOT COALS SHOULD NOT BE LEFT Uh_TTENDED.
. GRILL 1S HOT. USE PROTECTIVE GLOVES AND LONG. STURDY COOKING UTENSILS.
TO ENSURE THAT IT IS SAFE TO EAT, FOOD MUST BE COOKED TO THE MINIMUM INTERNAL
TEMPERATURES LISTED IN THE TABLE BELOW,
Fish
Pork
Egg Dishes
Steaks and Roasts of Beef, Veal or Lamb
Ground Beef, Veal or Lamb
-whoie-POultrY.l:_utkey, Chicken'i_Duck,_e.t_o) ......
G;o'und or Pieces Poultry (Chicke'n Breast; etc'.
USDA* Safe Minimum Internal Temperatures
145°F (63_'C)
160"F (7t_C)
t60"F (71'_C)
_4S°F(S3"C)
lSO°F (7t°C)
J__5__E_(Z_._=.C_)....
t6S=F(74"C)
* United States Department of Agriculture
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