Owner`s manual

8
GRILLING TO PROPER TEMPERATURE
• Use a meat thermometer to be sure food has reached a safe internal temperature. You may order a
Commercial-quality thermometer from Brinkmann. For more information on this product and other
Brinkmann accessories, please refer to the accessory pages at the end of this manual.
• US Department of Agriculture recommends the minimum temperature be reached for the following food items:
HELPFUL HINTS
• If you pre-cook meat or poultry, do so immediately before grilling.
• Never defrost meat at room temperature or on a countertop.
• Refrigerate leftovers within 2 hours of taking food off the grill.
• For additional information, please phone the USDA’s toll free Meat & Poultry Hotline at 800-535-4555.
• To protect side burner from excessive rust, the unit must be kept clean and covered at all times when not in use.
• Wash cooking grills with hot, soapy water, rinse well and dry. Lightly coat cooking grill with vegetable oil or
vegetable oil spray.
• Clean inside and outside of side burner by wiping off with a damp cloth. Apply a light coat of vegetable oil or
vegetable oil spray to the interior surface to prevent rusting.
• The exterior surface of the your side burner can be cleaned with stainless steel cleaner.
• Never apply paint to the interior surface. Rust spots on the interior surface can be buffed, cleaned, then lightly
coated with vegetable oil or vegetable oil spray to minimize rusting.
PROPER CARE & MAINTENANCE
Chops . . . . . . . . . . . . . . . . . . . . .145° F (62.8° C)
Ground Meat . . . . . . . . . . . . . . .160° F (71° C)
Pork . . . . . . . . . . . . . . . . . . . . . . .160° F (71° C)
Poultry . . . . . . . . . . . . . . . . . . . . .180° F (82° C)
Roasts . . . . . . . . . . . . . . . . . . . . .145° F (62.8° C)
Seafood . . . . . . . . . . . . . . . . . . . .140° F (60° C)
Vegetables . . . . . . . . . . . . . . . . .145° F (62.8° C)
CLEANING AND MAINTENANCE:
• Keep appliance free and clear of combustible materials, gasoline and other flammable vapors and liquids.
• Keep the ventilation openings free and clear of debris.
• Visually check burner flames for proper operation (see pictorial in "Burner Assembly/Maintenance" under
Proper Care and Maintenance). Spiders or other insects can nest in the burner causing gas blockage.
• For safe grilling and peak performance of your side burner, perform these checks at least twice per year
or after extended periods of storage.
• Be sure to tighten up all hardware (nuts, bolts, screws, etc.) at least twice per year.
CAUTION! Some parts may contain sharp edges. Wear protective gloves if necessary.
• Remove the cooking grate and burner from inside your side burner. Use a brush with hot water and
detergent to remove excess residue. NEVER use a commercial oven cleaner. Rinse completely with
water. Towel dry and replace all components as described in the assembly instructions.
COOKING TIPS (CONTINUED)
BURNER ASSEMBLY/MAINTENANCE
• Although your burner is constructed of brass and cast iron, it may corrode as a result of the extreme
heat and acids from cooking foods. Regularly inspect the burner for cracks, abnormal holes, and other
signs of corrosion damage. If found, replace the burner.
• DO NOT obstruct the flow of combustion and ventilation air. Burner tubes can become blocked by
spiders and other insects building their nests. Blocked burner tubes can prevent gas flow to the burners
and could result in a burner tube fire or fire beneath the side burner. To clean the Burner Assembly
follow these instructions to clean and/or replace parts of burner assembly or if you have trouble igniting
the side burner.