Instructions / Assembly

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Storing Your BLACKSTONE 22” Griddle
• Store in dry location.
• When an LP bottle is connected to
BLACKSTONE 22” Griddle, store outdoors in a well-
ventilated space and out of reach of children.
• Store BLACKSTONE 22” Griddle indoors ONLY if LP bottle is
turned o and disconnected, removed from BLACKSTONE
22” Griddle and stored outdoors.
• When removing BLACKSTONE 22” Griddle from storage,
follow “Cleaning the Burner Assembly” instructions before
starting griddle.
Cleaning The Burner Assembly
Follow these instructions to clean and/or replace parts of
burner assembly or if you have trouble igniting BLACKSTONE
22” Griddle.
1. Turn gas OFF at control knob.
2. Detach electrode from burner.
NOTE: Removal/Detachment method will depend on the
burner conguration.
3. Carefully lift burner up and away from valve openings.
We suggest three ways to clean the burner tubes. Use the
one easiest for you. (A) Bend a sti wire (a light weight
coat hanger works well) into a small hook. Run the hook
through burner tube several times.(B) Use a narrow bottle
brush with a exible handle (do not use a brass wire
brush), run the brush through burner tube several times.
(C) Wear eye protection: Use an air hose to force air into
the burner tube and out the burner ports. Check each port
to make sure air comes out each hole.
4. Wire brush entire outer surface of burner to remove food
residue and dirt.
5. Clean any blocked ports with a sti wire such as an open
paper clip.
6. Check burner for damage, due to normal wear and
corrosion some holes may become enlarged. If any large
cracks or holes are found replace burner.
7. Attach electrode to burner.
8. Carefully replace burners.
9. Attach burners to brackets on rebox.
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:
1. Clean: Wash hands, utensils, and surfaces with hot soapy
water before and after handling raw meat and poultry.
2. 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.
3. Cook: Cook meat and poultry thoroughly to kill bacteria.
Use a thermometer to ensure proper internal food
temperatures.
4. Chill: Refrigerate prepared foods and leftovers promptly.
For more information Visit the Canadian partnership for
Consumer Food Safety Education - www.befoodsafe.ca
How To Tell If Meat Is Grilled Thoroughly
• Meat and poultry cooked on a griddle or oven often
browns very fast on the outside. Use a meat thermometer
to ensure food has reached a safe internal temperature.
Cut into food to check for visual signs of being done.
• Whole poultry should reach 165°F/74°C. Juices should run
clear and esh should not be pink.
• Hamburgers made of any ground meat or
poultry should reach 160°F/71°C, and be brown in the
middle with no pink juices. Beef, veal and lamb steaks,
roasts and chops can be cooked to 145°F/63°C. All cuts of
pork should reach 160°F/71°C.
• NEVER partially grill meat or poultry and nish cooking
later. Cook food completely to destroy harmful bacteria.
• When reheating takeout foods or fully cooked meats like
hot dogs, grill to 165°F/64°C , or until steaming hot.