Installation Instructions

Storing Your Grill
• Clean cooking surface.
• When LP cylinder is connected to grill, store outdoors in well-
ventilated space and out of reach of children.
• Cover grill if stored outdoors.
• Store grill indoors ONLY if LP cylinder is turned off and
disconnected, removed from grill and stored outdoors in well-
ventilated space and out of reach of children.
• Leak test the grill after removing from storage and follow
Cleaning Burner Assembly instructions before starting grill.
• Keep grill area clear and free from materials that burner(i.e.
gasoline, propane or other flammable liquid or gas).
• Do not block holes in bottom or back of grill.
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:
Clean: Wash hands, utensils, and surfaces with hot soapy water
before and after handling raw meat and poultry.
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.
Cook: Cook meat and poultry thoroughly to kill bacteria. Use a
thermometer to ensure proper internal food temperatures.
Chill: Refrigerate prepared foods and leftovers promptly.
For more information call: USDA Meat and Poultry Hotline at
1-888-MPHOTLINE (888-674-6854) In Washington, DC
Or E-mail:
Or visit the USDA website at www.isitdoneyet.gov
[e-mail]
How To Tell If Meat Is Cooked Thoroughly
•Meat and poultry cooked in the appliance often browns very
fast on the outside. Use only thawed meat and a meat
thermometer to be sure food has reached a safe internal
temperature, and cut into food to check for visual signs of
doneness.
•We recommend food to be at least 40°F before cooking in your
appliance.
•Whole poultry should reach 165° F. Juices should run clear
and flesh should not be pink.
•Beef, veal and lamb steaks, roasts and pork chops can be
cooked to 160° F.
•NEVER partially cook meat or poultry and finish cooking later.
Cook food completely to destroy harmful bacteria.
•Use a meat thermometer to ensure proper internal food
temperatures.
Ground Meat
Beef, Pork, Veal, Lamb......................................160°F
Turkey, Chicken.................................................165°F
Fresh Beef, Veal, Lamb
Medium Rare.......................................................145°F
(let stand 3 minutes before cutting)
Medium................................................................160°F
Well Done............................................................170°F
Poultry
Chicken & Turkey, whole.....................................165°F
Poultry Parts.......................................................165°F
Duck & Goose....................................................165°F
Fresh Pork
Medium Rare......................................................145°F
(let stand 3 minutes before cutting)
Medium..............................................................160°F
Well Done..........................................................170°F
Internal Cooking Temperatures
USDA Recommended
Page 8
Cooking grate up
slots on bottom
Slots
Proper Grate Orientation