Use & Care Manual

24
Be sure to engage in safe food handling and preparation. Coyote is not
responsible for any injury or illness resulting from either under-cooking or over-cooking of meats, poultry, or
other food.
Electrical Grounding Instructions:
• The rotisserie motor is equipped with a three-prong grounding plug for your protection against
electric shock. This plug must be inserted directly into a properly grounded three-prong receptacle. Do
not cut or remove the grounding prong from this plug.
• The rotisserie motor must be electrically grounded in accordance with local codes or, in the absence
of local codes, in accordance with the National Electrical Code, ANSI/NFPA 70-1990 or Canadian
Electrical Code, CSA C22.1.
• Do not use an extension cord to supply power to your grill. Such use may result in fire, electrical shock
or other personal injury. Do not install a fuse in the neutral or ground circuit. A fuse in the neutral or
ground circuit may result in an electrical shock hazard. Do not ground this appliance to a gas supply
pipe or hot water pipe.
Preparing Food for the Grill
Always observe safe food-handling and safe food-preparation practices when
using this Grill, to prevent food-borne illnesses.
• Always cook foods adequately. Undercooked foods can retain bacteria, especially if thawed or exposed to
warm conditions prior to cooking.
• Always use separate plates and utensils for the handling of raw food. Never place raw food and cooked
food on the same plate, and never place cooked food on a plate that was used for handling raw food.
• Always carefully wash all plates and utensils used to handle raw food before using them to handle cooked
food.
• Always wash all vegetables, seafood and poultry before cooking.
• Always leave uncooked foods in the refrigerator until you are ready to start cooking.
• Always marinate meat in the refrigerator. Dispose of the excess marinade, and never reuse it.
Grilling Tips:
• If you pre-cook meat or poultry, do so immediately before grilling.
• Refrigerate leftovers within 2 hours of taking food off the grill.
• Never let the tray boil dry, as that could be hazardous. Grease from fatty foods that have collected in the
tray could ignite and possibly cause bodily injury or property damage.
• Use a meat thermometer to be sure food has reached a safe internal temperature.
• Always trim excess fat from your foods to reduce the occurrence of flare-ups during cooking.
• Apply a light coating of cooking oil to the cooking grids before grilling, to prevent foods from sticking.
• Cook similar portion sizes together, so that they all cook evenly.
• Use tongs to turn foods on the grill.
• Never pierce foods while they are cooking on the Grill, as this will dry them out.
• Turn foods infrequently. Some chefs say that a good steak should never be turned more than once.
• Apply sugar-based sauces such as commercial barbecue sauces only during the latter stages of cooking, to
prevent charring.
• Soak the string you use to tie up roasts and poultry on the rotisserie spit to protect it from burning.
• Use a disposable aluminum tray filled with water, fruit juice, wine or a marinade to add extra flavor and
moisture to slow-cooked foods like roasts, whole chickens, turkeys or ducks.
Controlling Flare-ups