Use and Care Guide

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General Cooker Cleaning:
Do not mistake brown or black accumulation of grease
and smoke for paint. Interiors of gas cookers are not
painted at the factory (and should never be painted).
Apply a strong solution of detergent and water or use
a cooker cleaner with scrub brush on insides of cooker
lid and bottom. Rinse and allow to completely air dry.
Do not apply a caustic grill/oven cleaner to painted
surfaces.
General Cooker Cleaning:
• Clean cooking surface.
• When LP cylinder is connected to cooker, store
outdoors in well- ventilated space and out of
reach of children.
• Cover cooker if stored outdoors.
• Store cooker indoors ONLY if LP cylinder is
turned off and disconnected, removed from cooker
and stored outdoors in well-ventilated space and out
of reach of children.
• Leak test the cooker after removing from storage
and follow Cleaning Burner Assembly instructions
before starting cooker.
• Keep cooker 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 cooker.
General Cooker Cleaning:
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: [e-mail] Or visit
the USDA website at www.isitdoneyet.gov
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.
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