BBQ 146.47219610 Owner's Manual page 19

Safe Storage And Maintenance:
Inspect hardware tightness on a regular basis to insure grill is in safe working condition.
ALWAYS allow grill to cool completely before handling.
ALWAYS empty charcoal pan after use only when ashes have completely cooled.
This will help prolong charcoal pan life.
Clean grill, including special surfaces such as cooking grates with mild cleaning agents.
Wipe out side of grill with damp rag. DO NOT use oven cleaner.
ALWAYS cover and store cold grill in a protected area.
Indoor storage of grill is permissible only if the charcoal has burned to a complete ash AND is cold. Remember to
remove cold ashes before storing.
Grill is made of steel and may rust over time. If rusting occurs on outside surfaces, clean are a with sand paper or steel
wool, then cover with heat resistant paint.
If rusting occurs on the inside surface of grill, clean area with sandpaper or steel wool, then coat with cooking oil.
NEVER USE PAINT ON INSIDE SURFACES OFGRILL.
Grilling Instructions and Tips:
1. Preheat the cooking grid foe 5-10 minutes.
2. Before heating grid, lightly coat cooking grid with cooking oil to prevent food from sticking.
3. Your grill is equipped with a lid vent to vary the cooing heat. Grasp vent lever with gloved hand or metal pliers and rotate vent
to increase opening to raise heat. Decrease vent opening to lower heat.
4. The ash catcher on this grill is equipped with a damper door on each side to vary cooking heat. Use metal pliers to grasp
damper door tab and slide the door to increase hole opening to raise heat. Decrease opening to lower heat.
:
WARING To avoid injury, DO NOT touch lid vent or damper with bare hands unless grill is completely cool. Use gloved hand or
metal pliers to adjust lid vent openings. Use metal pliers to adjust damper openings.
Maintenance and Storage:
Allow ashes and coals to completely cool before moving your grill. Always empty ashes and charcoal before storing. Allow grill to
cool completely before cleaning. Clean with hot, soapy water and rinse completely. Use a wire brush if necessary on cooking grid.
WARING: To ensure that it is safe to eat, food must be cooked to the minimum internal temperatures listed in the table below.
USDA*Recommended Safe Minimum Internal Temperatures
Beef, Veal, Lamb and Pork: Whole Cuts**
Fish
Beef, Veal, Lamb and Pork: Ground
Egg Dishes
Turkey, Chicken& Duck: Whole, Pieces& Ground
* United States Department of Agriculture
**Allow meat to rest three minutes before carving or consuming.
145°F
145°F
160°F
160°F
165°F
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