Controlling Flare-Ups - Napa FD17-SMOKER Operating Manual & Parts List

OPERATING MANUAL & PARTS LIST FOR FD17-SMOKER
OPERATING THE GRILL:
Read and follow all warnings and instructions contained in the preceding sections of this manual.
BREAKING IN YOUR GRILL:
• In manufacturing and preserving the components of your grill, oil residue may be present on the burner and cooking surfaces of your grill.
• Before cooking on your grill for the first time you should preheat it for 15 minutes on "HIGH" to burn off these residual oils.

CONTROLLING FLARE-UPS:

• Flare-ups are a part of cooking meats on a grill. This adds to the unique flavor of cooking on a grill. Excessive flare-ups can
over-cook your food and cause a dangerous situation for you and your grill. Excessive flare-ups result from the build-up of grease in the
bottom of your grill. If this should occur, DO NOT pour water onto the flames. This can cause the grease to splatter and could result in
serious burns or bodily harm. If grease fire occurs, close the lid until the grease burns out. Use caution when opening the lid as sudden
flare-ups may occur.
• DO NOT leave your grill unattended while in use.
• DO NOT move grill when in use.
• DO NOT use water to extinguish flare-ups.
• Have fire extinguisher readily accessible.
TO MINIMIZE FLARE-UPS:
• Trim excess fat from meats prior to cooking.
• Cook meats with high fat contents (chicken or pork) on Low settings or indirectly.
• Ensure that your grill is on level ground and the grease is allowed to evacuate the grill through the drain hole in the bottom and into grease cup.
GRILL COOKING TIPS CLEANLINESS
• Always wash hands thoroughly with soap and hot water prior to handling food and after handling raw meat, uncooked poultry or seafood.
• When using a platter to carry raw meat, uncooked poultry or seafood to the grill, make sure to wash the platter thoroughly with soap and
hot water before placing cooked foods back on the platter or use different platters for raw and cooked foods.
• Never use the same utensils when handling raw meat, uncooked poultry or seafood unless you wash the utensils thoroughly with
soap and hot water.
• Never re-use marinade from raw meat or uncooked poultry on foods that have been cooked and are ready to be served.
GRILLING TO PROPER TEMPERATURE
• Use a meat thermometer to be sure food has reached a safe internal temperature.
• The US Department of Agriculture recommends the minimum temperature be reached for the following food items:
Chops ........................................ 145° F (62.8° C)
Ground Meat .................................... 160° F (71° C)
Pork ........ ......................................... 160° F (71° C)
Poultry ............................................ 180°F (82° C)
Roasts ....................................... .145° F (62.8° C)
Seafood ........................................... 140° F (60° C)
Vegetables . ................................... 145° F (62.8° C)
FD17-SMOKER
WARNING
WARNING
3 rev. 12/06/16