Thermos GRILL2GO Advantage 07401407 Owner's Manual page 8

Storing Your Grill
• Clean cooking surface and grease container.
• 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 combustible materials (i.e.
gasoline, propane or other flammable liquid or gas).
• Do not block holes in bottom or back of grill.
Non-Stick Cooking Surface Use and Care.
• Use only plastic tools.
• Do not cut food on surface.
• Do not put pots or pans on surface.
• Do not leave lid down for more than 10 minutes without food
on the grill. Non-stick surface may be damaged.
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
1-800-535-4555 In Washington, DC (202) 720-3333, 10:00 am-
4:00 pm EST.
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How To Tell If Meat Is Grilled Thoroughly
• Meat and poultry cooked on a grill often browns very fast on the
outside. Use a meat thermometer to be sure food has reached
a safe internal temperature, and cut into food to check for
visual signs of doneness.
• Whole poultry should reach 180° F; breasts, 170° F. Juices
should run clear and flesh should not be pink.
• Hamburgers made of any ground meat or poultry should reach
160° F, and be brown in the middle with no pink juices. Beef,
veal and lamb steaks, roasts and chops can be cooked to 145°
F. All cuts of pork should reach 160° F.
• NEVER partially grill meat or poultry and finish cooking later.
Cook food completely to destroy harmful bacteria.
• When reheating takeout foods or fully cooked meats like hot
dogs, grill to 165° F, or until steaming hot.