Hardware List - Masterbuilt 20043011 Assembly, Care & Use Manual

HARDWARE LIST

BLISTER PACK CONTENTS
(A) (B)
M6x45
M6x12
Phillips Head Screw
Phillips Head Screw
qty-17 qty-14
(D)
M6
Hex Flange Nut
qty-24
(F) (G)
M6
M6
Carriage Bolt
Flat Washer
qty-2
qty-2
PRE-PACKED HARDWARE
(J)
M5 Hex Nut M5 Lock Washer
qty-2
3
(C)
M6x70
Phillips Head Screw
qty-2
(E)
M6
Lock Nut
qty-6
(I)
(H)
Cotter Clip
M6
Lock Washer qty-2
qty-2
(L)
(K)
Wing Nut
(packed with temperature gauge)
qty-2
qty-1
CHARCOAL LIGHTING INSTRUCTIONS
Read all instructions and warnings on charcoal bag and in manual before using.
1. Stack briquets in a pyramid.
2. Add lighter fluid following directions on fluid container. Before lighting, place lighter
fluid at least 25 ft. (7.5m) away from grill. Do not lean over grill when lighting charcoal.
Light charcoal. LEAVE GRILL UNCOVERED.
3. In about 15 minutes, flames will die out and briquets will begin to ash over. Once the
briquets are completely ashed over, spread briquets in a single layer and begin cooking.
• NEVER USE GASOLINE TO LIGHT CHARCOAL.
• OVERFILLING CHARCOAL PAN CAN CAUSE SERIOUS INJURY AND DAMAGE THE
UNIT.
• NEVER ADD ADDITIONAL LIGHTER FLUID ONCE CHARCOAL HAS IGNITED.
• HOT COALS SHOULD NOT BE LEFT UNATTENDED.
• GRILL IS HOT. USE PROTECTIVE GLOVES AND LONG, STURDY COOKING UTENSILS.
TO ENSURE THAT IT IS SAFE TO EAT, FOOD MUST BE COOKED TO THE MINIMUM INTERNAL
TEMPERATURES LISTED IN THE TABLE BELOW.
USDA* Safe Minimum Internal Temperatures
Fish
Pork
Egg Dishes
Steaks and Roasts of Beef, Veal or Lamb
Ground Beef, Veal or Lamb
Whole Poultry (Turkey, Chicken, Duck, etc.)
Ground or Pieces Poultry (Chicken Breast, etc.) 165°F (74°C)
* United States Department of Agriculture
145°F (63°C)
160°F (71°C)
160°F (71°C)
145°F (63°C)
160°F (71°C)
165°F (74°C)
16