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Storing Your Grill
• Clean cooking grates.
• Store in dry location.
• When LP tank 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 tank is turned off and
disconnected, removed from grill and stored outdoors.
• When removing grill from storage follow
Assembly"
instructions before starting grill.
Direct Cooking
Use both burners to heat the grill for searing of the meat. Once
the meat has been seared, turn the burners to
thoroughly.
Indirect Cooking
Once the grill is preheated, turn one of the burners off and place
your meat on the grate above the burner that is NOT burning.
This indirect method of cooking allows you to slow cook poultry
or large cuts of meat without the touch of a direct flame.
• Always cook with the lid closed.
• Due to weather conditions, cooking times may vary. During cold
and windy conditions the temperature setting may need to be
increased to insure sufficient cooking temperatures.
1.
Ignite the
LEFT
burner. For slow cooking, adjust the control
knob to the
LO
setting. For faster cooking, adjust the control
knob to the
HI
setting.
2.
Place the food on the
RIGHT
3.
Because the heat source is only on one side, the food should
be rotated at least once during cooking to insure even
cooking. Use a meat thermometer to determine when the food
is done.
Grill@Night Night Light
The Grill@Night light allows you to see what you are grilling at
night.
1.
Slide switch to left to turn Night Light on. Slide to right to turn
off.
NOTE: To save battery life, always be sure to slide switch to right
(OFF) when finished grilling.
2.
When batteries wear out, replace with 6 each C-size alkaline
batteries.
NOTE: Two extra 6V 3W bulbs are contained inside the bulb
holders attached to the bottom of the handle.
24 • 463845504
"Cleaning Burner
LO
to cook meat
side of the cooking grate.
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.
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.
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