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FOOD SAFETY
Remember, you can't tell whether meat is safely cooked by looking at it . Any cooked,
uncured red meats including pork may be pink even when the meat is done
• Hot foods should be held warmer than 140º F .
• Cold foods should be held below 40º F .
• Perishable food should not be left out for more than 2 hours at room temperature - 1
hour when the temperature is above 90º F .
• Always follow food safety guidelines provided by the USDA .
CLEANING THE BURNER ASSEMBLY
WARNING: Before performing any maintenance task, turn off the grill, unplug the unit,
and allow it to cool completely .
1 . Turn gas OFF at control knob .
2 . Detach electrode from burner . NOTE: Removal/Detachment method will depend on the burner
configuration .
3 . Carefully lift burner up and away from valve openings . We suggest three ways to clean the burner
tubes . Use the one easiest for you . (A) Bend a stiff wire (a light weight coat hanger works well)
into a small hook . Run the hook through burner tube several times .(B) Use a narrow bottle brush
with a flexible handle (do not use a brass wire brush), run the brush through burner tube several
times .(C) Wear eye protection: Use an air hose to force air into the burner tube and out the burn-
er ports . Check each port to make sure air comes out each hole .
4 . Wire brush entire outer surface of burner to remove food residue and dirt .
5 . Clean any blocked ports with a stiff wire such as an open paper clip .
6 . Check burner for damage, due to normal wear and corrosion some holes may become enlarged .
If any large cracks or holes are found replace burner .
7 . Attach electrode to burner .
8 . Carefully replace burners .
9 . Attach burners to brackets on firebox .
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