Brinkmann 400, 600 Grill Cooking Tips, Cleanliness, Grilling to Proper Temperature, Helpful Hints

Problem	Possible Cause	Prevention/Cure
Flame blows out	High or gusting winds	Do not use grill in high winds
	Low on LP gas	Replace or refill LP gas tank
	Burner holes may be obstructed	Refer to “Burner Assembly/Maintenance” instructions
	Flow limiting device tripped	Refer to “Regulator Resetting Procedure”
Flare-up	Grease buildup	Clean all grill parts per “Proper Care and Maintenance” instructions
	Excess fat in meat	Trim fat from meat before grilling
	Excessive cooking temperature	Adjust (lower) cooking temperature
Grease fire	Grease trapped by food buildup around burner	1. Turn control knobs and LP gas tank valve to “OFF”
	system	2. Leave lid in open or closed position and let fi re burn out. Use BC
		type fi re extinguisher or baking soda, sand or dirt to smother fi re,
		if necessary.
		3. After grill cools, remove and clean all parts per “Proper Care and
		Maintenance” instructions
Flashback (fire in burner	Burner and/or burner tubes are blocked	Clean burners and/or burner assembly
tubes) / knobs melting
Inside of lid is peeling	Baked on grease buildup has turned into carbon	Clean thoroughly per “Proper Care and Maintenance” instructions
(like paint peeling)	and is flaking off

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 USDA recommends the minimum temperature be reached for the following food items:

Chops	145° F (62.8° C)	Roasts	145° F (62.8° C)
Ground Meat	160° F (71° C)	Seafood	145° F (60° C)
Pork	145° F (62.8° C)	Vegetables	145° F (62.8° C)
Poultry	165° F (82° C)

HELPFUL HINTS:

•If you pre-cook meat or poultry, do so immediately before grilling.

•Never defrost meat at room temperature or on a countertop.

•Refrigerate leftovers within 2 hours of taking food off the grill.

•For additional information, please phone the USDA’s toll free Meat & Poultry Hotline at 800-535-4555.

17