Char-Broil 11201677 manual Turn smoker off

Turn smoker off:

•Turn controller knob fully counterclockwise to OFF position.

•Unplug cord from outlet.

•Remove controller from smoker and store indoors.

Cleaning electrical controller and heating element bracket:

•Clean controller case by wiping with a damp cloth using a mild detergent or hot soapy water.

•It is not necessary to clean the heating element. However, the element bracket may be cleaned with a damp cloth using a mild detergent or hot soapy water.

•Dry electrical controller and heating element before use.

WARNING

For Safe Use of Your appliance and to Avoid Serious Injury:

•The use of alcohol, prescription or non-prescription drugs may impair the consumer's ability to properly assemble or safely operate the appliance.

•When cooking, the appliance must be on a level, stable noncombustible surface in an area clear of combustible material. An asphalt surface (blacktop) may not be acceptable for this purpose.

•Do not leave appliance unattended. Keep children and pets away from the appliance at all times.

•Do not place empty cooking vessel on the appliance while in operation. Use caution when placing anything in cooking vessel while the appliance is in operation.

•Do not move the appliance when in use. Allow the cooking vessel to cool to 115°F (45°C) before moving or storing.

•This appliance is not intended for and should never be used as a heater.

•This appliance will be hot during and after use. Use insulated oven mitts or gloves and long-handled barbecue utensils for protection from hot surfaces or splatter from cooking liquids.

•Keep appliance area clear and free from materials that burn.

•Keep appliance area clear and free from combustible materials, gasoline and other flammable vapors and liquids.

•Use appliance only in well-ventilated space. NEVER use in enclosed space such as carport, garage, porch, covered patio, or under an overhead structure of any kind.

Storing your smoker:

•Clean cooking grates.

•Remove electric controller from smoker.

• Store controller indoors. (Continued)

•Store smoker in weather protected area or under smoker cover when not in use.

•Clean cooking grates regularly with warm soapy water or a baking soda and water solution. Use non-abrasive scouring powder for stubborn stains. If a bristle brush is used to clean any of the smoker cooking surfaces, ensure no loose bristles remain on cooking surfaces prior to cooking. It is not recommended to clean cooking surfaces while smoker is hot.

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 1-888-MPHOTLINE (888-674-6854) In Washington, DC

Or E-mail:mphotline.fsis@usda.gov

Or visit the USDA website at www.fsis.usda.gov

How To Tell If Meat Is Cooked Thoroughly

•Meat and poultry cooked in the appliance often browns very fast on the outside. Use only thawed meat and a meat thermometer to be sure food has reached a safe internal temperature, and cut into food to check for visual signs of doneness.

•We recommend food to be at least 40°F before cooking in your appliance.

•Whole poultry should reach 165° F. Juices should run clear and flesh should not be pink.

•Beef, veal and lamb steaks, roasts and pork chops can be cooked to 160° F.

•NEVER partially cook meat or poultry and finish cooking later. Cook food completely to destroy harmful bacteria.

•Use a meat thermometer to ensure proper internal food temperatures.

USDA Recommended

Internal Cooking Temperatures

Ground Meat
Beef, Pork, Veal, Lamb	160°F
Turkey, Chicken	165°F
Fresh Beef, Veal, Lamb
Medium Rare	145°F
Medium	160°F
Well Done	170°F
Poultry
Chicken & Turkey, whole	165°F
Poultry Parts	165°F
Duck & Goose	165°F
Fresh Pork
Medium	160°F
Well Done	170°F

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