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
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
Grease Tray
• Never use drippings from grease tray.
How To Tell If Meat Is Cooked Thoroughly
•Meat and poultry cooked on 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.
Storing Your Appliance
•Clean cooking basket.
•Store in dry location.
•When LP cylinder is connected to appliance, store outdoors in a
•If Regulator is disconnected from the LP cylinder, a hook is provided to hang Regulator from the handle as shown.
•Cover appliance if stored outdoors. Choose from a variety of covers offered by manufacturer.
•Store indoors ONLY if LP cylinder is turned off and disconnected, removed from appliance and stored outdoors.
•When removing appliance from storage, follow “Cleaning the Burner Assembly” instructions before starting.
“For Best Results”
Place poultry into Oil-Less Turkey Fryer
with breast up as shown.
10 • 07101366
