GE ZGG48L31, ZGG48N31, ZGG48N30, ZGG48L30 Safety Precautions, Important Safety Instructions

Important Safety Instructions

Stainless Steel Outdoor Cooking Center

SAFETY PRECAUTIONS

• Use this appliance only for its intended use

	as described in this manual.
	• Children should not be left alone or
	unattended in an area where the cooking
	center is being used.
	• Do not leave the cooking center unattended
	while cooking.
	• For personal safety, wear proper apparel.
	Loose fitting garments or sleeves should
	never be worn while using this appliance.
	Some synthetic fabrics are highly flammable
	and should not be worn while cooking.
	• Only certain types of glass, heat-proof glass
	ceramic, earthenware, or other glazed
	utensils are suitable for grill use. Unsuitable
	types of materials may break with sudden
	temperature changes. Use only on low or
	medium heat settings according to the
	manufacturer’s directions.
	• Do not heat unopened food containers as a
	build-up of pressure may cause the container
	to burst.
	• Use a pot holder when opening the roll top
	lid. Open the lid slowly to allow heat and
	steam to escape.
	• Use only dry pot holders—moist or damp pot
	holders on hot surfaces may result in burns
	from steam. Do not use a towel or other
	bulky cloth in place of a pot holder. Do not
	let pot holders touch hot portions of the
	grill rack or burner grates.
	• Never lean over an open grill.
	• Pay close attention when lighting a burner.
	Be certain you are rotating the igniter
	labeled for the burner you intend to use.
	• When using the grill, do not touch the grill
	rack, burner grate or immediate surrounding
	areas as these areas become extremely hot
	and could cause burns. Keep children away!
	• Grease is flammable. Let hot grease cool
	before attempting to handle it. Avoid letting
	grease deposits collect in the drip pans.
	Clean the drip pans often. (If included)
	• Do not use aluminum foil to line drip
	pans or grill racks. This can severely upset
	combustion air flow or trap excessive heat in
	the control area. The result of this can be
6	melted knobs or rotary igniters.

•When using the range-top burners, always use flat-bottomed pans which are large enough to cover the burner. Adjust the flame so that it heats only the bottom of the pan to avoid ignition of clothing. Position handles inward away from open edges of the unit to avoid burns associated with spillovers. Hold the handle of the pan with a pot holder when turning or stirring food.

•Do not use the grill for cooking excessively fatty meats or products which promote flare-ups.

•Never grill without the drip pan in place and pushed all the way to the back of the grill. Without it, hot grease could leak downward and produce a fire or explosion hazard.

•Never rotisserie cook without the basting pan in place and pushed all the way to the back of the grill. Without it, hot grease could leak downward and produce a fire or explosion hazard.

•For proper lighting and performance of the burners it is necessary to keep the ports clean.

•Clean the grill with caution. To avoid steam burns, do not use a wet sponge or cloth to clean the grill while it is hot. Some cleaners produce noxious fumes or can ignite if applied to a hot surface.

•Do not operate the cooking center under unprotected combustible construction. Use only in well ventilated areas. Do not use in buildings, garages, sheds, breezeways or other such enclosed areas. This unit is for outdoor use only.

•Do not locate the cooking center where the grill exhaust is directed at combustible materials, windows (open or closed), doorways, etc. The grill vents combustion gases and smoke to the back of the appliance.

•Keep the area surrounding the cooking center free from combustible materials, trash, or combustible fluids and vapors such as gasoline or charcoal lighter fluid. Do not obstruct the flow of combustion and ventilation air.

•Cook meat and poultry thoroughly— meat to at least an INTERNAL 160°F and poultry to at least an INTERNAL 180°F. Cooking to these temperatures usually protects against foodborne illness.