GE Monogram ZGG420LBPSS Do not heat unopened food containers, Never lean over an open grill

Important Safety Instructions

Professional Outdoor Grills & Cooktops

WARNING: SAFETY PRECAUTIONS

• Do not heat unopened food containers

as a buildup of pressure may cause the container to burst .

• Use a pot holder when opening the hood.

Open the hood 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 grate 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
	grate, burner grate or immediate surrounding
	areas as these areas become extremely hot
	and could cause burns. Keep children away!
	• Grease is extremely flammable. Let hot
	grease cool before attempting to handle
	or dispose of it. Avoid letting grease deposits
	collect in the drip tray. Clean the drip tray
	often.
	• Do not use aluminum foil to line drip
	tray or grill grates. This can severely upset
	combustion air flow or trap excessive heat
	in the control area.
	• When using the cooktop 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 away
	from the grill to avoid burns associated with
	spillovers and heat from the grill. 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 tray 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 under the food being
	cooked. Without it, hot grease could leak
6	downward and produce a fire or explosion
	hazard.

•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.

•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 grill or cooktop under unprotected combustible construction. Always adhere to the required clearances listed in the Installation Instructions. 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 grill 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 grill 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.

•Allow 12" minimum clearance on both sides and the back of the grill to adjacent vertical combustible construction.

•At least once a year, the unit should be inspected for the presence of spiders, spider webs or other insects. The burner area is a common and desired spider haven and can present a dangerous condition which can damage the grill or cooktop and render it unsafe for use. The presence of spiders, spider webs or other insects can cause the gas to flow from the front of the burner. This is a very dangerous condition which can cause a fire to occur behind the valve panel. Check and clean the burners immediately if any of the following conditions exist:

1.The smell of gas in conjunction with extreme yellow tipping of the burner flames.

2.The grill or cooktop burners do not reach temperature.

3.The grill or cooktop burners heat unevenly.

4.The burners make popping noises.