Storing Your Grill
•Cleancooking grates.
• Store in dry location.
• When LP tank is connectedto grill, store outdoors in well-
ventilated space and out of reach of children.
• Cover grill if stored outdoors.
• Storegrill indoors ONLY if LP tank isturned off and
disconnected, removed from grill and stored outdoors.
• When removing grill from storage follow "Cleaning Bumer
Assembly" instructionsbefore starting grill.
Direct Cooking
Use both burners to heat the grill for searing of the meat. Once
the meat has been seared, turn the burners to LO to cook meat
thoroughly.
Indirect Cooking
Once the grill is preheated, turn one of the burners off and place
your meat on the grate above the burner that is NOT burning.
This indirectmethodof cooking allows you to slow cook poultry
or large cuts of meat without the touch of a direct flame.
• Always cook with the lidclosed.
• Dueto weather conditions, cooking times may vary. During cold
and windy conditions the temperaturesetting may need to be
increased to insuresufficient cooking temperatures.
1. IgnitetheLEFT burner. Forslow cooking, adjust the control
knob tothe LO setting. For fastercooking, adjust the control
knob to the HI setting.
2. Placethe food on the RIGHT side of the cooking grate.
3. Because the heat source is only on one side, the food should
be rotated at least once during cooking to insureeven
cooking. Use a meat thermometer to determine when the food
is done.
FoodSafety
Foodsafety is a very important part of enjoying the outdoor
cooking experience. To keep food safefrom harmful bacteria,
follow these four basicsteps:
Clean: Wash hands, utensils, and surfaces with hotsoapy water
before and after handling rawmeat and poultry.
Separate: Separate raw meats and poultryfrom ready-to-eat
foods to avoid crosscontamination. Use a clean platterand
utensilswhen removing cooked foods.
Cook: Cook meat and poultry thoroughly to kill bacteria. Usea
thermometer to ensure proper internal food temperatures.
Chill: Refrigerate prepared foods and leftoverspromptly.
For more information call: USDA Meat and Poultry HoUineat
1-800-535-4555 In Washington, DC (202)720-3333, 10:00 am-
4:00 pm EST.
HowTo Tell If Meat Is Grilled Thoroughly
•Meat and poultry cooked ona grilloften brownsvery fast on the
outside. Use a meatthermometer to be sure food has reached
a safe internal temperature, and cut intofood to check for
visual signs of doneness.
• Whole poultry should reach 180°F; breasts, 170°E Juices
should run clear and flesh should not be pink.
• Hamburgers made of any ground meat or poultry should reach
160° F, and be brown inthe middlewith no pink juices.Beef,
veal and lamb steaks, roasts and chops can be cooked to 145°
E All cuts of pork should reach 160°E
• NEVER partially grill meat or poultry and finish cooking later.
Cook food completely to destroyharmful bacteria.
• When reheating takeout foods or fullycooked meats likehot
dogs, grill to 165° F, or until steaming hot.
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