Cleaning the Burner Assembly
Followthese instructions to clean and/or replaceparts of burner
assemblyor ifyou have troubleigniting grill.
1. Turn gas off at control knobs and LP cylinder.
2. Remove cookinggrate and heattent.
3. Under grillremove grease cup, disconnectignitor wire from
burner.
4. Inside grill removeburner assembly (A),clean ceramic
portionof electrodewith rubbing alcoholand a swab.
5. Clean outside of burnerwith soap and water. Lay burner
upsidedown onflat surface, insertgarden hose toforce
waterthrough tubes. Makesure water comesout ofall
burner holes. Open clogged holes witha thin wire. Shake
outexcess water and examineholes. Due to normal wear
and corrosion some holes maybecome enlarged. Ifany
large cracks or holes are found replaceburner.
6. If grill isto be stored, coatburner lightlywith cooking oil.
Wrapin protectivecover to keepinsects out.
7. If not storing grill after cleaning, replaceburner into grill
bottom.
VERYIMPORTANT: Burner tubes must re-engage valve
openings.See illustration (A).
8. Reattach ignitor wire to electrode.
9. Reposition heattent and cooking grate.Reattach clean
greasecup to grease clip.
10. Beforecooking again ongrill, performa "Leak Test'and
"Burner Flame Check".
Correctburner-to-valve engagement
A
BurnerTube
Valve
13
Food Safety
Foodsafety isa veryimportant part ofenjoying the outdoor
cookingexperience. To keepfood safe from harmfulbacteria,
followthese fourbasic steps:
Clean: Wash hands, utensils,and surfaces with hotsoapy water
beforeand after handling raw meatand poultry.
Separate: Separateraw meats andpoultry from ready-to-eat
foods to avoid cross contamination. Usea cleanplatter and
utensilswhen removingcooked foods.
Cook: Cookmeat and poultrythoroughly to kill bacteria.Use a
thermometer to ensure proper internal food temperatures.
Chill: Refrigerateprepared foodsand leftovers promptly.
For more information call: USDA Meatand Poultry Hotline at
1-800-535-4555 (in Washington, DC(202) 720-3333,10:00 am-
4:00 pm EST).
How To Tell If Meat Is Grilled Thoroughly
•Meatand poultry cookedon a grill oftenbrowns very faston the
outside. Use a meatthermometer to be sure foodhas reached
a safeinternal temperature, andcut into food to check for
visual signs of doneness.
•Wholepoultry shouldreach 165° F.Juices should run clear and
fleshshould notbe pink.
•Hamburgersmade of any groundmeat or poultryshould reach
160°F, and bebrown in the middlewith no pinkjuices. Beef,
vealand lamb steaks, roasts and chops canbe cookedto 145°
F.All cuts of pork should reach 160° F.
•NEVERpartially grill meator poultry and finishcooking later.
Cook food completely to destroy harmfulbacteria.
•Whenreheating takeoutfoods or fully cookedmeats likehot
dogs, grill to 165° F,or until steaming hot.
WARNING: To ensurethat it is safe to eat, foodmust be cooked
tothe minimum internaltemperatures listed inthe table below.
USDA* Safe Minimum Internal Temperatures
Fish 145°F
Pork 160°F
EggDishes 160°F
Steaksand Roastsof Beef,
Vealor Lamb 145°F
Ground Beef, Veal or Lamb 160°F
Whole Poultry (Turkey,
Chicken, Duck, etc.) 165°F
Ground or Pieces Poultry 165°F
(Chicken Breast,etc.)
*UnitedStates DepartmentofAc ricutture
10,464722309 °464722509