HARDWARE LIST
BLISTER PACK CONTENTS
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(A) |
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M6x12 |
| M6x45 |
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| M6x70 |
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Phillips Head Screw |
| Phillips Head Screw |
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| Phillips Head Screw |
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(D) | (E) | |
M6 | ||
M6 | ||
Hex Flange Nut | Lock Nut | |
(F) |
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| (H) | (I) |
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M6 |
| M6 |
| Cotter Clip | |
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| M6 | |||
Carriage Bolt |
| Flat Washer |
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| Lock Washer | |||
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(J) | (L) | (K) | |
M5 Hex Nut | M5 Lock Washer | Wing Nut | |
(packed with temperature gauge) | |||
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CHARCOAL LIGHTING INSTRUCTIONS
Read all instructions and warnings on charcoal bag and in manual before using.
1.Stack briquets in a pyramid.
2.Add lighter fluid following directions on fluid container. Before lighting, place lighter fluid at least 25 ft. (7.5m) away from grill. Do not lean over grill when lighting charcoal. Light charcoal. LEAVE GRILL UNCOVERED.
3.In about 15 minutes, flames will die out and briquets will begin to ash over. Once the briquets are completely ashed over, spread briquets in a single layer and begin cooking.
•NEVER USE GASOLINE TO LIGHT CHARCOAL.
•OVERFILLING CHARCOAL PAN CAN CAUSE SERIOUS INJURY AND DAMAGE THE UNIT.
•NEVER ADD ADDITIONAL LIGHTER FLUID ONCE CHARCOAL HAS IGNITED.
•HOT COALS SHOULD NOT BE LEFT UNATTENDED.
•GRILL IS HOT. USE PROTECTIVE GLOVES AND LONG, STURDY COOKING UTENSILS.
TO ENSURE THAT IT IS SAFE TO EAT, FOOD MUST BE COOKED TO THE MINIMUM INTERNAL
TEMPERATURES LISTED IN THE TABLE BELOW.
USDA* Safe Minimum Internal Temperatures
Fish | 145°F (63°C) |
Pork | 160°F (71°C) |
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Egg Dishes | 160°F (71°C) |
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Steaks and Roasts of Beef, Veal or Lamb | 145°F (63°C) |
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Ground Beef, Veal or Lamb | 160°F (71°C) |
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Whole Poultry (Turkey, Chicken, Duck, etc.) | 165°F (74°C) |
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Ground or Pieces Poultry (Chicken Breast, etc.) | 165°F (74°C) |
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* United States Department of Agriculture
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