Thermos 06401314 manual Storing Your Grill, Non-Stick Cooking Surface Use and Care, Food Safety

Storing Your Grill

•Clean cooking surface and grease container.

•When LP cylinder is connected to grill, store outdoors in well- ventilated space and out of reach of children.

•Cover grill if stored outdoors.

•Store grill indoors ONLY if LP cylinder is turned off and disconnected, removed from grill and stored outdoors in well- ventilated space and out of reach of children.

•Leak test the grill after removing from storage and follow Cleaning Burner Assembly instructions before starting grill.

•Keep grill area clear and free from materials that burner (i.e. gasoline, propane or other flammable liquid or gas).

•Do not block holes in bottom or back of grill.

Non-Stick Cooking Surface Use and Care.

•Use only plastic tools.

•Do not cut food on surface.

•Do not put pots or pans on surface.

•Do not leave lid down for more than 10 minutes without food on the grill. Non-stick surface may be damaged.

CAUTION

When cooking on non-stick griddle, keep burner set on low and keep lid open.

Food Safety

Food safety is a very important part of enjoying the outdoor cooking experience. To keep food safe from harmful bacteria, follow these four basic steps:

Clean: Wash hands, utensils, and surfaces with hot soapy water before and after handling raw meat and poultry.

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Separate: Separate raw meats and poultry from ready-to-eat foods to avoid cross contamination. Use a clean platter and utensils when removing cooked foods.

Cook: Cook meat and poultry thoroughly to kill bacteria. Use a thermometer to ensure proper internal food temperatures.

Chill: Refrigerate prepared foods and leftovers promptly.

For more information call: USDA Meat and 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

•Meat and poultry cooked on a grill often browns very fast on the outside. Use a meat thermometer to be sure food has reached a safe internal temperature, and cut into food to check for visual signs of doneness.

•Whole poultry should reach 180° F; breasts, 170° F. 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 in the middle with no pink juices. Beef, veal and lamb steaks, roasts and chops can be cooked to 145° F. All cuts of pork should reach 160° F.

•NEVER partially grill meat or poultry and finish cooking later. Cook food completely to destroy harmful bacteria.

•When reheating takeout foods or fully cooked meats like hot dogs, grill to 165° F, or until steaming hot.

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