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17
Problem Possible Cause Prevention/Cure
Flame blows out High or gusting winds Do not use grill in high winds
Low on LP gas Replace or re ll LP gas tank
Burner holes may be obstructed Refer to “Burner Assembly/Maintenance” instructions
Flow limiting device tripped Refer to “Regulator Resetting Procedure”
Flare-up Grease buildup Clean all grill parts per “Proper Care and Maintenance” instructions
Excess fat in meat Trim fat from meat before grilling
Excessive cooking temperature Adjust (lower) cooking temperature
Grease re Grease trapped by food buildup around burner
system
1. Turn control knobs and LP gas tank valve to “OFF”
2. Leave lid in open or closed position and let re burn out. Use BC
type re extinguisher or baking soda, sand or dirt to smother re,
if necessary.
3. After grill cools, remove and clean all parts per “Proper Care and
Maintenance” instructions
Flashback ( re in burner
tubes) / knobs melting
Burner and/or burner tubes are blocked Clean burners and/or burner assembly
Inside of lid is peeling
(like paint peeling)
Baked on grease buildup has turned into carbon
and is aking off
Clean thoroughly per “Proper Care and Maintenance” instructions
GRILL COOKING TIPS:
CLEANLINESS:
• Always wash hands thoroughly with soap and hot water prior to handling food and after handling raw
meat, uncooked poultry or seafood.
• When using a platter to carry raw meat, uncooked poultry or seafood to the grill, make sure to wash
the platter thoroughly with soap and hot water before placing cooked foods back on the platter or use
different platters for raw and cooked foods.
• Never use the same utensils when handling raw meat, uncooked poultry or seafood unless you wash
the utensils thoroughly with soap and hot water.
• Never re-use marinade from raw meat or uncooked poultry on foods that have been cooked and are
ready to be served.
GRILLING TO PROPER TEMPERATURE:
• Use a meat thermometer to be sure food has reached a safe internal temperature.
• The USDA recommends the minimum temperature be reached for the following food items:
HELPFUL HINTS:
• If you pre-cook meat or poultry, do so immediately before grilling.
• Never defrost meat at room temperature or on a countertop.
• Refrigerate leftovers within 2 hours of taking food off the grill.
• For additional information, please phone the USDA’s toll free Meat & Poultry Hotline at 800-535-4555.
Chops . . . . . . . . . . . . . . . . . . . 145° F (62.8° C)
Ground Meat . . . . . . . . . . . . . . 160° F (71° C)
Pork . . . . . . . . . . . . . . . . . . . . . 145° F (62.8° C)
Poultry . . . . . . . . . . . . . . . . . . . 165° F (82° C)
Roasts . . . . . . . . . . . . . . . . . . . 145° F (62.8° C)
Seafood . . . . . . . . . . . . . . . . . . 145° F (60° C)
Vegetables . . . . . . . . . . . . . . . . 145° F (62.8° C)