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13
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
p
latters 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. You may order a
Commercial-quality thermometer from Brinkmann. For more information on this product and other
Brinkmann accessories, please refer to the accessory pages at the end of this manual.
• The US Department of Agriculture 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 of
f the grill.
• For additional information, please phone the USDA’s toll free Meat & Poultry Hotline at 800-535-4555.
• To protect your grill from excessive rust, the unit must be kept clean and covered at all times when not
in use. A grill cover may be ordered directly from Brinkmann by calling 800-468-5252 or 800-527-0717.
• Wash cooking grills with hot, soapy water, rinse well and dry. Lightly coat cooking grill with vegetable oil or
vegetable oil spray.
•
Clean inside and outside of grill by wiping off with a damp cloth. Apply a light coat of vegetable oil or vegetable
oil spray to the interior surface to prevent rusting.
• The exterior surface of your grill, can be cleaned with stainless steel cleaner.
•
Never apply paint to the interior surface. Rust spots on the interior surface can be buf
fed, cleaned, then lightly coated
with vegetable oil or vegetable oil spray to minimize rusting.
• To protect granite countertops against stains and discoloration, use a high quality penetrating sealant made
specifically for granite. The sealant should be applied periodically throughout the year.
• For standard maintenance on granite countertops, wipe with warm water or mild soapy water. Cleaners made
specifically for cleaning granite may be used as necessary. Do not use vinegar, cleaners that contain acid, abrasive
cleaners, or furniture polish. We suggest the following routine care:
•
Clean up spills immediately;
• Dust with an untreated cloth;
•
Use coasters;
•
Keep planters of
f the surface;
• Always keep covered when not in use.
•
For standard maintenance on fiberglass walls, wipe with warm water or mild soapy water. Do not use vinegar,
cleaners that contain acid, abrasive cleaners, or furniture polish. Keep covered when not in use.
PROPER CARE & MAINTENANCE
Chops . . . . . . . . . . . . . . . . . . . . .145° F (62.8° C)
Ground Meat . . . . . . . . . . . . . . .160° F (71° C)
Pork . . . . . . . . . . . . . . . . . . . . . . .160° F (71° C)
Poultry . . . . . . . . . . . . . . . . . . . . .180° F (82° C)
Roasts . . . . . . . . . . . . . . . . . . . . .145° F (62.8° C)
Seafood . . . . . . . . . . . . . . . . . . . .140° F (60° C)
Vegetables . . . . . . . . . . . . . . . . .145° F (62.8° C)