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3
WARNING
CALIFORNIA PROPOSITION 65
1. Combustion by-products produced when using
this product contain chemicals known to the State of
California to cause cancer, birth defects, and other
reproductive harm.
2. This product contains chemicals, including lead
and lead compounds, known to the State of
California to cause cancer, birth defects or other
reproductive harm.
Wash your hands after handling this product.
Installation Safety Precautions
•
•
Use grill, as purchased, only with LP (propane) gas and the
regulator/valve assembly supplied. A conversion kit must be
purchased for use with natural gas.
Grill installation must conform with local codes, or in their
absence of local codes, with either the
• All electrical accessories (such as rotisserie) must be
electrically grounded in accordance with local codes, or
Keep any electrical cords and/or
fuel supply hoses away from any hot surfaces.
• This grill is safety certified for use in the United States and/or
Canada only. Do not modify for use in any other location.
Modification will result in a safety hazard.
National Fuel Gas
Code, ANSI Z223.1/ 4, Natural Gas and Propane
Installation Code, CSA B149.1, or Propane Storage and
Handling Code, B149.2, or the Standard for Recreational
Vehicles, ANSI A119.2/NFPA 1192, and CSA Z240 RV Series,
Recreational Vehicle Code, as applicable.
National Electrical Code, ANSI / NFPA 70 or Canadian
Electrical Code, CSA C22.1.
NFPA 5
WARNING
Do not attempt to repair or alter the
hose/valve/regulator for any “assumed” defect. Any
modification to this assembly will void your warranty
and create the risk of a gas leak and fire. Use only
authorized replacement parts supplied by
manufacturer.
DANGER
If you smell gas:
1. Shut off gas to the appliance.
2. Extinguish any open flame.
3. Open lid.
4. If odor continues, keep away from the
appliance and immediately call your gas
supplier or your fire department.
CAUTION
For residential use only. Do not use for commercial
cooking.
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:
Wash hands, utensils, and surfaces with hot soapy water
before and after handling raw meat and poultry.
Seperate raw meats and poultry from ready-to-eat
foods to avoid cross contamination. Use a clean platter and
utensils when removing cooked foods.
Cook meat and poultry thoroughly to kill bacteria. Use a
thermometer to ensure proper internal food temperatures.
Refrigerate prepared foods and leftovers promptly.
Clean:
Separate:
Cook:
Chill:
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 .
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 165 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, roast 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.
To ensure that it is safe to eat, food must be cooked
to the minimum internal temperatures listed in the table on next
page.
WARNING:
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