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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.
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 A 119.2/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 regulator/valve
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.
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.
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 klil 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.
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