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GRILLING TIPS
1. The doneness of meat, whether rare, medium, or well done, is affected by the thickness to a
large extent.
2. The cooking time is affected by the kind of meat, the size and shape of the cut, the temperature
of the meat when cooking begins, and the degree of doneness desired.
3. Defrost meat in the refrigerator overnight. Don’t use a microwave, this always yields a juicier.
4. Use a spatula instead of tongs or a fork to turn the meat, as a spatula will not puncture into the
meat and let the juices come out.
5. To get the juiciest meats, add seasoning or salt after the cooking is finished on each side and
turn the meat only once (juices are lost when the meat is turned several times). Turn the meat
just after the juices begin to bubble to the surface.
6. Cut off any excess fat from the meat before grilling.
FOOD SAFETY
Always follow the following tips to enjoy a safe and heath outdoor grilling.
1. Always use hot soapy water to wash hands, surfaces & utensils after processing raw meat.
2. Always separate the raw meats from done foods to avoid cross contamination
3. Always use clean utensils to handle the food.
4. Always cook the meat thoroughly to kill germs. Use a thermometer to inspect the inner temp. of
the meat, if necessary.
5. Place the done foods and leftovers promptly into refrigerator, if eat no longer at that moment.
DO NOT LEAVE THE GRILL UNATTENDED WHILE COOKING.
PLACEMENT OF THE GRILL
1. Clean the grill.
2. Store the grill in well-ventilated dry outdoors and out of reach of children when L.P. tank is
connected to the grill.
3. Store the grill in dry indoors ONLY after the L.P. tank is turned off and removed, the L.P. tank
must store outdoors, out of the reach of children, NEVER store the tank in a building, garage or
any other enclosed area.
4. Put on the vinyl cover supplied with this grill.
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