Food Safety - Blackstone 1555 Manual Del Usuario

3. Remove heat shield and aluminum cover,
stone, and rotating panel.
4. Detach electrode from burner.
NOTE:
Removal/Detachment method will
depend on the burner configuration.
5. Carefully lift burner up and away from valve
openings. We suggest three ways to clean the
burner tubes. Use the one easiest for you. (A)
Bend a stiff wire (a light weight coat hanger
works well) into a small hook. Run the hook
through burner tube several times.(B) Use a
narrow bottle brush with a flexible handle (do
not use a brass wire brush), run the brush
through burner tube several times.(C) Wear
eye protection: Use an air hose to force air
into the burner tube and out the burner ports.
Check each port to make sure air comes out
each hole.
6. Wire brush entire outer surface of burner to
remove food residue and dirt.
7. Clean any blocked ports with a stiff wire such
as an open paper clip.
8. Check burner for damage, due to normal wear
and corrosion some holes may become
enlarged. If any large cracks or holes are found
replace burner.
VERY IMPORTANT:
reengage valve openings.
9. Attach electrode to burner.
10. Carefully replace burners.
11. Attach burners to brackets on firebox.
12. Reposition carryover tubes and attach to
burner.

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.
Burner tubes must
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 kill bac-
teria. Use a thermometer to ensure proper internal
food temperatures.
Chill:
Refrigerate prepared foods and leftovers prompt-
ly. For more information Visit the Canadian
partnership for Consumer Food Safety Education-
www.befoodsafe.ca.
How To Tell If Meat Is Grilled Thoroughly
•
Meat and poultry cooked on a griddle or oven often
browns very fast on the outside. Use a meat ther-
mometer to be sure food has reached a safe internal
temperature, and cut into food to check for visual
signs of being done.
•
Whole poultry should reach 165° F/74°C. Juices
should run clear and flesh should not be pink.
•
Hamburgers made of any ground meat or
poultry should reach 160° F/71°C , and be brown in
the middle with no pink juices. Beef, veal and lamb
steaks, roasts and chops can be cooked to 145°
F/63°C . All cuts of pork should reach 160° F/71°C.
•
NEVER partially grill meat or poultry and finish cook-
ing later. Cook food completely to destroy harmful
bacteria.
•
When reheating takeout foods or fully cooked meats
like hot dogs, grill to 165° F/64°C , or until steaming
hot dogs, grill to 165°F/74°C, or until steaming hot.
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