Masterbuilt 1031647 Manual De Uso página 5

GRILL OPERATION - READ & FOLLOW ALL INSTRUCTIONS CAREFULLY
GETTING STARTED
• Pre-season unit prior to fi rst use. See PRE-SEASON INSTRUCTIONS.
• Do not open lid unless necessary. Opening lid causes heat to escape and may cause fl are up. Closing the lid will re-stabilize the
temperature and stop fl are up.
• Should fl are up occur immediately close lid, wait for fl ame to die down then open lid again.
CAUTION - All surfaces are HOT and may cause burns. Use protective gloves or long, sturdy cooking tools when loading/unloading food
or grates, and when adding charcoal.
PRE-SEASON INSTRUCTIONS
Curing your grill will rid the unit of chemicals and oils left over by the manufacturing process allowing them to burn off .
PRE-SEASON GRILL PRIOR TO FIRST USE.
1. Using a napkin or cloth, rub a light coat of cooking oil on cooking grate, charcoal grate, inside grill lid and base.
2. Stack/place up to 1.8kgs (4lbs) of charcoal on charcoal grate. Stack briquets in a pyramid, light charcoal (see OPERATING
INSTRUCTIONS). LEAVE GRILL UNCOVERED. In about 15 minutes when the fl ames die out, spread briquettes into a single layer.
3. With protective gloves on, place cooking grate in position. Close lid.
4. Let the grill burn for about 1 hour. Make sure temperature gets up to 177°C (350°F).
5. Allow grill to cool COMPLETELY.
6. Reapply light coat of cooking oil on cooking grate, charcoal grate, inside grill lid and base.
7. Restart grill and burn for 20 minutes.
• Cure your grill periodically to prevent excessive rust.
OPERATING INSTRUCTIONS
1. Stack/place up to 1.8kgs (4lbs) of charcoal on charcoal grate. Stack briquets in a pyramid.
2. Add lighter fl uid following directions on fl uid container. Before lighting, place lighter fl uid at least 7.5m(25 ft) away from unit. Do not lean
into unit when lighting charcoal. Light charcoal. LEAVE GRILL UNCOVERED.
3. In about 15 minutes, fl ames will die out and briquets will begin to ash over. Once the briquets are completely ashed over, spread
briquettes in a single layer.
4. With protective gloves on, place cooking grate in position.
5 DO NOT cover grates with aluminum foil as this will not allow heat to circulate properly.
6. Place food in the grill, position on the center of the cooking grate.
7. DO NOT overload grill with food. Extra large amounts of food may trap heat, extend cooking time and cause uneven cooking. Leave
space between food on grate and grill sides to ensure proper heat circulation. If utilizing cooking pans, place pans on center of grate to
ensure even cooking.
8. Adjust grill air dampers, to desired cooking temperature.
• Close all air dampers on unit to retain moisture and heat. If cooking foods such as fi sh or jerky, open air dampers to release moisture.
9. Extreme cold temperatures may extend cooking times.
10. Once cooking is complete allow grill to cool and then follow CLEANING and STORING INSTRUCTIONS. CLEAN AFTER EVERY
USE. This will extend the life of your smoker and prevent mold and mildew.
CLEANING and STORING INSTRUCTIONS
• ALWAYS MAKE SURE UNIT IS COOL TO THE TOUCH BEFORE CLEANING AND STORING.
• Be sure to clean grill after each use.
• For grates use a mild dish detergent. Rinse and dry thoroughly.
• For ash pan and grill base, after ashes are cold, clean after every use to remove ash build up, residue and dust.
• Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a non-combustible container.
• For the interior and exterior of the grill simply wipe down with a damp cloth after each use to keep unit in proper working condition.
Do not use a cleaning agent. Make sure to dry thoroughly.
• After cleaning, store grill in a covered and DRY AREA.
• Store only when fi re is completely out and all surfaces are cold.
• When not in frequent use and using a cover, remember to check your grill periodically to avoid possible rust and corrosion due to moisture
buildup.
To ensure that it is safe to eat, food must be cooked to the minimum internal temperatures listed in the table below.
USDA* Safe Minimum Internal Temperatures
Fish
Pork
Egg Dishes
Steaks and Roasts of Beef, Veal or Lamb
Ground Beef, Veal or Lamb
Whole Poultry (Turkey, Chicken, Duck, etc.)
Ground or Poultry Pieces (Chicken Breast, etc.)
WARNING
* United States Department of Agriculture
63°C (145°F)
63°C (145°F)
71°C (160°F)
63°C (145°F)
71°C (160°F)
74°C (165°F)
74°C (165°F)
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