Blackstone 1610 Manual Del Usuario página 5

Burner Flame Check
Light burner, rotate knob from high to low. You
should see a smaller flame in low position than
seen on high. Always check flame prior to each
use. If only low flame is seen refer to "Sudden
drop or low flame" in the Troubleshooting.
Turning the DASH Off
Turn knob to the OFF position.
Valve Check
Important: To check valve, first push in knob
and release, knob should spring back. If knob
does not spring back, replace valve assem-
bly before using the DASH. Turn knob to low
position then turn back to OFF position. Valve
should turn smoothly.
General DASH Cleaning
• Do not mistake brown or black accumulation
of grease and smoke for paint. Interiors of the
BLACKSTONE DASH hood are coated at the
factory (and should never be painted).
Apply a strong solution of detergent and
water. Rinse and allow to completely air dry.
Do not apply a caustic griddle/oven cleaner to
painted surfaces.
• Plastic parts: Wash with warm soapy water
and wipe dry. Do not use Citrisol, abrasive
cleaners, de-greasers or a concentrated oven
cleaner on plastic parts. Damage to and fail-
ure of parts can result.
• Painted surfaces: Wash with mild detergent or
nonabrasive cleaner and warm soapy water.
Wipe dry with a soft nonabrasive cloth.
• Baked-on grease deposits may require the
use of an abrasive plastic cleaning pad. Use
only in direction of brushed finish to avoid
damage. Do not use abrasive pad on areas
with graphics.
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Storing Your BLACKSTONE DASH
• Store in dry location.
• When an LP cylinder is connected to
BLACKSTONE DASH, store outdoors in a
well-ventilated space and out of reach of chil-
dren.
• Store BLACKSTONE DASH indoors ONLY if
LP cylinder is turned off and disconnected,
removed from BLACKSTONE DASH and
stored outdoors.
• When removing BLACKSTONE DASH from
storage, follow "Cleaning the Burner Assem-
bly" instructions before starting griddle.
Cleaning The Burner Assembly
Follow these instructions to clean and/or replace
parts of burner assembly or if you have trouble
igniting BLACKSTONE DASH.
• Turn gas OFF at control knob.
• Detach electrode from burner.
NOTE: Removal/Detachment method will
depend on the burner configuration.
• 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.
• Wire brush entire outer surface of burner to
remove food residue and dirt.
• Clean any blocked ports with a stiff wire such
as an open paper clip.
• Check burner for damage, due to normal wear
and corrosion some holes may become en-
larged. If any large cracks or holes are found
replace burner.
• Attach electrode to burner.
• Carefully replace burners.
• Attach burners to brackets on firebox.
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 ba-
sic steps:
• Clean: Wash hands, utensils, and surfaces
with hot soapy water before and after han-
dling raw meat and poultry.
• Separate: Separate raw meats and poultry
from ready-to eat foods to avoid cross
contamination. Use a clean platter and uten-
sils when removing cooked foods.
• Cook: Cook meat and poultry thoroughly to
kill bacteria. Use a thermometer to ensure
proper internal food temperatures.
• Chill: Refrigerate prepared foods and left-
overs promptly. 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 thermometer 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 cooking 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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