Safety Tips - Blackstone 1885 Manual Del Usuario

Model 1885 | Owner's Manual | For Your Safety
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WA R N I N G
FOR YOUR SAFET Y
Keep children and pets away
from appliance at all times.
This appliance is not
Before proceeding, make certain that you understand the FOR YOUR
intended for use by children.
SAFETY section of this manual. Hazardous fire or explosion may result if
Close supervision is neces- instructions are ignored.
sary when any appliance is
used by or near children.
Section 01
GENERAL SAFET Y
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WA R N I N G
This appliance is not
PRECAUTIONS
intended for and should
never be used as a heater.
• Do not use this appliance under
overhead combustible surfaces.
Do not use for purposes
other than intended.
• When not in use, turn OFF appli-
ance by rotating the appliance
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WA R N I N G
control knobs to the OFF position
and closing the LP valve.
The use of alcohol, prescrip-
tion or non-prescription If the information in the above
drugs may impair the statements is not followed exactly,
consumer's ability to prop-
serious injuries, fire, or death
erly assemble or safely
may occur.
operate the appliance.
INSTALL ATION SAFE T Y
This appliance 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 and void warranty.
Use this appliance, as purchased,
only with LP (propane) gas and regu-
lator/valve assembly supplied.
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All manuals and user guides at all-guides.com
Appliance installation must
conform with local codes, or in
the absence of local codes, with
either the National Fuel Gas Code,
ANSI Z223.1/ NFPA 54, Natural
Gas and Propane Installation Code,
CSA B149.1, or Propane Storage
and Handling Code, B149.2, or the
Standard for Recreational Vehicles,
NFPA 1192, and CSA Z240 RV Series,
Recreational Vehicle Code, as
applicable.
SAFE T Y TIPS
• Do not place empty cooking
vessel on the appliance while
in operation. Use caution when
placing anything in cooking
vessel while the appliance is
in operation.
• Do not move the appliance when
in use. Allow the cooking vessel
to cool to 115°F (45 °C) before
moving or storing.
• Use long-handled barbecue
utensils and oven mitts to protect
against burns and splatters.
If grease or other hot material
For more information visit
drips from appliance onto valve,
foodsafety.gov or Canadian
hose or regulator:
Partnership for Consumer Food
Safety Education online at
01. Turn off gas supply immediately.
befoodsafe.ca
02. Determine the cause and
HOW TO TELL IF
correct it.
MEAT IS COOKED
03. Clean and inspect valve, hose
THOROUGHLY
and regulator before continuing.
04. Perform a leak test. (Please refer- Meat and poultry cooked with this
ence the Leak Test Instructions appliance often browns very fast on
section of the Fuel chapter.) the outside.
For problems with this appli- Use a meat thermometer to be sure
ance, please reference the food has reached a safe internal
Troubleshooting chapter.
temperature and cut into food to
check for visual signs of doneness.
FOOD SAFE T Y
When reheating takeout foods
or fully cooked meats like hot
Food safety is an important part
dogs, cook to 165° F/74°C , or until
of enjoying the outdoor cooking
steaming hot.
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 contamina-
tion. Use clean platter and utensils
when removing cooked foods
from appliance.
COOK: Cook meat and poultry
thoroughly to kill bacteria. Use ther-
mometer to ensure proper internal
food temperatures.
CHILL: Refrigerate prepared foods
and leftovers promptly.
For Your Safety | Owner's Manual | Model 1885
!
WA R N I N G
NEVER partially cook meat
or poultry to finish cooking
later. Cook food completely
to destroy harmful bacteria.
MEAT COOKING
TEMPERATURES
Poultry
165° F or 74°C
Juices should run clear and flesh
should not be pink.
Beef or Poultry Hamburger
160° F or 71°C
Juices should not be pink and flesh
should be brown in the middle.
Beef, Veal, & Lamb
Steaks/Chops
145° F or 63°C
Beef, Veal, & Lamb Roasts
145° F or 63°C
ALL cuts of Pork
160° F or 71°C
Juices should not be pink.
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