For Your Safety - Blackstone 1863 El Manual Del Propietario

Model 1863 | Owner's Manual |

For Your Safety

!
D A N G E R
FOR YOUR SAFET Y
• This appliance is for outdoor
use only, and is not to be
used in a building, garage, or
Before proceeding, make certain that you understand the FOR YOUR
any other enclosed area. SAFETY section of this manual. Hazardous fire or explosion may result if
instructions are ignored.
• This device should not be
used in or on recreational
Section 01
vehicles or boats.
GENERAL SAFET Y
• This appliance is not be
used on or under any apart-
ment or condominium
SAFE T Y ALERT KE Y
balcony or deck.
!
D A N G E R
Indicates an imminently
When cooking with oil or
hazardous situation which,
grease, have a type BC
if not avoided, may result in
or ABC fire extinguisher
death or serious injury.
readily available.
Indicates the possibility of
serious bodily injury if the
instructions are not followed.
Indicates a potentially
hazardous situation which,
if not avoided, may result in
minor or moderate injury.
PRECAUTIONS
• Do not use this appliance under
overhead combustible surfaces.
• When not in use, turn OFF appli-
ance by rotating the appliance
control knobs to the OFF position
and closing the LP valve.
If the information in the above
statements is not followed exactly,
serious injuries, fire, or death
may occur.
02
INSTALL ATION SAFE T Y
This appliance is safety certified
!
D A N G E R
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,
!
WA R N I N G
only with LP (propane) gas and regu-
lator/valve assembly supplied.
Appliance installation must
conform with local codes, or in
the absence of local codes, with
! either the National Fuel Gas Code,
C A U T I O N
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 CHILL: Refrigerate prepared foods
utensils and oven mitts to protect and leftovers promptly.
against burns and splatters.
For more information visit
If grease or other hot material
foodsafety.gov or Canadian
drips from appliance onto valve,
Partnership for Consumer Food
hose or regulator:
Safety Education online at
befoodsafe.ca
01. Turn off gas supply immediately.
02. Determine the cause and HOW TO TELL IF
correct it.
MEAT IS COOKED
THOROUGHLY
03. Clean and inspect valve, hose
and regulator before continuing.
Meat and poultry cooked with this
04. Perform a leak test. (Please refer- appliance often browns very fast on
ence the Leak Test Instructions the outside.
section of the Fuel chapter.)
Use a meat thermometer to be sure
For problems with this appli- food has reached a safe internal
ance, please reference the temperature and cut into food to
Troubleshooting chapter. check for visual signs of doneness.
When reheating takeout foods
FOOD SAFE T Y
or fully cooked meats like hot
dogs, cook to 165° F/74°C , or until
Food safety is an important part
steaming hot.
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.
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.
For Your Safety | Owner's Manual | Model 1863
!
WA R N I N G
NEVER partially cook meat
or poultry and finish cooking
later. Cook food completely
to destroy harmful bacteria.
!
WA R N I N G
This product may expose
you to chemicals including
Di(2-ethylhexyl)phthalate
(DEHP), which are known
to the State of California
to cause cancer and
birth defects or other
reproductive harm.
For more information, go to
www.P65Warnings.ca.gov.
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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