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Use a griddle cover to protect your griddle for complete protection! A
cover is your best protection against weather and outside pollutants.
When not in use or for long-term storage, keep the unit under a cover
in a garage or shed, with the gas cylinder removed (must be stored
outdoors).
GRIDDLE CARE CHEAT SHEET
ITEM
Cooking Surface
Grease Cup
Burn tube, air inlets
Burners
Follow these helpful tips and techniques, passed on from Pit Boss
more familiar with your griddle:
1. FOOD SAFETY
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Use different platters and utensils for the cooked meat than the ones you used to prepare or transport the raw meat
out to the griddle. This will prevent cross contamination of bacteria. Each marinade or sauce should have its own
utensil.
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Keep hot foods hot (above 60ºC / 140ºF), and keep cold foods cold (below 3ºC / 37ºF). Cooked foods should not be left
out in the heat for more than an hour. Do not leave hot foods out of refrigeration for more than two hours.
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A marinade should never be saved to use at a later time. If you are going to use it to serve with your meat, be sure to
bring it to a boil before serving.
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Defrost and marinade meats by refrigeration. Do not thaw meat at room temperature or on a counter top. Bacteria
can grow and multiply rapidly in warm, moist foods. Wash hands thoroughly with hot, soapy water before starting
any meal preparation and after handling fresh meat, fish, and poultry.
2. COOKING PREPARATION
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Be prepared, or Mise en Place . This refers to preparing the cooking recipe, fuel, accessories, utensils, and all ingredients
you require at griddle side before you start cooking. Also, read the entire recipe, start to finish, before lighting the
griddle.
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A BBQ floor mat is very useful. Due to food handling accidents and cooking spatter, a BBQ floor mat would protect a
deck, patio, or stone platform from the possibility of grease stains or accidental spills.
3. GRILLING TIPS AND TECHNIQUES
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Always use a meat thermometer to determine the internal temperature of the foods you are cooking. It's a good idea
to put cooked food onto a heated platter, keeping the food warm. Red meats, such as steak and roasts, benefit from
resting for several minutes before serving. It allows the juices that were driven to the surface by heat to ease back to
the center of the meat, adding more flavor.
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Sugar-based sauces are best applied near the end of cooking to prevent burning and flare-ups.
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Use a set of long-handled tongs for turning meats, and a spatula for turning burgers and fish. Using a piercing utensil,
such as a fork, will prick the meat and allow the juices to escape.
Accessories are available for purchase separately. Contact your local authorized Pit Boss
www.pitboss-grills.com .
PIT BOSS® GRILLS
CLEANING FREQUENCY
CLEANING METHOD
After each use
Burn off excess, scrub pad & soapy water, season with
cooking oil
After each use
Empty, scrub pad & soapy water
Every 5-6 Griddle Sessions
Dust, scrub pad & soapy water
Every 5-6 Griddle Sessions
Scrub pad & soapy water
TIPS & TECHNIQUES
owners, our staff, and customers just like you, to become
®
dealer or visit
®
14
Snapshot this chart
for reference. You
can thank us later!
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