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Owner's Manual |
For Your Safety
!
D A N G E R
Never operate this appliance
unattended.
!
WA R N I N G
NEVER partially cook meat
or poultry to finish cooking
later. Cook food completely
to destroy harmful bacteria.
!
WA R N I N G
The use of alcohol, prescrip-
tion or non-prescription
drugs may impair the
consumer's ability to prop-
erly assemble or safely
operate the appliance.
!
C A U T I O N
For residential and house-
hold use only. DO NOT use
for commercial cooking.
!
C A U T I O N
Use long-handled cooking
utensils and oven mitts to
protect against burns and
splatters.
!
C A U T I O N
• Do not place any empty
cooking or frying vessels on
the cooking surface while in
operation.
• Use caution when placing
anything in cooking vessel
while the appliance is in
operation.
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FOR YOUR SAFET Y
Before proceeding, make certain that you understand the FOR YOUR
SAFETY section of this manual. Hazardous fire or explosion may result if
instructions are ignored.
Section 01
FOOD SAFET Y
Food safety is an important part
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.
CHILL: Refrigerate prepared foods
and leftovers promptly.
For more information visit
foodsafety.gov or Canadian
Partnership for Consumer Food
Safety Education online at
befoodsafe.ca
HOW TO TELL IF
MEAT IS COOKED
THOROUGHLY
Meat and poultry cooked with this
appliance 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 doneness.
When reheating takeout foods or
fully cooked meats like hot dogs,
cook to 165° F (74° C), or until
steaming hot.
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.
Model 8001
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