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Model 1891 | Owner's Manual |
For Your Safety
!
WA R N I N G
FOR YOUR SAFET Y
Keep children and pets away
from appliance at all times.
Before proceeding, make certain that you understand the FOR YOUR
This appliance is not
SAFETY section of this manual. Hazardous fire or explosion may result if
intended for use by children.
instructions are ignored.
Close supervision is neces-
sary when any appliance is
Section 01
used by or near children.
GENERAL SAFET Y
!
WA R N I N G
PRECAUTIONS
This appliance is not
intended for and should
• Do not use this appliance under
never be used as a heater.
overhead combustible surfaces.
Do not use for purposes
• When not in use, turn OFF appli-
other than intended.
ance by rotating the appliance
control knobs to the OFF position
!
WA R N I N G
and closing the fuel valve.
The use of alcohol, prescrip-
If the information in the above
tion or non-prescription
statements is not followed exactly,
drugs may impair the
serious injuries, fire, or death
consumer's ability to prop-
may occur.
erly assemble or safely
operate the appliance.
SAFE T Y TIPS
!
C A U T I O N
• Do not place empty cooking
vessel on the appliance while
For residential and house-
in operation. Use caution when
hold use only. DO NOT use
placing anything in cooking
for commercial 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.
02
All manuals and user guides at all-guides.com
If grease or other hot material
drips from appliance onto valve,
hose or regulator:
01. Turn off gas supply immediately.
02. Determine the cause and
correct it.
03. Clean and inspect valve, hose
and regulator before continuing.
04. Perform a leak test. (Please refer-
ence the Leak Test Instructions
in the Fuel chapter.)
For problems with this appli-
ance, please reference the
Troubleshooting chapter.
INSTALL ATION SAFE T Y
COOK: Cook meat and poultry
thoroughly to kill bacteria. Use ther-
This appliance is safety certified
mometer to ensure proper internal
for use in the United States and/
food temperatures.
or Canada only. Do not modify
CHILL: Refrigerate prepared foods
for use in any other location.
Modification will result in a safety
and leftovers promptly.
hazard and void warranty.
For more information visit
foodsafety.gov or Canadian
Use this appliance, as purchased,
Partnership for Consumer Food
only with LP (propane) gas and regu-
Safety Education online at
lator/valve assembly supplied.
befoodsafe.ca
Appliance installation must
conform with local codes, or in
HOW TO TELL IF
the absence of local codes, with
MEAT IS COOKED
either the National Fuel Gas Code,
ANSI Z223.1/ NFPA 54, Natural
THOROUGHLY
Gas and Propane Installation Code,
CSA B149.1, or Propane Storage
Meat and poultry cooked with this
and Handling Code, B149.2, or the
appliance often browns very fast on
Standard for Recreational Vehicles,
the outside.
NFPA 1192, and CSA Z240 RV Series,
Use a meat thermometer to be sure
Recreational Vehicle Code, as
food has reached a safe internal
applicable.
temperature and cut into food to
check for visual signs of doneness.
FOOD SAFE T Y
When reheating takeout foods
Food safety is an important part
or fully cooked meats like hot
of enjoying the outdoor cooking
dogs, cook to 165° F/74°C , or until
experience. To keep food safe from
steaming hot.
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.
For Your Safety
| Owner's Manual | Model 1891
!
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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