Instructions / Assembly

12
Cleaning the Burner Assembly
Follow these instructions to clean and/or replace
parts of burner assembly or if you have trouble
igniting BLACKSTONE Single Burner Rec Stove.
1. Turn gas OFF at control knob and make sure LP
cylinder is disconnected.
2. Turn the Rec Stove upside down.
3. Remove the two screws holding the burner to the
body of the stove.
4. Carefully lift burner up and away from valve
openings and visually inspect to see if there is
any obvious blockage.
5. We suggest three ways to clean the burner. Use
the one or all. (A) Bend a stiff wire (a light weight
coat hanger works well) into a small hook. Run
the hook through burner tube several times.(B)
Use a narrow bottle brush with a exible handle
(do not use a brass wire brush), run the brush
through burner several times. (C) Wear eye
protection: Use an air hose to force air into the
burner and out the burner ports. Check each port
to make sure air comes out each hole.
6. Wire brush entire outer surface of burner to
remove food residue and dirt.
7. Clean any blocked ports with a stiff wire such as
an open paper clip.
8. Check burner for damage, due to normal wear
and corrosion some holes may become
enlarged. If any large cracks or holes are found
replace burner.
9. Carefully replace the burner and ensure burner
reengages the valve opening. Reattach the
burner to the body of the Rec Stove with the two
screws.
Food Safety
Food safety is a very 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
contamination. Use a clean platter and utensils
when removing cooked foods.
Cook: Cook meat and poultry thoroughly to kill
bacteria. Use a thermometer to ensure proper
internal food temperatures.
Chill: Refrigerate prepared foods and leftovers
promptly. For more information Visit the Canadian
partnership for Consumer Food Safety Education-
www.befoodsafe.ca.
How To Tell If Meat Is Grilled Thoroughly
• Meat and poultry cooked on a griddle or oven
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 being done.
• Whole poultry should reach 165° F/74°C. Juices
should run clear and esh should not be pink.
• Hamburgers made of any ground meat or
poultry should reach 160° F/71°C , and be brown
in the middle with no pink juices. Beef, veal and
lamb steaks, roasts and chops can be cooked to
145° F/63°C . All cuts of pork should reach 160°
F/71°C.
• NEVER partially grill meat or poultry and nish
cooking later. Cook food completely to destroy
harmful bacteria.
• When reheating takeout foods or fully cooked
meats like hot dogs, grill to 165° F/64°C , or until
steaming hot dogs, grill to 165°F/74°C, or until
steaming hot.