Instructions / Assembly

9
and corrosion some holes may become en-
larged. If any large cracks or holes are found
replace burner.
• Attach electrode to burner.
• Carefully replace burners.
• Attach burners to brackets on rebox.
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 ba-
sic steps:
• Clean: Wash hands, utensils, and surfaces
with hot soapy water before and after han-
dling raw meat and poultry.
• Separate: Separate raw meats and poultry
from ready-to eat foods to avoid cross
contamination. Use a clean platter and uten-
sils 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 left-
overs 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.