User Manual
www.blackstoneproducts.com
6
WARNING
The manufacturer has made every eort to eliminate
any sharp edges. However, you should handle all
components with care to avoid accidental injury.
Please read all instructions thoroughly before
proceeding. Find a large, clean area in which to
assemble your Griddle & Charcoal Grill Combo.
Please refer to the assembly diagram as necessary.
NOTICE: Make sure all the plastic protection and
packaging is removed before assembling.
LIST OF PARTS
HowToTellIfMeatIsGrilledThoroughly
• Meat and poultry cooked on a griddle or oven
often browns very fast on the outside. Use a meat
thermometer to ensure food has reached a safe
internal temperature. 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.
1.Grill/GriddleBase(1pc)
2.GriddleTop(1pc)
3.LeftLegSet(1pc)
4.RightLegSet(1pc)
5.BottomShelf(1pc)
6.SideShelf(1pc)