Operation - Craftsman 315.CG1150 Operator's Manual

WARNING:
Do not allow familiarity with grill to
make you careless. Remember that a careless
fraction of a second is sufficient to inflict severe
injury.
WARNING:
Do not use any attachments or
accessories not recommended by the manufacturer
of this grill. The use of attachments or accessories
not recommended can result in serious personal
injury.
SAFETY TIPS FOR USING THE GRILL
 Before turning the control knob on, check the LP gas
cylinder for tightness and perform a leak test.
 Trim excess fat from meat to reduce flare ups from
drippings.
 When grill is not in use, turn the control knob to LOCK
( ), and remove the LP gas cylinder.
 Do not move grill while cooking.
 To avoid burns and splatters, use long-handled utensils
and oven mitts.
 Do not use the grill if the grease cup is not clean and
properly installed.
 Once the grill has cooled, clean promptly.
 Do not let grease or hot material drip from the grill
onto the valve, hose, or regulator. Correct the problem
before use.
 If the regulator frosts, immediately turn off the grill and
cylinder valve. This indicates a problem with the LP gas
cylinder and it should not be used. Return the cylinder
to the supplier.
 Do not leave the grill unattended while preheating
or burning off food residue. If the grill has not been
regularly cleaned as instructed, a grease fire can occur.
 Never use water on a grease fire.
 Perform a burner flame check before each use (see the
Maintenance section).
GRILLING GUIDE
High — for preheating the grill, searing steaks and other
cuts of meat, burning off food residue from grate.
Medium — for most grilling, baking, and roasting.
Low — for cooking fish and other lean foods.

OPERATION

COOKING/GRILLING TIPS
 The best oils to use when grilling meats are high-
temperature oils (i.e., peanut, canola, safflower, and
cottonseed oils).
 Dry off meat prior to grilling. Dry meat browns; wet
meat steams.
 Grill with the firebox hood down.
 Keep grates clean. A clean grate is less likely to be
sticky and will last longer.
 Clean the firebox hood and inside the firebox often. A
grease build-up is a fire hazard and adds unwanted
flavors to your fresh food.
 Before lighting the burner, spray grates with non-stick
spray to prevent food from sticking.
 Always preheat the grill 10 - 15 minutes prior to use.
 Before you start grilling, organize the food by cooking
technique, required cooking time, and grilling area required.
 Sauces containing sugars and fats can cause flare-ups
and burn your food. Apply these sauces only in the last
10 minutes of cooking.
 Marinades and rubs enhance the flavor of food. A dry
rub or liquid marinade can be used prior to cooking.
FOOD SAFETY
 Wash hands, utensils, and surfaces with hot soapy
water before and after handling raw meat.
 Keep raw meat separate from ready-to-eat foods.
 Use a clean platter and utensils when removing cooked
food from the grill.
 Cook meat and poultry thoroughly to kill bacteria.
 Use a meat thermometer to ensure proper internal
temperature of meat.
 USDA Recommended Safe Minimum Internal
Temperatures of Food:
•
145°F for beef, veal, lamb, steaks, and roast
•
145°F for fish
•
160°F for ground pork, beef, veal, and lamb
•
160°F for pork
•
160°F for egg dishes
•
165°F for turkey, chicken, and duck (whole, pieces,
and ground)
 Refrigerate prepared and leftover foods promptly.
13 — English