Operation - STOK TOURIST Manual Del Operador

WARNING:
Do not allow familiarity with grill to make you careless.
Remember that a careless fraction of a second is suf-
ficient to inflict severe injury.
WARNING:
Do not use any attachments or accessories not recom-
mended 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 opening the control knob, check to ensure the
cylinder connection is tight and perform a leak test.
 Trim excess fat from meat to reduce flare ups from
drippings.
 When grill is not in use, turn off the control knob com-
pletely and remove the LP gas cylinder.
 Do not move grill while cooking or when grill is hot.
 To avoid burns and splatters, use long-handled utensils
and oven mitts.
 Do not use the grill if the grease cup and firebox are 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. Correct the problem before use.
 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 flame — for preheating the grill and burning off food
residue from the grate.
Medium flame — for most grilling, baking, and roasting.
Low flame — 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 hood in place.
 Keep grates clean. A clean grate is less likely to be sticky
and will last longer.
 Clean the lid 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 cook-
ing 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 tem-
perature of meat.
 USDA Recommended Safe Minimum Internal Tempera-
tures 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