Char-Broil Patio Bistro 240 Manuel Du Produit page 5

Burner Flame Check
• Light burner. Looking through the matchl ight hole rear of
the appliance, you should see the flame height as
shown below. Turn control knob from position 5 to 1 .
The Flame height should decrease. Always check flame
prior to each use. If only low flame is seen refer to
"Sudden drop or low flame" in the Troubleshooting
Section.
Turning Grill Off
• Turn all knobs to the OFF position. Turn LP cylinder
OFF by turning hand-wheel clockwise to a full stop.
Ignitor Check
• Turn gas off at LP cylinder. Press and hold
electronic ignitor button. "Click" should be heard and
spark seen each time in each collector box or
between burner and electrode. See "Troubleshooting"
if no click or spark.
Valve Check
• Important: Make sure gas is off at LP cylinder
before checking valves. Knobs lock in
position. To check valves, first push in knobs and
release, knobs should spring back. If knobs do not
spring back, replace valve assembly before using grill.
Turn knobs to LOW position then turn back to
position. Valves should turn smoothly.
Hose Check
• Before each use, check to see if hoses are cut or worn
or kinked. Replace damaged hoses before using grill.
Use only valve/hose/regulator specified by
manufacturer.
Normal Kinked
Hose
Hose
General Grill Cleaning
• Do not mistake brown or black accumulation of grease
and smoke for paint. Interiors of gas grills are not
painted at the factory (and should never be painted).
Apply a strong solution of detergent and water or use a
grill cleaner with scrub brush on insides of grill lid and
bottom. Rinse and allow to completely air dry. Do not
apply a caustic grill/oven cleaner to painted
surfaces.
• Plastic parts: Wash with warm soapy water and wipe dry.
• Do not use citrisol, abrasive cleaners, degreasers or a
concentrated grill cleaner on plastic parts. Damage to
and failure of parts can result.
• Porcelain surfaces: Because of glass-like composition,
most residue can be wiped away with baking
soda/water solution or specially formulated cleaner. Use
nonabrasive scouring powder for stubborn stains.
• Painted surfaces: Wash with mild detergent or
nonabrasive cleaner and warm soapy water. Wipe dry
with a soft nonabrasive cloth.
• Cooking surfaces: If a bristle brush is used to clean
any of the grill cooking surfaces, ensure no loose
bristles remain on cooking surfaces prior to grilling. It is
NOT recommended to clean cooking surfaces while
grill is hot.
Storing Your Grill
• Clean cooking grates.
• Store in dry location.
• When LP cylinder is connected to grill, store outdoors
in a well-ventilated space and out of reach of
children.
• Cover grill if stored outdoors. Choose from a variety of
grill covers offered by manufacturers.
• Store grill indoors ONLY if LP cylinder is turned off and
disconnected, removed from grill and stored outdoors.
• When removing grill from storage, follow "Cleaning the
Burner Assembly" instructions before starting grill.
SPIDER ALERT!
SPIDER AND WEBS
INSIDE BURNER
HIGH
LOW
If your grill is getting hard to light or the flame is weak,
check and clean the venturis and burners.
Spiders or small insects are known to create
"flashback" problems by building nests and laying
eggs in the barbeque's venturi or burner, obstructing
the flow of gas. The back-up gas can ignite behind
the control panel. This flashback can damage your
barbeque and cause injury. To prevent flashbacks
and ensure good performance the burner and venturi
tube assembly should be removed and cleaned when
ever the barbeque has been idle for an extended
period of time.
OFF
Food Safety
Food safety is a very important part of enjoying the
OFF
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 call: USDA Meat and Poultry
Hotline at 1-888-MPHOTLINE (888-674-6854) In
Washington, DC
Or E-mail: mphotline.fsis@usda.gov
Or visit the USDA website at www.fsis.usda.gov
How To Tell If Meat Is Cooked Thoroughly
• Meat and poultry cooked in the appliance often browns
very fast on the outside. Use only thawed meat and a
meat thermometer to be sure food has reached a safe
internal temperature, and cut into food to check for
visual signs of doneness.
• We recommend food to be at least 40°F before cooking
in your appliance.
• Whole poultry should reach 165° F. Juices should run
clear and flesh should not be pink.
• Beef, veal and lamb steaks, roasts and pork chops can
be cooked to 160° F.
• NEVER partially cook meat or poultry and finish cooking
later. Cook food completely to destroy harmful bacteria.
• Use a meat thermometer to ensure proper internal food
temperatures.
Internal Cooking Temperatures
Beef, Pork, Veal, Lamb......................................160°F
Turkey, Chicken.................................................165°F
Medium Rare.......................................................145°F
Medium................................................................160°F
Well Done............................................................170°F
Chicken & Turkey, whole.....................................165°F
Poultry Parts.......................................................165°F
Duck & Goose....................................................165°F
Medium Rare.....................................................
Medium..............................................................160°F
Well Done..........................................................170°F
CAUTION
USDA Recommended
Ground Meat
Fresh Beef, Veal, Lamb
(with a 3 minute rest time)
Poultry
Fresh Pork
145°F
(with a 3 minute rest time)
5
Cleaning the Burner Assembly
Follow these instructions to clean and/or replace parts of
burner assembly or if you have trouble igniting
appliance.
1. Turn gas OFF at control knob and LP cylinder and
disengage regulator from cylinder.
2. Remove grease tray. Open top cover, remove cooking
grate, heat tent and warming rack, shown A. this will
expose the burner from inside, shown B.
3. Working from under neath the appliance, remove 2 nuts
securing the burner to the bottom, shown C.
4. From the top of the grill, carefully lift burner out,
shown D.
5. Clean any blocked ports with a stiff wire such as an
open paper clip.
6. Clean burner as recommended below, shown E.
We suggest three ways to clean the burner tube. Use
the one easiest for you.
(A) Bend a stiff wire (a light weight coat hanger works
well) into a small hook. Run hook through burner
tube several times.
(B) Use a narrow bottle brush with a flexible handle (do
not use a brass wire brush), run the brush through
burner tube several times.
(C) Wear eye protection: Use an air hose to force air
into the burner tube and out the burner ports.
Check each port to make sure air comes out each
hole.
7. 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.
8. Insert burner into firebox.
VERY IMPORTANT: Burner tube must re-engage over
valve opening. See illustration, shown F.
9. Reattach burner bracket nuts.
10. Reinstall heat tent, cooking grates and warming rack.
Ensure Cooking Grate ridges run front to back (fig.A)
A
Cooking
Grate
Heat Tent
Warming
Rack
C
Burner
Tube
Remove
Nuts
Tube cleaner
E
Burner
(see above
Tube
recommendations)
Burner
Valve
(removed)
Valve engaged inside burner
tube end correctly (Hose not
shown for clarity)
B
Burner
(exposed)
D
Remove
Burner
F