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Sanitize counters, equipment and utensils after handling raw meat, seafood or poultry. Rinse with a dilute chlorine bleach solution, one teaspoon to a quart of water. Avoid cross-contamination in preparing food.

• Always cook foods adequately. Undercooked foods can retain bacteria, especially if thawed or exposed to warm conditions prior to cooking
• Always use a meat thermometer to confirm that foods have been fully cooked.
• Always use separate plates and utensils for the handling of raw food. Never place raw food and cooked food on the same plate, and never place cooked food on a plate that was used for handling raw food. Always carefully wash all plates and utensils used to handle raw food before using them to handle cooked food.
• Always wash all vegetables, seafood and poultry before cooking.
• Always leave uncooked foods in the refrigerator until you are ready to start cooking
• Always marinate meat in the refrigerator. Always dispose of the excess marinade, and never reuse it.
• Always preheat your Barbecue for 5 to 10 minutes before cooking, and clean all grease and food residue before using the cooking grates.

A few helpful hints will ensure that your grilling results are perfect every time!

• Apply a light coating of cooking oil or vegetable shortening to your cooking grates before grilling, to prevent foods from sticking
• Always preheat the appliance on HIGH before adding food.
• Cook similar portion sizes together, so that they all cook evenly
• To reduce flare up's cook lean cuts of meat, trim excess fat and avoid cooking over very high temperatures.
• Always ensure that the temperature is adjusted following preheat. HIGH is intended for fast pre-heating of the appliance, searing steaks and other cuts of meat.
• Medium heat is intended for most grilling, baking and roasting
• Low heat is intended for warming, slow cooking, smoking or cooking delicate foods
• Never pierce foods while they are cooking on the Barbecue, as this will dry them out
• Turn foods infrequently. Turn food only once, halfway through cooking time.
• Do not place frozen meats on the cooking grates as this will permanently damage the cooking surface.
• Always cook with lid down to preserve BARBECUE temperature.
• Trim excess fat from meats and slit the remaining fat at two-inch increments to avoid flare-ups and curling. Fatty meats may be cooked indirectly on lower heat settings.
• Apply salt only after cooking to prevent drying out the meat.
• Baste meat with barbecue sauce or other sugar-based sauces only during the last few minutes of cooking to prevent burning.

Direct Cooking  —  This is the most popular cooking method and involves cooking food directly over the flame, such as searing a steak.

Indirect Cooking  —  Food is placed on the cooking grates, offset from the heat source. With the barbecue lid closed reflected heat surrounds the food cooking it more evenly and gently. This method is perfect for roasts, but is also useful whenever you want to slow cook or bake a wide variety of foods. The barbecue lid should always be closed when using the indirect cooking method.

HI  —  Use to pre-heat barbecue and for quick searing of meats and vegetables.

MED  —  Barbecue steaks, pork chops and hamburgers. You may also sear meats on medium and cook them on low.

LOW  —  Used for cooking dense vegetables, roasts, thick cut of meat, poultry and fish.

• For best results preheat your side burner for 10-15 minutes on "HI"
• When boiling water or warming foods always ensure that you are using a covered pot or wok
• Ensure that your gas barbecue is positioned away from high winds or cold air as this will adversely affect your side burner preheating and cooking performance
• Your side burner will take longer to preheat and cook than your indoor range.
• Remove all food residue and dirt on side burner surface.
• Inspect and clean your side burner orifice periodically and confirm that it is clear of food residue, cobwebs or other insect debris that may cause a FLASH BACK FIRE.

Your Infrared Zone side burner is a powerful Infrared burner that will allow the chef to grill like a professional.
Infrared burners offer the perfect searing power with the most intense heat delivered directly to your foods.
How is this different from your conventional BBQ burners? Unlike conventional burners, Infrared heat is not lost to the surrounding air and will offer more efficient and effective cooking heat.

When not in use as a sear burner, use this space as a traditional side burner by simply adjusting the Infrared Zone control knob to a lower setting that suits your needs. Reverse the Infrared Zone cooking grate for all foods requiring a pot, wok or frying pan.

Remember:

• Adjust your temperature based on the type of foods and cooking heat required
• Remove and clean the Infrared Zone's grease collection tray to avoid spilling grease on your deck or patio and to avoid a potential grease fire.

This 8,500 BTU/hr Stainless Steel Rear Rotisserie Burner is the perfect tool for cooking chicken wings, ribs, lamb leg, and small roasts.

Remember:

• Cook foods that have been thawed at room temperature ONLY
• Cook over indirect heat with plenty of moisture. Use a drip pan big enough to fit under the entire rotating entree. Keep basting fluid in the drip pan at all times.
• Never allow a rotisserie drip pan to dry out while cooking. Grease dripping into a hot drip pan can easily ignite and damage the pan while ruining your meal.
• Cook with the lid closed to maintain proper cooking temperatures
• ONLY for the Stainless Steel Rotisserie Burner - Use the far left and right burners in conjunction with the Rear Rotisserie Burner for more convection style, indirect cooking, and to maintain cooking temperatures
• Always use a meat temperature probe to ensure proper internal meat temperatures and doneness.

Rotisserie Kit Sold Separately.

Sanitize counters, equipment and utensils after handling raw meat, seafood or poultry. Rinse with a dilute chlorine bleach solution, one teaspoon to a quart of water. Avoid cross-contamination in preparing food.

• Always cook foods adequately. Undercooked foods can retain bacteria, especially if thawed or exposed to warm conditions prior to cooking
• Always use a meat thermometer to confirm that foods have been fully cooked.
• Always use separate plates and utensils for the handling of raw food. Never place raw food and cooked food on the same plate, and never place cooked food on a plate that was used for handling raw food. Always carefully wash all plates and utensils used to handle raw food before using them to handle cooked food.
• Always wash all vegetables, seafood and poultry before cooking.
• Always leave uncooked foods in the refrigerator until you are ready to start cooking
• Always marinate meat in the refrigerator. Always dispose of the excess marinade, and never reuse it.
• Always preheat your Barbecue for 5 to 10 minutes before cooking, and clean all grease and food residue before using the cooking grates.

A few helpful hints will ensure that your grilling results are perfect every time!

• Apply a light coating of cooking oil or vegetable shortening to your cooking grates before grilling, to prevent foods from sticking
• Always preheat the appliance on HIGH before adding food.
• Cook similar portion sizes together, so that they all cook evenly
• To reduce flare up's cook lean cuts of meat, trim excess fat and avoid cooking over very high temperatures.
• Always ensure that the temperature is adjusted following preheat. HIGH is intended for fast pre-heating of the appliance, searing steaks and other cuts of meat.
• Medium heat is intended for most grilling, baking and roasting
• Low heat is intended for warming, slow cooking, smoking or cooking delicate foods
• Never pierce foods while they are cooking on the Barbecue, as this will dry them out
• Turn foods infrequently. Turn food only once, halfway through cooking time.
• Do not place frozen meats on the cooking grates as this will permanently damage the cooking surface.
• Always cook with lid down to preserve BARBECUE temperature.
• Trim excess fat from meats and slit the remaining fat at two-inch increments to avoid flare-ups and curling. Fatty meats may be cooked indirectly on lower heat settings.
• Apply salt only after cooking to prevent drying out the meat.
• Baste meat with barbecue sauce or other sugar-based sauces only during the last few minutes of cooking to prevent burning.

SMOKE. BAKE. ROAST. BRAISE. GRILL

Smoke = 160-200°F (Smoking fish or a turkey leg)

Medium = 250-300°F (Braising short ribs / Grilling chicken skewers)

High = 400-475°F (Baking desserts, pizza or bread / Roasting prime rib)

• For best results preheat your side burner for 10-15 minutes on "HI"
• When boiling water or warming foods always ensure that you are using a covered pot or wok
• Ensure that your gas barbecue is positioned away from high winds or cold air as this will adversely affect your side burner preheating and cooking performance
• Your side burner will take longer to preheat and cook than your indoor range.
• Remove all food residue and dirt on side burner surface.
• Inspect and clean your side burner orifice periodically and confirm that it is clear of food residue, cobwebs or other insect debris that may cause a FLASH BACK FIRE.

Your Infrared Zone side burner is a powerful Infrared burner that will allow the chef to grill like a professional.
Infrared burners offer the perfect searing power with the most intense heat delivered directly to your foods.
How is this different from your conventional BBQ burners? Unlike conventional burners, Infrared heat is not lost to the surrounding air and will offer more efficient and effective cooking heat.

When not in use as a sear burner, use this space as a traditional side burner by simply adjusting the Infrared Zone control knob to a lower setting that suits your needs. Reverse the Infrared Zone cooking grate for all foods requiring a pot, wok or frying pan.

Remember:

• Adjust your temperature based on the type of foods and cooking heat required
• Remove and clean the Infrared Zone's grease collection tray to avoid spilling grease on your deck or patio and to avoid a potential grease fire.

This 8,500 BTU/hr Stainless Steel Rear Rotisserie Burner is the perfect tool for cooking chicken wings, ribs, lamb leg, and small roasts.

Remember:

• Cook foods that have been thawed at room temperature ONLY
• Cook over indirect heat with plenty of moisture. Use a drip pan big enough to fit under the entire rotating entree. Keep basting fluid in the drip pan at all times.
• Never allow a rotisserie drip pan to dry out while cooking. Grease dripping into a hot drip pan can easily ignite and damage the pan while ruining your meal.
• Cook with the lid closed to maintain proper cooking temperatures
• ONLY for the Stainless Steel Rotisserie Burner - Use the far left and right burners in conjunction with the Rear Rotisserie Burner for more convection style, indirect cooking, and to maintain cooking temperatures
• Always use a meat temperature probe to ensure proper internal meat temperatures and doneness.

Rotisserie Kit Sold Separately.

Perform a Leak Test every time you change your gas tank, when your barbecue has not been used for a period of time, or if you notice a dramatic change in your barbecues performance.

1. Turn all grill control knobs to "OFF".
2. Ensure that the regulator is tightly connected to LP cylinder.
3. Completely open LP cylinder valve by turning hand wheel counterclockwise. If you hear a rushing sound, turn gas off immediately. There is a leak at the connection. Correct before proceeding.
4. Brush soapy solution onto hose and regulator and all connections from the LP tank to the main and side burner manifold.
5. If "growing" bubbles appear, there is a leak. Close LP cylinder valve immediately and re-tighten connections. If leaks cannot be stopped do not try to repair. Call the Customer Care Hotline for replacement parts.
6. Always close LP cylinder valve after performing leak test by turning hand wheel clockwise.

Characteristics of a Grease Fire:

• A fire burning inside the BBQ burner box- may become uncontrollable if not monitored
• Usually accompanied by high flames, a lot of smoke and black soot
• May cause charring on the interior of BBQ lid, lid side panels (inside and outside), may damage temperature gauge, cause brownish colouring on stainless steel lids and soot and ash build up on cooking grates.

Prevent Grease Fires By:

• Removing grease build-up on key parts such as flame tamers, cooking grates, and burner box.
• Frequently cleaning the grease collection plate and/or grease cup
• Always reducing cooking temperature to "MED" or "LOW" heat, following PREHEAT.
• Burning off build-up on the cooking grates and heat plates after each use

Spiders and insects are attracted to the smell of propane and natural gas, and often build nests inside your BBQ's burners, which is the root cause of a FLASH BACK FIRE. Lighting your burners without first checking and cleaning out the Venturi tubes, burner ports, and the inside of burners can lead to a serious flash back fire resulting in damage to the BBQ, property and/ or personal injury.

Characteristics of a Flash Back Fire:

• Hot or melting control knobs
• Burners may burn with large yellow flames
• Burners may not light
• A fire burning outside of the burner box, usually visible behind or under the control panel

Prevent Flash Back Fires by:

• Remove burners to clean and check for blockages – perform burner safety and maintenance checks

The interior of our lids are made of aluminum and are not painted. If you are noticing what looks like black peeling paint, this is a deposit of grease and smoke that collects during normal use. During use, the grease and smoke vapors slowly oxidize into carbon and collect on the inside of your lid. This deposit will eventually peel, and looks very similar to paint. The peeling normally starts in the center of the lid and spreads outward. It may come off in sheets or flakes, and is shiny on one side and dull on the other. These carbon deposits are non-toxic, but must be regularly removed. Fortunately, the peeling is easy to remove:

Three methods for cleaning the interior of the lid and the burner box:

1. Simply brush off all loose particles with a brass brush before you start grilling. To prevent future build-up, wipe lid with paper towels or a mild soap-and-water solution after every grilling session. Do this while the grill lid is warm – not hot!
2. For heavily soiled lids that require more effort, remove all interior parts, and spray the interior lid and burner box with a BBQ degreaser. Allow the degreaser to penetrate the build-up. This may take approximately 10 minutes. Depending on the build up, you may need to spray the interior a second time and wait. Using a grill brush, crumpled aluminum foil, or a paint scraper- scrub away the build-up. Do not use steel wool or harsh chemical cleaners that may leave a toxic residue on the interior of your BBQ.
3. Lay a piece of aluminum foil across the entire cooking surface with the shiny side up. Light the BBQ and preheat on high. Close the lid. Essentially creating a high heat self cleaning environment. After 15 minutes- shut down the grill. Using a grilling glove- remove aluminum foil and crumple up in a ball. Use the aluminum foil, a long handled brush or plastic paint scraper to scrub the interior of the lid, and remove the build-up.

After removing most of the build-up, clean the interior of the burner box and lid with dish-soap and flush with water.

Once clean, inspect all interior parts. If there are any signs of corrosion you can touch-up with Black BBQ paint, found in your local hardware stores paint aisle. Also, lightly spray the interior burner box with cooking spray to protect. This should only be done when all parts are removed for cleaning.

Signs of maintenance and assembly issues include; the smell of gas, yellow burner flames, low heat, uneven grilling, flash-back or Grease fires

• Remove burners
• Use a grill brush to remove surface debris.
• Clean the burner port holes using a wire or paperclip to unclog the ports. Be careful not to damage or enlarge the port holes.
• Using a flexible Venturi cleaning brush, clean the interior of the burner. Shake any loose debris out of the burner, through the gas inlet.
• Using a cotton swab, remove debris from the valve gas jets.
• Re-install the burner. Ensure that the burner is properly seated over the valve gas jet.

• Remove and clean heat distribution plates every other time you BBQ. If you are cooking for a large number of people, cleaning should occur immediately following cool down.
• Use a grill brush to brush away any buildup from your heat distribution plates.
• Clean away all remaining debris with mild soap and warm water.
• Dry thoroughly.
• Re-install.

Seasoning cooking grates improves cooking performance, prevents damage and deterioration due to moisture and humidity, creates a non-stick surface for cooking, and extends the life of your cooking grates.

To season and restore your Porcelain Coated Cast Iron Cooking Grates:

• Remove cooking grates and brush away build up using a BBQ Grill brush
• Wash the cooking grates with a mild soap and water solution.
• Rinse thoroughly, and dry with paper towels, or shop towels.
• Important: Never soak or let soapy water sit on the grates for any length of time.
• Ensure grates are dried thoroughly.
• Coat entire grate, front and back, sides and each rod with vegetable shortening. DO NOT use salted fat such as margarine, butter or any non-stick cooking spray.
• Place grates in either your conventional oven or BBQ for 15-20 minutes at 275-300 °F to complete the seasoning process.
• Once completed, the cooking grates must be allowed to cool down.

By seasoning your cooking grates several times in a season, the pores are permeated with oil, which will prevent water from penetrating the grates and causing early degradation of this part.

Stainless steel cooking grates are durable, provide excellent heat retention and offer trouble free maintenance.

Maintenance Tips:

• Before starting to preheat the barbecue, remove all build up from cooking grates using a barbecue grill brush.
• To create a non-stick surface, prep cooking grates with a light coating of vegetable shortening or vegetable oil prior to adding food to the grill.

NOTE
Under extreme heat, stainless steel cooking grates will become discolored with an orange/ brown colouring, at first use. This is a natural occurrence and does not in any way affect the composite, nor does it affect cooking performance.

ALL MATERIALS including stainless steel and black or silver painted parts can become stained, soiled and corroded by dirt, pollution, deposits from inappropriate cleaners and especially grease. To protect the appearance and integrity of the surface, routine cleaning is essential. Contaminants vary greatly in their effect on appearance, corrosivity and ease of removal. It may be necessary to identify the contaminant or experiment with various cleaners in order to resolve issues including the removal of free-iron contamination.

• Do prolong the service life of your BBQs exterior parts with frequent cleaning and maintenance
• Do test all cleaners on a small inconspicuous area to ensure that it is beneficial for surfaces
• Do use a soft and clean cloth, rag, or sponge when cleaning surfaces to avoid scratching finish
• Do use one of the following methods of cleaning:
  • Warm water and Mild soap solution to remove all contaminants.
  • Vinegar and water solution
  • Orange glow stainless steel cleaner
• Do remove dirt and contamination immediately to avoid permanent damage to stainless steel or painted surfaces, due to rust and corrosion.
• Do thoroughly RINSE OFF ALL CLEANERS, with clean warm water and DRY COMPLETELY with a soft cloth.
• Do not use any chloride-containing detergents.
• Do not use any abrasive cleaners.
• Do not use ordinary carbon steel brushes, steel wool or scouring pads as they may leave particles embedded on the surface which can lead to rust.
• Do not use bleach or cleaners containing bleach. If accidental contact occurs wash immediately with baking soda and rinse thoroughly.

When storing your BBQ for the winter or long periods without use, you should do the following:

• Perform cleaning and maintenance of parts as outlined above.
• Remove igniter battery to avoid corrosion
• Remove all parts such as burners, flame tamers, and cooking grates that can deteriorate as a result of moisture damage.
• If storing the BBQ indoors: the propane cylinder MUST be removed and stored outdoors, in a well-ventilated area.
• When storing your grill in a garage, you should place a piece of cardboard underneath your grill to protect from concrete moisture damage.
• If storing the BBQ outdoors: the propane cylinder valve must be turned off. Cover the barbecue. DO NOT under any circumstances store the propane cylinder in the garage or near any heat source. Use a grill cover to help protect your grill from the direct environment (i.e. rain, snow, animal droppings, etc.). However, please keep in mind that this does not completely protect your grill from moisture.

1. Turn controller "OFF", and unplug the power cord.
2. Position a bucket under the pellet release channel.
3. Unscrew the bolt and remove the channel stopper.
4. Empty all pellets from inside the hopper.
5. Use a Wet/Dry Vac to remove any leftover saw dust from the hopper housing and auger box.
6. With the hopper empty, reassemble the channel stopper.
7. When prepping for your next cook, refill the hopper with all-natural hardwood pellets.

Cleaning minor buildup off your cooking grates is best done during preheat and shutdown when the barbecue grates are hot.

1. At shutdown, turn the controller to MAX", with the lid closed, to burn-off accumulated grease.
2. Use a long-handle grill brush to brush away any leftover residue.
3. For a deeper clean, remove the cooled grates from the barbecue, and clean with warm soapy water, before towel drying and repositioning in the barbecue.

With the cooking grates removed, use a grill brush and scraper where needed to loosen and brush away any buildup from the baffle plate. This part will build up with grease quickly, and should be checked and cleaned after every use.

For a deeper clean, remove the baffle plate and clean with warm soapy water, before rinsing and towel drying.

1. Remove the cooking grates and baffle plate
2. Use a scraper and loosen buildup from within the grill body and the grease trough, located on the right side of the grill body.
3. Take extra care to scrape and clean the inside of the trough and remove any buildup that can affect drainage into the grease bucket below.
4. Remove the grease bucket and empty contents.
5. Clean with soap and warm water, and dry thoroughly before repositioning.

1. Use a Wet/Dry Vac to remove any remaining pellets and ash buildup from within the burner pot.
2. With the burner pot free of ash and pellets, wipe the tip of the igniter that is exposed within the burner pot clean.
3. Locate the temperature sensor mounted on the left side of the grill body above the cooking grates. Check to make sure it is in good condition, clean and stable.

Once your Pellet grill has fully cooled down

1. Unplug the power cord
2. Use a disposable rag or cloth, and warm soapy water to wipe away any grease or buildup from exterior surfaces.

Do not use any abrasive cleaners, oven or chemical cleaners on the grill body surfaces, as this could result in permanent damage to the paint and aesthetic of the barbecue. For tough stains or buildup, use a barbecue degreaser that is safe for painted surfaces.

Once a year, open up the hopper base plate and check for dust, dirt, ash, and damages. You should wipe the fan blades with a damp cloth and ensure that the controller wires are neat and secure before reassembling the hopper base plate.

To avoid the deterioration and degradation of parts, perform seasonal maintenance prior to storing your pellet grill for the season

1. Perform all cleaning and maintenance steps outlined in your Safety and Care manual.
2. Wrap cooking grates and baffle plate in a towel and store indoors.
3. It is critical that all pellets and ash are removed from the unit before storing.
4. If available, store your barbecue in a garage, or shed, and place a piece of cardboard underneath your unit to protect from concrete moisture damage.

Always use a pellet barbecue cover (085-2385) to protect your pellet barbecue.

Make sure that the pellets are kept in a cool, dry place, away from humidity and moist conditions. Once a bag is open, place the contents in an airtight container.

Levelling your griddle will ensure proper flow of grease in the grease channel and into the awaiting grease cup.

Now that you have chosen a location for your griddle, you will need to adjust the levelling feet on the bottom of griddle assembly to encourage the flow of grease to the proper location.

ATTENTION
ONLY ADJUST THE LEVELING FEET WHEN YOU HAVE YOUR GRIDDLE IN POSITION AND WHEN THE GRIDDLE IS COOL.

Small variations in manufacturing and raw materials can cause some griddles to warp slightly during preheat, when applying water to the surface or placing cold food directly on the cook surface. Warping will correct itself after the first 5-10 uses.

ALL MATERIALS including stainless steel, porcelain, and painted steel parts can become stained, soiled and corroded by dirt, pollution, deposits from inappropriate cleaners and grease. Routine cleaning of exterior surfaces is necessary to remove contaminants, rust and avoid permanent damage.

• DO remove dirt and contamination immediately to avoid permanent damage to porcelain, or painted surfaces.
• DO wipe down all surfaces frequently with a basic vinegar and water solution, or basic warm water and detergent.
• DO RINSE OFF all cleaners, with clean warm water, and dry completely with a soft or microfiber cloth.
• DO NOT use any chloride-containing detergents, abrasive cleaners, bleach or other chemical cleaners as they may permanently damage painted surfaces.

When storing your barbecue for the winter or long periods without use, you should do the following:

• Perform cleaning and maintenance of all parts and surfaces.
• If possible, always store in a cool, dry location.
• Remove the LP cylinder when storing your griddle. Store appliance indoors ONLY if gas supply is turned off, disconnected and removed from appliance and stored outdoors.
• If storing for long periods of time, make sure that the griddle top is fully seasoned and protected.
• Only cover the griddle when the unit is fully cooled.
• Always cover your griddle with an all-weather grill cover, to protect from all elements. It is recommended

1. Your choice of flour is critical. "00" flour is what is used in Italy and will yield the best crust possible. If unavailable, you can use a mix of bread flour and semolina flour.
2. Semolina flour can also be used for the pizza launching process. It does not char as easily as all-purpose flour. A small amount of semolina on your pizza peel will allow pizza to release easily from the peel without leaving a residue.
3. A digital scale will come in handy to keep your recipe and your dough ball size consistent.
4. When bulk fermenting you need an airtight container for best results.
5. Always use active dry yeast.
6. The best dough will require at least 2-3 days fermentation.
7. Dough is easiest to stretch and slide off the peel at room temperature. If you are cold proofing dough, leave it for at least 3-5 hours at room temperature before beginning to stretch.

1. Preheat the oven for at least 15 minutes before launching your first pizza.
2. Use the temperature gauge on the side of the oven as a reference only, as it will not provide a precise readout of the pizza stone. Alternatively, an infrared digital thermometer can be used for more exact temperatures (for best results, check that the pizza stone has reached a minimum temperature of 450°F/232°C).
3. While you get accustomed to the high pizza oven temperatures, use the control knob to adjust temperatures down slightly until you are comfortable.
4. Pizzas will take 60 seconds or less to finish but must be turned frequently to avoid burning the crust.

1. Always lightly flour your pizza peel with "00" flour and semolina flour before positioning your pizza dough.
2. Place dough on the pizza peel and give it a light shake. Make sure it can slide back and forth like a hockey puck.
3. Ensure that there are no holes in the dough as the sauce can create a "glue" effect between the dough and pizza peel.
4. Do not leave your dough on the peel for a long time before cooking.
5. Before adding your toppings, give your peel a shake to ensure that the dough is moving freely. If not, pick up the dough and add more flour to the peel.
6. Avoid putting toppings and sauce to close to the edge. You want to avoid sauce and toppings from falling off in the oven when launching your pizza.
7. Keep your toppings light. Heavy ingredients will weigh down your dough and make it harder to lift off of the peel or launch.
8. Work quickly with adding toppings. The longer it takes to dress the pizza the more likely the sauce can seep through the dough and onto your peel creating problems for launching.

• Avoid extreme temperature change to the stone.
• DO NOT place frozen foods on the stone.
• The stone is fragile and can break if bumped or dropped.
• The stone is very hot during use and stays hot for a long time after use.
• DO NOT cool the stone with water when the stone is hot.
• After cleaning the stone with water, the stone must be dried thoroughly before use.

EXTERIOR SURFACES

• The exterior surfaces can be wiped down with a damp cloth and dried immediately.
• The pizza oven must be cooled before wiping down the interior with a paper towel.
• The pizza oven must be cooled before cleaning the exterior surfaces.
• To remove baked-on soot or baked on food, turn the pizza stone over and preheat the pizza oven on "MAX" to burn off.
• Once completely cool, flip the pizza stone for the next use. The elevated temperatures inside the pizza oven will clean the underside of the pizza stone.
• When cooled, use a brush or scraper to clean the pizza stone.
• You can also wash the pizza stone using warm, soapy water. Always dry thoroughly before returning to the pizza oven.
• The pizza stone is NOT DISHWASHER SAFE.

INTERIOR SURFACES

• Run the oven on "MAX" temperature for 15 minutes to burn off excess food.
• The pizza oven must be cooled before wiping down the interior with a paper towel.

EXTERIOR SURFACES

• The exterior surfaces can be wiped down with a damp cloth and dried immediately.
• The pizza oven must be cooled before cleaning the exterior surfaces.

1. Remove the slide-out grease tray by pulling forward.
2. Scrape the cooled contents of the grease tray into a trash container and wipe with a paper towel.
   

   CAUTION: If the grease is still hot, wear a heat resistant glove to remove the grease tray and dispose of the contents in a heat resistant container. See Figure B.

3. Reinstall the grease tray.
   

1. While the grill is still warm, use a grill brush to remove any build-up on the surface of the grill grate. See Figure A.
   
2. To clean the griddle, use a scraper to collect and remove all grease and debris from the surface. See Figure B.