Masterbuilt 20043111 - Manual (Page 4)

3 16
(B)
M6x45
Phillips Head Screw
qty-14
(C)
M6x70
Phillips Head Screw
qty-2
(G)
M6
Flat Washer
qty-2
HARDWARE LIST
(H)
M6
Lock Washer
qty-2
(I)
Cotter Clip
qty-2
(A)
M6x12
Phillips Head Screw
qty-17
(F)
M6
Carriage Bolt
qty-2
(D)
M6
Hex Flange Nut
qty-24
(E)
M6
Lock Nut
qty-6
Read all instructions and warnings on charcoal bag and in manual before using.
1. Stack briquets in a pyramid.
2. Add lighter fluid following directions on fluid container. Before lighting, place lighter
fluid at least 25 ft. (7.5m) away from grill. Do not lean over grill when lighting charcoal.
Light charcoal. LEAVE GRILL UNCOVERED.
3. In about 15 minutes, flames will die out and briquets will begin to ash over. Once the
briquets are completely ashed over, spread briquets in a single layer and begin cooking.
• NEVER USE GASOLINE TO LIGHT CHARCOAL.
• OVERFILLING CHARCOAL PAN CAN CAUSE SERIOUS INJURY AND DAMAGE THE
UNIT.
• NEVER ADD ADDITIONAL LIGHTER FLUID ONCE CHARCOAL HAS IGNITED.
• HOT COALS SHOULD NOT BE LEFT UNATTENDED.
• GRILL IS HOT. USE PROTECTIVE GLOVES AND LONG, STURDY COOKING UTENSILS.
TO ENSURE THAT IT IS SAFE TO EAT, FOOD MUST BE COOKED TO THE MINIMUM INTERNAL
TEMPERATURES LISTED IN THE TABLE BELOW.
Fish
Pork 160°F (71°C)
Egg Dishes 160°F (71°C)
Steaks and Roasts of Beef, Veal or Lamb 145°F (63°C)
Ground Beef, Veal or Lamb 160°F (71°C)
Whole Poultry (Turkey, Chicken, Duck, etc.) 165°F (74°C)
Ground or Pieces Poultry (Chicken Breast, etc.) 165°F (74°C)
USDA* Safe Minimum Internal Temperatures
* United States Department of Agriculture
145°F (63°C)
CHARCOAL LIGHTING INSTRUCTIONS
(K)
Wing Nut
(packed with temperature gauge)
qty-1
(J)
M5 Hex Nut
qty-2
(L)
M5 Lock Washer
qty-2
BLISTER PACK CONTENTS
PRE-PACKED HARDWARE