Permasteel PS-103 - Manual

Use and Care Guide
Notebook Portable Grill
Please do not return this product to store. Call 1-888-287-0735 for any assistance.
Safety Instructions
1. Read this manual before using the grill.
2. This is a Charcoal Grill only. Do not use gasoline, kerosene or alcohol for LIGHTING.
3. This Grill is for OUTDOOR use only. DO NOT USE in a building, garage, or any other enclosed area.
4. Always wear a protective glove when adding charcoal or touching hot parts.
5. WARNING! This Grill will become very hot; don’t move it during operation. All cleaning and Maintenance
should be done when Grill is completely COOL.
6. Do not use this Grill in or on a boat or recreational vehicle.
7. Grills release strong heat and for this reason must be placed on non-flammable ground. Place the Grill on
a hard and flat surface prior to use.
8. Do not overfill the bowl of your Grill. It should be filled to a maximum of 70% of its capacity with charcoal or
charcoal briquettes.
9. WARNING! Keep children and pets away from Grill. Keep fire lighting fluids away from children.
10. After lighting grill, allow charcoal to burn for 30 minutes until a thin layer of ash is formed on top of the
charcoal before placing the food on the grid. Do not cook before the charcoal has a coating of ash. Fire
lighting fluids must be completely burned off before placing food on grid.
11. Before emptying charcoal from grill after use, wait until the charcoal glow is completely extinct, and then
sprinkle coals with water to extinguish them completely.
12. WARNING! Combustion by-products produced when using this product contain chemicals known to the
State of California to cause cancer, birth defects, and other reproductive harm.
13. Keep these instructions in a safe place to refer to whenever needed.
WARNING: To ensure that it is safe to eat,
food must be cooked to the minimum internal
temperatures listed in the table below.
USDA* Safe Minimum Internal Temperatures
Fish 145º F
Pork 160º F
Egg Dishes 160º F
Steaks and Roasts of Beef, Veal or Lamb 145º F
Ground Beef, Veal or Lamb 160º F
Whole Poultry (Turkey, Chicken, Duck, etc.) 165º F
Ground or Pieces Poultry (Chicken Breast, etc.) 165º F
* United States Department of Agriculture