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FOOD SAFETY - TIPS & FACTS
KEEP IT SANITARY - Do not allow raw meat and fish to come into contact with other foods. Use separate
cutting boards, or thoroughly sanitize the one you are using. Wash with hot soapy water, spray with a 5 % solution of chlorine
bleach, and air dry. Plastic cutting boards can also be sanitized in the dishwasher.
MARINADES AND ALUMINUM DON'T MIX - When using an acid-based marinade, be sure to use only containers
made of glass, ceramic or stainless steel or use food-safe plastic zip-lock bags. Do NOT use an aluminum container - It creates a
chemical reaction that can darken the food and the aluminum container.
KEEP 'EM SEPARATED - Use two separate sets of plates and utensils, one set for handling the raw meat and one
to use once the meat is cooked and ready to be served.
WASH UP - When handling and preparing fresh meat or other foods, always wash hands and the preparation surface
areas regularly. This is particularly important for fish, pork and chicken.
PROTECT YOUR COOKWARE - To save time in the clean-up process, wrap any cookware going on the cooking grid
with aluminum foil.
USE ANOTHER PLATE SO YOU DON'T CONTAMINATE - Always take a clean platter out to the barbeque with you. Do not
put cooked foods back on the plate that the raw meat was on as it may contain bacteria and may contaminate your cooked meat.
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BARBEQUE - TIPS & FACTS
DIRECT COOKING - Also known as grilling, this cooking method involves cooking your food directly over the heat source. Recommended for
food that requires short cooking times or to sear and lock in the juices before cooking food indirectly.
INDIRECT COOKING - When food is cooked away from the direct heat source with the lid closed. This method works well for delicate foods as well as foods
that require longer cooking times.
GET YOUR COOKING GRIDS HOT - Set the burners on high for at least 10 minutes before you start cooking. By pre-heating the cooking grids, they will sear the meat to give it
nice grill marks, but more importantly, it will keep the meat from sticking to the cooking grate...
COOKING WITH THE LID DOWN - The temperature of your barbeque changes each time you open the lid and even the best temperature gauge will not react instantly. For the best cooking
results, try to cook with the lid down as much as possible.
A LITTLE OIL GOES A LONG WAY - To prevent food from sticking to the cooking grid or warming racks you can spray or brush on oil before lighting or spray the food with a mist of oil before placing
it on the grid. Experiment and see which method works best for you..
THE OTHER COOKING SURFACE - Remember, cooking times vary depending on the air temperature, heat setting, and the thickness of the food being cooked - use your warming rack to accommodate for these
differences and serve the entire meal together.
FOR WOOD SMOKED FLAVOUR - Wood chips impart smoky, distinctive flavours to grilled foods. Soak chips in water for about an hour
so they don't burn, place your smoker box in with the cooking medium and cook your food like usual. Try earthy mesquite or spicy hickory.
SPRING TUNE UP - To keep your barbeque looking and cooking like new, take the time to clean and tune it up before the start of
each season. Follow our maintenance instructions.
KEEP A LID ON IT - When the barbeque is not in use, keep the hood or lid closed to prevent any rain or water from getting into the barbeque.
Consider using a Grill Gear barbeque cover to protect your investment.
LOW HEAT OUTPUT - Follow the lighting instructions as outlined on your barbeque console decal or in the Use & Care manual.
If the heat output from the burners on propane models seems abnormally low, the flow-limiting device may have been activated for safety.
INSECTS NOT ALLOWED - Clean your venturi tubes at a minimum of once per year. Insect nests are the number one
cause of gas barbeque fires. Click here for step by step cleaning instructions or check your Use & Care manual.
COOL CANADA - Barbeques made in Canada generally have a higher BTU rating than barbeques made in the U.S. because
Canada enjoys a cooler climate than the United States, requiring more BTUs per square inch to maintain proper cooking temperatures. This is
especially important for those of us who barbeque during the winter months.
CHOOSE GENUINE ORIGINAL REPLACEMENT PARTS - If you ever need to replace your burner or any other part, be sure to
use only original Fiesta Genuine Parts.
CHECK YOUR PROPANE TANK - Perform a leak test every time a gas component is changed, including the
propane tank, after periods of storage or non-use, or at a minimum of once per year.
STORING YOUR TANK SAFELY - Never store a propane cylinder or tank under or near your barbeque, in your home,
cottage, garage or vehicle. Store the tank upright and outdoors in the shade and away from any combustible materials.
CHECK YOUR FUEL LEVEL - Before a big gathering, check the fuel level the night before so that you have time
to re-fuel before you get going so you don't run out mid-cooking. Have an extra tank available-- stored upright and away from any
combustible materials.
LONG HANDLES FOR SAFE REACH - Invest in long handled tools for your barbeque. The handles should be a minimum of
12" (30 cm) long; this will keep you away from the heat and allows you to reach any item on the cooking surface safely.
KEEP IT GREASE-FREE - Keep your barbeque clean and free of greasy build-up, this will enable your barbeque to
work most efficiently and can prevent greasy deposits from catching fire, a situation you want to avoid.
BENEFITS OF DUAL VALVE CONTROLS - If your barbeque has left and right burner control knobs for the main cooking surface,
you can cut your cooking surface in half by lighting only one side of the burner. By alternating the side you cook on you can
extend the life of your burner and be more fuel efficient.
SHUTTING DOWN THE BARBEQUE SAFELY - When shutting down your barbeque, shut off the propane tank or
natural gas main shut off valve and then shut off the burner control valves. This sequence prevents residual gas from being left in the
system under pressure.
FINDING THE FLAME - If a burner fails to light or if the flames go out, turn off the barbeque. Wait about
five minutes for any accumulated gas to dissipate before trying to re-light the barbeque. If this does not work, you may need to
clean or replace your burner. You can also check your Use & Care manual for step-by-step instructions.
KEEP THE COOKING SMELLS OUTSIDE - A side burner offers endless possibilities to enhance your outdoor meal -
sauté mushrooms & onions, prepare sauces, cook rice or pasta dishes, fry eggs or stir fry vegetables. The side burner is also great on
its own when you don't want to heat or smell up your house.
KEEP YOUR GRIDS CLEAN - Try to clean off your grids after each use when the grids are still warm
so they're ready to go for the next time you cook. A long handled brass bristle brush with a metal scraper works well, as does a scrubbing pad.
GET SOAKED - If you use wooden skewers, soak them in water first for at least half an hour, This way
they won't burn on the grill. These skewers are great for parties since they're disposable.
CHECK THE TEMPERATURE - Have an instant-read thermometer close by so you can accurately determine
when your meat has reached a safe internal temperature and is fully cooked. Take extra care when cooking poultry or pork.
KEEP PETS AND KIDS SAFE - Keep kids and pets away from the barbeque when you're cooking AND after
you've shut everything off. Most barbeques remain hot long after being turned off.
DO A LITTLE LIGHT READING - It is very important that you read the Use & Care manual that comes with your
barbeque. You will find many helpful hints about everything from how-to-use the barbeque to what sort of regular maintenance is
required to keep it working optimally.
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COOKING - TIPS & FACTS
ENDLESS POSSIBILITIES IN YOUR OUTDOOR OVEN - Don't underestimate the cooking potential of your barbeque - think of it
as your outdoor oven. Your barbeque can grill, roast, bake and rotisserie food. Try something new on your grill - pizza, quesadillas,
vegetables and even desserts are all possibilities.
ENJOY YOURSELF - Don't rush. Relax, plan ahead, take your time, have the necessary ingredients and tools
available before you begin. Thaw out meat in the refrigerator the night before and marinate for up to 2 hours before grilling. Set
out your plates and cutlery and have your condiments out and ready for your meal.
GET ORGANIZED - Grilling demands you to be organized. Use your side shelves or integrated front panels to set
all your ingredients, utensils, and serving platters before you begin grilling.
READY, SET, EAT! - Set your table, prepare your side dishes and make sure your family or guests
are hungry and ready to eat because barbequed food is best eaten as soon as it's hot off the grill!
DRY RUB - Rub some flavour into your food! Dry rubs enhance flavour as opposed to tenderizing.
A rub is usually a mixture of fresh or dried herbs and spices, sometimes mixed with an oil, crushed garlic or mustard, which is
rubbed into the surface. Recommended for meats that require only a short time for cooking. Allow meat to cook for about 1/3 to 1/2
the total time before applying any basting sauce so you don't "wash off" any of the dry rub seasonings.
DON'T SQUEEZE THE LIFE OUT OF YOUR BURGERS - Do not over-mix or compact ground beef as this will
result in firm, dense and tough burgers when cooked. Turn ground beef patties with a metal spatula. Do not flatten them as this
causes flavourful juices to escape, resulting in dry burgers.
CHOOSING YOUR BEEF - Select beef with a deep red colour, without any grayish or brown blotches.
Look for beef that is firm to the touch. Check that the package is cold and has no holes or tears and doesn't have excessive fluid.
KEEP YOUR ROAST JUICY - When rotisserie cooking, use a spray bottle or basting brush to baste
the meat or poultry as it turns on the rotisserie spit. Experiment with different liquid combinations such as soy sauce, sherry, fruit juice,
chicken or beef broth.
A LITTLE FAT FOR FLAVOUR - Leave a thin layer of fat on steaks and roasts during cooking to preserve juiciness.
Trim the rest of this layer off after cooking.
EXTRA FLAVOUR AND MOISTURE - When rotisserie cooking, place a heavy duty disposable foil drip pan with
herbs, apple juice, beer or wine on your cooking medium directly beneath the area of the grid where you will be cooking to catch
any drippings and to infuse the meat with added flavour and moisture.
PRE-COOK NO MORE - Instead of precooking foods such as ribs, chicken legs or sausages, start them
on the main cooking grid to sear in the juices and get the grill lines and then move them up to the warming rack to ensure the
meat will be thoroughly cooked.
CHECK THE WATER CONTENT OF YOUR FOOD - When planning your meal, remember that the higher the water
content, the faster the cooking time. Tomatoes have a high water content, so they cook very quickly and should be put on a warming rack
for no more than 5 minutes, whereas potatoes have a low water content and usually take longer to cook than the meat. Keep this in mind
when putting an assortment of meat & vegetables on shish kebob skewers.
BREAD ANYONE? - Make bread in your grill! Your hi-top lids works best for this. Bread cooks faster,
sometimes twice as fast, in the BBQ as compared to the oven so keep a close eye on breads when you are baking.
CHECKING FISH FOR DONENESS - There is great variability between types of fish. Fish will turn from translucent to
opaque during cooking. When done, a toothpick inserted in the thickest portion should meet no resistance and come out clean when removed.
KNEED SOME DOUGH - Grill tortillas and pizza crusts quickly and easily by using frozen bread dough. Roll out into
thin circles and place on a preheated grill. For tortillas, remove while they are still pliable. For pizzas, let them get a little stiff, top with
pizza sauce, cheese, etc. and put back on the grill until the cheese is melted.
COOK ME TENDER - Do not overcook the meat to make it "falling off the bone" tender. While overcooking will
definitely make it come off the bone easier, it also dries it out. Try marinating your meat to make it more tender.
SPRINKLE IN A LITTLE FLAVOUR - Salt enhances some flavours while inhibiting others. It tends to lessen
the bitter taste and smoothes out harsh tastes so that flavours blend more harmoniously. Don't add salt to your meat until just
before putting it on the grill. Salt can leech out the moisture, turning your meat dry and tough.
MARINATE YOUR MEAT - Marinades flavourize, moisturize and tenderize. Choose flavourful, spicy,
fragrant, or aromatic ingredients like fresh or dried herbs or spices, dried chili peppers, onions, shallots, garlic, and ginger.
A tenderizing marinade must contain an acidic ingredient such as citrus juice, yogurt, buttermilk, wine, vinegar or fresh papaya,
ginger, or pineapple.
GIVE YOUR MEAT A RINSE - Before putting your meat on the grill, gently rinse the meat, poultry or
fish and pat dry to remove any odors or materials that may be on the surface of the meat due to handling. This will also
allow the meat to accept the desired seasonings and create better browning.
THE KEY TO PERFECT KEBABS - The key to well cooked kebabs is to cut your meat into even-sized
pieces and use flat bladed skewers to help keep food from twisting as you turn it and enabling you to cook it from all sides.
YOUR VEGETABLES NEVER TASTED THIS GOOD - Eggplant, zucchini, squash, tomatoes, asparagus,
potatoes and many other great vegetables can be safely and flavourfully prepared on the backyard grill. Lightly coat the
cut up vegetables with olive oil and sprinkle with your favourite herbs and spices.
TOO TOUGH - Tender seafood and poultry can get tough or mushy if left in a tenderizing
marinade for longer than half an hour.
ADD A LITTLE PAT FOR FLAVOUR - For the times when you want to keep it real simple: place a
pat of garlic or herb butter on your steak after each side has been turned and is still very hot.
TRIM THE FAT - By trimming the excess fat off your meat prior to putting it on the grill, you will
reduce the amount of drippings created, which will help diminish flare-ups as well as burned and charred meat.
NO POKING OR STABBING ALLOWED - Poking and stabbing the meat will cause the loss of juices that
keep your meat moist and tender. Use long handled tongs to turn food rather than piercing it with a fork.
SAVE THE SWEET SAUCE FOR LAST - When grilling meat apply sweet basting sauces made
with sugar, honey or syrup during the last few minutes of grilling to prevent burning. Savory sauces, such as mustard
and teriyaki can be applied throughout the grilling process.
THE FINISHING TOUCH - To make perfect cheeseburgers, add the cheese only during the last few
minutes of grilling.
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