11
Operation Instructions
Burn-off: Before cooking on your gas grill for the
first time,
t
urn off
t
he grill to get rid of any odors or
foreign matter by igniting the burners, closing the
lid
;
and operating at “HI” setting for about five
minutes. You may then either set the controls to
“OFF” or cook on your grill immediately by turning
the control knobs to a lower setting.
CAUTION:
Operating grill on “HI” setting for longer
than five minutes without foods may damage
certain parts of your grill.
DO NOT LEAVE GRILL UNATTENDED
Preheating:
The grill lid is to be in a closed
position during the preheat time period.
It
is
necessary to preheat the grill for a short time
before cooking certain foods, depending on the
type of food and the cooking temperature. Food
that requires a high cooking temperature needs
only a period of two to three minutes. There is no
need to preheat for casseroles of other foods that
require slow cooking.
COOKING TEMPERATURES
HIGH SETTING-USE this setting only for fast
warm-up, for searing steaks and chops, and for
burning food residue from the cooking grids after
the cooking is over. Rarely, if ever, do you use the
HIGH setting for extended cooking.
MEDIUM SETTING-Use
this setting for most
grilling, roasting or baking, and for cooking
hamburgers and vegetables.
LOW SETTING-Use
this setting for all smoke
cooking, rotisserie cooking, and when cooking very
lean cuts such as fish.
These temperatures vary with the outside
temperature and the amount of wind.
Cooking with in-direct Heat: You can cook poultry
and large cuts of meat slowly to perfection on one
side of the grill by indirect heat from the next
burner.Heat from the lighted burner circulates
gently throughout the grill, cooking the meat or
poultry without any direct flame touching it. This
method greatly reduces flare-ups when cooking
extra fatty cuts, because there is no direct flame to
light the fats and juices that drip down during
cooking.
p
lace a drip pan slightly smaller than the
cut of meat on the flame tamer surface under the
meat being cooked.
T
his will allow you to catch
meat juices for making gravy.
Flare-Ups: The fats and juices that drip from the
meat cause flare-ups. Since flare-ups impart the
distinctive taste and color for food cooked over an
open flame, hey should be expected and
encouraged within reason.
Nevertheless, uncontrolled flaring can result in a
ruined meal.
CAUTION:
If burners go out during operation,
close gas supply at source, and turn all gas valves
off. Open lid and wait five minutes before
attempting to re-light(this allows accumulated gas
fumes to clear).
CAUTION:
Should a grease fire occur, close gas
supply at source, turn off all burners and leave lid
closed until fire is out.
CAUTION:
Do not attempt to disconnect any gas
fitting while your barbecue is in operation, As with
all appliances, proper care and condition and
prolong their life. Your gas grill is no exception. By
following these cleaning procedures on a timely
basis, your grill will be kept clean and working
properly with minimum effort.
