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Operating Instructions
Using Your New Griddle
Welcome to the world of barbecue . Whether you're already an established griller,or just starting out ,your new
griddle should bring you much enjoyment and satisfaction,to say nothing of some phenomenal meals.We
encourage you to experiment to find your own favorite recipes.
The control panel is labeled "HI" ,"LOW",and "OFF" for each burner control knob.Simply push in on
the temperature control knobs and turn to the desired heat setting.
INDIRECT - How most food is cooked on a gas griddle
Remain vigilant when cooking using this method, as it's easy to overcook.
COOKING TIPS AND TRICKS
Food cooked on the griddle is either done using direct or indirect cooking. Direct cooking is when the food is
cooked directly over the heat. Food is placed in-between the burners for indirect cooking.
Use Direct cooking to sear meats.This helps to keep food moist by locking in juices. Some food,such as steak,
is first seared using Direct cooking,and then finished cooking using the Indirect method. This is generally used
for quicker cooking foods.You can shut off one or more burners if you do not need to use the entire cooking
surface. You can also use a medium hogh heat or more by turning the burners down slightly. Place the food
directly over the heat source.
Indirect cooking is used for foods that take longer to cook,including large cuts of meat such as roasts. It's also
used for cooking more delicate food that can dry out quickly such as fish and poultry,for fattier foods to reduce
flare-ups. Then turn some burners off,and others to medium to low depending on the temperature you want to
maintain. Generally,turn the center burner off for a 3-burner model and the 2 inside burners off on a4-burner model.
Griddles with more than 4 burners will vary depending on what you are cooking. Do not place the food directly
over any burners when using this cooking method.
1. Always "Preheat" your griddle before cooking.Light all main burners,turn to "HI",then adjust the burner
control knobs to the proper temperature.
2. Climate conditions can impact your cooking time.Allow more cooking time for cold,wind,and higher altitudes.
We recommend you place the griddle in an area protected from much wind.
3. Trim away any excess fat from meat to reduce flare-ups.
4. Keep similar size portions together so that they cook more evenly.
5. Generally speaking,the more food on the griddle,the longer the cooking time.
6. Be aware when using the Direct cooking method,as food can easily become overcooked,burned,or dry out.
Food may reyuire more turing,or sometimes,may need to be moved off the flame.
7. Larger pieces of meat generally require more cooking time per pound than smaller pieces of meat.
8. If a major flare-up,or too many flare-ups occur,turn off the gas,move the food away from the flare-up,and
restart the griddle once the flare-up has died down.
