14
GAS-FIRED COOKING
Always preheat the grill before beginning to cook.
When cooking with gas, preheat the grill with the
hood closed. Keep the hood open when starting a
charcoal or wood fire.
WARNING!
The grill hood must remain open any
time the hood thermometer is reading
temperatures at or above 700ºF.
1.
Follow the lighting instructions on page
2.
Light all main burners on HIGH and close
the hood.
3.
The thermometer should read above 500ºF
within 10 minutes.
4.
Adjust or turn off individual main burners as
needed for the desired cooking temperature
after the first 5-10 minutes have elapsed.
COOKING WITH YOUR AMG GRILL
continued cooking at lower temperatures.
Rotisserie
cooking on a spit bastes food in its own
juices. The only difference between roasting and
rotisserie cooking is the use of the spinning spit.
Rotisserie is generally done with indirect heat,
but can also be done directly above the fire. Most
food that is typically cooked on a rotisserie, such
as whole chickens or turkeys, can also be cooked
with indirect grilling techniques
Barbeque
is a popular form of indirect grilling.
Low heat and long cooking times with the use of
wood smoke are the key characteristics to success.
Temperatures as low as 200°F are used for as long
as 24 hours. Barbecue techniques are often used
for meats that may otherwise be undesirable
or a tough cut, such as beef brisket. The longer
cooking times and lower temperatures will render
the fat into the muscle to deliver more tender
results.
Gas-Fired Grilling:
A gas fire offers more
convenience than wood or charcoal cooking, and
the food can indeed taste great. Gas cooking is
cleaner and less time consuming but also a little
less fun. Gas fires also produce more water vapor
than solid fuels, and will not produce the seasoned
flavors that some solid fuels are capable of. The
main burners are capable of heating the grill to
about 700ºF with all burners firing. Remember,
the cooking surface is probably 200ºF or so hotter
than the reading on the grill thermometer.
You can create indirect cooking zones at
temperatures between 250ºF and 500ºF for slowly
or quickly roasting foods by leaving at least one or
more burners turned off and adjusting the control
valves on the remaining burners. We recommend
that you pre-heat the grill with all main burners
on and the hood closed for at least 10 minutes
before adjusting the grill for indirect cooking.
We also recommend that the indirect zone (the
burners that are off) be the far right or the far left
of the grilling area.
Charcoal or Wood Fire:
A charcoal or wood
fire produces a drier heat than a gas fire, and
intense, searing heat in excess of 1,000ºF grilling
surface temperature can be achieved. We strongly
recommend that temperatures in this range be
used in only a single zone of the grill and not for
the entire cooking area.
You can also create direct/ indirect cooking zones
using solid fuels, and temperatures as low as
200ºF can be maintained with a charcoal fire by
adding just a couple of briquettes at a time to
the stable fire in order to maintain the heat at the
desired level.
CHARCOAL BRIQUETTE-FIRED COOKING:
WARNING!
NEVER FILL THE TRAYS BEYOND THE
MAXIMUM LEVEL INDICATED ON THE
TRAYS. THE GRILL WILL OVERHEAT
WHICH MAY CAUSE DAMAGE NOT
COVERED IN YOUR WARRANTY.
