Turbo CG3TCBN, Instruction Manual

The 

Turbo Elite Barbecue

(

Figure 17

) has been

designed and manufactured from heavy gauge porcelain
steel for long life. Daily weathering and high heat associat-
ed with grill cooking can cause the hood’s exterior stainless
surfaces to ”tan”.

To clean the stainless steel surfaces of your grill, follow

these directions;

1.

NEVER clean a grill while hot.

2.

Shut off gas supply at source and disconnect fuel line

from gas valve manifold. Protect fuel line fitting.

3.

Remove dirt or grease using a soft cloth, then polish

stainless surfaces with a Foam Spray cleaner designed
for stainless steel. Never use an abrasive cleaner or
scrubber that may scratch your stainless surfaces.

4.

Dry with a soft cloth and let air dry before restarting grill.

Cooking Tips & Care Of Your Gas Grill

Food Preparation

Preparing food to be cooked  on your gas grill requires

no more effort than if you were preparing it to be cooked on
your indoor range.  The following tips will help you get the
best results right from the start. 

1.

Trim off excess fat from meat, leaving a thin strip

round the edges.  To prevent meat from curling up while it
cooks, slash the remaining fat at two-inch intervals, taking
care not to cut into the meat.  Trim off all excess fat from
poultry before cooking.

2

.

Use tongs instead of a fork when turning meat or

poultry. The prongs of a fork pierce the meat or poultry,
causing it to lose it's natural juices.

3.

If you use a tomato or sugar base sauce for basting,

do not apply until the last five or ten minutes of cooking
period. Use over a longer period of time will result in over-
browning or charring.

4.

Poultry, fish and natural lean meats should be brushed

with cooking oil, butter, or margarine several times during
the cooking period to avoid their drying out.

5.

Meats and poultry should be brought to room tempera-

ture before cooking. Frozen foods such as fish and vegeta-
bles should be put on the grill without thawing.

6.

Salt meat, fish or poultry after cooking, not before or

during cooking periods. Other spices including pepper and
garlic may be freely applied.

SMOKE COOKING

Smoke cooking is an exceptionally slow method of

cooking in which a flavoring source is added to the barbe-
cue in order to impart its own delectable flavor to the meal
for a deep smoke flavor.

Soak a flavoring source such as hickory chips, green

twigs of apple-wood or wild cherry, garlic cloves or bay
leaves in water for 30 minutes prior to use. Loosely wrap in
a single layer of aluminum foil, leaving one end slightly open
and place on top of the Flame Tamer assembly at the
beginning of the cooking period.

For a lighter smoke flavor, add the pre-moistened

wrapped flavor source during the last half hour of the
cooking period.  Remember, smoke cooking is slow cooking.
You can't hurry it along without unsatisfactory results.  Keep
the heat control knobs set at LOW and the lid closed.

- 8-

Warming Rack

Figure 17