Heat Control
IMPORTANT: When cooking with hood closed, never
exceed temperatures of 480°F (250°C).
Direct Cooking:
Your Gas grill is equipped with a number of
burners which can be regulated easily. This feature gives
you the flexibility to cook enough hamburgers to feed the
whole gang with all the burners at the same setting, or slow
cook a casserole over low heat on one side of the grill while
you sear a steak over a high flame on the other side, or just
light one or two of the burners for a small meal.
Indirect Cooking:
Cook large cuts of meat to golden perfec-
tion with indirect heat (Hood must be closed for indirect
cooking). By using indirect heat, your food doesn't come in
direct contact with flame, instead, the heat from the lighted
side of the grill gently circulates throughout the grill (see
Figure 14
).
Closed Hood Saves Money
When the smoker hood is closed you have a more con-
stant temperature. Your food will cook faster, with fewer flare-
ups, and you will use less energy. Make sure basting pan is
in place at all times especially when cooking roasts, whole
fish, chickens and ALL rotisserie cooking. Use of a basting
pan eliminates manual basting, since the juices drop into the
pan, vaporize, rise and self-baste. Water, beer, wine, fruit
juices or herbs in the basting pan adds flavor. Gravy or sauce
can be made from the drippings. Disposable basting pans
prevent flare-ups.
Flare-up Control
Anytime you cook meat above an open flame you will
have flare-ups, since flare-ups are caused when the natural
juices from the meat fall on the hot Ceramic Rock. Flare-ups,
and the resulting smoke, are what give meat cooked over an
open flame the delicious outdoor flavor, so expect and
encourage some flare-up. However, excessive flare-ups can
be caused by cooking extra fatty foods directly on the grill, or
by cooking with too high a temperature. These types of flare-
ups should be controlled or your food will burn.
To prevent excessive flare-ups, trim off excess fat from
meat and poultry before putting it on the grill, or cook particu-
larly fatty meat such as duck, in a basting pan (or put the
basting pan on the ceramic rocks directly under the meat). To
control excessive flare-ups caused by too high a heat setting,
turn the heat control knob to a lower setting.
NOTE: When installing Warming Rack, make sure back legs
fit into Warming Rack Bracket holes and rest against the
back of the barbecue frame (
Figure 15
).
Cleaning Up After Using Your Grill
To keep your grill ready for the next time you want to use
it, turn the grill off, then take a long handled soft brass bristle
brush and brush off the cooking grills. Be careful, they're hot!
Protect your hand from the heat by using an oven mitt to hold
the brush.
The Turbo Barbecue (
Figure 16
) has a black control
panel. Turbo Elite has a stainless steel Control Panel. Both
come with a stainless steel Smoker Hood for long life.
-
8
-
Figure 14
Basting Pan
Warming Rack
Bracket
back of barbecue
Warming
Rack
Figure 15
Figure 16
Turbo Elite
shown
Match Light Rod
NG Regulator
shown
Temperature
Gauge
Stainless Hood
Summary of Contents for Turbo CG3TCBN
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