8.
If the rear burner does not light, turn the control knob
OFF, wait 5 minutes for the gas to clear, then retry.
9.
Once lit, the Rotisserie Burner will reach cooking tem-
perature quickly. The orange/red glow will even out in
about 5 minutes.
10.
For best results, always rotisserie cook with the grill lid
down and the Rotisserie Burner control knob set to
HIGH. Do NOT use the main grill burners when the
Rotisserie Burner is in operation.
Do not attempt to regulate the rotisserie burner by using
the control knob. This control has a fixed setting and is not
adjustable.
NOTE:
Initially, the Ceramic Panel will have a blue flame that,
after some time, will change to an orange flame and the
Ceramic Panel will glow an orange color.
This may not be evi-
dent in bright daylight.
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 mitten to
hold the brush.
Cooking Tips
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 peri-
od. 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 temperature
before cooking. Frozen foods such as fish and vegetables
should be put on the grill without thawing.
6.
Salt meat, fish or poultry after cooking not before or dur-
ing cooking periods. Salt tends to draw the natural mois-
ture out of food, causing it to dry out. 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
Ceramic Briquettes
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 or place on the
Ceramic Briquettes
at the
beginning of the cooking period. For a lighter smoke flavor, add
the pre-moistened wrapped flavor source to the
Ceramic
Briquettes
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.
Wood Chips In A Gas Grill:
Wood chips should be soaked for a minimum of 30 minutes.
Presoaked chips or chunks may be thrown directly onto fire,
but they must be in a container or wrapped in foil, log fashion,
for use in gas grills.
If smoking is expected to last for a long period of time, you
should keep chips soaking in the event you need to throw more
on the fire or to add to the container or make another foil log.
Maintenance Guide
On at least a monthly basis during times when the BARBE-
CUE is in use, and at least every other week during high
usage periods, the following items must be inspected:
1.
Clear the area surrounding the BARBECUE of ALL com-
bustible materials, gasoline and other flammable vapors
and liquids.
2.
Insure that the free flow of combustion and ventilating air is
not obstructed.
3.
Stainless Steel burners should be wire brushed every 3
months.
Cleaning:
The barbecue has been designed and manufactured from
Stainless Steel for long life. If cleaning is necessary, please use a
soft damp cloth and some household detergent.
Lid:
There are many different stainless steel cleaners available.
Always use the mildest cleaning procedure first, scrubbing in
the direction of the grain. To touch-up noticeable scratches,
sand very lightly with 400 grit sand paper in the direction of the
grain. Specks of grease which gather on the surfaces of the
grill may give the appearance of rust, these may be removed
by lightly using a “Scotch-Brite” pad in conjunction with a good
stainless cleaner.
Remember to rub in the direction of the
grain.
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