12
SHUTTING DOWN YOUR
BARBEQUE
1. Shut off L.P. cylinder valve.
2. Shut off burner control valves.
This sequence prevents residual gas from being left in the system
under pressure.
BREAKING IN YOUR
BARBEQUE
Before cooking on your gas barbeque for the first time...
Before cooking on
the main burners
of your gas barbeque for the
first time, you should "break it in" by operating for a short period
of time without any food. To "break in" your barbeque light the
barbeque following the lighting instructions as outlined on the
console or in this manual. (see pages 10, 11 & 12)
BREAKING IN THE MAIN BURNERS:
Close the
MAIN CASTING LID ONLY
and keep the temperature on
"HIGH" for 20 minutes.
DO NOT OPEN THE LID DURING THIS
PROCESS.
Then raise the lid and continue to operate your barbeque on
"HIGH" for an additional 5 minutes. Your barbeque is now ready
for cooking.
Note:
"Break-in" procedure is not required for Side Burner or
Rotisserie burner. For lighting instructions for the Side Burner
follow the lighting instructions found on page 11 of this manual.
For lighting instructions for the rotisserie follow the lighting
instructions found on page 12 of this manual.
CAUTION:
THE SIDE BURNER LID SHOULD ALWAYS BE
OPEN WHILE SIDE BURNER IS LIT.
CAUTION:
THE WARMING RACK SHOULD ALWAYS BE
REMOVED WHEN USING THE ROTISSERIE BURNER. FAILURE TO
DO SO MAY RESULT IN A DAMAGED & WARPED WARMING RACK.
COOKING TECHNIQUES
PREHEATING THE BARBEQUE
The cooking system and grids require heating prior to adding food.
1. Light your barbeque as outlined in the ‘LIGHTING’ instruction
section.
2. Once lit, preheat your barbeque on the HIGH setting with the
lid down for 6 to 10 minutes.
NOTE: OPTIONAL SIDE BURNER DOES NOT REQUIRE TO BE
PREHEATED. NEVER OPERATE SIDE BURNER WITH SIDE
BURNER LID CLOSED.
3. Turn the burner control knobs to the appropriate heat setting
prior to adding your food. Preheating your barbeque is not required
when you are cooking food using indirect cooking techniques.
MAIN CASTING LID POSITION
Although keeping the main casting lid up or down when cooking
on your barbeque is a personal preference, you will find that you
will have fewer flare-ups, and your food will cook in less time
(therefore using less fuel) if the main casting lid is down. Keep
the main casting lid down when cooking food that requires a long
cooking period over a low flame, such as indirect cooking.
COOKING TEMPERATURES
HIGH
Setting: Use the HIGH setting to preheat the barbeque, sear
meat such as steak, & to burn off any cooking residue from the
grids after cooking your meal. HIGH is rarely used for extended
cooking.
MEDIUM
Setting: Most grilling or roasting of meat and
vegetables, as well as any baking, is best done at a medium heat.
LOW
Setting: A low temperature is used when cooking lean meat
or delicate items such as fish. All smoke cooking is done at low
heat. For the best results, invest in a Meat Thermometer
BARBEQUE COOKING METHODS
Your barbeque is more than just a place to grill your burgers and
hotdogs - the possibilities are as endless as your imagination.
But, before you start experimenting, here are some frequently
used terms that will help:
Direct Cooking
is also known as grilling. This is the most popular
cooking method and involves cooking food directly over the flame,
such as searing a steak. Other good candidates for this cooking
method are thin cuts of meat, vegetables, kabobs and fillets.
Indirect Cooking
means the food is cooked away from the direct
flame by placing it on the opposite side of the lit burner & allowing
the heat to tumble within the closed confines of the closed
barbeque, very similar to a convection oven. Much like your oven,
you can roast and even bake, provided your barbeque lid is closed.
WARMING RACKS
A warming rack may be included with your barbeque and
provides you with additional cooking space away from direct
heat. This is useful when cooking delicate items such as fish,
boneless chicken breasts or vegetables. Warming racks are also
a great place to keep food warm that is already done so you can
serve your entire meal at the same time.
Tip:
A light application of cooking oil prior to use will help to
keep food from sticking to the warming rack.
CONTROLLING FLARE-UPS
Some flare-up during grilling is desirable to create the smoke,
which gives barbequed food its unique flavor and appearance.
However, excessive flare-up can not only ruin your food, it may
lead to a dangerous condition as well. By excessively raising the
temperature within your barbeque, particularly if a build up of
grease in your barbeque ignites, these flare-ups may result in an
uncontrolled grease fire.
TO MINIMIZE FLARE-UPS:
• Trim excess fat from meats before cooking
• Cook fatty meats on a low setting, or by using the indirect
method as described above
• Ensure that your cooking system is free of excess grease from
previous usage
• Check that the grease drain hole is not blocked
• Cook with lid down to cut down on the flow of air
• Reduce the heat settings
