Brinkmann 810-6419-2, Owner'S Manual

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O OP PE ER RA AT TIIN NG G T TH HE E G GR RIIL LL L::
N Ne ev ve err u us se e c ch ha arrc co oa all o orr w wo oo od d b brriiq qu ue etts s iin n a a g ga as s g grriillll.. F Flla av vo orriin ng g c ch hiip ps s m mu us stt b be e c co on ntta aiin ne ed d iin n a a m me etta all
s sm mo ok kiin ng g b bo ox x tto o c co on ntta aiin n a as sh h a an nd d p prre ev ve en ntt ffiirre es s.. R Re ea ad d a an nd d ffo ollllo ow w a allll w wa arrn niin ng gs s a an nd d iin ns sttrru uc cttiio on ns s
c co on ntta aiin ne ed d iin n tth he e p prre ec ce ed diin ng g s se ec cttiio on ns s o off tth hiis s m ma an nu ua all..
B BR RE EA AK KIIN NG G IIN N Y YO OU UR R G GR RIIL LL L::
••
In manufacturing and preserving the components of your grill, oil residue may be present on the
burner and cooking surfaces of your grill.
•• Before cooking on your grill for the first time you should preheat it for 15 minutes on "HIGH" to burn
off these residual oils.
P PR RE EH HE EA AT TIIN NG G T TH HE E G GR RIIL LL L::
•• Prior to use, it is recommended that you preheat your grill. This ensures that the grilling surfaces are
at the desired temperatures to sear the food sugars when cooking. After lighting your grill, set the
main burner control knobs to the "HIGH" position for 10 to 15 minutes. Close the cover during the
preheat period.
C CO ON NT TR RO OL LL LIIN NG G F FL LA AR RE E--U UP PS S::
•• Flare-ups are a part of cooking meats on a gas grill. This adds to the unique flavor of cooking on a
gas grill. Excessive flare-ups can over-cook your food and cause a dangerous situation for you and
your grill. Excessive flare-ups result from the build-up of grease in the bottom of your grill. If this
should occur, DO NOT pour water onto the flames. This can cause the grease to splatter and could
result in serious burns or bodily harm. If grease fire occurs close the lid and turn off the main burners
until the grease burns out. Use caution when opening the lid as sudden flare-ups may occur.
•• D DO O N NO OT T lle ea av ve e y yo ou urr g grriillll u un na atttte en nd de ed d w wh hiille e iin n u us se e..
•• D DO O N NO OT T m mo ov ve e g grriillll w wh he en n iin n u us se e.. L Lo oc ck k w wh he ee ells s iin n p plla ac ce e tto o s stta ab biilliiz ze e g grriillll..
•• D DO O N NO OT T u us se e w wa atte err tto o e ex xttiin ng gu uiis sh h fflla arre e--u up ps s..
•• H Ha av ve e ffiirre e e ex xttiin ng gu uiis sh he err rre ea ad diilly y a ac cc ce es ss siib blle e s su uiitta ab blle e ffo orr u us se e w wiitth h g ga as s a ap pp plliia an nc ce es s..
T TO O M MIIN NIIM MIIZ ZE E F FL LA AR RE E--U UP PS S::
•• Trim excess fat from meats prior to cooking.
•• Cook meats with high fat contents (chicken or pork) on Low settings or indirectly.
•• Ensure that your grill is on level ground and the grease is allowed to evacuate the grill through the
drain hole in the bottom and into grease cup.
IIN ND DIIR RE EC CT T C CO OO OK KIIN NG G::
•• Indirect cooking is the process of cooking your food without the heat source being directly under your
food. You can sear meats over a high flame on one side of the grill while slow cooking a roast on the
other (unlit) side of the grill.
WARNING
WARNING