CAUTION: DO NOT LEAVE GRILL UNATTENDED.
Preheating: It is necessary to preheat the grill for a short time before cooking certain foods, depending on the type of food and
the cooking temperature. Food that requires a high cooking temperature needs preheat for five minutes; food that requires a lower
cooking temperature needs only a period of two to three minutes. There is no need to preheat for casseroles or other foods that
require slow cooking.
COOKING TEMPERATURES
HIGH Setting - Use this setting only for fast warm-up, for searing steaks and chops, and for burning food residue from the cooking
grids after the cookout is over.
MEDIUM SETTING - Use this setting for most grilling, roasting or baking, and for cooking hamburgers and vegetables.
LOW SETTING - Use this setting for all smoke cooking, rotisserie cooking, and when cooking very lean cuts such as fish.
These temperatures vary with the outside temperature and the amount of wind.
Cooking With Indirect Heat: You can cook poultry and large cuts of meat slowly
to perfection on one side of the grill by indirect heat from the next burner. The
heat from the lighted burner circulates gently throughout the grill, cooking the
meat or poultry without any direct flame touching it. This method greatly reduces
flare-ups when cooking extra fatty cuts, because there is no direct flame to ignite
the fats and juices that drip down during cooking. Place a drip pan slightly smaller
than the cut of meat on the cooking grids or flame tamer surface under the meat
being cooked. This will allow you to catch meat juices for making gravy.
Flare-Ups: The fats and juices that drip from the meat cause flare-ups. Since
flare-ups impart the distinctive taste and color for food cooked over an open flame, they should be expected and
encouraged within reason. Nevertheless, uncontrolled flaring can result in a ruined meal.
To control excessive flare- ups
caused by too high a heat setting, turn the heat control knob to a lower setting.
CAUTION: If burners go out during operation, close gas supply at source, and turn all gas valves off. Open lid and wait five
minutes before attempting to re-light (this allows accumulated gas fumes to clear).
CAUTION: Should a grease fire occur, close gas supply at source, turn off all burners and leave lid closed until fire is out.
CAUTION: Do not attempt to disconnect any gas fitting while your barbecue is in operation.
10
LIGHTING & OPERATING INSTRUCTIONS
ROTISSERIE COOKING
Rotisserie is mostly used to cook large pieces of meat and poultry to assure slow, even cooking. The constant turning provides a
self-basting action, making food cooked on a rotisserie exceptionally moist and juicy. Rotisserie cooking generally requires 1 ½
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