LIGHTING & OPERATING INSTRUCTIONS
(CONT.)
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 beneath or below
the food you are preparing. 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 cook-ing. 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. Do not use water or any
liquid to extinguish a grease fire.
CAUTION: Do not attempt to disconnect any gas fitting while your barbecue is in operation or while gas feed is on.
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Summary of Contents for 98110
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