OPERATING INSTRUCTIONS
Burn-off: Before cooking on your gas grill for the first time, burn off the grill to get rid of any odors or
foreign matter by igniting the burners, closing the lid, and operating at a “HI” setting for about five
minutes. You may then either set the controls to “OFF” or cook on your grill immediately.
DO NOT LEAVE GRILL UNATTENDED.
PREHEATING:
The grill lid should be in a closed position during the preheat time period. 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 a pre-heat
period of 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 for fast warm-up, for searing steaks and chops, and for burning food
residue from the cooking grids.
Medium setting-Use this setting for grilling, roasting or baking.
Low setting-Use this setting for all smoke cooking, and when cooking very lean cuts such as fish.
These temperatures vary with the outside temperature and the amount of wind.
Cooking with in-direct Heat: You can cook poultry and large cuts of meat slowly to perfection on one
side of the grill by indirect heat from the burner on the other side. 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 light the fats and juices that drip down during cooking. Place a drip pan slightly smaller than the cut
of meat on the 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.
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. As with
all appliances, proper care and maintenance will keep them in top operation condition and
prolong their life. Your gas gill is no exception.
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