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When you first ignite your grill burn the grill to get rid of any odors or debris that may be left over from
manufacturing and transit. This is done by operating your grill at the “HIGH” setting with the hood closed for
no more than 5 minutes.
•
Since this is a high temperature grill; closing the hood will cause heat to build up and could easily cause
an excessive flare-up that could cause internal damage to the grill (knobs, igniter, etc.).
•
After you have “burned off” the grill, you are ready for cooking!
Preparing Food for the Grill
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Always cook foods adequately. Undercooked foods can retain bacteria, especially if thawed or exposed to
warm conditions prior to cooking.
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Always use separate plates and utensils for the handling of raw food. Never place raw food and cooked
food on the same plate, and never place cooked food on a plate that was used for handling raw food.
-
Always carefully wash all plates and utensils used to handle raw food before using them to handle cooked
food.
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Always wash all vegetables, seafood and poultry before cooking.
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Always leave uncooked foods in the refrigerator until you are ready to start cooking.
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Always marinate meat in the refrigerator. Dispose of the excess marinade, and never reuse it.
Grilling Tips:
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If you pre-cook meat or poultry, do so immediately before grilling.
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Refrigerate leftovers within 2 hours of taking food off the grill.
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Never let the tray boil dry. That could be hazardous, as grease from fatty foods that have
collected in the tray could ignite and possibly cause bodily injury or property damage.
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Use a meat thermometer to be sure food has reached a safe internal temperature.
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Always trim excess fat from your foods to reduce the occurrence of flare-ups during cooking.
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Apply a light coating of cooking oil to the cooking grids before grilling, to prevent foods from sticking.
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Cook similar portion sizes together, so that they all cook evenly.
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Use tongs to turn foods on the grill.
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Never pierce foods while they are cooking on the Grill, as this will dry them out.
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Turn foods infrequently. Some chefs say that a good steak should never be turned more than once.
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Apply sugar-based sauces such as commercial barbecue sauces only during the latter stages of cooking, to
prevent charring.
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Soak the string you use to tie up roasts and poultry on the rotisserie spit to protect it from burning.
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Use a disposable aluminum tray filled with water, fruit juice, wine or a marinade to add extra flavor and
moisture to slow-cooked foods like roasts, whole chickens, turkeys or ducks.
Controlling Flare-ups
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 resulting from the build-up of grease in the bottom of the grill can over-cook the food and
cause a dangerous situation for you and your grill. If this should occur, DO NOT pour water onto the flames,
which can cause the grease to splatter and could result in serious burns or bodily harm. If grease fire occurs,
close the hood and turn off the main burners until the grease burns out. Use caution when opening the hood
as sudden flare-ups may occur.
To Minimize Flare-ups:
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Trim excess fat from meats prior to cooking.
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Cook meats with high fat contents (chicken or pork) on Low settings or indirectly.
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Ensure that your grill is on level ground and the grease is allowed to evacuate the grill through the drain
hole.
Operations and Features
WARNING:
Always observe safe food-handling and safe food-preparation practices when using this Grill, to
prevent food-borne illnesses.
Summary of Contents for C1C34
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