Fuego FM20ACU, User Manual, Page: 24 / 35

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REPLACEMENT OF REGULATORS AND HOSE:
The pressure regulator and hose assembly supplied with the unit must be used. The replacement
pressure regulators and hose assembly must be the type speci ed by the manufacturer, part
number FA00AGC for natural gas or FA00ALP for LP. Do not use the grill if the odor of gas is
present. If the unit is LP, screw the regulator into the tank and leak check the hose and regulator
connections with a soap and water solution before operating the grill. Turn all knobs to “OFF”
then turn on the gas supply. If LP, verify there is gas in the tank.
•
Always keep your face and body as far away from the grill as possible when lighting.
•
DO NOT leave the grill unattended while cooking.
•
Keep a spray bottle of soapy water near the gas supply valve and check the connections
before each use.
•
Do not attempt to light the grill if the odor of gas is present.
•
Wait 5 minutes before relighting a hot grill.
IMPORTANT - USING THE GRILL:
Grilling requires high heat for searing and proper browning. Most foods are cooked at the
heat setting for the entire cooking time, however, when grilling large pieces of meat or poultry,
it may be necessary to turn the heat to a lower setting after the initial browning. This cooks the
food throughout without burning the outside. Foods cooked for a long time or basted with a
sugary marinade may need a lower heat setting near the end of the cooking time.
1. Check to be certain the residue tray is in place.
2. Light the grill burners by pushing the control knob and turning to HIGH.
3. Close the lid and preheat the grill for 10 minutes.
4. Place the food on the grill and cook until done. Adjust heat setting if necessary. The
control knob may be set to any position between and
. Most grilling is in between
the two positions.
5. Turn knob to to turn grill off. Allow grill to cool and clean the grates, residue pan and
residue tray after each use.
GRILLING HINTS:
The doneness of meat, whether rare, medium or well done, is affected to a large degree by
the thickness of the cut. Expert chefs say it is impossible to have a rare doneness with a thin
cut of meat. The cooking time is affected by the kind of meat, the size and shape of the cut,
the temperature of the meat when cooking begins and the degree of doneness desired. When
defrosting meats, it is recommended that it be done overnight in the refrigerator as opposed to
a microwave. This in general yields a juicier cut of meat. Use a spatula instead of tongs or a fork
to turn the meat, as a spatula will not puncture the meat and let the juices run out. To get the
juiciest meats, add seasoning or salt after the cooking is nished and turn the meat only once
(juices are lost when the meat is turned several times). Turn the meat just after the juices begin
to bubble to the surface. Trim any excess fat from the meat before cooking. To prevent steaks
or chops from curling during cooking, slit the fat around the edges at 2-inch intervals.
USING
THE
GRILL
:
GRILLING