12
Operating Instructions
Safety Instructions
Care and Cleaning
Troubleshooting T
ips
Consumer Support
Meat Grilling Guide
Cooking Time
Meat
Size/Weight
Temp.
Rare
Well Done
Hamburger
Patties
Low-Med
12 min.
14 min.
Steaks
1
″
thick
Med
8 min.
12 min.
Steaks
1
″
- 2
″
thick
Med
16 min.
24 min.
Lamb Chops
2
″
thick
Low-Med
15 min.
25 min.
Pork Chops
1
″
thick
Low-Med
25 min.
30 min.
Spare Ribs
Whole
Low
40 min.
60 min.
Chicken Wings
Whole
Low
25 min.
35 min.
Chicken Breast
Whole
Low
30 min.
45 min.
Fish Fillet
1
1
⁄
2
″
thick
Low-Med
15 min.
20 min.
Lobster (Split)
Whole/Tails
Low
15 min.
20 min.
Cooking with your gas grill.
Preparing to Grill
1.
Prepare food in advance to avoid
delay and timing problems. If using
marinade or spices, they should be
applied before placing meat on the
cooking grid.
2.
Organize the area around the grill
to include forks, tongs, oven mitts,
sauces and seasonings, to allow you
to stay in the vicinity of the grill
while cooking.
3.
Trim excess fat from meat to
minimize the “flare-ups” that
are caused by dripping grease.
4.
To avoid the problem of food sticking
to the cooking grid, coat the grids
with vegetable oil or non-stick spray
before lighting the burners.
5.
Pre-heat the grill to the desired
temperature with the cover closed,
before starting to cook.
6.
Vegetables are best done in
aluminum foil with enough moisture
to create steam. Cooking time for
vegetables will be similar to baking
or steaming on the electric range.
7.
Check the gas supply before starting
the grill.
Grilling Tips
1.
Do not add salt to meats while they
are cooking on the grill. The meat will
stay juicier if the salt is added after
cooking.
2.
Don’t baste meats until they are
1/3 to 1/2 cooked. Sauces with
tomato, sugar and oil burn easily
and can produce unappetizing
results if allowed to burn.
3.
To prevent steaks from “drying out”,
use tongs rather than a fork and start
on
HI
to sear the meat and seal the
juices in. Reduce the heat when the
meat is well browned. Generally,
thicker cuts of meat will stay moist
better on a grill.
4.
To test when the meat is done, make
a small cut at the thickest section or
near the bone to check color.
5.
For best results, don’t let the flames
reach the food. If “flare-ups” occur,
remove the food. This will eliminate
the “burned taste”, particularly for
chicken and pork.
6.
Grilling with the cover closed on low
heat will enhance the “smoked” flavor.
7.
After cooking, close the cover and
turn burners to
HI
for approximately
10 minutes to burn off any residue on
the grids and Flav-R-Wave.®
8.
For additional heat adjustment, use
the two position cooking grid to raise
and lower cooking surface.
