WARNING
Do not line the bottom of the grill housing with
aluminum foil, sand or any substance that will
restrict the flow of grease into the grease tray.
Failure to comply with these instructions could
result in a fire or explosion which could cause
serious bodily injury, death, or property
damage.
!
WARNING
Do not leave the grill unattended.
Your grill will get very hot.
Never lean over
the cooking area while using your grill. Do not
touch cooking surfaces, grill housing. Grill Lid
or any other grill parts while the grill is in
operation, or until the grill has cooled down
after use. Failure to comply with these
instructions may result in serious bodily injury.
Burn-off
Before cooking on your gas grill for the first time,
you will want to “burn off” the grill to eliminate any
odor or foreign matter. Just ignite the burners,
lower the Lid, and operate grill on the HIGH
setting for 3 to 5 minutes.
Cooking Temperatures
High setting:
Only use this setting for fast
warm-up,searing steaks or chops and for burning
food residue off the grill after cooking is complete.
Never
use the HIGH setting for extended cooking.
Medium to Low Settings:
Most recipes specify
medium to low settings, including all smoking,
rotisserie cooking and for cooking lean cuts such
as fish.
NOTE:
Temperature settings will vary with the
temperature and the amount of wind outside your
home.
Direct Cooking
The direct cooking method can be used with the
supplied cooking grids and food placed directly
over the lit grill Burners.
Direct cooking requires
the grill lid to be up.
This method is ideal for
searing and whenever you want meat, poultry or
fish to have and open-flame barbecued taste.
Deep frying and smoking are also best cooked in
this manner because they require direct heat.
Indirect Cooking
To cook
indirectly
, the food should be placed on
the left or right side of your grill with the burner lit
on the opposite side.
Indirect cooking must be
done with the Lid down.
Flare-ups
The fats and juices dripping from grilled food can
cause flare-ups. Since flare-ups impart a
favorably,distinctive taste and color to food cooked
cover an open flame, they should be accepted up
to a point. Nevertheless, uncontrolled flaring can
result in a ruined meal.
!
WARNING: To ensure that it is safe to eat, food
must be cooked to the minimum internal
temperatures listed in the table below.
USDA* Safe Minimum Internal Temperatures
Fish
145°F
Pork
160°F
Egg Dishes
160°F
Steaks and Roasts of Beef, Veal or
Lamb
145°F
Ground Beef, Veal or Lamb
160°F
Whole Poultry (Turkey, Chicken, Duck,
etc.)
165°F
Ground or Pieces Poultry (Chicken
Breast, etc.)
165°F
12
Cooking Instructions
* United States Department of Agriculture
Summary of Contents for 122.16124900
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