Megamaster 200 Fusion, Assembly & Operating Instructions

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SPIDER AND INSECT WARNING
Checking and cleaning burner/ venture tubes for insects and insect nests. A clogged tube can lead to
a fire beneath the grill.
Spiders and small insects occasionally spin webs or make nests in the grill burner tubes during transit
and warehousing. These webs can lead to gas flow obstruction which could result in a fire in and
around burner tubes. This type of fire is known as “BURN-BACK” and can cause serious damage to
your grill and create an unsafe operating condition for the user.
Although an obstructed burner tube is not the only cause of “BURN-BACK”, it is the most common
cause.
To reduce the chance of “BURN-BACK”, you must clean the burner tubes before assembling your
grill, and at least once a month in late summer or early fall when spiders are most active. Also perform
this burner tube cleaning procedure if your grill has not been used for an extended period of time.
WHEN TO LOOK FOR SPIDERS
You should inspect the burners at least once a year or immediately after any of the following
conditions occur:
1. The smell of gas in conjunction with the burner flames appearing yellow.
2. The grill does not reach temperature.
3. The grill heats unevenly.
4. The burners make popping noises.
BEFORE CALLING FOR SERVICE
If the grill does not function properly, use the following check list before contacting your dealer for
service. You may save the cost of a service call.
PREHEATING:
The grill lid should be in a closed position during the preheat time period. It is necessary to preheat
the grill 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.
COOKING TEMPERATURES
High setting - Use this setting for fast warm-up, for searing steaks and chops, and grilling.
Low setting - Use this setting for all roasting, baking, and when cooking very lean cuts such as fish.
These temperatures may vary with the outside temperature and the amount of wind.
COOKING TEMPERATURES
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.
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).
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TROUBLE SHOOTING