Memphis Pro Built-in Wook Fired, Owner'S Manual And User'S Manual

Page: 6 / 34

Memphis Pro Built-In
6
Read Prior to Lighting!
Initial Burn Off
Before cooking for the first time, we recommend that you “burn off” the grill to rid it of any foreign
matter used in the manufacturing process. Remove the stainless steel cooking grates and wash with a
mild soap and detergent. With the grates removed, light and set the grill to 450F (in “cook mode”) with
the lid down for 20 minutes. After burn off, turn the grill OFF and replace the grates. Prior to “burn-off”
completely remove the plastic film on all Stainless Steel Surfaces. Failure to do so will cause the film to
melt to the metal and it will be extremely difficult to remove.
Lighting your Grill
It is recommended practice to go through the INITIAL SET UP procedures after every 10 uses. This will
ensure proper ignition of the pellets and is part of the normal maintenance procedure. Light as per
instructions found in detail in this manual. If the cooking center fails to light, this is most likely due to a
dirty or plugged burn pot and or a burn pot obstruction blocking the auto igniter air passages. (refer to
Using Your Memphis Wood Fired Convection Grill for cleaning instructions.) Should your auto
igniter refuse to ignite the wood pellets, it is easy to light your grill manually with a match and lighting
agent. (Refer to
Manual Lighting Instructions for instructions)
Pre-Heating
It is extremely important to ALWAYS allow your grill to preheat for 15 minutes at 550°+ before cooking.
This allows the grill and grates to heat up and maintain proper temperature once your food is introduced.
If you don't allow the grill to preheat, you'll find that it takes a longer period of time to bring both the grill
and the food to cooking temperatures.
Lid Position
Always cook with the lid closed. An open lid negates the convection air and lengthens cooking times.
Cooking with the lid closed keeps the temperature even, cooking the food faster while using less fuel. A
closed lid also helps to create a smokier flavor.