Specified clearance maintained 24” from
combustibles.
All internal packaging removed.
Knobs turn freely.
Burners are tight and sitting properly on
orifices.
Pressure regulator connected and set for
11.2” W.C. LP gas. Gas connections to grill
using hose & regulator assembly provided
(pre-set for 11.0” water column).
INSTALLER FINAL CHECK
Unit tested and free of leaks.
User informed of gas supply shut off valve
location.
PLEASE RETAIN THESE INSTRUCTIONS FOR
FUTURE REFERENCE.
OPERATING INSTRUCTIONS
GENERAL USE OF THE GRILL AND
TO BEGIN:
ROTISSERIE
1. Make sure the grill has been leak tested and is
properly located.
Each main burner is rated at 12,000 BTU/hr.
The main grill burners encompass the entire
cooking area and are side ported to minimize
blockage from falling grease and debris. Above
the burners are stainless steel radiant (flame
tamers). The igniter knobs are located on the
lower center portion of the valve panel. Each
rotary igniter is labeled on the control panel.
2. Remove any remaining packing material.
3. Light the grill burners using the instructions on
page
13.
4. Turn the control knob(s) to “HI” and preheat the
grill for 15 minutes. The grill lid is to be closed
during the appliance preheat period.
5.
Place the food on the grill and cook to the
desired doneness. Adjust heat setting, if
necessary. The control knob may be set to any
position between “HI” and “LO”.
USING THE GRILL:
Grilling requires high heat for searing and
proper browning. Most foods are cooked at the
“HI” 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 through without burning the
outside. Foods cooked for a long time or foods
basted with a sugary marinade may need a
lower heat setting near the end of the cooking
time
NOTE:
The grill is designed to grill efficiently
without the use of lava rocks or briquettes of any
kind. Heat is radiated by the stainless steel flame
tamers positioned above each burner.
NOTE:
The hot grill sears the food, sealing in the
juices. The longer the preheat, the faster the meat
browns and the darker the grill marks.
15
