OPERATION
Burn-off.
Before cooking on your gas barbecue for the
fi
rst
time, burn off the barbecue to rid it of any odours or foreign
matter as follows:
Remove cooking grid and wash in mild soap and water.
Ignite the burner. Close the lid and operate the barbecue
for
20 minutes
with the control knob set at “MEDIUM/
HIGH”. Turn the gas off at the source. Turn the control knob
to “OFF”. Let the appliance cool down, replace the grid. You
are now ready to use the appliance.
Preheating.
When grilling, preheat the barbecue on
“MEDIUM/HIGH” with the lid closed for ten minutes.
Reduce heat as appropriate for what you are grilling. Scrub
grid with a wire grill brush and brush or spray the grid with
vegetable or olive oil to prevent food from sticking.
Lid Position.
The position of the lid during cooking is a
matter of personal preference, but the barbecue cooks
faster, uses less gas, and controls the temperature best
with the lid closed. A closed lid also imparts a smokier
fl
avor to meat cooked directly on the grid, and is essential
for smoke and convection cooking.
Vaporization Systems.
Your gas grill is designed for use
with a vaporization system (included). Do not use lava rock,
ceramic briquets or any other vaporization system other
than the one that came with the barbecue.
COOKING TEMPERATURES
“HIGH” Setting
will produce temperatures at the cooking
grid of approximately 600-650°F (320 - 340°C). Use this
setting only for fast warm-up and for burning food residue
from the cooking grid after the cookout is over. This setting
is also ideal for quickly searing steaks before reducing
temperature. Rarely, if ever, do you use the “HIGH” setting
for extended cooking.
“MEDIUM/HIGH”
Setting will produce temperatures at
the cooking grid of approximately 550°F (290°C). Use this
setting for warm-up and for grilling steaks and chops.
“MEDIUM” Setting
will produce temperatures inside the
barbecue of approximately 450°F (230°C) with the lid
down. Use this setting for most grilling of chicken, burgers,
vegetables and for roasting, and baking.
“LOW” Setting
will produce temperatures inside the
barbecue of approximately 310-350°F (155-175°C). Use
this setting for all smoke cooking, large cuts of meat,
delicate
fi
sh, and for dough and pastry such as pizza and
quesadillas.
These temperatures are approximate only and vary
with the outside temperature and the amount of wind
present.
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