TO BEGIN:
1. Be sure the drip pan is in place and pushed all the way to the back of the grill.
2. Light the burners using the instructions given.
3. PREHEAT the grill after lighting with burner control knob turned to "HIGH" for 5 minutes.
Keep the lid closed while preheating.
4. Place the food on the grill and cook to the desired doneness. Adjust the heat setting if necessary.
The burner control knob may be set to any position between "HIGH" and "LOW".
5. Turn all knobs of "OFF" and shut off gas supply when you are finished grilling.
6. Clean the cooking grids and drip pan after each use.
Grilling requires high heat for searing and proper browning. Most foods are cooked at the highest 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 will cook the food completely through without burning the outside. Foods
cooked for a long time or basted with a sugary marinade may need a lower heat setting near the end of the cooking
time. The doneness of the meat, whether rare, medium, or well done, is affected to a large degree by the thickness of
the cut. Trim any excess fat from the meat before cooking. To prevent steaks or chops from curling during cooking, slit
the fat around the edges at 2
-
inch intervals. When defrosting meats, it is recommended that it be done overnight in a
refrigerator as opposed to a microwave as the microwave can dry out or even partially cook the meat.
TO AVOID FLARE
-
UPS CHICKEN SHOULD BE COOKED ON THE MEDIUM OR LOW SETTING
DUAL PURPOSE THERMOMETER
All ProFire grills come equipped with a dual purpose thermometer which may be left in place to read the air tempera-
ture inside of the closed lid or it can be removed and inserted into the meat that you are grilling.
NEVER ALLOW THE AIR TEMPERATURE INSIDE THE GRILL TO GO ABOVE 500°F.
CHART FOR DESIRED DONENESS
Insert thermometer directly into center of meat to check for doneness.
16
USING YOUR PROFIRE GAS GRILL
Safe Minimum Cooking Temperatures
Category
Food
Temperature (°F)
Rest Time*
Ground Meats
Beef, Pork, Veal, Lamb,
160
None
Meat Mixtures
Turkey, Chicken
165
None
Fresh Beef, Veal
Steaks, Roast
145
3 Minutes
Lamb
Chops
145
3 Minutes
Poultry
Chicken & Turkey, Whole
165
None
Poultry Breast, Roasts
165
None
Poultry Thighs, Legs, Wings
165
None
Duck & Goose
165
None
Stuffing (cooked alone or in bird
165
None
Pork & Ham
Fresh Pork
145
3 Minutes
Fresh Ham (raw)
145
3 Minutes
Precooked Ham (to reheat)
140
None
Sausage
Fresh Bratwurst, Italian & Polish
170
None
Eggs & Egg Dishes
Eggs
-
Cook Until Yolk and Whites Are Firm
None
Egg Dishes
160
None
Seafood
Fin Fish
145 (Cook Until Flesh is Opaque and
Separates Easily With a Fork)
Shrimp, Lobster, and Crabs
Cook Until Flesh is Pearly and Opaque
Clams, Oysters, and Mussels
Cook Until Shells Open During Cooking
Scallops
Cook Until Scallops Turn Milky White or
Opaque and Firm
*After you remove meat from the grill, allow it to rest for the specified amount of time.
