ProFire PFLX26G Owner'S Manual Download Page 11

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COOKING TIMES

A Quick Reference

BEEF

Hamburgers

Steaks

Tenderloin

Thick

3” Diameter

3-5 Minutes Per Side

4-10 Minutes Per Side*

30-40 Minutes

MEDIUM

Med-Low Turning Occasionally

PORK

Chops

Tenderloin (whole)

Ribs

Ham Steak

3/4-

1” Thick

2” Diameter

Half Rack

1” Thick

8-10 Minutes Per Side*

20-25 Minutes*

1 Hour 30 Minutes.-2 Hours

10-15 Minutes Per Side

MEDIUM

Medium-Low Turning Occasionally

Medium for 5 Minutes Bone Down,

Turn Heat to LOW and Turn Every 30 Minutes

MEDIUM

POULTRY

Chicken (boneless breast)

Chicken (bone-in breast)

Chicken (bone-in legs)

Chicken (bone-in thighs)

Chicken (halved)

Chicken (whole)

Cornish Hens

Turkey (halved)

Turkey Breast (boneless)

Turkey (bone-in legs and thighs

Flattened to 1/2”

3-5 Lbs.

5-6 Lbs.

1 1/2-2 Lbs.

20 Lbs.

4-5 Lbs.

3/4-1 Lbs.

8-10 Per Side

28-32 Minutes

16-20 Minutes

20-25 Minutes

35-40 Minutes

80-90 Minutes

40-50 Minutes

2 Hours 45 Minutes-3 Hours

2 Hours 30 Minutes-3 Hours

45-55 Minutes

MEDIUM

MEDIUM-LOW

INDIRECT

MEDIUM-LOW

FISH and SEAFOOD

Fish Fillets

1”

1 1/4” Thick

12-14 Minutes

MEDIUM Brush oil on food and grids before

grilling

VEGETABLES

Corn (with husks)

Summer Squash and Zucchini (halves)

Winter Squash

Bell Peppers (whole)

Portabella Mushrooms (whole)

20 Minutes

10-13 Minutes

1 Hour

10-15 Minutes

12-15 Minutes

MEDIUM

MEDIUM Brush with oil before grilling

INDIRECT (MED) brush with oil before grilling

MEDIUM

MEDIUM brush with oil before grilling

FRUIT

Apples (whole)

Pears (halved)

35-40 Minutes

10-14 Minutes

INDIRECT (MED)

MEDIUM brush with oil before grilling, skin

side down

*Sear at “HIGH” up to 2 minutes per side, finish at “MEDIUM”

Ground Meat &

Meat Mixtures

Fresh Beef, Veal

Lamb

Poultry

Pork and Ham

Sausage

Eggs & Egg Dishes

Seafood

Beef, Pork, Veal, Lamb,

Turkey, Chicken

Steaks, Roast

Chops

Chicken & Turkey, Whole

Poultry Breasts, Roasts

Poultry Thighs, Legs, Wings

Duck & Goose

Stuffing (cooked alone or in Bird)

Fresh Pork

Fresh Ham (raw)

Precooked Ham (to reheat)

Fresh Bratwurst, Italian & Polish

Eggs………...Cook Until Yolk and Whites Are Firm

Egg Dishes

Fin Fish

Shrimp, Lobster, and Crabs

Clams, Oysters, and Mussels

Scallops

160 None

165 None

145 None

146 3 minutes

165 None

166 None

167 None

145 3 minutes

140 None

170 None

None

160 None

145

(Cook Until Flesh is Opaque And Separates easily With a Fork)

(Cook Until Flesh is Pearly And Opaque)

(Cook Until Shells Open During Cooking)

(Cook Until Scallops Turn Milky White or Opaque and Firm )

Safe Minimum Cooking Temperatures

CATEGORY FOOD TEMP. (°F) REST TIME**

**After removing food from the grill, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, destroying

harmful bacteria.

The above are only guidelines, as personal taste and weather conditions differ greatly. We know you’ll enjoy many of these su

ggested guides

when creating your own favorites to outdoor cooking

Summary of Contents for PFLX26G

Page 1: ...SE INSTRUCTIONS FOR FUTURE REFERENCE Heavy duty stainless steel construction Stainless steel side shelves Easy access to storage and gas cylinder on LP model 12 foot hose with quick disconnect included with natural gas model Heavy duty locking swivel casters PFLX26Gwithout Rear Broiler PFLX26Rwith Rear Broiler and Rotisserie PFLX33Gwithout Rear Broiler PFLX33Rwith Rear Broiler and Rotisserie Porta...

Page 2: ...ord and the fuel supply hose away from any heated surfaces Children should never use your ProFire Grill Accessible parts of the grill may be very hot Keep young children away while it is in use You should exercise reasonable care when operating your ProFire Grill It will be hot during cooking or cleaning and should never be left unattended or moved while in operation Should the burners go out whil...

Page 3: ...sure left completely open to the outside or by providing four ventilation openings Two openings are to be at the cylinder valve level approx 16 above the floor and on opposite walls of the enclosure Two more openings must be at the floor level on opposite sides of the enclosure The floor level openings must start at the floor level and shall extend no higher than 5 above the floor Each open ing mu...

Page 4: ...stem during any pressure testing of that system at test pressures in excess of 1 2 psig 3 5kPa The grill must be isolated from the gas by closing its valves during any pressure testing of the supply system at test pressures equal to or less than 1 2 psig 3 5kPa Never use LP gas in a unit designed for natural gas If you wish to convert your grill from one type of gas to the other you may order a ga...

Page 5: ... cart Extra spare cylinders must be stored outdoors out of the reach of children and outside of any building garage or other enclosed area Read and Follow All Warnings Provided with Propane Cylinders Never locate a cylinder under or near the barbecue unless sufficient ventilation and shielding is provided to prevent any heating of the cylinder regulator and hose Do not turn gas valve on unless con...

Page 6: ...ica professional ProFire Grill ProFire Grill Upgrades Available Adds Beauty Convenience and Versatility to Your Outdoor Cooking Enjoyment A B C A Double Side Burner 30 000 BTU s B Single Side Burner 15 000 BtU s C Drop In Single Side Burner 14 000 BTU s All Weather Grill Cover Aluminum Griddle Warming Rack Adds Additional Cooking Space Part PF26WRM Fits 26 Inch Grill Part PF33WRM Fits 33 Inch Gril...

Page 7: ...ntended for installation in a built in enclosure 1 At least one 1 ventilation opening shall be provided on the exposed exterior side of the enclosure located within 5 inches of the top of the enclosure and unobstructed 2 At least one ventilation opening should be provided on the exposed exterior side of the enclosure 1 inch or less from the floor level The upper edge should be no more than 5 inche...

Page 8: ...l the way to back NOTE never operate grill without the drip pan in place HEAT INDICATOR 1 Place Heat Indicator through hole in lid and attach using wing nut provided GETTING TO KNOW YOUR GRILL Burner Gas Collector Box Ignitor Probe Assembly Grill Head to Portable Cart 1 Remove drip pan from grill head 2 Lay grill head on its back for attaching side shelves Fig A 3 Remove Protective white film from...

Page 9: ...LLOW Burner Flame BLUE BLUE Fig 1 CAUTION CAREFUL AS THE BURNER MAY BE VERY HOT If the burners do not operate correctly check if the air shutter or burner ports are blocked by dirt debris spider webs etc and pro ceed with air shutter adjustment The amount of air which is drawn into a burner is governed by a metal cup at the inlet of the burner called an air shutter It is locked in place by a screw...

Page 10: ...ce the food on the grill and cook to the desired temperature doneness Adjust heat setting if necessary The control knob may be set to any position between HIGH and LOW 5 Turn all knobs to OFF and shut off gas supply when you are finished grilling 6 Allow grill to cool and clean the drip pan and cooking grids after each use SUGGESTIONS FOR SUCCESSFUL GRILLING Never leave food unattended Cooking wit...

Page 11: ... with oil before grilling INDIRECT MED brush with oil before grilling MEDIUM MEDIUM brush with oil before grilling FRUIT Apples whole Pears halved 35 40 Minutes 10 14 Minutes INDIRECT MED MEDIUM brush with oil before grilling skin side down Sear at HIGH up to 2 minutes per side finish at MEDIUM Ground Meat Meat Mixtures Fresh Beef Veal Lamb Poultry Pork and Ham Sausage Eggs Egg Dishes Seafood Beef...

Page 12: ... to it Keeping it clean will greatly reduce flare ups and grease fires TO CLEAN Be sure the grill is cool Remove the cooking grids and lift out the flavor plates Brush with a steel wire brush until all the carbon build up and other debris are removed Replacing The Burners Slide the end with air shutter over the brass orifice Then place the burner onto the mounting bracket and replace the screw The...

Page 13: ...reading the tip of the thermometer should not touch fat layers bone or gristle or if using the rotisserie the spit rod What Utensils Should I Use Always use long handle forks spatulas or tongs designed especially for outdoor cooking when testing or turning food on your grill Keep hot pads or mitt handy for removing food from cooking grid For juicy more flavorful meats use tongs when handling and t...

Page 14: ...h a small pin Be careful not to enlarge holes Constant flare ups 1 Grill too cold before start of cooking 2 Cooking grid or flavor plates may be heav ily coated with burned on grease 3 Fatty foods 4 Heat setting too high 1 You should always pre heat grill for 5 to 10 minutes before cooking 2 Clean cooking grids Clean Flavor Plates 3 Trim excessive fat from fatty meats 4 Lower heat setting Flavor p...

Page 15: ...ner Orifice PF80 10LX 3 3 4 4 Burners PF80 3828S 2 2 3 3 Electrode W 28 Ignitor Wire PERF137 101 1 1 Bushing for Rotisserie PERF13710H 1 1 Rotisserie Bracket PERF137 S14 4 1 1 Infrared Rear Broiler Burner PF80 100 2 2 Rotisserie Mear Forks PF80 99 1 1 Rotisserie Spit Rod PF80 98 1 1 Rotisserie Spit Rod Handle PFR06 1 1 Rotisserie Motor PF80 34R 1 1 Electrode for Rear Broiler PHLX26G PFLX26R PFLX33...

Page 16: ...r service or failure to perform normal and routine maintenance including but not limited to damage caused by insects within the burner tubes as set out in the owner s manual Deterioration or damage due to severe weather conditions such as hail discoloration due to exposure to chemicals either directly or in the atmosphere hurricanes earthquakes tornadoes or acts of God are not covered by this Lim ...

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