13
Lighting Instructions
Make sure that there is no obstruction in your gas lines.
Make sure your unit is equipped with a gas regulator.
Make sure the igniters are gapped correctly.
Make sure the burners are clean and no ports are clogged.
To light a burner manually, follow the steps above and light a long fireplace match and place the
match through the flame spreaders and the elongated hole down to the burner ports, then turn on the
gas valve.
If the unit still does not work, consult your dealer or call Summerset Professional Grills at the
numbers listed on the front of this manual.
Flashback may occur in or around the burner tubes. Flashback exhibits a characteristic whooshing sound.
Immediately turn off your burners, then remove and clean them with soap and water and a brush until all
foreign objects are removed.
First Time Operation
MAIN BURNERS:
Before cooking with your grill the first time, burn off any foreign matter and rid the unit of any odors by
operating the unit for about five minutes.
The flame should have a bluish color to it. It may have a tint of yellow and adjustment to the air shutters
can be made to obtain a blue flame and proper gas flow.
Although the grill can be operated with the hood closed fired by the U-shaped burners for short periods of
time (5-10 minutes), do not operate the rotisserie or Sear Zone burner with the hood closed. This may
damage the grill.
The grill should be preheated with the front panel (main burner) control settings on HIGH for five
minutes with the hood closed.
Temperature Settings
- Use HIGH burner setting for searing, heavy cooking, preheat and clean up.
- Use other burner settings to create temperatures to fit your personal cooking preferences.
- Temperatures may vary with outside temperature and wind conditions.
You can cook poultry and larger cuts of meat slowly if you turn OFF the burner directly under the food
and use adjacent burners to supply heat. When cooking fattier foods, cooking with indirect heat also
greatly reduces flare-ups.
Fats and juices that drip down can cause flare-ups. Since some flare-up does impart a distinctive and
desirable flavor, taste and color to foods being grilled, they should be carefully and reasonably
encouraged. Uncontrolled or excessive flare-ups, however, will damage your food.
