Summit 42097 Owner'S Manual Download Page 32

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D-1

Operating Instructions

Grilling Methods

NOTE: If grill looses heat while cooking refer to the
troubleshooting section of this manual.

You can adjust the Left and Right burners in each burner
set as desired. The control settings are High (H), Medium
(M), Low (L), or Off (O).

If burners go out during cooking, turn off all burners
and wait 5 minutes before relighting.

WARNING: Check the bottom tray and catch pan for

grease build-up before each use. Remove excess
grease to avoid a grease fire in the bottom tray.

Preheating the grill before grilling is important. Light your
Summit

gas grill according to the instructions in this

Owner’s Manual.

Turn both burners in each burner set

to High (HH), close the lid, and preheat grill with the lid
down until grill thermometer reaches 550ºF. This is the
recommended broiling temperature.

Preheating

Preheating the grill before grilling is very important. Light
your Summit

gas grill according to the instructions in your

Owner’s Manual. Close the lid and wait until the
thermometer in your lid reaches 500˚-550˚F (260˚-288˚C).
This will take approximately 10 to 15 minutes, depending
on outside temperatures.

Covered cooking

All grilling is done with the lid down to provide uniform,
evenly circulated heat. With the lid closed, the Summit

gas grill cooks much like a convection oven. The
thermometer in the lid indicates the cooking temperature
inside the grill. All preheating and grilling is done with the
lid down. No peeking — heat is lost every time you lift the
lid.

Flavorizer

system

When meat juices drip from the food onto the specially
angled Flavorizer

bars, they create smoke that gives

foods an irresistible barbecued flavor. Thanks to the unique
design of the burners, Flavorizer

bars and the flexible

temperature controls, uncontrolled flare-ups are virtually
eliminated, because YOU control the flames. Because of
the special design of the Flavorizer

bars and burners,

excess fats are directed through the funnel-shaped bottom
tray into the grease catch pan.

The most important thing to know about grilling is which
cooking method to use for a specific food, Direct or
Indirect. The difference
is simple: place the food directly over the fire, or arrange
the fire on either side of it. Using the right method is the
shortest route to great results—and the best way to ensure
doneness safety.

Direct cooking

The Direct Method, similar to broiling, means the food is
cooked directly over the heat source. For even cooking,
food should be turned once halfway through the grilling
time.
Use the Direct method for foods that take less than 25
minutes to cook: steaks, chops, kabobs, sausages,
vegetables, and more.
Direct cooking is also necessary to sear meats. Searing
creates that wonderful crisp, caramelized texture where
the food hits the grate. It also adds great color and flavor to
the entire surface. Steaks, chops, chicken breasts, and
larger cuts of meat all benefit from searing.
To sear meats, place them over Direct High heat for 2 to 5
minutes per side. Smaller pieces require less searing time.
Usually after searing you finish cooking the food at a lower
temperature. You
can finish cooking fast-cooking foods by the Direct
method; use
the Indirect method for longer-cooking foods.
To set up your gas grill for Direct cooking, preheat the grill
with all burners on High. Place food on the cooking grate,
and then adjust all burners to the temperature noted in the
recipe. Close the lid of the grill and lift it only to turn food or
to test for doneness at the end of the recommended
cooking time.