AMERICANA 2130, Руководство пользователя

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BREAK-IN
To get the best flavor from your first cook and remove any manufacturing oils, “break-in” your grill.
For Electric use, break-in the element to remove the new appliance smell before cooking for the first time. Once assem-
bled, plug in the element, set the control on high and burn it for about 10 minutes with the hood off.
To break-in with Charcoal, follow the charcoal lighting instructions to start approximately one pound of charcoal. When
flames go out and charcoal has started to turn gray, place the hood on the bowl with the vent dampers on the hood open.
Allow the charcoal to burn completely. Allow the grill to cool then empty the ashes and you are ready to cook.
STARTING A CHARCOAL FIRE IN YOUR DUAL FUEL GRILL
STEP 1. Use a high quality hardwood charcoal to make sure you get a good fire. Charcoal briquettes made from maple,
oak, birch or elm woods will burn clean with very little smoke and without unpleasant odors.
STEP 2. Remove the hood.
STEP 3. Remove the Cooking Grid and place the Charcoal Pan in the bottom of the Bowl.
STEP 4. Place about two to three pounds of charcoal (30-50 briquettes) in the bottom of the grill.
STEP 5. Make a pyramid shaped stack in the center of the Charcoal Pan and pour on charcoal lighter fluid following the
instructions on the container.
STEP 6. Let the lighter fluid soak in for approximately one minute.
STEP 7. Carefully light the charcoal and let it burn for 20 to 30 minutes or until it is covered with a light gray ash. NOTE:
For a hot fire in a hurry, use a fan or a bellows to create extra air movement over the charcoal. Be careful not to blow the
ashes out of the grill.
STEP 8. Use long-handled tongs to arrange the charcoal in a checkerboard pattern. Leave about one-half inch of space
between each piece of charcoal. This will help you to avoid flare-up from the meat drippings and will give you more even
heat for grilling.
COOKING WITH THE ELECTRIC ELEMENT IN YOUR DUAL FUEL GRILL
Is similar to cooking with the charcoal model but is far simpler as no lighter fluid or charcoal is needed and the element is
very consistent.
Cooking times may vary slightly as the electric element may be slower to heat back up after the hood has been opened.
Cook with hood covered to preserve natural food juices and enhance smoke flavor.
Cook hamburger-hot dog-steak favorites on High.
Cook small items like Cornish hens, that you wish to cook long and slow, on Low or Medium.
Note: The electric element is a slower but more constant heat source than charcoal but should not be confused with an
indoor electric skillet. THIS GRILL IS FOR OUTDOOR HOUSEHOLD USE ONLY.
COOKING ON YOUR DUAL FUEL GRILL
VENTS FOR ADJUSTABLE DRAFT...
FOR CHARCOAL: Leave the hood vents OPEN to INCREASE the heat, leave the hood vents CLOSED to DECREASE the
heat. It takes a few minutes for the charcoal to react to the vent adjustment.
FOR ELECTRIC: Leave the hood vents CLOSED to INCREASE the heat, leave the hood vents OPEN to DECREASE the
heat.
PUTTING OUT THE CHARCOAL...Save your charcoal to use again by closing the hood vents. The charcoal will go out in a
little while and the next time you cook, you will need to add less new charcoal.
SMOKING: For true smoke flavor, use chips or chunks of wood from nut or fruit trees such as hickory, walnut, cherry or
apple. Soak the chips in water overnight (or at least 2 hours before cooking) so they will not burn quickly when you put
them on the charcoal or directly on the electric element. Do not use more than a small handful of chips or 3-4 chunks at
a time. The wood will ignite when dried and rapidly increase the heat in the grill so pay close attention and extinguish the
chunks if they continue to burn.
After you get the fire started and charcoal spread out, place the soaked chips on top of the hot charcoal using tongs.
Spray the Cooking Grid with cooking spray so food does not stick. Place the meat on the grid, close the hood, and adjust
the vents for the desired heat.
FLARE-UPS...Close the vents for at least one minute to stop flare-ups.