II. OPERATING INSTRUCTIONS
1. LIGHTING PROCEDURE:
2. BROILING PROCEDURE:
BROILER TOP GRATES MUST BE HOT ENOUGH TO MAKE BLACK CHAR-MARKS WHEN
STARTING TO BROIL.
3. MAINTENANCE:
(a) SERVICE:
See Section 6 of Installation Instructions.
Once the pilot burners are lit, the broiler may be turned ON or OFF by turning the control valves ON
or OFF as necessary.
Adequate pre-heating time is necessary for the food to release from the broiler and to cook
properly.Allow the unit to pre-heat for 45 minutes to 1 hour before broiling.
(a)
Do not press the juice out of the meat because that will cause dry products.
(b)
After broiling, allow the meat to sit covered on a heated platter for 2-5 minutes before
cutting. This will allow the juices to "Settle" and the product will be more moist.
(c)
Do not use forks or other sharp objects to poke holes in the meat. Do not cut the meat
as it cooks.
(d)
Thick pieces of meat require a longer broiling time with less flare-up. Reduce flare up
by trimming excess fat for a longer broiling time without burning.
(e)
Keep the unit clean. Food caught between the grate will not allow hot air to rise
around the product. This will result in uneven heating and increase the cooking time.
Shut off the main gas supply before attempting any maintenance on the unit. If required, contact
your Dealer, the Factory, or a local Service Company to obtain qualified maintenance and repairs.
8
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