Barbeques Galore EDV27-BQ, Инструкция по использованию и уходу

Страница: 16 / 38

15
The replacement pressure regulators and hose
assembly must be the type specified by the
manufacturer. Do not use the grill if the odor of
gas is present. The pressure regulator and hose
assembly supplied with the unit must be used. If
the unit is LP, screw the regulator into the tank and
leak check the hose and regulator connections
with a soap and water solution before operating
the grill. Turn all knobs to "OFF" then turn on the
gas supply. If LP, is there gas in the tank? Always
keep your face and body as far away from the grill
as possible when lighting.
• DO NOT leave the grill unattended while
cooking.
• Keep a spray bottle of soapy water near the
gas supply valve and check the connections
before each use.
• Do not attempt to light the grill if the odor of
gas is present.
• Wait 5 minutes before relighting a hot grill.
GRILLING HINTS:
The doneness of meat, whether rare, medium, or
well done, is affected to a large degree by the
thickness of the cut. Expert chefs say it is
impossible to have a rare doneness with a thin cut
of meat. The cooking time is affected by the kind
of meat, the size and shape of the cut, the
temperature of the meat when cooking begins,
and the degree of doneness desired. When
defrosting meats it is recommended that it be
done overnight in the refrigerator as opposed to a
microwave. This in general yields a juicier cut of
meat. Use a spatula instead of tongs or a fork to
turn the meat, as a spatula will not puncture the
meat and let the juices run out. To get the juiciest
meats, add seasoning or salt after the cooking is
finished and turn the meat only once (juices are
lost when the meat is turned several times). Turn
the meat just after the juices begin to bubble to
the surface. Trim any excess fat from the meat
before cooking. To prevent steaks or chops from
curling during cooking, slit the fat around the
edges at 2-inch intervals.
Note: The hot grill sears the food, sealing in
the juices. The longer the preheat,
the faster the meat browns and the
darker the grill marks.
USING THE GRILL NATURAL GAS:
Grilling requires high heat for searing and proper
browning. Most foods are cooked at the
“MEDIUM” heat setting for the entire cooking time.
However, when grilling large pieces of meat or
poultry, it may be necessary to turn the heat to a
lower setting after the initial browning. This cooks
the food through without burning the outside.
Foods cooked for a long time or basted with a
sugary marinade may need a lower heat setting
near the end of the cooking time.
1. Check to be certain the drip tray is in
place.
2. Light the grill burners using the
instructions on pages 16-17.
3. With the grill lid open, turn the control
knob to “HI” and preheat the grill for 15
minutes. The grill lid is to be closed
during the appliance preheat period.
4. Place the food on the grill and cook to
the desired doneness. Adjust heat
setting, if necessary. The control knob
may be set to any position between “HI”
and “LO”.
5. Allow grill to cool and clean the drip tray
after each use.
Using The Grill