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Cooking Instructions
Preheating
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The fats and juices dripping from grilled food can cause
flare-ups which impart a favorably, distinctive taste and
color to food. They should be accepted up to a point. To
minimize flare-ups:
Trim excess fat from meats and poultry
Preheat the grill properly
Clean grill regularly to remove food and grease build-
u p
Reposition your food often to avoid flare-ups
Greasing the cooking surface will help keep foods from
sticking during the cookout and reduces the amount of
cleanup required. Use a brush to apply a thin layer of
cooking oil or vegetable shortening onto each Cooking
Grid before each cookout. We do not suggest spray type
oils unless they are specified for high-temperature
cooking. Be sure to coat the entire cooking surface.
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Failure to comply with these instructions could result
in a fire or explosion that could cause serious bodily
injury, death or property damage.
Never
cover the cooking grids, Flame Tamers, bot-
tom of grill bowl or Grease Tray with charcoal, alumi-
num foil, sand or any substance that can absorb
grease.
Before each use of your grill:
Pull out the Grease Tray
and remove all grease and food debris to prevent
grease fire hazard.
Use your grill at least 3 feet away from any wall
or surface.
Use your grill at least 3 feet away from
combustible objects that can melt or catch fire
(such as vinyl, wood siding, fences and overhangs)
or sources of ignition (including pilot lights on water
heaters and live electrical appliances).
Never
use your gas grill in a garage, porch, shed,
breezeway or any other enclosed area.
Your grill will get very hot.
Always wear a flame
retardant BBQ Mitt when cooking on your grill. Never
lean over cooking areas while using grill. Do not touch
cooking surfaces, Lid, grill housing or other parts
while grill is in operation, or until the grill has cooled
down after use.
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WARNING
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Flare-Ups
Prepare Cooking Grids for Grilling
The suggested heat settings and cooking times shown
in the following pages are approximate. Unlike the con-
trolled environment inside your kitchen, variables includ-
ing outside temperatures, direction and conditions of
wind, as well as grill location will affect your grill's heat
distribution. Because these conditions vary, and no two
backyards are alike, we offer these tips as general
guidelines for your reference. We recommend you moni-
tor your grill closely and rotate foods as needed to prevent
overcooking and ensure the most delicious results every
time.
To preheat main burners, light your grill on Hi, lower the
Lid and follow the recommended times below. To pre-
heat the infrared burner the Lid must be open.
For high temperature cooking, preheat grill 3 to 5
minu tes.
For low temperature cooking, preheat grill 3 minutes.
To slow cook, preheating is not necessary.
Cooking Temperatures
High setting:
The Hi Control Knob setting should only be
used to pre-heat your grill the first 3-5 minutes and for
burning food residue off the grill for 3-5 minutes after
cooking is complete.
Never
use the Hi setting for ex-
tended cooking.
An Important Note About Cooking Temperatures
Medium to Low Settings:
Most recipes specify medium
to low settings, including all smoking and cooking lean
cuts such as fish.
The indirect cooking method can also be used with the
supplied Cooking Grids. To cook
indirectly,
the food
should be placed on the left or right side of your grill with
the main Burner lit on the opposite side. Or place your
food on the Secondary Cooking Rack and light the outer
main Burners. Either way,
indirect cooking must be
done with the Lid down
.
Indirect Cooking using Main Burners
Before cooking on your gas grill for the first time, you
should "burn off" the grill to eliminate any odor or foreign
matter. Ignite the main burners, lower the Lid, and oper-
ate grill on Hi setting for 3 to 5 minutes. The Lid must be
open if the infrared burner is lit.
CAUTION:
Operating your grill on the Hi setting for longer
than five minutes may damage certain parts of your grill.
Do not leave your grill unattended when in use.
Burn-Off
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The infrared cooking area is for quick searing. Once
seared, reduce heat and continue cooking or move food
to the primary cooking area to finish cooking.
The middle and back primary cooking areas offer high
heat for grilling.
The Secondary Cooking Rack offers medium heat for
preparing breads and firm vegetables.
The front primary cooking area offers less heat and is
ideal for preparing delicate foods and for keeping cooked
foods warm.
Direct Cooking using Main Burners or Infrared Burner
The direct cooking method can be used with the supplied
Cooking Grids and food placed directly over the lit grill
Burners.
Direct Cooking requires the Grill Lid to be
open
. This method is ideal for searing and grilling when
you want an open-flame barbecued taste.
