11
BREAKING IN YOUR GRILL:
• In manufacturing and preserving the components of your grill, oil residue may be present on the
burners and cooking surfaces of your grill.
• Before cooking on your grill for the first time you should preheat it for 15 minutes on “ ”
(HIGH)
to
burn off these residual oils.
PREHEATING THE GRILL:
• Prior to each use, it is recommended that you preheat your grill. This ensures that the grilling surfaces
are at the desired temperatures to sear the food sugars when cooking. After lighting your grill, set the
main burner control knobs to the “ ”
(HIGH)
position for 5 to 10 minutes. Close the lid during the
preheat period.
CONTROLLING FLARE-UPS/FAT FIRES:
• Flare-ups are a part of cooking meats on a gas grill. This adds to the unique flavor of cooking on a
gas grill. Use caution when opening the lid as sudden flare-ups may occur. Excessive flare-ups can
over-cook your food and cause a dangerous situation for you and your grill. Excessive flare-ups result
from the build-up of fat in your grill. If this should occur, DO NOT pour water onto the flames. This can
cause the fat to splatter and could result in serious burns or bodily harm.
• If fat fire occurs while lid is open, leave lid open, turn burner knobs to “
” (OFF), turn off regulator
valve. If possible, relocate food to a different section of cooking grate and allow fat to burn out or
smother the flames with baking soda.
• If fat fire occurs while lid is closed, leave lid closed, as a sudden burst of air may increase flames. Turn
burner knobs to “
” (OFF), turn off regulator valve. Allow fat to burn out.
• Never pour water on a fat fire as fat may splatter/spread and could result in bodily injury or property
damage.
• If fat fire does not quickly burn out or the fire is growing/spreading, use type BC dry chemical fire
extinguisher or smother with dirt, sand or baking soda. Closing the lid to extinguish a fat fire is not
possible.
TO MINIMIZE FLARE-UPS:
• Trim excess fat from meats prior to cooking.
• Cook meats with high fat contents (chicken or pork) on Low settings or indirectly.
• Ensure that your grill is on level ground and the fat is allowed to evacuate the grill through the drain hole in
the bottom and into fat cup/tray.
• Clean grill frequently to minimize fat buildup.
INDIRECT COOKING:
• Indirect cooking is the process of cooking your food without the heat source being directly under your
food. You can sear meats over a high flame on one side of the grill while slow cooking a roast on the other
(unlit) side of the grill.
OPERATING THE GRILL:
• Read and follow all warnings and instructions contained in the preceding sections of this
manual.
• Never use charcoal, lava rocks or wood briquets in a gas grill. Flavoring chips must be contained
in a metal smoking box to contain ash and prevent fires.
• DO NOT cover cooking grates or other components with aluminum foil, as this blocks ventilation
and damage to grill or personal injury may occur.
• DO NOT leave your grill unattended while “ON” or in use.
• DO NOT move grill when in use.
• DO NOT use water on a fat fire. Closing the lid to extinguish a fat fire is not possible. Use type
BC dry chemical fire extinguisher or smother with dirt, sand or baking soda.
• Never cook on the grill without the fat cup/tray in place.
WARNING
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