Do not attempt to regulate the rotisserie burner by using the control knob. This control has a fixed setting and is
not adjustable.
NOTE
: Initially, the Ceramic Panel will have a blue flame that, after some time, will change to an orange flame and the
Ceramic Panel will glow an orange color.
This may not be evident in bright daylight
.
To light Rotisserie Burner with a match
, Follow steps 1 through 2 above. Insert lighted fireplace-type match or long-necked
butane lighter placing flame near to the Ceramic Panel. Press in control knob and rotate left (counter clockwise) to “HI” or “ON”
setting to release gas. Burner should light immediately.
9
LIGHTING & OPERATING INSTRUCTIONS
OPERATING PROCEDURE
Burn-off:
Before cooking on your gas grill for the first time, burn the grill to get rid it of any odors or foreign matter by igniting the
burners, closing the lid, and operating at “HI” setting for about five minutes. You may then either set the controls to “OFF” or
cook on your grill immediately by turning the control knobs to a lower setting.
CAUTION: DO NOT LEAVE GRILL UNATTENDED
.
Preheating:
It is necessary to preheat the grill for a short time before cooking certain foods, depending on the type of food and
the cooking temperature. Food that requires a high cooking temperature needs preheat for five minutes; food that requires a
lower cooking temperature needs only a period of two to three minutes. There is no need to preheat for casseroles or other
foods that require slow cooking.
COOKING TEMPERATURES
HIGH Setting - Use this setting only for fast warm-up, for searing steaks and chops, and for burning food residue from the
cooking grids after the cookout is over.
MEDIUM SETTING - Use this setting for most grilling, roasting or baking, and for cooking hamburgers and vegetables.
LOW SETTING - Use this setting for all smoke cooking, rotisserie cooking, and when cooking very lean cuts such as fish.
These temperatures vary with the outside temperature and the amount of wind.
Cooking With Indirect Heat:
You can cook poultry and large cuts of meat
slowly to perfection on one side of the grill by indirect heat from the next burner.
The heat from the lighted burner circulates gently throughout the grill, cooking
the meat or poultry without any direct flame touching it. This method greatly
reduces flare-ups when cooking extra fatty cuts, because there is no direct
flame to ignite the fats and juices that drip down during cooking. Place a drip
pan slightly smaller than the cut of meat on the cooking grids or flame tamer
surface under the meat being cooked. This will allow you to catch meat juices
for making gravy.
Flare-Ups:
The fats and juices that drip from the meat cause flare-ups. Since flare-ups impart the distinctive taste
and color for food cooked over an open flame, they should be expected and encouraged within reason.
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