Coyote C1HY50LP, Инструкция по использованию и уходу

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Burner Use – Indirect, Direct, Sear, Rotisserie Cooking
As you can imagine, by controlling how much gas flows through your burner; determines the size of your flame. The
ideal flame will be blue, with no yellow tip, or excessive noise coming out of the burner.
If you happen to have any of these problems:
•
You will want to check the air adjustment screw on the side of the burner itself (called the Air Venturi) and
also the adjustment screw that resides directly below the orifice to ensure proper gas flow into the burner
from the valve
•
There are many reasons that can cause poor flames and heat but none are more serious than a gas leak, so
always pay attention for the odor of gas (NG or LP) but do not also forget to clean your burners!
For Direct Cooking you simply cook your food over a direct flame that is hot and quick to cook but is also the
quickest way to burn your food. Pay attention closely if you choose this method!
Indirect Cooking however is used for larger cuts of meats and anything that you are intending to keep nice and juicy!
•
All you need to do is turn off the burner that lies under the food being cooked and adjust the exterior
burners flame so that you create a slow, constant and even cooking environment for your food!
If you are looking for a cooking experience that will almost instantly cook your food item, then Sear Cooking is an
essential! Sear Cooking uses a ceramic burner that emits a different form of heat that can produce a much higher
temperature quicker, to lock in the juices!
Now, if you are looking for an experience that will allow you to have a juicy bird, straight from the rotisserie of your
grill, then Rotisserie Cooking is going to be your choice! Coyote grills utilize the same ceramic burner technology in
their sear burner, as their rotisserie burner, along with a motor and spit that will hold and rotate up to 20lbs of food.
Allowing you to cook a bird amazingly quick, without burning or charring any portion of it.
Instruction for Rotisserie Assembly
Rotisserie is mostly used to cook large pieces of meat and poultry to assure slow, even cooking. The constant
turning provides a self ‐ basting action, making food cooked on a rotisserie exceptionally moist and juicy.
Rotisserie cooking generally requires 1 ½ to 4½ hrs to cook depending on the size and type of meat being
cooked. You can have rotisserie cooking with indirect heat with infrared rotisserie burner. Preferred by
professional chefs over other methods, the intense heat is ideal for searing in the natural juices and nutrients
found in quality meats.
WARNING:
Never stand with your head directly over the Grill when preparing to light the Rotisserie
burner, to prevent possible bodily injury.