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Your side burner is designed to reach a temperature that you set by adjusting a valve that in turn adjusts the amount
of gas that goes through each burner. This valve is located behind your knob and is the key to your heat and fuel
consumption.
Furthermore, the way to ignite the burners is through the valves, so please understand the importance of the
valves/knobs and the position/care taken with respect to them.
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Example: If you forget to turn a knob off and the burner is not lit, then you will have a gas leak out of that
valve. You must be aware of your side burner’s status and be responsible!
When you first ignite your side burner, burn the side burner to get rid of any odors or trace debris that may be
left over from manufacturing and transit. This is done by operating your side burner at the “HIGH” setting with
the hood closed for no more than 5 minutes. After you have “burned off” the side burner, you are ready for
cooking!
Preparing Food for the Side Burner
Always observe safe food-handling and safe food-preparation practices when using
this Side burner, to prevent food-borne illnesses.
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Always cook foods adequately. Undercooked foods can retain bacteria, especially if thawed or exposed to
warm conditions prior to cooking.
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Always use separate plates and utensils for the handling of raw food. Never place raw food and cooked
food on the same plate, and never place cooked food on a plate that was used for handling raw food.
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Always carefully wash all plates and utensils used to handle raw food before using them to handle cooked
food.
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Always wash all vegetables, seafood and poultry before cooking.
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Always leave uncooked foods in the refrigerator until you are ready to start cooking.
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Always marinate meat in the refrigerator. Dispose of the excess marinade, and never reuse it.
Side burnering Tips:
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If you pre-cook meat or poultry, do so immediately before side burnering.
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Refrigerate leftovers within 2 hours of taking food off the side burner.
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Never let the tray boil dry, as that could be hazardous. Grease from fatty foods that have collected in the
tray could ignite and possibly cause bodily injury or property damage.
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Use a meat thermometer to be sure food has reached a safe internal temperature.
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Always trim excess fat from your foods to reduce the occurrence of flare-ups during cooking.
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Apply a light coating of cooking oil to the cooking grids before side burnering, to prevent foods from
sticking.
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Cook similar portion sizes together, so that they all cook evenly.
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Use tongs to turn foods on the side burner.
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Never pierce foods while they are cooking on the Side burner, as this will dry them out.
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Turn foods infrequently. Some chefs say that a good steak should never be turned more than once.
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Apply sugar-based sauces such as commercial barbecue sauces only during the latter stages of cooking, to
prevent charring.
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Soak the string you use to tie up roasts and poultry on the rotisserie spit to protect it from burning.
Using Your Burners and Grilling Safely
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