DCS BGB30-BQR Series, Инструкция по использованию и уходу

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IMPORTANT - Using the Grill:
To season the grates, pour a tablespoon of vegetable oil on a soft cloth and rub on both sides of the grates.
Only a light coating is needed and some smoke may be visible during the preheating.
Grilling requires high
heat for searing and proper browning. Most foods are cooked at the “MEDIUM”
to “LOW”
heat setting for the
entire cooking time. However, when grilling large pieces of meat or poultry, it may be necessary to turn the
heat to a lower setting after the initial browning. This cooks the food through without burning the outside.
Foods cooked for a long time or basted with a sugary marinade may need a lower heat setting near the end of
the cooking time.
1. Check to be certain the drip pan and grease tray are in place.
2. Light the grill burners using the instructions on page 22.
3. Preheat the grill for 5 to 10 minutes. Once you have verified the burners are lit, put the lid down to preheat.
4. Place the food on the grill and cook to the desired doneness. Adjust heat setting, if necessary. The control
knob may be set to any position between “HI” and “LO” - most grilling is done between “MED” and “LO”
settings.
5. Allow grill to cool and clean the grates, drip pan and grease tray after each use.
Note:
If using LP gas, your preheat time may be shorter than recommended. To prevent overcooking or burning, you may want
to lower heat settings.
GRILLING HINTS:
The doneness of meat, whether rare, medium, or well done, is affected to a large degree by the thickness of the
cut. Expert chefs say it is impossible to have a rare doneness with a thin cut of meat. The cooking time is
affected by the kind of meat, the size and shape of the cut, the temperature of the meat when cooking begins,
and the degree of doneness desired. When defrosting meats it is recommended that it be done overnight in the
refrigerator as opposed to a microwave. This in general yields a juicier cut of meat. Use a spatula instead of
tongs or a fork to turn the meat, as a spatula will not puncture the meat and let the juices run out. To get the
juiciest meats, add seasoning or salt after the cooking is finished and turn the meat only once ( juices are lost
when the meat is turned several times). Turn the meat just after the juices begin to bubble to the surface. Trim
any excess fat from the meat before cooking. To prevent steaks or chops from curling during cooking, slit the fat
around the edges at 2-inch intervals.
USING THE GRILL
GRILLING