DCS BH1 series, Инструкция по установке/Руководство пользователя

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23
USING THE GRILL
Grilling
Grill
Each grill section consists of a large stainless steel burner, stainless
steel heat baffles, a series of ceramic rods encased in a stainless steel
radiant, and a stainless steel heat retaining grate. Each burner is rated
at 25,000 Btu/hr or 26,5MJ/h. Below the burners there is a stainless
steel heat baffle which reflects usable heat upward into the cooking
area and reduces temperatures of the drip pan below. Above the
burners are stainless steel radiants which encase the ceramic rods
and protect the grill burner ports from blockage (Fig. 17).
The grill is supplied with radiant ceramic rods. Because of the porosity of ceramic rods,
performance is superior in the rods’ ability to capture heat as it rises from the grill burners.
They also possess the thermal mass needed for even cooking performance. Flare ups are controlled
because the radiant ceramic rods keeps grease from getting to the flames and igniting. The intense
heat produced by this system produces true grilled flavor as fats and juices are brought to the
surface of the food and caramelized. Discoloration of the grates is normal after use.
Direct/indirect cooking notes
Direct cooking involves placing food on grates over lighted burners. Use this method for foods that
take less than 20 minutes to cook or to sear larger items at the start of the cooking process that
will then be indirectly cooked to finish. Place items on the preheated surface and leave until they
no longer stick. Turning too soon and too often is one of the most common grilling mistakes. Never
spray water on the grill or into grease. The patented Grease Management System™ reduces flare-ups
by channeling grease away from the flame. Use a meat thermometer to achieve desired doneness
and remove items one degree below how you would like to enjoy them, as the resting period before
carving or consuming will raise the temperature.
Indirect cooking method is a popular alternative to direct heat grilling. Indirect cooking uses heat
from adjacent burners to cook food and, in many cases, reduces the possibility of overcooked or
overly browned food. Foods most appropriate for indirect grilling included breads, thicker pieces of
chicken or steaks. Indirect cooking involves placing the food on grates where the burners below are
not lit and then closing the grill top to create an oven effect. All the items you usually oven-roast
can be grilled to perfection using indirect heating. Preheat the burners surrounding the food to be
cooked. Use your basting pan to hold food and add water or chicken broth to the pan to prevent
the natural juices from burning or evaporating.
IMPORTANT!
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Season your grates before first use and then periodically to protect the grate surface from corrosion,
and to stop food sticking. See 'Care and Maintenance'. 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.
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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.
FIG. 17
BURNER
GRILL RACK
FOOD
Direct Heat Grilling Indirect Heat Grilling
BURNER OFF
EN