Using The Grill
18
WARNING:
IMPORTANT! Before lighting . . .
Inspect the gas supply piping or hose prior to turning the gas “ON”. If there is evidence of cuts, wear,
or abrasion, it must be replaced prior to use.The replacement pressure regulators and hose assembly
must be the type specified by the manufacturer. Do not use the grill if the odor of gas is present.The
pressure regulator and hose assembly supplied with the unit must be used.
If the unit is LP, screw the regulator into the tank and leak check the hose and regulator connections
with a soap and water solution before operating the grill.
Turn all knobs to “OFF” then turn on the gas supply. If LP, is there gas in the tank?
Always keep your face and body as far away from the grill as possible when lighting.
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Do not attempt to “LITE” the grill if the odor of gas is present.
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Call for service 1-(888) 281-5698
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Wait 5 minutes before relighting a hot grill.
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.
Note:
The hot grill sears the food, sealing in the juices. The longer the preheat, the faster the meat
browns and the darker the grill marks.
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DO NOT leave the grill unattended while cooking.
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Keep a spray bottle of soapy water near the gas supply valve and check the connections before
each use.
