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Indirect Cooking
Prepare Cooking Grids for Grilling
To Reduce Flare-Ups and Smoke
Greasing the cooking surface will help keep foods from
sticking during the cookout, produces beautiful sear
marks and reduces the amount of cleanup required.
Use a brush to apply a thin layer of cooking oil or
vegetable shortening onto each Cooking Grid before
each cookout. We do not suggest spray type oils unless
they are specified for high-temperature cooking.
Infrared Grill Cooking Instructions
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Preheating
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The direct cooking method can be used with the supplied
Cooking Grids and food placed on the mid section of
each cooking grid where the infrared heat is most in-
tense.
Direct Cooking requires the Grill Lid to be open
.
This method is ideal for searing and grilling as well as
deep frying in a cast-iron pan or stir-frying in a steel wok.
Direct Cooking
Infrared heat sears the food surface and cooks from the
inside out. Infrared heat does not cook through aluminum
foil and reflective pans. For roasting and baking you'll find
a cast-iron pan works beautifully as it absorbs and con-
ducts the infrared heat very well.
The Secondary Cooking Rack offers less intense heat for
preparing breads and firm vegetables like potatoes and
corn.
The heat from the front and rear infrared burners overlap
in the mid section of each cooking grid. This area offers
the most intense heat for quickly locking in the natural
juices and flavor of poultry and meats.
The suggested heat settings and cooking times shown
in the following pages are approximate. Unlike the con-
trolled environment inside your kitchen, variables includ-
ing outside temperatures, direction and conditions of
wind, as well as grill location will affect your grill's heat
distribution. Because these conditions vary, and no two
backyards are alike, we offer these tips as general
guidelines for your reference. We recommend you moni-
tor your grill closely and rotate foods often to prevent
overcooking and ensure the most delicious results ev-
ery time.
An Important Note About Infrared Heat Settings
Low setting :
Most recipes specify the low setting for
baking, roasting, and grilling delicate foods such as fish,
vegetables and bread.
CAUTION:
Infrared cooking times will be much shorter
than traditional grilling so never operate this appliance
unattended.
High setting:
The Control Knob setting should only be
used to pre-heat your grill the first 3-5 minutes, for searing
foods and for burning food residue off the grill for 3-5
minutes after cooking is complete.
Control Knob Settings
For searing and high temperature cooking,
preheat grill 3 to 5 minutes.
For low temperature cooking, preheat grill 3
minu tes.
To slow cook, preheating is not necessary.
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To preheat, light your grill on , lower the
Lid and follow this timetable.
Before cooking on your gas grill for the first time, you
should "burn off" the grill to eliminate any odor or foreign
matter. Ignite the burners, lower the Lid, and operate grill
on setting for 3 to 5 minutes.
Burn-Off
CAUTION:
Infrared cooking times will be much shorter
than traditional grilling so never operate this appliance
unattended.
To cook
indirectly,
the food should be placed on the left
or right side of your grill (or Secondary Rack) with the
Burners lit on the opposite side. Rotate the food as
needed to ensure even browning. This is the slow
cooking method. A faster indirect method is to place your
food in an optional cast-iron cooking pan and place it in
the center of the grill with all burners on LOW. Be sure
to add liquid if using a pan to keep food moist. If higher
heat is desired, turn Left Front (LF) and Right Rear (RR)
burners on HIGH with Left Rear (LR) and Right Front
(RF) burners on LOW to create a crossray cooking
pattern. Either way,
indirect cooking must be done with
the Lid down
.
Fat and juice dripping from grilled food can cause flare-
ups and smoke. To minimize this:
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Trim excess fat from meats and poultry
Preheat the grill properly
Clean the grill regularly to remove food and grease
build-up
Reposition your food if needed
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Failure to comply with these instructions could
result in a fire or explosion that could cause seri-
ous bodily injury, death or property damage.
Never cover the cooking grids, bottom of the grill bowl,
Grease Draining Tray or Grease Receptacle with char-
coal, aluminum foil, sand, or any substance that can
absorb grease.
Before each use of your grill:
Inspect the Grease
Draining Tray and Receptacle to be sure there is no
excessive grease buildup. Clean the Grease Drain-
ing Tray and Receptacle frequently to eliminate grease
build-up and to prevent grease fires.
Use your grill at least 3 feet away from any wall
or surface.
Use your grill at least
3 feet away
from
combustible objects that can melt or catch fire
(such as vinyl or wood siding, fences and over-
hangs) or sources of ignition including pilot lights
on water heaters and live electrical appliances.
Never
use your gas grill in a garage, porch, shed,
breezeway or any other enclosed area.
Your grill will get very hot.
Always wear a flame
retardant BBQ Mitt when cooking on your grill. Never
lean over cooking areas while using the grill. Do not
touch cooking surfaces, Lid, grill housing, or other
parts while the grill is in use, or until the grill has cooled
down after use.
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WARNING
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