MG1-6
®
Check to be sure all openings into grill body are free of block-
ages or debris. Make sure there are no objects or materials
blocking the flow of combustion or ventilation. Make sure the
stacks are in the “UP” position when using grill.
When grill is not in use, turn regulator knob to “OFF,” remove
propane cylinder from regulator and remove regulator from
burner.
For outdoor use only.
If stored indoors, detach cylinder and
leave it outdoors.
Cylinders must be stored out of reach of children.
Check burner air inlet openings (behind inlet guard on right end
of body) for insect nests or blockages. Make sure the slots in
burner tube are open.
IMPORTANT
FIRST-TIME USE: It is important that the grill be lit and allowed
to operate at least 30 minutes before any food is placed on the
grill grid. Some smoke may appear during the initial operation of
the grill. This is normal. These are the preservatives used during
manufacturing. After initial heating, grill is ready for use. After
burning off the grill, spray the cooking grid, drip pan and inside of
the lid with PAM or similar spray, so food does not stick to the
grid and the inside is easier to clean.
THIS COOKING APPLIANCE IS FOR OUTDOOR USE ONLY
AND SHALL NOT BE USED IN A BUILDING, GARAGE OR ANY
OTHER ENCLOSED AREA.
MOVING INSTRUCTIONS
CAUTION: NEVER MOVE GRILL WITH BURNER LIT!
Transporting grill: Make sure gas control is “OFF.” Disconnect
propane cylinder from regulator. Remove regulator from grill. Be
sure grill has completely cooled (for at least 30 minutes.) Close
lid and secure latch. Place stacks in “DOWN” position if neces-
sary. Carry grill by handle between stacks.
Note:
It is best to leave the grease pan in place attached to the
bottom of the grill -- some grease may continue to drip from
drain pipe during transport.
Setting up for use: Find a flat surface. Grill MUST be on a level
surface to operate properly.
COOKING INSTRUCTIONS
ALLOW GRILL TO WARM UP WITH LID CLOSED FOR 20-30
MINUTES PRIOR TO COOKING.
1.
It is important to realize that cooking on a Holland Grill uses
a different process in order for the grill to perform correctly. It
is essential that the lid remain closed while grilling.
Note:
Check drip pan pipe to be sure it is clear of debris.
2.
IF YOU’RE LOOKING, YOU’RE NOT COOKING!
Since this grill uses a combination of direct and indirect heat,
the lid must remain closed at all times.
3.
This Holland Grill model is equipped with an adjustable
“HIGH/MED/LOW” burner control. This allows for complete
flexibility in cooking temperatures.
HIGH setting has a cooking temperature of approximately
450 degrees F.
MED is approximately 400 degrees F.
LOW is approximately 350 degrees F.
Note:
The MED position provides cooking performance that is
MOST SIMILAR to other Holland Grills. The recipes and cooking
times noted in this manual are based on the 400 degree F. cook-
ing temperature provided at the “MED” burner control setting. You
may use the “HIGH” setting to quickly pre-heat your grill, then
select the temperature you wish to cook at. Remember, you may
want to turn the food over at the half-way point in the cooking
time on short cooking-time foods.
4.
The cooking times we suggest are only that -- suggestions.
You may want to vary the times as you become used to your
Holland Grill.
5.
You may cook on the grill in any weather. If the temperature
is extremely hot or cold, it will slightly decrease or increase
your cooking times. Keep grill out of excessive winds when
operating, as it may increase cooking times.
GRILLING
1.
Steak -- T-bone, 1” thick, Medium: Grill 10 minutes on each
side at MED setting.
2.
Chicken -- Quarters, average size fryer: Cook skin side up for
30 minutes and skin side down for 30 minutes at MED
setting. Check for done-ness. If chicken is completely done,
only then dip or brush on the sauce of your choice. Put back
on grill for approximately 10 minutes longer. Note: You may
want to repeat this process one or two more times.
3.
Pork ribs and chops, 3/4” thick: Grill 10 - 20 minutes on each
side, MED setting. When done, dip or brush on sauce. Put
back on grill for 5-10 minutes. Repeat if desired.
DRY SMOKING
Place Flav-O-Buds or chunks of your
favorite dry wood in the aluminum chip
tray. You can also use throw-
away aluminum tart pans.
These can be placed in the
drip pan, sitting on the angled
surface near either end. Each
pan will smoke approximately
one hour depending on how
many chips are used. When
finished grilling, throw
away wood and
use fresh each
time you grill.
Содержание BH-212-MG-1
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