10
charred remains with a wire brush or
scraper.
When used for the first time, the grill will
emit a slight odor. This is a normal and
temporary condition caused by the burn-in
of internal paints and lubricants used in
the manufacturing process and should not
occur again. Simply run the main burners
on high for approximately ½ hour with the
lid open.
M
AIN
B
URNER
L
IGHTING
Light each burner by turning the control
valve to the high / light position and firmly
depress the ignition control button. You
should hear the “clicking” sound of the
ignitor and the burner should light within
a few seconds. Light the left-hand burner
first, then complete the same steps for
lighting the other burners.
1.
Always open the lid when lighting the
burners.
2.
Turn the left burner to high / light.
Press and hold ignitor button until the
burner lights.
3.
If the burner does not immediately
light, turn the valve to OFF. Wait 5
minutes then repeat lighting
procedures.
4.
Repeat these steps for lighting each
burner.
M
anual
B
urner
L
ighting
M
ain
B
urner
See your local dealer for service if your
grill ignitor is not functioning.
1.
Remove the cooking grates and the
flame tamers that are over each
burner.
2.
Turn the burner you are lighting to
high / light and place a long match
near the side gas ports of the burner.
3.
If the burner does not immediately
light, turn the valve to OFF.
Wait 5 minutes then repeat lighting
procedures.
R
EAR
B
URNER
L
IGHTING
(If equipped)
1.
Light the rear burner by placing a long
match next to the gas ports on the
rear burner then turn on the right
hand “rear” control knob to high.
2.
If the burner does not immediately
light, turn valve to OFF. Wait 5
minutes then repeat lighting
procedures.
M
AIN
B
URNER
U
SE
When searing foods, preheating is
recommended by operating all main burners
in the high position with the lid closed for
approximately 10 minutes. Cooking with
the lid closed will ensure a more even
temperature that will reduce cooking time
and cook more evenly. Food that has a
cooking time longer than 30 minutes, such
as roasts, may be cooked indirectly (with
the burner lit opposite the food placement).
When cooking very lean meats, such as
chicken breasts or lean pork, the grids can
be oiled before cooking to prevent sticking.
Cooking meat with a high degree of fat
content may create flare-ups. Either trim
some fat or reduce temperatures to prevent
this. Should a flare up occur, move the
food away from the flames, reduce heat and
leave the lid open.