LazyMan A4TS, Инструкция по использованию и уходу

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OPERATION OF YOUR GRILL
WARNING
DO NOT leave the grill unattended during
the pre-heat process or ANY time while
the grill is in use.
DO NOT pre-heat the grill for more than
10 minutes as, damage caused by
overheating can result.
TYPES OF HEAT
The high powered burners used in your
LazyMan Open Hearth and Elite Series grills are
capable of creating a very large range of heat
intensities. By varying the number of burners
used, the valve lever setting, and the hood
open/closed positions (for hood models), a
wide variety of cooking possibilities exist. These
possibilities can lead to an endless list of
delicious recipes. The two primary types of heat
are ‘DIRECT HEAT’ AND ‘INDIRECT HEAT’.
DIRECT HEAT
‘Direct Heat’ is also known as ‘Radiant Heat’.
This type of heat occurs when the food is
placed directly over the heat source (main
burner). The heat radiates directly from the
burners up to the food. Direct heat is a ‘must
have’ for general back yard bar-b-ques when it
is desired to ‘sear’ the outside of the meat to
seal in the juices and flavors.
INDIRECT HEAT
‘Indirect Heat’ occurs when the heat source is
NOT directly below the food source. Heat
reaches the food source through air movement
and not from direct flames. This type of heat is
also known as ‘convection’ cooking. It is
achieved by placing the food on ONE side of the
grill and lighting the burner(s) on the OTHER
side of the grill. The burner below the food is
turned OFF. This type of cooking requires the
use of the optional full hood or partial hood
which remains closed throughout most of the
cooking process. The heat is regulated by
adjusting the setting on the valve lever for the
‘active’ burner(s).
USING THE OPTIONAL ROTISSERIE SYSTEM
Rotisserie cooking is an entirely different
process than cooking with the food resting
directly on the cooking grates. With rotisserie
cooking, the food product is mounted to a
‘spit’ rod held in place with ‘forks’. The spit rod
is mounted to a rotisserie motor which slowly
turns the food above the burners.
As the meat heats up, juices begin to flow. As
the meat is turning, the juices fall back into
the meat rather that falling away. This
essentially creates a ‘self-basting’ process. The
basting can be enhanced by collecting the
juices that do fall from the meat (in a basting
or baking pan) and reapplying them to the
meat with a basting brush. The end result is a
very juicy and evenly cooked meal.
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