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OPERATING INSTRUCTION

General use of the grill

Each main burner is rated at 12,000 Btu/hr. The
main grill burners encompass the entire cooking
area and are side ported to minimize blockage from
falling grease and debris. Above the burners are
stainless steel radiant (flame covers). The igniter
knobs are located on the lower center portion of the
valve panel. Each rotary igniter is labeled on the
control panel.

USING THE GRILL:

Grilling requires high heat for searing and proper
browning. Most foods are cooked at the “HI” heat
setting for the entire cooking time. However, when
grilling large pieces of meat or poultry, it may be
necessary to turn the heat to a lower setting after
the initial browning. This cooks the food through
without burning the outside. Foods cooked for a
long time or foods basted with a sugary marinade
may need a lower heat setting near the end of the
cooking time.

To begin:

1. Make sure the grill has been leak tested and is

properly located.

2. Remove any remaining packing material.
3. Light the grill burners using the instructions in

this manual see page 12.

4. Turn the control knob(s) to “HI” and preheat the

grill for 15 minutes. The grill lid is to be closed
during the appliance preheat period.

5. Place the food on the grill and cook to the

desired doneness. Adjust heat setting, if
necessary. The control knob may be set to any
position between “HI” and “LO”.

NOTE:

The grill is designed to grill efficiently

without the use of lava rocks or briquettes of any
kind. Heat is radiated by the stainless steel flame
tamers positioned above each burner.

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.

DO NOT LEAVE THE GRILL UNATTENDED
WHILE COOKING.

USING ROTIS BURNER:

Your grill is capable of performing back burner
rotisserie cooking. Light the rear burner as
described in the lighting instructions, see page 12.
Once lit, the rotisserie burner will reach cooking
temperatures in about 1 minute.

The rotisserie motor is capable of turning up to a
12lb. cut of meat or poultry. The motor slides onto

the stainless steel motor mount. The rotisserie
motor must be electrically grounded in accordance
with local codes or, in the absence of local codes,
with the National Electrical Code, ANSI/NFPA 70-
1990.

The skewer for the rotisserie is assembled into the
motor assembly by placing the pointed end into the
motor, and then sliding the grooved bushing into the
slot at the opposite side of the grill. The
thumbscrew for the grooved bushing should be
inside the grill body. To load the skewer, begin with
the bushing screwed on the skewer rod at the
opposite end from the point. Then slide the counter
balance apparatus and tighten on the skewer rod
approximately 2~4” from the bushing. Slide the first
meat fork onto the skewer rod prongs toward the
food. Center the product to be cooked on the
skewer then push the meat forks firmly together.
Tighten the wing nuts as tight as possible.

It may also be necessary to wrap the food with
butchers string (never use nylon or plastic string) to
secure any loose portions. Once the food is secure
insert the skewer into the motor. It is normal for the
skewer to flex when larger cuts of meat are being
cooked. It may also be necessary to remove the
grill rods for larger cuts of meat. If the meat scrapes
on the grill rods during any part of the rotation, then
the grill rods must be removed. Adjust the counter
balance weight to balance the heavier side of the
meat and avoid lopsided rotation of the rotisserie
motor
.

After your first use of the rotisserie burner it is likely
that the stainless steel adjacent to the burner will
darken to a dark blue color. This is a normal
property of the non-rusting, type 304 stainless steel
used on the gri
ll.