Direct Cooking
Cooking directly over hot burners. Ideal for searing in
juices and food requiring less than 25 minutes of grilling
time, such as steaks, hamburgers, hot dogs, chicken
parts, vegetables and fruit.
1.
Open lid and ignite the desired amount of burners
per lighting instructions in owner
’
s
manual.
2.
Close lid and preheat grill on
“
HIGH
”
.
3.
Wear protective gloves and use long handle tongs
to place food onto cooking grids above the lit
burners.
4.
Adjust controls to desired temperature.
5.
With lid closed, cook until desired internal food
temperatures are achieved.
6.
Turn grill OFF by first closing the valve on the
propane tank. Burn off remaining gas in lines by
waiting 15 seconds then turn all burner controls to
the OFF position. A
“
poof
”
sound is normal as the
last of the LP gas is burned.
Indirect Cooking
Not cooking directly over hot burners. Ideal for slow
cooking and foods requiring less than 25 minutes such as
roasts, loins, chops, whole chickens, turkey, fish and
baked goods.
1.
Open lid and ignite the desired amount of burners
per lighting instructions in owner
’
s
manual.
2.
Close lid and preheat grill on
“
HIGH
”
.
3.
Wear protective gloves and use long handle tongs
to place food onto cooking grids above the un-lit
burners.
4.
Adjust controls to desired temperature.
5.
With lid closed, cook until desired internal food
temperatures are achieved.
6.
Turn grill OFF by first closing the valve on the
propane tank. Burn off remaining gas in lines by
waiting 15 seconds then turn all burner controls to
the OFF position. A
“
poof
”
sound is normal as the
last of the LP gas is burned.
For more tips on indirect cooking, please see
“
Tips for
Better Cookouts and Longer Grill Life
”
Tips for Better Cookouts and Longer Grill Life
1.
Use the upper cooking grid (warming rack) for
keeping cooked food warm, toasting breads or
cooking delicate foods in aluminum foil pouches.
2.
Use the side burner of this appliance like a normal
kitchen range for boiling, saut
é
ing or frying.
3.
To keep food from sticking to the grids, spray or
coat with cooking oil before lighting.
4.
To reduce flare-up keep grill clean, use lean cuts
of meat (or trim fat) and avoid cooking on very high
temperatures.
5.
Place delicate foods like fish and vegetables in
aluminum foil pouches and indirect cook or place
on upper cooking levels (warming rack).
6.
To avoid losing natural juices, use long handled
tongs or spatulas instead of forks and turn foods
over just once during cooking.
7.
When direct cooking adjust your burners to
different levels so foods can be prepared to
different internal temperatures in the same time
frame.
8.
When in-direct cooking roasts and larger cuts of
meat, place meat onto a roasting rack inside a
heavy gauge metal pan. Place pan over the un-lit
burners.
9.
Try water pans to reduce flare-ups and cook juicer
meats. Before starting grill remove cooking grids
and place a heavy duty shallow pan directly on
heat plates. Fill half way with water, fruit juices or
other flavored liquids. Replace cooking grids and
position food over the loaded pan.
10.
Enhance food flavors by using wood chips in
smoker boxes or aluminum foil pouches. Follow
the wood manufacturer
’
s instructions.
11.
Rotisseries, grill baskets, vertical poultry holders
and other accessories can enhance your
experiences, reduce cooking times and aid in
clean-up.
12.
Clean cooking grids and racks after every use with
a quality grill bush designed for your grid material.
Wear protective gloves and gently remove the
build-up while grids are hot.
13.
After every use, allow grill to cool. Then protect
clean cooking grids with a light coat of cooking oil,
empty grease pan, wipe outside surfaces with a
suitable kitchen cleaner and protect surfaces with
a quality cover that is properly fits your grill.
19
Grilling Hints