11
Operation
LIGHTING THE MAIN BURNERS USING ELECTRONIC IGNITION
1.
Ensure all burner control knobs are in the “Off” position.
2.
Turn on the LP gas by turning the hand wheel on the cylinder valve counter-clockwise.
3.
Turn one burner control knob marked with an igniter flame to “High”.
4. Depress the electronic ignition button and hold down. You should hear a clicking sound, which shows the
electronic ignition is working.
5. If the burner does not light within 5 seconds, turn the burner control knob to “Off”. Wait 5 minutes for the
gas to clear, and repeat the above procedure. Use the Manual directions if it still will not light.
6. When lit, turn the control knob to the desired setting.
MANUALLY LIGHTING THE BURNERS WITH A MATCH
1.
Ensure all burners are in the “Off” position.
2.
Slowly turn on the gas at the LP tank valve if it is not already on.
3.
Place a match in the Match Holder. This is located in the top center drawer of the grill cabinet underneath
the right main burner.
4. Use the holder to slide the lit match though the cooking grates and the front of the heat tent to the left of the
burner you wish to light.
5. Press and turn the burner control knob to “HI/LIGHT”. Continue to push in and hold up to 5 seconds or until
the burner lights.
6.
If the burner does not light within 5 seconds, turn the burner control knob to “OU’.Wait 5 minutes for gas to
clear, and try again.
7.
When lit, turn the control knob to the desired heat setting.
GRILLING TIPS AND TRICKS
1.
Always “Preheat” your grill before cooking. Light all main burners, turn to “HI”, and close the lid until the
thermometer reads over 500°F (260°C), which should take 4 minutes. Then adjust the burner control knobs
to the proper temperature. Note that no preheating is necessary for the side burner.
2. The thermometer measures the temperature at the top of the lid. The temperature down by the cooking
grates is generally somewhat warmer.
3. Mother Nature can impact your grilling times. Allow more cooking time for cold, wind, and higher altitudes.
We recommend you place the grill in an area protected from too much wind.
4.
Trim away any excess fat from meat to reduce flare-ups.
5.
Keep similar size portions together so that they cook more evenly.
6. Generally, the more food on the grill, the longer the cooking time.
7. Be aware when using the Direct cooking method, as food can easily become overcooked,burned, or dry
out. Food may require more turning, or sometimes, may need to be moved off the flame.
8. Larger pieces of meat generally require more cooking time per pound than smaller pieces of meat.
9. If a major flare-up, or too many flare-ups occur, turn off the gas, move the food away from the flare-up, and
close the hood. Restart the grill once the flare-up has died down.
10. Turn foods infrequently. Generally, only turn a steak once during cooking.
11.
Use tongs rather than a fork when turning the food on the grill. Less juice will be lost that way.
