15
OPERATING INSTRUCTIONS
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 steel flame tamers
and 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 “IGNITE/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.
Important: When cooking with the grill lid
closed, never exceed temperatures of
480
°
F or 250
°
C.
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
LIGHTING INSTRUCTIONS on the next
page.
4. Turn the control knob(s) to “IGNITE/HI”
and preheat the grill for a
maximum
of 5
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
“IGNITE/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 steel flame
tamers positioned above each burner.
NOTE:
The hot grill sears the food, sealing in
the juices. The longer your oven preheats,
the faster the meat browns and the darker
the grill marks.
NOTE:
Anytime you cook meat above an
open flame, you will have flare-ups. Flare-
ups, and the resulting smoke, gives a
delicious flavor to meat that is cooked over
open flames, so expect some flare-up.
Excessive flare-ups are due to too high a
cooking temperature, or leaving excessive fat
on your meat, and can burn your food. To
prevent this from happening, trim excess fat
from your meat or poultry prior to grilling.
DO NOT LEAVE THE GRILL
UNATTENDED WHILE COOKING.
SHUTTING DOWN YOUR GRILL:
When you have finished using your grill, turn
all knobs to the OFF position. Close the
valve on the gas supply.
