Turbo CG3TCBN, Инструкция по эксплуатации

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Heat Control
IMPORTANT: When cooking with hood closed, never
exceed temperatures of 480°F (250°C).
Direct Cooking:
Your Gas grill is equipped with a number
of burners which can be regulated easily. This feature gives
you the flexibility to cook enough hamburgers to feed the
whole gang with all the burners at the same setting, or slow
cook a casserole over low heat on one side of the grill while
you sear a steak over a high flame on the other side, or just
light one or two of the burners for a small meal.
Indirect Cooking: Cook large cuts of meat to golden per-
fection with indirect heat (Hood must be closed for indirect
cooking). By using indirect heat, your food doesn't come in
direct contact with flame, instead, the heat from the lighted
side of the grill gently circulates throughout the grill (see
Figure 14 ).
Closed Hood Saves Money
When the smoker hood is closed you have a more con-
stant temperature. Your food will cook faster, with fewer
flare-ups, and you will use less energy. Make sure basting
pan is in place at all times especially when cooking roasts,
whole fish, chickens and ALL rotisserie cooking (see
Figure
18 ). Use of a basting pan eliminates manual basting, since
the juices drop into the pan, vaporize, rise and self-baste.
Water, beer, wine, fruit juices or herbs in the basting pan
adds flavor. Gravy or sauce can be made from the drip-
pings. Disposable basting pans prevent flare-ups.
Flare-up Control
Anytime you cook meat above an open flame you will
have flare-ups, since flare-ups are caused when the natural
juices from the meat fall on the hot Ceramic Rock. Flare-
ups, and the resulting smoke, are what give meat cooked
over an open flame the delicious outdoor flavor, so expect
and encourage some flare-up. However, excessive flare-ups
can be caused by cooking extra fatty foods directly on the
grill, or by cooking with too high a temperature. These types
of flare-ups should be controlled or your food will burn.
To prevent excessive flare-ups, trim off excess fat from
meat and poultry before putting it on the grill, or cook partic-
ularly fatty meat such as duck, in a basting pan (or put the
basting pan on the ceramic rocks directly under the meat).
To control excessive flare-ups caused by too high a heat
setting, turn the heat control knob to a lower setting.
Optional Rotisserie
The Rotisserie is equipped with a heavy duty motor to
turn the solid rotisserie rod. The Warming Rack needs to be
removed when using the rotisserie. It also may be neces-
sary to remove Cooking Grills if the rotisserie is used to gain
greater depth (see
Figure 18 ).
NOTE: When installing Warming Rack, make sure back legs
fit into Warming Rack Bracket holes and rest against the
back of the barbecue frame (
Figure 15 ).
Cleaning Up After Using Your Grill
To keep your grill ready for the next time you want to
use it, turn the grill off, then take a long handled soft brass
bristle brush and brush off the cooking grills. Be careful,
they're hot! Protect your hand from the heat by using an
oven mitt to hold the brush.
The Turbo Classic Barbecue ( Figure 16 ) has been
designed and manufactured from heavy gauge porcelain
steel for long life, just like an oven. If cleaning is necessary,
please use a soft, damp cloth and some mild household
detergent. Refer to maintenance instructions.
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Figure 14
Basting Pan
Warming Rack
Bracket
back of barbecue
Warming
Rack
Figure 15
Figure 16