LIGHTING & OPERATING INSTRUCTIONS
(CONT.)
OPERATING PROCEDURE
Burn-off:
Before cooking on your gas grill for the first time, burn the grill to get rid it of any odors or foreign matter by igniting the burners, closing
the lid, and operating at “HIGH” setting for about five minutes. You may then either set the controls to “OFF” or cook on your grill immediately by
turning the control knobs to a lower setting.
CAUTION: DO NOT LEAVE GRILL UNATTENDED
WHILE IN USE.
Preheating:
It is necessary to preheat the grill for a short time before cooking certain foods, depending on the type of food and the cooking
temperature. Food that requires a high cooking temperature needs preheat for five minutes; food that requires a lower cooking temperature needs
only a period of two to three minutes. There is no need to preheat for casseroles or other foods that require slow cooking.
It is recommended you use protective gloves to operate the grill when handling any components with transferred heat temperature.
Do not move the appliance when it is in use.
Turn off the gas supply at the gas supply source after usage.
WARNING: Any modification of the appliance may be dangerous.
COOKING TEMPERATURES
HIGH setting - Use this setting only for fast warm-up, for searing steaks and chops, and for burning food residue from the cooking grids after the
cookout is over.
MEDIUM setting - Use this setting for most grilling, roasting or baking, and for cooking hamburgers and vegetables.
LOW setting - Use this setting for all smoke cooking, rotisserie cooking, and when cooking very lean cuts such as fish.
Note:
These temperatures vary with the outside temperature and the amount of wind.
Cooking With Indirect Heat:
You can cook poultry and large cuts of meat slowly to perfection on one side of the grill by indirect heat from the next
burner. The heat from the lighted burner circulates gently throughout the grill, cooking the meat or poultry without any direct flame beneath or below
the food you are preparing. This method greatly reduces flare-ups when cooking extra fatty cuts, because there is no direct flame to ignite the fats
and juices that drip down during cooking. Place a drip pan slightly smaller than the cut of meat on the cooking grids or flame tamer surface under
the meat being cooked. This will allow you to catch meat juices for making gravy.
Flare-Ups:
The fats and juices that drip from the meat cause flare-ups. Since flare-ups impart the distinctive taste and color for food cooked over
an open flame, they should be expected and encouraged within reason. Nevertheless, uncontrolled flaring can result in a ruined meal. To control
excessive flare-ups caused by too high a heat setting, turn the heat control knob to a lower setting.
CAUTION:
If burners go out during operation, close gas supply at source, and turn all gas valves off. Open lid and wait five minutes before
attempting to re-light (this allows accumulated gas fumes to clear).
CAUTION:
Should a grease fire occur, close gas supply at source, turn off all burners and leave lid closed until fire is out. Do not use water or any
liquid to extinguish a grease fire.
CAUTION:
Do not attempt to disconnect any gas fitting while your barbecue is in operation or while gas feed is on.
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