9
Operation
Before You Begin
• The first time you use the grill, turn the control knob to “HIGH” and preheat racks for an additional 15–20 minutes. This
allows the grates to be “seasoned.”
• Before each use, turn the control knob to “HIGH” and preheat for
5 –7 minutes.
• Check to be certain the drip tray is in place.
• Light the grill burners using the lighting instructions.
• 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 “HIGH” and “LOW.”
• Allow grill to cool before cleaning. (Drip tray should be cleaned after each use.)
Canopy Thermometers
Your outdoor grill is equipped with a thermometer on the canopy. The thermometer is
designed to aid in the preheating of the grill and closed canopy grilling.
Using Grill
°F
150
250
350
500
450
550
650
750
200
300
400
600
700
WARM
150˚F (65˚C)
COLD SMOKE
150˚F – 200˚F (65˚C – 93˚C)
SMOKE
200˚F – 300˚F (93˚C – 149˚C)
GRILL
300˚F – 750˚F (149˚C – 399˚C)
The estimated cooking temperatures with the canopy closed are:
Cooking Tips
Grilling can be either an open or closed canopy process. Open canopy grilling is excellent for foods requiring quick searing
like steaks, burgers, chops, and hot dogs. Closed canopy grilling is similar to roasting in an oven. Food is cooked by heat
reflection from the cover as well as heat from the burners below.
• When grilling chicken, roasts, well-done steaks or chops, and thick pieces of meat, sear on “HIGH.” Then reduce the heat
setting to prevent excessive flareup. This will allow the food to cook through without burning on the outside.
• When grilling large pieces of meat, use a meat thermometer to ensure that meats are either rare, medium or wellcooked.
• After steaks, chops, or hamburgers have been allowed to sear for approximately 1 minute, you might want to slide a
spatula under the meat and turn it approximately 90° so that a waffle pattern will be seared onto the food.
• Use a metal spatula or tongs instead of a fork to turn the meat. A fork will puncture the meat, allowing juices to escape.
• Turn the meat over only once. Juices are lost when steaks, chops, or hamburgers are turned several times. The best time
to turn the meat is after the juices have begun to bubble to the surface.
• To test for doneness, make a small slash in the center of the meat, not across the edge. This will prevent loss of juices.
• Occasionally there may be flare-ups or flames above the grill due to drops of fat falling onto the ceramic briquette trays.
It is normal to have some flare-up during grilling. If necessary, use a long spatula to move food to another area until the
flames subside.