Vintage VBQ-30G, Руководство пользователя

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LOW HEAT SETTING ADJUSTMENT
The low heat setting on your grill is preset at the factory. Adjust only if
altitude or environmental factors are causing poor low heat performance.
Never adjust the burner so low that it may go out during use. Do not operate
the grill with the low heat screw removed. Gas can escape and cause a
potentially hazardous condition.
1. Follow lighting instructions and allow grill to preheat for three minutes.
2. Turn the control knob to low and wait for the burner temperature to drop
and stabilize. Attempting adjustment at any setting other than low can create a dangerous condition.
3. Remove knob by pulling straight away from control panel (see Fig. 5).
4. Insert a small (3/32" dia.) blade screwdriver into the valve stem. Turn counter-clockwise to increase low heat,
using pliers to hold the stem securely.
5. Once proper adjustment is reached, reattach knob by pushing onto stem.
Operation
Each U-burner is rated at 27,500 BTU.
The grill burners encompass the entire
cooking area and are side ported to
minimize blockage from falling grease
and debris. Above the burners are
stainless steel briquette trays and
ceramic briquettes. The briquette tray is
a fundamental part for the performance
of the grill. Make sure briquette tray is
installed so that tile pins at the rear of the
grill are inserted into the holes of the
tray. Each grill burner has its own
igniter. The igniter push buttons are
located on the sides of the front control
panels.
Figure 5- Low Heat
Adjustment
COOKING TIPS:
Grilling requires high heat (or searing) and proper browning. Most
foods are cooked at the "HI" heat setting for the entire cooking time.
When grilling chicken, roasts, well-done steaks or chops and thick
pieces of meat, sear on “HI”. Then reduce the heat setting to prevent
excessive flare-up. This will allow the food to cook through without
burning on the outside. 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.
After steaks, chops or hamburgers have been allowed to sear for
approximately 1 minute, you can use a spatula to turn it 90° to create
the restaurant quality waffle pattern seared onto the food.
Searing locks in flavor and juices, while allowing the outer surface to
absorb smoke. The result is a crisp, flavorful outside with a tender juicy
inside. The longer the pre-heat period, the faster the meat browns and
the darker the sear marks.
Indirect cooking is achieved by placing the food only on one side of the
grill. Leave the burner below the food “OFF” and an adjacent grill
burner on “HI”. The grill hood should always be closed when
employing the indirect cooking method. With the grill lid closed,
reflected heat surrounds the food, cooking it more evenly.
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