77
OPERATING INSTRUCTIONS
The most important thing to know about grilling is which
cooking method to use for a specifi c food, Direct or Indirect.
The difference
is simple: place the food directly over the fi re, or arrange
the fi re on either side of it. Using the right method is the
shortest route to great results—and the best way to ensure
doneness safety.
Direct cooking
The Direct Method, similar to broiling, means the food is
cooked directly over the heat source. For even cooking, food
should be turned once halfway through the grilling time.
Use the Direct method for foods that take less than 25 minutes
to cook: steaks, chops, kabobs, sausages, vegetables, and
more.
Direct cooking is also necessary to sear meats. Searing cre-
ates that wonderful crisp, caramelized texture where the food
hits the grate. It also adds great color and fl avor to the entire
surface. Steaks, chops, chicken breasts, and larger cuts of
meat all benefi t from searing.
To sear meats, place them over Direct High heat for 2 to 5
minutes per side. Smaller pieces require less searing time.
Usually after searing you fi nish cooking the food at a lower
temperature. You can fi nish cooking fast-cooking foods by the
Direct method; use
the Indirect method for longer-cooking foods.
To set up your gas grill for Direct cooking, preheat the grill with
all burners on High. Place food on the cooking grate, and then
adjust all burners to the temperature noted in the recipe. Close
the lid of the grill and lift it only to turn food or to test for done-
ness at the end of the recommended cooking time.
Grilling Methods
NOTE: If grill looses heat while cooking refer to the
troubleshooting section of this manual.
You can adjust the Left and Right burners in each burner
set as desired. The control settings are High (H), Medium
(M), Low (L), or Off (O).
If burners go out during cooking, turn off all burners
and wait 5 minutes before relighting.
WARNING: Check the bottom tray and catch pan
for grease build-up before each use. Remove excess
grease to avoid a grease fi re in the bottom tray.
Preheating the grill before grilling is important. Light your
Summit
®
gas grill according to the instructions in this
Owner’s Manual.
Turn both burners in each burner set
to High (HH), close the lid, and preheat grill with the lid
down until grill thermometer reaches 550ºF. This is the
recommended broiling temperature.
Preheating
Preheating the grill before grilling is very important. Light
your Summit
®
gas grill according to the instructions in your
Owner’s Manual. Close the lid and wait until the thermom-
eter in your lid reaches 500˚-550˚F (260˚-288˚C). This will
take approximately 10 to 15 minutes, depending on outside
temperatures.
Covered cooking
All grilling is done with the lid down to provide uniform,
evenly circulated heat. With the lid closed, the Summit
®
gas
grill cooks much like a convection oven. The thermometer
in the lid indicates the cooking temperature inside the grill.
All preheating and grilling is done with the lid down. No
peeking — heat is lost every time you lift the lid.
Flavorizer
®
system
When meat juices drip from the food onto the specially
angled Flavorizer
®
bars, they create smoke that gives
foods an irresistible barbecued fl avor. Thanks to the unique
design of the burners, Flavorizer
®
bars and the fl exible
temperature controls, uncontrolled fl are-ups are virtually
eliminated, because YOU control the fl ames. Because of
the special design of the Flavorizer
®
bars and burners,
excess fats are directed through the funnel-shaped bottom
tray into the grease catch pan.
