Using Grill, Cooking Tips, Before You Begin

Operation

Using Grill

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 porcelain 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 (If Applicable)

Your outdoor grill is equipped with a thermometer on the canopy. The thermometer is designed to aide in the preheating of the grill and closed canopy grilling. The estimated cooking temperatures with the canopy closed are:

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)

Canopy Thermometer

450 500

400	550
	550
350	600
	600
300
250	650
250
200	700
150	750
	750

°F

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 well- cooked.

•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 flavor generator plates. 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.

Operation