Using Your Gas Grill, BURNER’S Flame | CFM Corporation 7000 specification

Using Your Gas Grill

TO BREAK IN A NEW GRILL

Before using it for the first time; operate the grill with lid closed on a low setting for about 15 minutes. This will help burn away oil and the smell of new paint. After the oil has burned away, check the burner flame.

BURNER’S FLAME

Keep the grill lid closed and the grids in place. Inspect the burner’s flame by carefully looking below and through the air-supply openings in the grill bottom.

A good flame should be blue with some yellow tip coming from the burner holes. Some yellow tips on flames up to 1" in length are acceptable as long as no carbon or soot deposits appear.

If flames are excessively yellow and irregular, the oil residue may not be completely burned off, or the venturi may not be properly posi- tioned over the orifice(s). Allow grill to cool before repositioning venturi over valve.

After a grill has been in use for a while it may begin to have a more yellow flame. A build up of food deposits, fats, or cooking seasonings can cause yellowing of flames. Try cleaning the burner to remove built-up residue. Check for clogged burner holes or blocked venturi tubes.

Regular use of your grill will actually help keep it operating more smoothly. It is not unusual for similar units to heat a little differently.

GOOD FLAME

BAD FLAME

YELLOW

BLUE

Holes in burner

FLAME CHECK

Checking the Burner Flame

CONTROL SETTINGS

The high flame setting is for quick searing of meat. Sear foods, then finish cooking on a lower setting.

A medium setting works best for cooking steaks, pork chops, and hamburgers.

The lowest setting works well for all roasts and rotisserie foods. Even thick steaks, when seared on a high setting first, will have a better texture and be more juicy cooked on low.

DUAL BURNER COOKING SYSTEM

The grill’s burner may be operated to cook on either side or both sides at once. This allows for various styles of cooking.

1.Use a direct heat source when browning meat or cooking hot dogs and hamburgers. Check the food often.

2.Cook large-size foods (such as roasts, turkey, or duck) on a low, direct heat. Place food and water in foil pan with corrugated bottom, adding water as needed.

3.If doing skillet or stir-fry cooking, limit the amount of oil and direct heat used.

4.Cook foods that burn easily over an indirect heat. Light one side of the burner and place the food on the other side for cooking. The food will cook slower but should be more tender. This method of cooking also reduces grease flare-up. Add a small pan of water to help keep meat moist, replace the water as needed.

5.Casseroles can be cooked in oven-proof or foil pans using indirect heat.

6.Cook two foods at once using different set- tings.

7.To add smoked flavor, try adding wood chips in apple, mesquite, and hickory flavors.