USING THE GRILL
GRILL:
Each grill section consists of a large stainless steel burner, a series of stainless steel heat baffles, stainless steel radiant, and a stainless steel heat retaining cooking rack. Each burner is rated at 16,500 Btu/hr. Below each burner is a stainless steel heat baffle which reflects usable heat upward into the cooking area and reduces temperatures of the drip pan below. Above the burners are stainless steel radiants which protect the grill burner ports from blockage.
REPLACEMENT OF REGULATOR AND HOSE
The replacement pressure regulators and hose assembly must be the type specified by the manufacturer. Do not use the grill if the odor of gas is present. The pressure regulator and hose assembly supplied with the unit must be used. If the unit is LP, screw the regulator into the tank and leak check the hose and regulator connections with a soap and water solution before operating the grill. Turn all knobs to "OFF" then turn on the gas supply. If LP, is there gas in the tank? Always keep your face and body as far away from the grill as possible when lighting.
DO NOT leave the grill unattended while cooking.
Keep a spray bottle of soapy water near the gas supply valve and check the connections before each use.
Do not attempt to "LITE" the grill if the odor of gas is present.
Wait 5 minutes before relighting a hot grill.
GRILLING HINTS:
The doneness of meat, whether rare, medium, or well done, is affected to a large degree by the thickness of the cut. Expert chefs say it is impossible to have a rare doneness with a thin cut of meat. The cooking time is affected by the kind of meat, the size and shape of the cut, the temperature of the meat when cooking begins, and the degree of doneness desired. When defrosting meats it is recommended that it be done overnight in the refrigerator as opposed to a microwave. This in general yields a juicier cut of meat. Use a spatula or tongs instead of a fork to turn the meat, as a spatula or tongs will not puncture the meat and let the juices run out. To get the juiciest meats, add seasoning or salt after the cooking is finished and turn the meat only once (juices are lost when the meat is turned several times). Turn the meat just after the juices begin to bubble to the surface. Trim any excess fat from the meat before cooking. To prevent steaks or chops from curling during cooking, slit the fat around the edges at
USING THE GRILL NATURAL GAS:
Grilling requires high heat for searing and proper browning. Most foods are cooked at the “MEDIUM” heat setting for the entire cooking time. However, when grilling large pieces of meat or poultry, it may be necessary to turn the heat to a lower setting after the initial browning. This cooks the food through without burning the outside. Foods cooked for a long time or basted with a sugary marinade may need a lower heat setting near the end of the cooking time.
1.Check to be certain the drip tray is in place.
2.Light the grill burners using the instructions in on page 17.
3.With the grill lid open, turn the control knob to “HI” to light. Preheat the grill for 15 minutes. The grill lid is to be closed during the appliance preheat period.
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