Coleman 9992-648, 8350 Series manual General Use and Correct Burner Flames, Grilling Tips and Hints

General Use and Correct Burner Flames

WARNING

•Keep the grill area clean and free from combustible materials, gasoline and other flammable vapors, liquids, and spare L.P. cylinders.

•DO NOT obstruct the flow of combustion and ventilation air.

•Keep the ventilation opening(s) of the L.P. cylinder enclosure free and clear of debris.

•A barbecue grill becomes hot during use. DO NOT touch grates, or cooking surfaces.

•Be sure to tighten all hardware (screws, nuts, bolts, etc.) at least once a year or before each grilling season.

Condition The Grill

•Before using the grill for the first time, or after storage,

operate the grill 15 minutes on the high setting with the lid closed, to burn away oil.

•Once the oil has burned away, check the burner flame per the next step.

The Burner Flame

•Open the grill lid. The cooking grates should be in place.

•Keep your arms and face away from being directly above the cooking area. Look through the cooking grates and observe the burner’s flame below the heat tents. Keep your arms and face away from being directly above the cooking area.

•Flames should appear similar to the good flame shown in Fig. 25 and as follows:

•A good flame should be blue with a yellow tip.

•Some yellow tips on flames up to 1 inch 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 be clogged or may not be properly positioned over the orifices. Allow the grill to cool before repositioning the venturi over the valve and orifices.

•Grills that have been in use for a while sometimes begin to show more yellow flame. A build-up of food deposits, fats or cooking seasonings can cause yellowing flames.

Clean the burner to remove residue and check for clogged

burner holes or a blocked venturi. Refer to the section titled

“Cleaning the Venturi”. .

•Regular use of your grill will actually help keep it operating more smoothly.

•Each grill may heat differently. Some units will heat somewhat more to the center and back of the grill. The flavor of grilled food will improve the more you use the grill and as you become familiar with it.

20

Fig. 25

Yellow Good Bad

YellowBlue

Blue

Holes in

Burner

Grilling Tips and Hints

Burner Control Setting Tips

•The high flame setting is too hot for direct cooking. The high flame setting is good for quick searing of meat, then finish

cooking on medium or low flame settings.

•Use the high flame setting with the lid closed to preheat the grill for 5 minutes before cooking and with the lid closed for a maximum of 5 minutes after cooking to burn off grease drippings.

•Use a medium flame setting for direct cooking of steaks, pork chops, chicken and hamburgers.

•Use a low flame setting for roasts and rotisserie foods.

•Thick steaks will finish with a better texture and more juice if first seared on high flame setting and then cooked on a low flame setting.

Safe Grill Operation

•NEVER leave cooking food unattended. Continually observing the food will help in maintaining an even temperature, conserve fuel, improve the food’s flavor and lessen flare-ups.

•To open the grill lid, slowly lift the handle to avoid burning in case of a grease fire flare-up.

•DO NOT expose any part of your body directly above the cooking area.

Food Preparation Hints

Your grill can cook a variety of foods. For best results, follow these instructions:

•Trim excess fat from meat and poultry. Slash any remaining fat to stop curling, but take care not to cut the meat.

•Frozen meat and poultry should be thawed prior to cooking.

•Frozen fish and vegetables will cook without thawing.

•Salt food after cooking to help prevent drying out the food.

•Brush naturally lean meats with cooking oil or margarine.

•Cook small pieces of tender foods in foil or on special delicate- food cooking grates (see the section titled “Cooking Methods”).

•Apply barbecue, tomato or sugar-based sauces no sooner than the last 10 minutes of cooking.

•Turn food with tongs or a spatula; piercing food (especially meat), tends to dry it out.