Coleman 9949A manual Shutting Off the Grill, General Use and Correct Burner Flames

Shutting Off the Grill

CAUTION

DO NOT touch hot grill parts with your bare hands! You MUST use protective gloves.

■Turn all burner control knobs to off. (Fig. 33)

Fig. 33

CAUTION

Be certain the disposable cylinder is disconnected when the grill is placed in storage.

General Use and Correct Burner Flames

WARNING

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

rTo avoid the possibility of tipping over the grill, NEVER place more than 20 pounds on the side table. A filled

4-quart aluminum pot weighs approximately 10 pounds.

rDO NOT obstruct the flow of combustion and ventilation air.

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

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

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

Condition The Grill

rBefore 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.

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

The Burner Flame

rOpen the grill lid. The cooking grates should be in place.

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

rFlames should appear similar to the good flame shown in Fig. 34 and as follows:

rA good flame should be blue with a yellow tip.

rSome yellow tips on flames up to 1 inch in length are acceptable as long as no carbon or soot deposits appear.

rIf 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.

rGrills 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”.

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

rEach 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.

GoodBad

Blue

Yellow

YellowBlue

Holes in Burner

Fig. 34

Grilling Tips and Hints

Burner Control Setting Tips

rThe 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.

rUse 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.

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

rUse a low flame setting for roasts.

rThick 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

rNEVER 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.

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