DIRECT - used for preheating and searing
Use Direct cooking to sear meats. This helps to keep tbod 1hoist by locking in juices. Some food, such as steak, is first seared using Direct cooking, and then finished cooking using the Indirect method. This is generally used
fbr quicker cooking foods. Preheat the grill to 500°F (260°C). You can shut offone or lnore burners if you do
not need to use the entire grilling surfhce once you reach over 500°F(260°C). You can also use a medium high
heat of 400°F or more by turning the burners down slightly. Place the fbod directly over the heat source. Remain vigilant when grilling using this method, as it's easy to overcook.
INDIRECT - how most food is cooked on a gas grill
Indirect cooking is used for foods that take longer to cook, including large cuts of meat such as roasts. It's also
used for | cooking | more | delicate food | that | can | dry | out quickly such as fish and poultry, for rattier foods to reduce | |||||||||||||||||
| and when | grilling | using a roasting | pan | or | aluminum | foil. |
| Preheat | the | grill to | 500°F(260°C). | Then | |||||||||||
mrn some | burners | oft; | and | others | to | lnediunl | to | low | depending | on | the temperature |
| you | want | to | maintain. | ||||||||
Generally, |
| turn | the | center | burner | off for a | model | and | the | 2 | inside | burners | off | on | a | model. | ||||||||
Grills with | more | than | 4 burners | will | vary | depending | on what | you | are cooking. | Generally, | you | want | to keep the | |||||||||||
temperature | around | 350°F. | Do | not place the food directly | over any | burners | when | using | this | grilling | method. | |||||||||||||
SIDE BURNER
Use the side burner to boil soups, corn on the cob, lobster, steam,
USING A ROTISSERIE
This grill is designed to fit an optional rotisserie. Most rotisseries with universal lnountings and a spit at least 6 inches longer than your total grate width will work. You will need to relnove the grates. Preheat the grill to
500°F (260°C), and then mrn offthe center burner(s). You can experiment with temperature settings and
cooking times depending on what you are cooking. Do not use the main burners if your grill has an infrared back burner.
SMOKING ON THE GRILL
Optional Slnoker boxes are available fbr those of you who like to add a smoke flavor. We recommend you fill
and place the smoker box on the grates just prior to preheating directly over one of the burners. Lower the heat
to the desired grilling temperature once it begins to smoke.
KNOWING WHEN THE FOOD IS DONE
We strongly recommend using a meat therlnolneter. Food cooked on a grill can brown very fast on the outside, well before it's cooked on the inside. Many factors can influence cooking times, including wind, outdoor
temperatures, and altitude. Therefbre, it's best to use a meat thermolneter to ensure your food has cooked long
enough. Check with your specific recipe, but fbr general guidelines:
1.Hamburgers, sausages, and all ground meat should reach 160°F (71°C).
2.Beef should reach 145°F (63°C) for medium rare
3.Veal should reach 160°F (71°C) for medium and lamb should reach 145°F (63°C) fbr medium rare.
4.Pork should reach 160°F (71°C).
5.Poultry should reach 180°F(82°C), or 170°F(77°C) for boneless pieces.
GRILLING TIPS AND TRICKS
1.Always "Preheat" your grill befbre cooking. Light all main burners, turn to "High", and close the lid
until the thermolneter reads over 500°F (260°C), which should be 5 to 10 minutes. Then ac[iust the
burner control knobs to the proper temperature. Note that no preheating is necessary fbr the side burner.
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