Operating Instructions, Grilling Methods

Operating Instructions

Grilling Methods

Direct cooking

The Direct Method, similar to broiling, means the food is

NOTE: If grill looses heat while cooking refer to the

cooked directly over the heat source. For even cooking,

troubleshooting section of this manual.

food should be turned once halfway through the grilling

You can adjust the Left and Right burners in each burner

time.

set as desired. The control settings are High (H), Medium

Use the Direct method for foods that take less than 25

(M), Low (L), or Off (O).

minutes to cook: steaks, chops, kabobs, sausages,

If burners go out during cooking, turn off all burners

vegetables, and more.

and wait 5 minutes before relighting.

Direct cooking is also necessary to sear meats. Searing

WARNING: Check the bottom tray and catch pan for

creates that wonderful crisp, caramelized texture where

grease build-up before each use. Remove excess

the food hits the grate. It also adds great color and flavor to

grease to avoid a grease fire in the bottom tray.

the entire surface. Steaks, chops, chicken breasts, and

larger cuts of meat all benefit from searing.

Preheating the grill before grilling is important. Light your

To sear meats, place them over Direct High heat for 2 to 5

Summit® gas grill according to the instructions in this

minutes per side. Smaller pieces require less searing time.

Owner’s Manual. Turn both burners in each burner set

Usually after searing you finish cooking the food at a lower

to High (HH), close the lid, and preheat grill with the lid

temperature. You can finish cooking fast-cooking foods by

down until grill thermometer reaches 550ºF. This is the

the Direct method; use

recommended broiling temperature.

the Indirect method for longer-cooking foods.

To set up your gas grill for Direct cooking, preheat the grill

Preheating

with all burners on High. Place food on the cooking grate,

Preheating the grill before grilling is very important. Light

and then adjust all burners to the temperature noted in the

your Summit® gas grill according to the instructions in your

recipe. Close the lid of the grill and lift it only to turn food or

Owner’s Manual. Close the lid and wait until the

to test for doneness at the end of the recommended

thermometer in your lid reaches 500˚-550˚F (260˚-288˚C).

cooking time.

This will take approximately 10 to 15 minutes, depending

on outside temperatures.

Indirect cooking

Covered cooking

All grilling is done with the lid down to provide uniform,

evenly circulated heat. With the lid closed, the Summit®

gas grill cooks much like a convection oven. The

thermometer in the lid indicates the cooking temperature

inside the grill. All preheating and grilling is done with the

lid down. No peeking — heat is lost every time you lift the

lid.

Flavorizer® system

When meat juices drip from the food onto the specially

angled Flavorizer® bars, they create smoke that gives

foods an irresistible barbecued flavor. Thanks to the unique

design of the burners, Flavorizer® bars and the flexible

temperature controls, uncontrolled flare-ups are virtually

eliminated, because YOU control the flames. Because of

the special design of the Flavorizer® bars and burners,

excess fats are directed through the funnel-shaped bottom

tray into the grease catch pan.

The most important thing to know about grilling is which cooking method to use for a specific food, Direct or Indirect. The difference

is simple: place the food directly over the fire, or arrange the fire on either side of it. Using the right method is the shortest route to great results—and the best way to ensure doneness safety.

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