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Roasting (Indirect Method)To reduce the risk of burns from the hot air and steam trapped inside:
• Open the Hood carefully w hen roasting on grill.
WARNING
!
Indirect Cooking (Roasting):
Food is cooked like in an oven under lower heat and/or longer cooking times. These foods require more than 25
minutes grilling time and some are so delicate that Direct Cooking would dry them out or scorc h them.
Use the Indirect Cooking Method to cook whole meats such as roas ts, ribs, chickens, turkeys, and other large cuts of
meat, as well as delicate fish fillets. Place the food to bake or roast on the center of the cookin g grids inside a metal
baking tray or a disposable heavy-gauge foil pan or on a roasting rac k.
Preheat the grill with the Main Burners on “High.” Then adjust the Burner s lower on each side of the food to the cor-
rect temperature and turn “Off” the Burner(s) direc tly below the food.
Close the hood and cook “indirectly.” Monitor the temperature in the Hood Gauge. If the heat gets too high, turn the
Burner to the “Low” position. Avoid lifting the Hood frequently, as heat is lost and the cookin g time is extended.
For longer cooking times, add water to the Roasting Pan to keep drippings from burning. The drippings c an be used to
make gravies or sauces.
Grill Cooking (Direct Method)Direct Cooking on the Grids:
Food is cooked directly over the heat source. The Burners heat up the Flavor Activator s under the Cooking Grids, which
in turn heat the food on the grill. The natural food juices from cooking fall onto the hot Flavor Ac tivators below and
vaporize. Rising smoke bastes the food, giving it that unique barbecued flavor.
Use the Direct Cooking method for foods that take less than 25 minutes to cook: steaks, chop s, kabobs, sausages, and
more.
These foods should be turned once halfway through the grilling tim e.
To sear meats, place them over Direct High heat for 2 to 5 minutes per side. Smaller pieces require les s searing time.
Hamburgers, steaks, chops, chic ken breasts, and larger cuts of meat all benefit from searing. Usually af ter searing you
finish cooking the food at a lower temperature.
For Direct Cooking, preheat the grill with the Main Burners on “High.” Place food on the Cook ing Grate, and then
adjust all Burners to the temperature required. Close the Hood and lift it only to turn food or to test for doneness at
the end of the recommended cooking time.
Cooking on Griddle Plates allows cooking of smaller items that otherwis e would fall through the grill. The Burners heat
the Griddle Plates directly, which cooks the food on contact. The Griddle Plates sear thin cu ts of meat or cook food like
eggs that can not be cooked on a grill. They can also be used to heat pans.
CAUTION
Do not preheat Cooking Grids over 5 minutes. The cooking surf ace coatings could be destroyed.
Use only long-handled heat-resistant plastic or wooden utensils to avoid scratching the non-s tick surface.