Broilmaster SSG-36 installation instructions Cooking

Figure 7

1.Since these grill plates transfer heat so quickly, evenly, and efficiently, you may opt to cook on lower heat settings which may actually result in fuel savings.

2.For best cleaning results, preheat the grill for approximately 10 minutes and then use a brass bristle brush to clean the grill plates.

3.Most cooking will be done on the "Non-Flat" side. Delicate foods that could fall through (fish, vegetables, etc.) should be prepared on the reversible flat side. Since most of these foods are dry by nature, it is suggested that a light coating of cooking oil be applied to the grill plates before use. Some foods may stick more than others, but sticking many times may be attributed to the grill plate being too hot, and lower heat setting is warranted. Again, experimentation is the key. A sharp edged spatula is also very helpful.

4.Over time the grill plates may change slightly in color. This is normal and in no way alters performance or durability.

5.The Superb elevated cooking racks are very versatile and can actually be used to cook food slower than the main grill area. For rotisserie use, simply remove by lifting off the elevated cooking racks and grill plates and replace with drip pans.

COOKING

1.Be sure the drip trays are in place and pushed all the way to the back of the grill.

2.Light the burners using the lighting instructions.

3.Preheat the grill after lighting with burner knob turned to "HI" for 10 minutes. Keep the lid closed while preheating.

4.Place the food on the grill and cook to the desired doneness. Adjust the heat setting if necessary. The burner knob may be set to any position between "HIGH", "MEDIUM" and LO."

5.Turn all knobs to "OFF" and shut off gas supply when you are finished grilling or after burning residue off grates.

6.Clean the cooking grids, drip trays and drip pans after each use.

Grilling requires high heat for searing and proper browning. Most foods are cooked at the highest heat setting for the entire cooking time. However, when grilling large pieces of meat or poultry, it may be necessary to turn the heat to a lower setting after the initial browning, this will cook the food completely through without burning the outside. Foods cooked for a long time or basted with a sugary marinade may need a lower heat setting near the end of the cooking time. The doneness of the meat, whether rare, medium, or well done, is affected to a large degree by the thickness of the cut. Trim any excess fat from the meat before cooking. To prevent steaks or chops from curling during cooking, slit the fat around the edges at 2-inch intervals. When defrosting meats, it is recommended that it be done overnight in a refrigerator as opposed to a microwave as the microwave can dry out or even partially cook the meat.

Thermometers

Your Superb grill comes equipped with a thermometer which reads the air temperature inside of the lid assembly. Also, a second thermometer is located in the steamer lid which monitors air temperature.

Never allow the air temperature inside the grill to go above 500° F.

Cooking Chart for Desired Doneness

Insert an instant read thermometer directly into center of meat to check for doneness.

MEAT	RARE	MEDIUM	WELL
Beef	135° - 140° F	150° - 160° F	170° F
Pork	not recommended	not recommended	170° F
Poultry	not recommended	170° F	185° F

Indirect Cooking

Indirect cooking is a cooking technique that is similar to roasting and baking in the oven. To cook with indirect heat turn Burner 1 and Burner 5 on High and Burner 3 on Low. Refer to the Cooking Chart for desired doneness of meat. Also, pastries can be baked with the same indirect cooking technique. Baking time will be similar to the recipe instruc- tions. Monitor the thermometer in the lid to maintain temperature in any recipe instructions. All burner settings may need to be adjusted, depend- ing on outside temperature and wind conditions.

Flare-Ups

Always remember to pre-heat the grill for ten (10) minutes before starting to cook. When you cook fatty foods over an open flame, you can expect flare-ups. Natural juices falling on the hot plaques result in flame and smoke that give foods cooked on your grill that delicious outdoor flavor and appearance. Expect and encourage a moderate amount of flare-up. Excessive flare-ups occur when cooking extra fatty foods, or if cooking temperatures are too high. Control flare-ups by:

1.Turn your burner knob to a lower setting.

2.Move the meat to another part of the grill, if possible. You can cook on one side and move food, as necessary, to the unlighted side.

3.Trim of excess fat before cooking.

4.To avoid flare-ups fatty meats should be cooked on the medium setting.

5.Cook with the lid assembly down. Cutting off the flow of air will reduce the possibility of flare-ups.

6.If you need to immediately control an excessive flare-up, throw a small amount of baking soda directly on the plaques and lower heat setting.

NOTE: Do not douse flare-ups with liquid as this can intensify the flame and harm the grill plates.

Chip Tray

Your Superb gas grill includes a built-in chip tray which installs directly into the front of grill. We believe that wood chips enhance the flavor of everything that is grilled. To use the chip tray, place a handful of soaked wood chips in the tray, then ignite the burners to the left and right of the tray. Turn the burners on "HI" for 10 minutes. Next reduce the flame to "MEDIUM" or "LO" to keep the chips from burning too fast.

CAUTION: When adding more chips to the tray the handle on tray may be Hot.

Top Burners

Your Superb gas grill is equipped with (5) grill burners, each rated at 12,000 BTUH and has (5) spark ignitors for easy lighting. Provided for use with your side burner rated at 30,000 BTUH is a stainless steel lid which doubles as work surface when the burner is not in use. When using the grill with the side burner covered, be careful as heat can conduct from the grill and cause the lid to heat up. Always remove the lid before lighting the side burner.

Never light or use the side burner with the lid in place.

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