Good Bad
Yellow
Blue
Holes in
Burner
Yellow Blue

Burner Control Setting Tips

• The 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.
• Use high flame setting with lid closed to preheat the grill for 5
minutes before cooking and with lid closed for a maximum of 5
minutes after cooking to burn off grease drippings.
• Use medium flame setting for direct cooking of steaks, pork
chops, chicken and hamburgers.
• Use low flame setting for roasts and rotisserie foods.
• Thick steaks will finish with a better texture and more juice if
first seared on high flame setting then cooked on low flame
setting.

Safe Grill Operation

• NEVER 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.
• To open grill lid, slowly lift handle to avoid burning in case of a
grease fire flare-up.
• DO NOT expose any part of your body directly above the
cooking area.
Food Preparation Hints
Your grill can cook a variety of foods. For best results, follow these
instructions:
• Trim excess fat from meat and poultry. Slash any remaining fat
to stop curling, but take care not to cut the meat.
• Frozen meat and poultry should be thawed prior to cooking.
• Frozen fish and vegetables will cook without thawing.
• Placing frozen food on very hot porcelain cooking grates can
cause temperature shock and crack the finish.
• Salt food after cooking to help prevent drying out the food.
• Brush naturally lean meats with cooking oil or margarine.
• Cook small pieces of tender foods in foil or on special delicate-
food cooking grates (see Cooking Methods on pg. 31).
• Apply barbecue, tomato or sugar-based sauces no sooner than
the last 10 minutes of cooking.
• Turn food with tongs or spatula; piercing food, especially meat,
tends to dry it out.
General Use and Correct Burner Flames cont.
Grilling Tips and Hints
21

Direct Method:

• The heat source is directly below the food.
•
Use for browning meat or cooking hot dogs and hamburgers,
but
check food frequently.
• Use for skillet and stir-fry cooking, but limit the amount of oil
and heat to be used.
• Cook roasts, turkey or duck on low heat. Place meat with
water in foil pan with corrugated bottom. Replenish water as
needed.

Indirect Method:

• Light only one side of the burner and place food on opposite
side for cooking.
• Allows food to cook at lower temperatures which increases
tenderness and reduces grease flare-ups.
• Good method of cooking foods that burn easily (vegetables,
fish, etc.).
• Cook casseroles in ovenware or foil pans much like
cooking in a conventional oven.
• Also try placing a pan of water above the lit burner side to
help meat retain its juices. Replenish water as needed.
Cooking MethodsIn Case of Grease Fire
31

Follow These Steps:

1. Shut off gas at the burner valve(s) and stay away!
2. Allow the fire to burn itself out.
3. Once the fire is out and the appliance has cooled, shut off the
L.P. cylinder valve.
4. Clean all parts and inspect for damage. Parts to check for
damage are the L.P. cylinder, cylinder valve, regulator, gas
supply hose, burner valve(s) and burner(s).
5. If any of the above mentioned components are damaged,
seek replacement from Coleman before operating the grill
again. Locate your nearest service center by calling
1-800-835-3278.

Note:

• Some flare-up adds a smoky flavor and sears food. Excessive
grease fires can cause a potentially hazardous situation and
damage the grill.
• Avoid excessive flare-ups by preheating the grill with the lid
closed for 5 minutes on high setting to burn off grease from
previous cooking.
• Cook with lid down and continually monitor cooking food to
avoid grease fires and flare-ups.
• Trimming excess fat from meat will reduce grease fires and
flare-ups. Cook fatty meat in smaller amounts over indirect
heat on low setting.
• Be sure to follow the “Cleaning and Maintenance Instructions.”