DCS 36/48BGB manual Grilling, DIRECT/INDIRECT Cooking Notes, Burner Off

FIG. 30

USING THE GRILL

GRILLING

GRILL:

Each grill section consists of a large stainless steel burner, stainless steel heat baffles, a series of ceramic rods encased in a stainless steel radiant, and a stainless steel heat retaining grate. Each burner is rated at 25,000 Btu/hr. Below the burners there is a stain- less steel heat baffle which reflects usable heat upward into the cooking area and reduces temperatures of the drip pan below. Above the burners are stainless steel radiants which encase the ceramic rods and protect the grill burner ports from blockage (Fig. 30).

The grill is supplied with radiant ceramic rods. Because of the porosity of ceramic rods, performance is superior in the rods’ ability to capture heat as it rises from the grill burn-

ers. They also possess the thermal mass needed for even cooking performance. Flare ups are controlled because the radiant ceramic rods keeps grease from getting to the flames and igniting. The intense heat produced by this system produces true grilled flavor as fats and juices are brought to the surface of the food and caramelized. Discoloration of the grates are normal after use.

DIRECT/INDIRECT COOKING NOTES:

Direct cooking involves placing food on grates over lighted burners. Use this method for foods that take less than 20 minutes to cook or to sear larger items at the start of the cooking process that will then be indirectly cooked to finish. Place items on the preheated surface and leave until they no longer stick. Turning too soon and too often is one of the most common grilling mistakes. Never spray water on the grill or into grease. The patented Grease Management System™ reduces flare-ups by channeling grease away from the flame. Use a meat thermometer to achieve desired doneness and remove items one degree below how you would like to enjoy them, as the resting period before carving or consuming will raise the temperature.

Indirect cooking method is a popular alternative to direct heat grilling. Indirect cooking uses heat from adjacent burners to cook food and, in many cases, reduces the possibility of overcooked or overly browned food. Foods most appropriate for indirect grilling included breads, thicker pieces of chicken or steaks. Indirect cooking in- volves placing the food on grates where the burners below are not lit and then closing the grill top to create an oven effect. All the items you usually oven-roast can be grilled to perfection using indirect heating. Preheat the burners surrounding the food to be cooked. Use you grill to hold food and add water or chicken broth to the pan to prevent the natural juices from burning or evaporating.

Direct Heat Grilling
(Hot Dogs, Hamburgers, Typical	Indirect Heat Grilling
Thickness Steaks/Chicken)

Food

Grill

Rack

Burner

HEAT HEAT HEAT

HEAT HEAT

Burner Off

IMPORTANT Using the Grill:

To season the grates, pour a tablespoon of vegetable oil on a soft cloth and rub on both sides of the grates. Only a light coating is needed and some smoke may be visible during the preheating. Grilling requires high heat for searing and proper browning. Most foods are cooked at the “MEDIUM” to “LOW” 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 cooks the food 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

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