BREAKING IN YOUR GRILL
Before cooking on your gas grill for the first time, you should "break it in" by operating it for a short period of time without any food.
To "break in" your grill light the grill following the lighting
instructions as outlined on the console decal or in this manual.
(see page 25). Close the lid and keep the temperature on "HIGH" for 15 minutes. DO NOT OPEN THE LID DURING THIS
PERIOD. Then raise the lid and continue to operate your grill on "HIGH" for an additional 5 minutes. Your grill is now ready for cooking.
COOKING TECHNIQUES
PREHEATING THE GRILL
The cooking system and grids require heating prior to adding food.
1.Light your grill as outlined in the 'LIGHTING' instruction section.
2.Once lit, preheat your grill on the HIGH setting with the lid down for 6 to 10 minutes.
3.Turn the burner control knobs to the appropriate heat setting prior to adding your food. Preheating your grill is not required when you are cooking food using the indirect cooking or rotisserie cooking techniques.
LID POSITION
Although keeping the lid up or down when cooking on your grill is a personal preference, you will find that you will have fewer
COOKING TEMPERATURES
HIGH Setting: Use the HIGH setting to preheat the grill, sear meat such as steak, and to burn off any cooking residue from the grids after cooking your meal. HIGH is rarely used for extended cooking.
MEDIUM Setting: Most grilling or roasting of meat and
vegetables, as well as any baking, is best done at a medium heat.
LOW Setting: A low temperature is used when cooking lean meat or delicate items such as fish. All rotisserie and smoke cooking is done at low heat.
GRILL COOKING METHODS
Your grill is more than just a place to grill your burgers and
hotdogs - the possibilities are as endless as your imagination.
But, before you start experimenting, here are some frequently used terms that will help:
Direct Cooking | is also | known | as | grilling. | This | is the | most |
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popular cooking | method | and | involves | cooking | food | directly | over | ||
the flame, such as searing a | steak. |
| Other | good | candidates | for | |||
this cooking method are | thin | cuts | of | meat, | vegetables, | kabobs | |||
and fillets. |
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Indirect Cooking means the food is cooked away from the direct flame by placing it on the opposite side of the lit burner and allowing the heat to tumble within the closed confines of the closed grill, very similar to a convection oven. Much like your oven, you can roast and even bake, provided your grill lid is closed.
WARMING RACKS
A warming rack may be included with your grill and provides you with additional cooking space away from direct heat. This is useful when cooking delicate items such as fish, boneless
chicken breasts or vegetables. Warming racks are also a great place to keep food warm that is already done so you can serve your entire meal at the same time.
Tip: A light application of cooking oil prior to use will help to keep food from sticking to the warming rack.
CONTROLLING FLARE-UPS
Some
lead to a dangerous condition as well. By excessively raising the
temperature within your grill, particularly if a build up of grease in your grill ignites, these
and
In the event of a grease fire, turn burner valves off and close LP tank valve.
DO NOT ATTEMPT TO PUT A GREASE FIRE OUT WITH WATER.
DO NOT REACH OVER FLAMES TO OPEN OR CLOSE LID.
TO MINIMIZE FLARE-UPS:
•Trim excess fat from meats before cooking.
•Cook fatty meats on a low setting, or use the indirect method described above.
•Ensure that your cooking system is free of excess grease from previous usage.
•Check that the grease drain hole is not blocked.
•Cook with lid down to cut down on the flow of air.
•Reduce the heat settings.
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