Indirect Cooking
Poultryand large cuts of meat cook slowly to perfection on the
grillby indirectheat. The heatfrom selected burnerscirculates
gentlythroughout thegrill, cooking meator poultrywithout the
touchof a directflame. This method greatly reduces flare-ups
whencooking extra fattycuts becausethere isno direct flame to
ignitethe fats and juices that dripduring cooking.
Storing YourGrill
• Clean cooking grates.
• Store in dry location.
• When LP tank isconnected togrill, store outdoors in well-
ventilatedspace andout of reachof children.
• Cover grillif stored outdoors.
• Store grill indoorsONLY if LP tank isturned offand
disconnected, removedfrom grill and stored outdoors.
• When removing grillfrom storagefollow "CleaningBurner
Assembly" instructionsbefore starting grill.
1Burner Cooking
Cook with direct or indirect heat.
Best for smaller meals or foods.
Consumes less fuel.
Indirect Cooking Instructions
, Alwayscook with thelid closed.
,Dueto weather conditions,cooking times may vary. During
coldand windy conditionsthe temperaturesetting mayneed
tobe increasedto insure sufficient cooking temperatures
Food Safety
Foodsafety isa veryimportant partof enjoying theoutdoor
cookingexperience. Tokeep food safefrom harmfulbacteria,
followthese fourbasic steps:
Clean: Wash hands, utensils,and surfaces with hotsoapy water
beforeand after handling raw meat and poultry.
Separate: Separateraw meats andpoultry from ready-to-eat
foods to avoid cross contamination. Usea cleanplatter and
utensilswhen removing cookedfoods.
Cook: Cookmeat and poultrythoroughly to killbacteria. Usea
thermometer to ensure proper internalfood temperatures.
Chill: Refrigerateprepared foods andleftovers promptly.
For more informationcall: USDAMeat and Poultry Hotline at
1-800-535-4555 (In Washington, DC(202) 720-3333, 10:00 am-
4:00 pm EST).
2 Burner Cooking
Great indirect cooking on low.
Produces slow, even heating.
Ideal for slow roasting and baking.
Sear and GriIVM Burner Feature
Thisgrill includesa high output BTU burner on the farright side
ofthe grill (far right control knob). Thisburner gets hotter than the
otherburners when the knob is inthe Searing position.This is
excellentfor searing steaks, chops andother foods.
Tooperate this feature, follow the normal lightinginstructions.
Thenturn the far right controlknob to the Searing position.Allow
burnerto heatup for 5minutes. Searyour food for2 minuteson
eachside, then grillon lowto desireddoneness.
Whennot using the Searing feature, adjustthe knobto the same
temperatureas the otherburners.
How To Tell If Meat Is Grilled Thoroughly
• Meat andpoultry cooked on agrill oftenbrowns very fast onthe
outside.Use a meatthermometer to be sure food has reached
a safe internaltemperature, and cut into food to check for
visual signs of doneness.
• Whole poultry shouldreach 180° F; breasts,170° F. Juices
shouldrun clearand flesh should not be pink.
• Hamburgers made of any ground meat or poultry should reach
160° F,and be brown inthe middle with no pinkjuices. Beef,
vealand lamb steaks, roasts and chops canbe cooked to 145°
F.All cuts of pork should reach 160° F.
• NEVER partiallygrill meat or poultryand finishcooking later.
Cookfood completelyto destroy harmfulbacteria.
• When reheating takeoutfoods orfully cooked meatslike hot
dogs, grill to 165° F,or until steaming hot.
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