To light the infrared rotisserie burner
The location of the infrared burner makes it more susceptible to strong wind conditions, more so than the protected grill burners. For this reason you should avoid using it during windy conditions. Open the hood. Push in, turn the rotisserie control knob until the High position on the knob aligns with the indicator line on the control panel and continue to hold the knob in. Press the electronic ignition button which corresponds to the rotisserie control knob. You will hear a clicking sound. After the burner lights, hold the rotisserie control knob in for about 5 seconds longer or until the burner remains lit. Once lit, turn the control knob to the desired setting. If the burner does not light within 4 seconds, release and turn the control knob to "off". Wait 5 minutes for any accumulated gas to dissipate. If the burner does not light after several attempts, then the burner can be lit by holding a lit match to the burner (with the control knob pushed in at the light position). Push and turn the control knob until the High position on the knob aligns with the indicator line on the control panel. Make sure you are turning the control
knob that corresponds with the burner being lit. If relighting a hot burner, wait 5 minutes. Never leave the rolJsserie control knob on if rotisserie is not in use.
Using the Grill
•Check to be certain the drip tray is in place.
•Light the grill burners using the lighting instructions.
•Turn the control knob to "HI" and preheat for 5 - 7 minutes.
•Place the food on the grill and cook to the desired doneness. Adjust heat setting, if necessary. The control knob may be set to any position between High and Low.
•Allow grill to cool before cleaning. (Drip tray should be cleaned after each use.)
Canopy Thermometer (If applicable)
Your outdoor grill is equipped with a thermometer on the canopy. The thermometer is designed to aide in the preheating of the grill and closed canopy grilling. The estimated cooking temperatures with the canopy closed are:
WARM- | 150°F | (65°C) |
COLD SMOKE- | 150°F- | 200°F |
| (65oc | _ 93oc) |
SMOKE- | 200°F | - 300°F |
| (93°C | - 149°C) |
GRILL- | 300°F | - 750°F |
| (149°C | - 399°C) |
