OPERATING INSTRUCTIONS | 13 |
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GRILLING METHODS
NOTE: If grill looses heat while cooking refer to the troubleshooting section of this manual.
You can adjust the Left and Right burners in each burner set as desired. The control settings are High (H), Medium (M), Low (L), or Off (O).
If burners go out during cooking, turn off all burners and wait 5 minutes before relighting.
WARNING: Check the bottom tray and catch pan for grease
Preheating
Preheating the grill before grilling is important. Light your Summit® gas grill according to the instructions in this Owner’s Manual. Turn both burners in each burner set to High (HH), close the lid, and preheat grill with the lid down until grill thermometer reaches 550ºF
Covered cooking
All grilling is done with the lid down to provide uniform, evenly circulated heat. With the lid closed, the Summit® gas grill cooks much like a convection oven. The thermometer in the lid indicates the cooking temperature inside the grill.
All preheating and grilling is done with the lid down. No peeking — heat is lost every time you lift the lid.
Flavorizer® system
When meat juices drip from the food onto the specially angled Flavorizer® bars, they create smoke that gives foods an irresistible barbecued fl avor. Thanks to the unique design of the burners, Flavorizer® bars and the fl exible temperature controls, uncontrolled fl
The most important thing to know about grilling is which cooking method to use for a specific food, Direct or Indirect. The difference is simple: place the food directly over the fire, or arrange the fire on either side of it. Using the right method is the shortest route to great
DIRECT COOKING
The Direct Method, similar to broiling, means the food is cooked directly over the heat source. For even cooking, food should be turned once halfway through the grilling time.
Use the Direct method for foods that take less than 25 minutes to cook: steaks, chops, kabobs, sausages, vegetables, and more.
Direct cooking is also necessary to sear meats. Searing creates that wonderful crisp, caramelized texture where the food hits the grate. It also adds great color and fl avor to the entire surface. Steaks, chops, chicken breasts, and larger cuts of meat all benefi t from searing.
To sear meats, place them over Direct High heat for 2 to 5 minutes per side. Smaller pieces require less searing time. Usually after searing you fi nish cooking the food at a lower temperature. You can fi nish cooking