Using the Grill

To Light The Grill Burner:

Open the grill hood and/or remove the top grate cover from side burner (for 48BQR) before lighting. Turn all knobs to “OFF”. Turn the main gas supply on slowly. If you smell gas, shut off gas supply and call for service.

Push and hold the ignition button, turn the selected burner knob to “SEAR”. If burner does not light in 4 to 5 seconds, turn knob “OFF” and wait 5 minutes before trying again to allow for any accumulated gas to dissipate.

In certain types of LPG cylinders, improper lighting procedures can cause the LPG cylinder flow control to activate, resulting in reduced heat output. If this is suspected, to reset flow control, shut off all burner controls and LPG cylinder valve, wait 30 seconds, then turn LPG cylinder valve on extremely slowly, wait five (5) seconds and push and hold the ignition button and turn burner valve on to “SEAR”.

WARNING! 

Failure to follow the stops in the order shown may cause the Flow Limiting Device to activate resulting in extremely low gas flow and improper operation

	All knobs must be in the OFF position before opening LPG cylinder valve.
	Attach regulator hose assembly to cylinder
	Now open the LPG cylinder valve two (2) full turns minimum.

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 hood 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 a roasting pan with a grid to hold food and add water or chicken broth to the pan to prevent the natural juices from burning or evaporating.

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. 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 the cooking time.

1. Check to be certain the drip pan and grease tray are in place.
2. Light the grill burners using the instructions in section ‘Lighting instructions’.
3. Once you have verified the burners are lit, preheat the grill for 5 to 10 minutes.
4. 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 “SEAR” and “LOW”
   -most grilling is done between “MED” and “LOW” settings.
5. When you have finished using the grill, turn the burner knobs to “OFF” and shut off the main gas supply.
6. Allow grill to cool and clean the grates, drip pan and grease tray after each use.

Never cook food with all grill burners on “SEAR” with the grill hood open for more than 30 minutes.

If using LPG gas, your preheat time may be shorter than recommended. To prevent overcooking or burning, you may want to lower heat settings.

Grilling Hints:

The doneness of meat, whether rare, medium, or well done, is affected to a large degree by the thickness of the cut. Expert chefs say it is impossible to have a rare doneness with a thin cut of meat. The cooking time is affected by the kind of meat, the size and shape of the cut, the temperature of the meat when cooking begins, and the degree of doneness desired. When defrosting meats it is recommended that it be done overnight in the refrigerator as opposed to a microwave. This in general yields a juicier cut of meat. Use a spatula instead of tongs or a fork to turn the meat, as a spatula will not puncture the meat and let the juices run out. To get the juiciest meats, add seasoning or salt after the cooking is finished and turn the meat only once (juices are lost when the meat is turned several times). Turn the meat just after the juices begin to bubble to the surface. Trim any excess fat from the meat before cooking. To prevent steaks or chops from curling during cooking, slit the fat around the edges at 5 cm intervals.

Dual-Sided Grates:

Whether you or your guests crave seafood, steak or veggies, the double-sided grates provide varying surfaces for varying textures. The “W”-shaped side creates nice sear lines for steaks, chicken and chops and routes oil and grease away from the food. The opposite “radius” side offers more surface area for support and handling of deli- cate items like scallops. (See below for a sample list of which foods to cook on which side of the grate.) Keep the grates mixed–half on one side and half on the other or a percentage that best represents what you are cooking.