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Fisher & Paykel Product Help

Using the Grill

Lighting Instructions

Before using your grill, check that all packaging has been removed.

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.

Grill Match Lighting:

If the burner will not light after several attempts then the burner can be match lit. If you’ve just attempted to light the burner with the ignition, allow 5 minutes for any accumulated gas to dissipate. Keep your face as far away from the grill as possible and hold and pass a lighted match over the hole located on the top left for burner on the left, or the right hole for the right burner (Figs. 30, 31, and 32). Push and turn the control knob which is centred on the burner where the lit match is located, to “SEAR”. If the burner does not light in 4 seconds, turn the knob off, wait 5 minutes and try again.

 


FIG. 30


FIG. 31

Once the left or right burner is lit, the adjacent burner can be lit by the cross-lighting method. For centre burners to cross light, light the adjacent far left or right burner using the standard or match light procedure. Push and turn the control knob for the desired centre burner to “SEAR”. The gas will be ignited by the adjacent burner’s flame. If the burner does not light in 4 seconds, turn knob off, wait 5 minutes and try again.

FIG. 32

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.
To Light Side Burners (48BQR Models Only):

The side burner cover may be hot if the grill burners are in operation. 

Side Burners Lighting Instructions:

First remove the burner cover and any cooking utensils from the burner grate. Push and hold the ignition button, turn the control knob to the “HI” position until the burner is lit or 4 seconds pass. If the burner doesn’t ignite, wait 5 minutes for any accumulated gas to dissipate then try again. If the burner will not light after several attempts, section ‘Troubleshooting’.

FIG. 33

Side Burners Match Lighting:

Hold a lighted match near the burner ports, turn the control knob anti clock-wise to “HI”. Move your hand immediately once the burner is lit. Rotate the control knob to the desired setting.

FIG. 34

If you are using propane gas, a slight pop or flash may occur at the burner ports a few seconds after the burner has been turned “off”. This “extinction pop” is normal for propane gas.

Side burners:

The burner should never be operated if the cap is not in place (Fig. 34).

Grilling

Grill:

Each grill section consists of a large stainless steel burner, a series of ceramic rods en- cased in a stainless steel radiant, grease shield and a stainless steel heat retaining grate. Below the burners there is a stainless steel heat shield which reflects usable heat upward into the cooking area and reduces temperatures of the drip pan below. Above the burners are stainless steel radiants which encase the ceramic rods and protect the grill burner ports from blockage (Fig. 35).

The grill is supplied with radiant ceramic rods. Because of the porosity of ceramic rods, performance is superior in the rods’ ability to capture heat as it rises from the grill  burners. They also possess the thermal mass needed for even cooking performance. Flare ups are controlled because the radiant ceramic rods keeps grease from getting to the flames and igniting. The intense heat produced by this system produces true grilled flavour as fats and juices are brought to the surface of the food and caramelized. Discolouration of the grates is normal after use.

Fig. 35

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.

Direct Heat Grilling
(Hot Dogs, Hamburgers, Typical Thickness Steaks/Chicken)

Indirect Heat Grilling

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.

 

“W”-Shaped Grate

Radius Grate

  • chicken (bone-in and boneless cuts)
  • steaks
  • chops
  • burgers
  • ribs
  • kabobs
  • steak cuts of fish like tuna and swordfish
  • whole fish
  • game
  • oysters
  • large slices of whole vegetables and mushrooms
  • fruit
  • bread
  • sausages
  • hot dogs
  • delicate fish fillets
  • lobster meat
  • shrimp
  • scallops
  • clams
  • mussels
  • suckling pig
  • turkey legs
  • indirect cooking and smoking
  • potatoes
  • smaller vegetables or slices
  • roasted peppers
  • roasted whole garlic
  • pizza dough and flat breads
  • crab cakes
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