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Operation
17
16
Operation
Using Grill
Before You Begin
• The first time you use the grill, turn the control knob to
“HIGH” and preheat racks for an additional 15 — 20
minutes. This allows the porcelain grates to be “seasoned.”
• Before each use, turn the control knob to “HIGH” and
preheat for 5 — 7 minutes.
• Check to be certain the drip tray is in place.
• Light the grill burners using the lighting instructions.
• 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 Thermometers (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:
°F
1
50
2
50
3
50
5
00
450
5
50
6
50
750
200
30
0
40
0
6
00
7
00
WARM 150˚F (65˚C)
COLD SMOKE 150˚F — 200˚F (65˚C — 93˚C)
SMOKE 200˚F — 300˚F (93˚C — 149˚C)
GRILL 300˚F — 750˚F (149˚C — 399˚C)
Canopy Thermometer
Cooking Tips
Grilling can be either an open or closed canopy process.
Open canopy grilling is excellent for foods requiring quick
searing like steaks, burgers, chops, and hot dogs. Closed
canopy grilling is similar to roasting in an oven. Food is
cooked by heat reflection from the cover as well as heat from
the burners below.
• When grilling chicken, roasts, well-done steaks or chops,
and thick pieces of meat, sear on “HIGH.” Then reduce the
heat setting to prevent excessive flareup. This will allow the
food to cook through without burning on the outside.
• When grilling large pieces of meat, use a meat thermometer
to ensure that meats are either rare, medium or well-
cooked.
• After steaks, chops, or hamburgers have been allowed to
sear for approximately 1 minute, you might want to slide a
spatula under the meat and turn it approximately 90˚ so that
a waffle pattern will be seared onto the food.
• Use a metal spatula or tongs instead of a fork to turn the
meat. A fork will puncture the meat, allowing juices to
escape.
• Turn the meat over only once. Juices are lost when steaks,
chops, or hamburgers are turned several times. The best
time to turn the meat is after the juices have begun to
bubble to the surface.
• To test for doneness, make a small slash in the center of the
meat, not across the edge. This will prevent loss of juices.
• Occasionally there may be flare-ups or flames above the
grill due to drops of fat falling onto the flavor generator
plates. It is normal to have some flare-up during grilling. If
necessary, use a long spatula to move food to another area
until the flames subside.
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