Use & care guide

13
Manually Lighting the Side Burner
1. Do not lean over the grill.
Remove the manual lighting extension and attach a match to 2.
the split ring.
Strike the match to light it.3.
Guide the match to the burner4.
5. Push in and turn the burner knob to HIGH. The burner will
light immediately. When the burner is lit, turn knob to desired
setting.
6. Remove match and replace manual lighting extension.
IMPORTANT:
If burner does not light immediately, turn the burner knob to
OFF and wait 5 minutes before relighting.
If any burners do not light after attempting to light them
manually, contact customer service. See the “Assistance”
section.
TIPS FOR OUTDOOR
GRILLING
Food Poisoning Hazard
Do not let food sit for more than one hour before or
after cooking.
Doing so can result in food poisoning or sickness.
Before Grilling
Thaw food items before grilling.
Preheat grill on HIGH (use all grill burners) 10 minutes. The
hood must be closed during preheating. Preheating provides
the high heat needed to brown and seal the juices.
Shorten the preheat time when grilling high-fat cuts of meat or
poultry, such as chicken thighs. This will help reduce are-ups.
Lightly oil the grill grates or the food when cooking low-fat
cuts of meat, sh or poultry, such as lean hamburger patties,
shrimp or skinless chicken breasts.
Using too much oil can cause grey ash to deposit on food.
Trim excess fat from meats prior to cooking to
reduce are-ups.
Make vertical cuts at 2” (5 cm) intervals around the fat edge of
meat to avoid curling.
Add seasoning or salt only after the cooking is nished.
During Grilling
Turn foods only once. Juices are lost when meat is turned
several times.
Turn meat just when juices begin to appear on the surface
Avoid puncturing or cutting the meats to test doneness. This
allows juices to escape.
It may be necessary to lower the heat setting for foods that
cook a long time or are marinated or basted in a sugar sauce.
If using a high ame, add barbecue sauce only during the last
10 minutes of cooking to avoid burning the sauce.
The degree of doneness is inuenced by the type of meat, cut
of meat (size, shape and thickness, heat setting selected, and
length of time on the grill.
Cooking time will be longer with an open grill cover.
Cooking Methods
Direct Heat
Cooking by direct heat means the food is placed on grill
grates directly above lighted burners. Hood position can
be up or down. If hood is in the “up” position, total cooking
times may be longer.
Direct heat sears the food. Searing is a process that seals
natural juices in food by cooking with the intense heat for a
short period of time. While juices stay inside, the outside is
browned with a avorful grilled coating.
Indirect Heat
For best results, do not select the indirect heat cooking
method when it is windy.
Cooking by indirect heat means the food is placed on the
grill grate above an unheated burner, allowing heat from
lighted burner(s) on either side to cook the food.
If possible, turn on 2 burners. Cook with the hood down.
This will shorten the cooking time.