Owner Manual

9
Operating Instructions:
 Your grill is designed to reach a temperature range of 175-550 degrees Fahrenheit, by adjusting the
temperature control valve. The larger the image gets around the bezel the higher the temperature will go.
There is also a built-in automatic shutoff, that will turn off the grill after 60 minutes.
o 60 minutes is the maximum time you can set but the timer valve allows for any time to be set up to
60 minutes. You can also adjust the timer valve as needed during cooking and it will maintain your
set temperature.
 Before using your grill, remove the cooking grate and drip tray from the grill. Make sure all packaging
remnants are removed as well. Wash the grate thoroughly with soapy water and a non-abrasive cloth.
o Make sure to only use the Coyote spatula and toolset that came with your grill, or other high temp
non-abrasive tools, to ensure no damage to the Teflon coated cooking grate.
 Ensure that the element, cooking grate, ceramic tray and stainless steel drip tray are all in their correct
positions before use.
 When you are done grilling, be sure to turn the temperature control knob and also the timer knob to the
“OFF” position.
Preparing Food for the Grill
 Always cook foods adequately. Undercooked foods can retain bacteria, especially if thawed or exposed to
warm conditions prior to cooking.
 Always use separate plates and utensils for the handling of raw food. Never place raw food and cooked
food on the same plate, and never place cooked food on a plate that was used for handling raw food.
 Always carefully wash all plates and utensils used to handle raw food before using them to handle cooked
food.
 Always wash all vegetables, seafood and poultry before cooking.
 Always leave uncooked foods in the refrigerator until you are ready to start cooking.
 Always marinate meat in the refrigerator. Dispose of the excess marinade, and never reuse it.
Grilling Tips:
 If you pre-cook meat or poultry, do so immediately before grilling.
 Refrigerate leftovers within 2 hours of taking food off the grill.
 Never let the tray boil dry. That could be hazardous, as grease from fatty foods that have collected in the
tray could ignite and possibly cause bodily injury or property damage.
 Use a meat thermometer to be sure food has reached a safe internal temperature.
 Always trim excess fat from your foods to reduce the occurrence of flare-ups during cooking.
 Apply a light coating of cooking oil to the cooking grids before grilling, to prevent foods from sticking.
 Cook similar portion sizes together, so that they all cook evenly.
 Use tongs to turn foods on the grill.
 Never pierce foods while they are cooking on the Grill, as this will dry them out.
 Turn foods infrequently. Some chefs say that a good steak should never be turned more than once.
 Apply sugar-based sauces such as commercial barbecue sauces only during the latter stages of cooking, to
prevent charring.
 Use a disposable aluminum tray filled with water, fruit juice, wine or a marinade to add extra flavor and
moisture to slow-cooked foods like roasts, whole chickens, turkeys or ducks.
Controlling Flare-ups
Flare-ups are a part of cooking meats on a gas grill. This adds to the unique flavor of cooking on a gas grill.
WARNING:
Always observe safe food-handling and safe food-preparation practices when using this Grill, to
prevent food-borne illnesses.