User Manual

First Time Operation
MAIN BURNERS:
Before cooking with your grill the first time, burn off any foreign matter and rid
the unit of any odors by operating the unit for about 10 minutes with all lower
burners on high.
The flame should have a bluish color to it. It may have a tint of yellow and
adjustment to the air shutters can be made to obtain a blue flame with a slight
yellow tip.
Although the grill can be operated with the hood closed, do not continually
operate the rotisserie burner with the hood closed. This will damage the grill
and void the warranty.
The grill should be preheated with the main burners on HIGH for 10-15
minutes with the hood closed. If you have an optional infrared burner, the grill
lid must remain open while the infrared burner is in use.
Temperature Settings
- Use HIGH burner setting for searing, heavy cooking, preheat and clean up.
- Use other burner settings to create temperatures to fit your personal cooking
preferences.
- Temperatures may vary with outside temperature and wind conditions.
Remember-your heat indicator is just that, an INDICATOR not an actual
thermometer. ALSO-the temperature at the cooking surface is significantly
higher than what the heat indicator shows in the lid. Your RCS grill has been
designed and manufactured to provide optimum cooking temperatures across
a wide range of foods, without “cooking itself to death!”
You can cook poultry and larger cuts of meat slowly if you turn OFF the burner
directly under the food and use adjacent burners to supply heat (convection
Cooking or Indirect Cooking). When cooking fattier foods, cooking with indirect
heat also greatly reduces flare-ups.
Fats and juices that drip down can cause flare-ups. Since some flare-up do
impart a distinctive and desirable flavor, taste and color to foods being grilled,
they should be carefully and reasonably encouraged. Uncontrolled or
excessive flare-ups, however, will damage your food
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