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13
OPERATING THE GRILL:
Never use charcoal or wood briquets in a gas grill. Flavoring chips must be contained in a metal
smoking box to contain ash and prevent fires. Read and follow all warnings and instructions contained
in the preceding sections of this manual.
BREAKING IN YOUR GRILL:
• In manufacturing and preserving the components of your grill, oil residue may be present on the burner
and cooking surfaces of your grill.
• Before cooking on your grill for the first time you should preheat it for 15 minutes on "HIGH" to burn off
these residual oils.
PREHEATING THE GRILL:
• Prior to use, it is recommended that you preheat your grill. This ensures that the grilling surfaces are at
the desired temperatures to sear the food sugars when cooking. After lighting your grill, set the main
burner control knobs to the "HIGH" position for 10 to 15 minutes. Close the cover during the preheat
period.
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. Excessive flare-ups can over-cook your food and cause a dangerous situation for you and your grill.
Excessive flare-ups result from the build-up of grease in the bottom of your grill. If this should occur, DO
NOT pour water onto the flames. This can cause the grease to splatter and could result in serious burns
or bodily harm. If grease fire occurs close the lid and turn off the main burners until the grease burns out.
Use caution when opening the lid as sudden flare-ups may occur.
• DO NOT leave your grill unattended while in use.
• DO NOT move grill when in use. Lock wheels in place to stabilize grill.
• DO NOT use water to extinguish flare-ups.
• Have fire extinguisher readily accessible suitable for use with gas appliances.
TO MINIMIZE FLARE-UPS:
• Trim excess fat from meats prior to cooking.
• Cook meats with high fat contents (chicken or pork) on Low settings or indirectly.
• Ensure that your grill is on level ground and the grease is allowed to evacuate the grill through the drain
hole in the bottom and into grease cup.
INDIRECT COOKING:
• Indirect cooking is the process of cooking your food without the heat source being directly under your
food. You can sear meats over a high flame on one side of the grill while slow cooking a roast on the
other (unlit) side of the grill.
WARNING
WARNING