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Page 8 R-3848
Figure 7
1. Since these grill plates transfer heat so quickly, evenly, and
efficiently, you may opt to cook on lower heat settings which may
actually result in fuel savings.
2. For best cleaning results, preheat the grill for approximately 10
minutes and then use a brass bristle brush to clean the grill plates.
3. Most cooking will be done on the "Non-Flat" side. Delicate foods
that could fall through (fish, vegetables, etc.) should be prepared on
the reversible flat side. Since most of these foods are dry by nature,
it is suggested that a light coating of cooking oil be applied to the
grill plates before use. Some foods may stick more than others, but
sticking many times may be attributed to the grill plate being too
hot, and lower heat setting is warranted. Again, experimentation is
the key. A sharp edged spatula is also very helpful.
4. Over time the grill plates may change slightly in color. This is
normal and in no way alters performance or durability.
5. The Superb elevated cooking racks are very versatile and can
actually be used to cook food slower than the main grill area. For
rotisserie use, simply remove by lifting off the elevated cooking
racks and grill plates and replace with drip pans.
COOKING
1. Be sure the drip trays are in place and pushed all the way to the back
of the grill.
2. Light the burners using the lighting instructions.
3. Preheat the grill after lighting with burner knob turned to "HI" for
10 minutes. Keep the lid closed while preheating.
4. Place the food on the grill and cook to the desired doneness. Adjust
the heat setting if necessary. The burner knob may be set to any
position between "HIGH", "MEDIUM" and LO."
5. Turn all knobs to "OFF" and shut off gas supply when you are
finished grilling or after burning residue off grates.
6. Clean the cooking grids, drip trays and drip pans after each use.
Grilling requires high heat for searing and proper browning. Most foods
are cooked at the highest heat setting for the entire cooking time.
However, when grilling large pieces of meat or poultry, it may be
necessary to turn the heat to a lower setting after the initial browning,
this will cook the food completely through without burning the outside.
Foods cooked for a long time or basted with a sugary marinade may need
a lower heat setting near the end of the cooking time. The doneness of
the meat, whether rare, medium, or well done, is affected to a large
degree by the thickness of the cut. Trim any excess fat from the meat
before cooking. To prevent steaks or chops from curling during cooking,
slit the fat around the edges at 2-inch intervals. When defrosting meats,
it is recommended that it be done overnight in a refrigerator as opposed
to a microwave as the microwave can dry out or even partially cook the
meat.
Thermometers
Your Superb grill comes equipped with a thermometer which reads the
air temperature inside of the lid assembly. Also, a second thermometer
is located in the steamer lid which monitors air temperature.
Never allow the air temperature inside the grill to go above 500
°F.
Cooking Chart for Desired Doneness
Insert an instant read thermometer directly into center of meat to check
for doneness.
MEAT RARE MEDIUM WELL
Beef 135° - 140°F 150° - 160°F 170°F
Pork not recommended not recommended 170°F
Poultry not recommended 170°F 185°F
Indirect Cooking
Indirect cooking is a cooking technique that is similar to roasting and
baking in the oven. To cook with indirect heat turn Burner 1 and Burner
5 on High and Burner 3 on Low. Refer to the Cooking Chart for desired
doneness of meat. Also, pastries can be baked with the same indirect
cooking technique. Baking time will be similar to the recipe instruc-
tions. Monitor the thermometer in the lid to maintain temperature in any
recipe instructions. All burner settings may need to be adjusted, depend-
ing on outside temperature and wind conditions.
Flare-Ups
Always remember to pre-heat the grill for ten (10) minutes before
starting to cook. When you cook fatty foods over an open flame, you can
expect flare-ups. Natural juices falling on the hot plaques result in flame
and smoke that give foods cooked on your grill that delicious outdoor
flavor and appearance. Expect and encourage a moderate amount of
flare-up. Excessive flare-ups occur when cooking extra fatty foods, or
if cooking temperatures are too high. Control flare-ups by:
1. Turn your burner knob to a lower setting.
2. Move the meat to another part of the grill, if possible. You can cook
on one side and move food, as necessary, to the unlighted side.
3. Trim of excess fat before cooking.
4. To avoid flare-ups fatty meats should be cooked on the medium
setting.
5. Cook with the lid assembly down. Cutting off the flow of air will
reduce the possibility of flare-ups.
6. If you need to immediately control an excessive flare-up, throw a
small amount of baking soda directly on the plaques and lower heat
setting.
NOTE: Do not douse flare-ups with liquid as this can intensify
the flame and harm the grill plates.
Chip Tray
Your Superb gas grill includes a built-in chip tray which installs directly
into the front of grill. We believe that wood chips enhance the flavor of
everything that is grilled. To use the chip tray, place a handful of soaked
wood chips in the tray, then ignite the burners to the left and right of the
tray. Turn the burners on "HI" for 10 minutes. Next reduce the flame to
"MEDIUM" or "LO" to keep the chips from burning too fast.
CAUTION: When adding more chips to the tray the handle
on tray may be Hot.
Top Burners
Your Superb gas grill is equipped with (5) grill burners, each rated at
12,000 BTUH and has (5) spark ignitors for easy lighting. Provided for
use with your side burner rated at 30,000 BTUH is a stainless steel lid
which doubles as work surface when the burner is not in use. When using
the grill with the side burner covered, be careful as heat can conduct from
the grill and cause the lid to heat up. Always remove the lid before
lighting the side burner.
Never light or use the side burner with the lid in place.