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Barbecue Owner’s Manual
Operating Your Barbecue
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Ensure the lid is open before lighting the flame.
1. Set all barbecue grill control knobs to OFF and open the gas supply.
2. Remove the cooking grid and flame tamers from the burner you wish to light.
3. Insert the lighted match, placing the flame near the burner ports.
4. Press the control knob and turn it to the HIGH setting, releasing gas into the burner. The burner
should light immediately.
5. If more than one burner is needed, repeat the procedure with each burner.
6. Replace the flame tamer and cooking grid.
7. Turn off unneeded burners and adjust other burners to the desired cooking temperature.
Grilling
Grilling requires high heat for searing and proper browning. Most foods are cooked at the HIGH heat
setting for the entire cooking time. However, when grilling large pieces of meat or poultry, it may be nec-
essary to turn the heat to a lower setting after the initial browning. This cooks the food through without
burning the outside. Foods cooked for a long time or basted with a sugary marinade may need to lower
heat setting near the end of the cooking time. The warming rack is used for defrosting or for keeping food
warm while grilling.
Grilling Hints
The cooking of meat, whether rare, medium, or well done, is affected to a large degree by the thickness of
the cut. Expert chefs say it is impossible to have a rare piece of meat with a thin cut.
The cooking time is affected by the kind of meat, the size and the shape of the cut, the temperature of the
meat when cooking begins, and the cooking degree desired.
When defrosting meats, it is recommended that it be done overnight in the refrigerator as opposed to a
microwave. This generally yields a juicier cut of meat.
Use a spatula instead of tongs or a fork to turn the meat. A spatula will not puncture the meat and let the
juices run out.
To get the juiciest meats, add seasoning or salt after the cooking is finished and turn the meat only once
(juices are lost when the meat is turned several times). Turn the meat just after the juices begin to bubble
to the surface.
Trim any excess fat from the meat before cooking. To prevent steaks or chops from curling during cook-
ing, slit the fat around the edges at 2-inch intervals.
Do not leave the grill unattended while cooking.
Cooking with the Rotisserie
Refer to Figure 42 for the following directions.
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12/17/04