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Methods of Cooking
With its combination of burners and accessories your gas grill can provide
for virtually every conceivable style of cooking.
• The powerful Main burners deliver the middle and high range of tempera-
tures desired for traditional barbecuing. This includes searing and finish-
ing steaks, hamburgers, pork chops and the like, or grilling chicken parts,
sausages, or kebabs with more moderate heat (see Fig. 14a).
• The Rotisserie burner, if equipped, delivers the succulent self-basted fla-
vors of chickens, ducks and hams or pork, beef and lamb roasts that only
rotisserie cooking can achieve. Also, the radiant infrared unit ensures that
you will be enjoying the results much sooner (see Fig. 14b).
• The Side burner, if equipped, boils, sautés, stir fries or warms all with equal
aplomb. Plus its high power is more than adequate for deep frying seafood,
vegetables and meats or hard boiling soups, lobsters or corn on the cob (see
Fig. 14c).
Fig. 14b
Fig. 14c
Page 12
ROTISSERIE
Fig. 14a
Cooking