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Direct Method:
• The heat source is directly below the food.
•
Use for browning meat or cooking hot dogs and hamburgers,
but
check food frequently.
• Use for skillet and stir-fry cooking, but limit the amount of oil
and heat to be used.
• Cook roasts, turkey or duck on low heat. Place meat with
water in a foil pan with a corrugated bottom. Replenish water
as needed.
Indirect Method:
• Light only one side of the burner and place food on the opposite
side for cooking.
• Allow food to cook at a lower temperature which increases
tenderness and reduces grease flare-ups.
• It is a good method for cooking foods that burn easily (vegetables,
fish, etc.).
• Cook casseroles in ovenware or foil pans much like
cooking in a conventional oven.
• Also try placing a pan of water above the lit burner side to
help meat retain its juices. Replenish the water as needed.
Rear Infrared Burner Method:
• Light only the Rear Infrared Burner.
• Place food on the rotisserie accessory (sold separately).
• Allows food to cook slowly and evenly.
Cooking Methods
In Case of Grease Fire
Follow These Steps:
1. Shut off the gas at the burner valve(s) and stay away!
2. Allow the fire to burn itself out.
3. Once the fire is out and the appliance has cooled, shut off the
L.P. cylinder valve.
4. Clean all parts and inspect for damage. Parts to check for
damage are the L.P. cylinder, cylinder valve, regulator, gas supply
hose, burner valve(s) and burner(s).
5. If any of the above mentioned components are damaged, seek
replacement from Coleman before operating the grill again.
Locate your nearest service center by calling
1-800-356-3612.
Note:
• Some flare-up adds a smoky flavor and sears food. Excessive
grease fires can cause a potentially hazardous situation and
damage the grill.
• Avoid excessive flare-ups by preheating the grill with the lid
closed
for 5 minutes on the high setting to burn off grease from previous
cooking.
• Cook with the lid down and continually monitor cooking food to
avoid grease fires and flare-ups.
• Trimming excess fat from meat will reduce grease fires and flare-
ups. Cook fatty meat in smaller amounts over indirect heat on a
low setting.
• Be sure to follow the instructions in the section titled
“Care,
Maintenance, and Cleaning”
.
Care, Maintenance and Cleaning
DRIP TRAY
The drip tray is located below the grill, inside the cart, and should be
cleaned periodically to prevent heavy buildup of debris.
NOTE: Allow the drip tray to cool before attempting to clean.
Important: Do not leave the grill outside during inclement
weather unless it is covered (cover sold separately). Rain water
can collect inside of the grill or the drip tray if left uncovered. If
the drip tray is not cleaned after use and the grill is left uncov-
ered, the drip tray will fill with water causing grease and water
to spill. We recommend cleaning and storing the drip tray after
every use.
COOKING GRATES
The cooking grates can be cleaned immediately after cooking is
completed and after turning off the grill. Wear a barbecue mitt and
scrub the cooking grates with a damp cloth. If the grill is allowed to
cool down, cleaning the grates will be easier if removed from the grill
and cleaned with a mild detergent.
ST
AINLESS STEEL
After initial usage, areas of the grill may discolor from the intense
heat given off by the burners, this is normal and not considered
a defect.
Purchase a mild stainless steel cleaner and rub in the direction of
the grain of the metal. Specks of grease can gather on the surface of
the stainless steel and bake on to the surface and give a worn
appearance. For removal, use an non-abrasive oven cleaner in
conjunction with a stainless cleaner.
NOTE: Always scrub in the direction of the grain.
REAR INFRARED B
URNER:
Light and burn the rear infrared burner at least once a month to
ensure there is not a build-up of debris or grease on the burner. This
will ensure the ceramic burner will continue to operate as it should.