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22
USING THE GRILL
GRILLING (Continued)
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.
1. Check to be certain the drip pan and grease tray are in place.
2. Light the grill burners using the instructions on page 20.
3. Preheat the grill for 5 to 10 minutes. Once you have verified the burners are lit, put the lid down to preheat.
4. Place the food on the grill and cook to the desired doneness. Adjust heat setting, if necessary. The control
knob may be set to any position between “SEAR” and “LO” - most grilling done is between “MED” and “LO”
settings.
5. Allow grill to cool and clean the grates, drip pan and grease tray after each use.
Note:
If using LP gas, your preheat time may be shorter than recommended. To prevent overcooking or burning, you may want
to lower heat settings.
GRILLING HINTS:
The doneness 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 doneness with a thin cut of meat. The cooking time is
affected by the kind of meat, the size and shape of the cut, the temperature of the meat when cooking begins,
and the degree of doneness desired. When defrosting meats it is recommended that it be done overnight in the
refrigerator as opposed to a microwave. This in general yields a juicier cut of meat. Use a spatula instead of
tongs or a fork to turn the meat, as 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 cooking, slit the fat
around the edges at 2-inch intervals.
DUAL-SIDED GRATES:
Whether you or your guests crave seafood, steak or veggies, the double-sided grates provide varying surfaces for
varying textures. The “W”-shaped side creates nice sear lines for steaks, chicken and chops and routes oil and
grease away from the food. The opposite “radius” side offers more surface area for support and handling of
delica
te items like scallops. (See below for a sample list of which foods to cook on which side of the grate.) Keep
the grates mixed–half on one side and half on the other or a percentage that best represents what you are
cooking.
“W”-SHAPED GRATE RADIUS GRATE
• chicken (bone-in and boneless cuts)
• steaks
•
chops
• burgers
• ribs
• kabobs
•
st
eak cuts of fish like tuna and sw
or
dfish
• whole fish
• game
• oysters
• large slices of whole vegetables and mushrooms
• fruit
• bread
• sausages
• hot dogs
• delicate fish fillets
• lobster meat
•
shrimp
• scallops
• clams
• mussels
•
suck
ling pig
• turkey legs
• indirect cooking and smoking
• potatoes
• smaller vegetables or slices
• roasted peppers
•
r
oast
ed whole gar
lic
• pizza dough and flat breads
• crab cakes