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16 Operator’s Manual
Operation
BURN-OFF
Before cooking on your gas grill for the rst time, burn off the grill to
rid it of any odors or foreign matter as follows:
Remove cooking grids and warming rack and wash in mild soap
and water. Ignite the burner. Close the lid and operate the grill for 20
minutes with the control knobs set at “MEDIUM”. Turn the gas off at
the source. Turn the control knobs to “OFF”. Let the appliance cool
down, replace the grids. You are now ready to use the appliance.
PREHEATING
It is necessary to preheat the grill with the lid closed for a short time
before cooking certain foods. Food that requires a HIGH cooking
temperature needs a preheat period of six to ten minutes; food that
requires a lower cooking temperature needs only a period of two
to ve minutes. There is no need to preheat for casseroles or other
food that requires slow cooking.
LID POSITION
The position of the lid during cooking is a matter of personal prefer-
ence, but the grill cooks fastest, uses less gas, and controls the tem-
perature best with the lid closed. A closed lid also imparts a smokier
avor to meat cooked directly on the grid, and is essential for smoke,
rotisserie and convection cooking.
COOKING TEMPERATURES
High Setting:
With the control knobs at HIGH, the surface temperature at the cook-
ing grid is approximately 550° F (290° C) when the grill is warmed
up. Use this setting only for fast warm-up, for searing steaks and
chops, and for burning food residue from the cooking grids after
the cookout is over. Rarely, if ever, do you use the HIGH setting for
extended cooking.
Medium Setting:
With the control knobs at MEDIUM, the temperature inside the grill is
approximately 450° F (230°C) with the lid down. Use this setting for
most grilling- roasting, and baking, and for cooking hamburgers and
vegetables.
Low Setting:
With the control knob at LOW, the temperature inside the grill is ap-
proximately 350° F (175° C). Use this setting for all smoke cooking,
rotisserie cooking, and when cooking very lean food such as sh.
NOTE: These temperatures are approximate only and vary with the
outside temperature and the amount of wind.
NOTE: When cooking by the convection or rotisserie method, use a
meat thermometer for best results.