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Operator’s Manual 17
Operation
COOKING TECHNIQUES
PREPARATION:
1 . Prepare food in advance to avoid delay and timing
problems. If using marinade or spices, they should be
applied before placing meat on the cooking grid.
2. Organize the area around the grill to include forks, tongs,
oven mitts, sauces and seasonings, to allow you to stay
in the vicinity of the grill while cooking.
3. Trim excess fat from meat to minimize the “are-ups”
that are caused by dripping grease.
4. To avoid the problem of food sticking to the cooking grid,
coat the grids with vegetable oil or non-stick spray before
lighting the burners.
5. Pre-heat the grill to the desired temperature with the
cover closed, before starting to cook.
6. Vegetables are best done in aluminum foil with enough
moisture to create steam. Cooking time for vegetables will
be similar to baking or steaming on the electric range.
7. Check the gas supply before starting the grill.
GRILL COOKING:
Grill cooking is the most popular form of barbecuing. The
techniques are dictated by personal taste.
1 . Hold the salt when cooking meats on the grill. The meat
will stay juicier if the salt is added after cooking.
2. Don’t baste meats until they are one-third to one-half
cooked. Sauces with tomato, sugar, and oil burn easily and
can produce unappetizing results if allowed to burn.
3. To prevent steaks from “drying out”, use tongs rather
than a fork and start on “HIGH” to sear the meat and
seal the juices in. Reduce the heat when the meat is well
browned. Generally, thicker cuts of meat will stay moist
better on a grill.
4. To test when the meat is done, make a small cut at the
thickest section or near the bone to check color.
5. For best results, don’t let the ames reach the food.
If
“are-ups” occur, remove the food. This will eliminate
the “burned taste”, particularly for chicken and
pork.
6. Grilling with the cover closed on low heat will enhance
the “smoked” avor.
7. After cooking, close the cover and turn burners to “HIGH”
for approximately 10 minutes to burn off any residue on
the grids.
8. For additional heat adjustment use two position cooking
grid to raise and lower cooking surface.
Meat Thermometer Guide
Beef / Lamb Rare 55°C 130°F
Beef / Lamb Medium 66°C 150°F
Beef / Lamb Well Done 71°C 160°F
Veal Well Done 65°C 150°F
Pork Well Done 77°C 170°F
Poultry Well Done 77°C 170°F
Grill Cooking Guide
Cooking Time:
Meat Size / Weight Temp. Rare - Well Done
Hamburger Patties Low - Med 12 - 14 Minutes
Steaks 1” Thick Medium 8 - 12 Minutes
Steaks 1” - 2” Thick Medium 16 - 24 Minutes
Lamb Chops 2” Thick Low - Med 15 - 25 Minutes
Pork Chops 1” Thick Low - Med 25 - 30 Minutes
Spare Ribs Whole Low 40 - 60 Minutes
Chicken Wings Whole Low 25 - 35 Minutes
Chicken Breast Whole Low 30 - 45 Minutes
Fish Fillet 1-1/2” Thick Low - Med 15 - 20 Minutes
Lobster (Split) Whole / Tails Low 15 - 20 Minutes