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14 Operator’s Manual
Operation
BURN-OFF
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 min-
utes 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
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
rotisserie and convection cooking.
VAPORIZATION SYSTEMS
Your gas grill is designed for use with the Flav-R-Wave vaporization
system (included). Do not use lava rock, ceramic briquets or any other
vapourization system other than the one that came with the grill.
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 cook-
out 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,
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.