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OPERATING INSTRUCTIONS
GENERAL USE OF THE GRILL AND
ROTISSERIE
Each main burner is rated at 10,000 Btu/hr.
The main grill burners encompass the entire
cooking area and are side ported to minimize
blockage from falling grease and debris.
Above the burners are stainless steel radiant
(flame covers). The igniter knobs are located
on the lower center portion of the valve panel.
Each rotary igniter is labeled on the control
panel.
USING THE GRILL
Grilling requires high heat for searing and
proper browning. Most foods are cooked at
the “HI” heat setting for the entire cooking
time. However, when grilling large pieces of
meat or poultry, it may be necessary to turn
the heat to a lower setting after the initial
browning. This cooks the food through
without burning the outside. Foods cooked for
a long time or foods basted with a sugary
marinade may need a lower heat setting near
the end of the cooking time.
NOTE: This stainless steel grill is designed to
grill efficiently without the use of lava rocks
or briquettes of any kind. Heat is radiated by
the stainless steel flame tamers positioned
above each burner.
NOTE: The hot grill sears the food, sealing in
the juices. The longer the preheat, the faster
the meat browns and the darker the grill marks.
USING ROTIS Kit
The rotisserie motor is capable of turning up to
a 12lb. cut of meat or poultry. The motor slides
onto the stainless steel motor mount. The
rotisserie motor must be electrically grounded
in accordance with local codes or, in the
absence of local codes, with the National
Electrical Code, ANSI/NFPA 70-1990.
The skewer for the rotisserie is assembled into
the motor assembly by placing the pointed end
into the motor, and then sliding the grooved
bushing into the slot at the opposite side of the
grill. The thumbscrew for the grooved bushing
should be inside the grill body. To load the
skewer, begin with the bushing screwed on the
skewer rod at the opposite end from the point.
Then slide the counter balance apparatus and
tighten on the skewer rod approximately 2~4”
from the bushing. Slide the first meat fork onto
the skewer rod prongs toward the food. Center
the product to be cooked on the skewer then
push the meat forks firmly together. Tighten the
wing nuts as tight as possible.
It may also be necessary to wrap the food with
butchers string (never use nylon or plastic
string) to secure any loose portions. Once the
food is secure insert the skewer into the motor.
It is normal for the skewer to flex when larger
cuts of meat are being cooked. It may also be
necessary to remove the grill rods for larger
cuts of meat. If the meat scrapes on the grill
rods during any part of the rotation, then the
grill rods must be removed. Adjust the counter
balance weight to balance the heavier side of
the meat and avoid lopsided rotation of the
rotisserie motor.
DO NOT LEAVE THE GRILL
UNATTENDED WHILE COOKING.
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