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OPERATING INSTRUCTIONS
GRILLING TIPS & HELPFUL HINTS
• Always preheat the grill before cooking. Set all burners on “HI” heat and close lid;
heat for 10 minutes, or until thermometer registers 500˚-550˚F (260˚-288˚C).
• Sear meats and cook with the lid down for perfectly grilled food every time.
• Grilling times in recipes are based on 70˚F (20˚C) weather and little or no wind.
Allow more cooking time on cold or windy days, or at higher altitudes. Allow less
cooking time in extremely hot weather.
• Grilling times can vary because of the weather, or the amount, size and shape of
the food being grilled.
• The temperature of your Summit
®
gas grill may run hotter than normal for the first
few uses.
• Grilling conditions may require the adjustment of the burner controls to attain the
correct cooking temperatures.
• In general, large pieces of meat will require more cooking time per pound than
small pieces of meat. Foods on a crowded cooking grate will require more cooking
time than just a few foods. Foods grilled in containers, such as baked beans, will
require more time if grilled in a deep casserole rather than a shallow baking pan.
• Trim excess fat from steaks, chops and roasts, leaving no more than a scant ¼
inch (6.4mm) of fat. Less fat makes cleanup easier, and is a virtual guarantee
against unwanted flare-ups.
• Foods placed on the cooking grate directly above burners may require turning or
moving to a less hot area.
• Use tongs rather than a fork for turning and handling meats to avoid losing natural
juices. Use two spatulas for handling large whole fish.
• If an unwanted flare-up should occur, turn all burners off and move food to
another area of the cooking grate. Any flames will quickly subside. After flames
subside, relight the grill. NEVER USE WATER TO EXTINGUISH FLAMES ON A
GAS GRILL.
• Some foods, such as a casserole or thin fish fillets, will require a container
for grilling. Disposable foil pans are very convenient, but any metal pan with
ovenproof handles can also be used.
• Always be sure the bottom tray and grease catch pan are clean and free from
debris.
• Do not line the funnel-shaped bottom tray with foil. This could prevent the grease
from flowing into the grease catch pan.
• Using a timer will help to alert you when “well-done” is about to become “over-
done.”
SNAP IGNITION OPERATION
ƽ Always open the lid before igniting the burners
Each control knob has its own igniter electrode built in. To create a spark you must push
the control knob in (A) and turn to “START/High” (B).
This action will generate gas flow and a spark to the burner lighting tube (C). You will
hear a “snap” from the igniter. You will also see a 3˝ - 5˝ orange flame coming from the
burner lighting tube at the left side of the burner (D).
Continue to hold the burner control knob in for two seconds after the “snap”. This
will allow gas to flow completely down the burner tube (E) and insure ignition.
Check that the burner is lit by looking through the cooking grates. You should see a
flame. If burner does not light on first try, push control knob in and turn to OFF.Repeat
lighting procedure a second time.
ƽ WARNING: If the burner still does not light, turn the burner
control knob to “OFF” and wait 5 minutes to let the gas clear
before you try again or try to light with a match.