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Three Cooking Burners
Your grill offers maximum cooking flexibility because it has three
diamond-shaped burners, each with its own independent control
knob. For maximum direct cooking (food placed directly over the
burner flame) of large meals, turn on all three burners. For
indirect cooking (food offset from burner flame), see instructions
below.
Indirect Cooking
Your grill offers two indirect cooking methods, one-burner for
larger food selections, and two-burner for smaller food amounts.
With either method, be sure to observe the following:
• Always cook with the lid closed.
• Never cook with food placed directly over the flames.
• Due to weather conditions, cooking times may vary. During cold
and windy conditions the temperature setting may need to be
increased to insure sufficient cooking temperatures.
One-Burner Indirect Cooking
• Use this method for largerfoods or large amounts of food.
• Ignitethe RIGHT burner. For slow cooking, adjust the control
knob to the LO setting. For faster cooking, adjust the control
knob to the HI setting.
• Place the food in the center or left side of the cooking grate.
• Because the heat source is only on one side, the food should
be rotated at least once during cooking to insure even cooking.
Use a meat thermometer to determine when the food is done.
Two-Burner Indirect Cooking
• Use this method for smaller foods that fit between the left and
right burners without being placed directly over the flames.
• First, ignite the CENTER burner. Second, ignite the LEFT and
RIGHT burners and adjust the control knobs to the LO setting.
Third, turn the CENTER burner Off.
• Place the food in the center of the cooking grate.
• Because there is a heat source on both sides, there is no need
to rotate the food during cooking. Use a meat thermometer to
determine when the food is done.
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3 Burner Cooking
Set controlsto LO for slow or HI for fast cooking.
1 Burner Cooking
Set controlto LO for slow or HI for fast cooking.
2 Burner Cooking
Set controlsto LO.
Food Safety
Food safety is a very important part of enjoying the outdoor
cooking experience. To keep food safe from harmful bacteria,
follow these four basic steps:
Clean: Wash hands, utensils, and surfaces with hot soapy water
before and after handling raw meat and poultry.
Separate: Separate raw meats and poultry from ready-to-eat
foods to avoid cross contamination. Use a clean platter and
utensils when removing cooked foods.
Cook: Cook meat and poultry thoroughly to kill bacteria. Use a
thermometer to ensure proper internal food temperatures.
Chill: Refrigerate prepared foods and leftovers promptly.
For more information call: USDA Meat and Poultry HoUine at
1-800-535-4555 In Washington, DC (202) 720-3333, 10:00 am-
4:00 pm EST.
How To Tell If Meat Is Grilled Thoroughly
Meat and poultry cooked on a grill often browns very fast on the
outside. Use a meat thermometer to be sure food has reached
a safe internal temperature, and cut into food to check for
visual signs of doneness.
• Whole poultry should reach 180° F; breasts, 170° F. Juices
should run clear and flesh should not be pink.
Hamburgers made of any ground meat or poultry should reach
160° F, and be brown in the middle with no pink juices. Beef,
veal and lamb steaks, roasts and chops can be cooked to 145°
E All cuts of pork should reach 160° E
NEVER partiallygrill meat or poultry and finish cooking later.
Cook food completely to destroy harmful bacteria.
When reheating takeout foods or fully cooked meats like hot
dogs, grill to 165° F, or until steaming hot.
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