Warming Rack; End Of Cooking Session - Pit Boss PTG2SS Instructions And User Manual

barbecued flavor.
Use the direct cooking method for foods that take less than 25 minutes to cook:
steaks, chops, kabobs, sausages, and more. These foods should be turned once
halfway through the grilling time.
To sear meats, place them over direct high heat for 2 to 5 minutes per side. Smaller
pieces require less searing time. Hamburgers, steaks, chops, chicken breasts, and
larger cuts of meat all benefit from searing. Usually after searing you finish cooking
the food at a lower temperature.
For direct cooking, preheat the grill for 10 minutes with the burner on "High. " Place
food on the cooking grid, and then adjust the burner to the temperature required.
Close the hood and lift it only to turn food or to test for doneness at the end of the
recommended cooking time.
Controlling Flare-ups: Flare-ups are part of cooking meats on a grill. This adds to
the unique flavor of barbequed food. However, excessive flare-ups can overcook
your food and create dangerous situation for you and your grill. Excessive flare-ups
may result from large amounts of fat on the food being cooked or the build up of
grease in the grill. If excessive flare-ups occur, DO NOT pour water on the flames.
This can cause grease to splatter and could result in serious burns or bodily harm.
If a grease fire occurs, turn off the burner until the grease burns out. To prevent or
minimize flare-ups, trim all excess fat or skin from meats before grilling and keep
the grill and drip tray cleaned of excess grease.

WARMING RACK

The warming rack is a convenient way to cook food more slowly and further from
the heat or to warm items such as bread or rolls. When opening the hood, be alert
for dripping fat from the warming rack that could drip onto the back of the grill.
Always check that your warming rack is properly fitted before use. Using heat
resistant gloves, carefuly wipe away any dripping grease.

END OF COOKING SESSION

WARNING: To reduce risk of serious injury or death from fire or burn hazard:
• Allow grill and grease in the drip tray to completely cool before emptying,
cleaning, moving, or storing grill.
• Empty the drip tray after each cooking session so grease does not accumulate.
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