DCS BH1 series Installation And User Manual page 30

Grilling
IMPORTANT!
Never cook food with all grill burners on "SEAR" with the grill hood open for more than 30
minutes.
1 Ensure that the drip pan and grease tray are in place.
2 Light the grill burners following the "LIGHTING INSTRUCTIONS".
3 Once you have verified the burners are lit, preheat for five to 10 minutes.
4 Place the food on the grill and cook to the desired doneness. Adjust heat setting, if necessary. The
control knob may be set to any position between "SEAR" and "LOW".
5 When you have finished using the grill, turn the control knobs to "OFF" and shut off the main gas supply.
6 Allow the grill to cool and clean the grates, drip pan and grease tray after each use.
Note: if using LP gas, your preheat time may be shorter than recommended. To prevent overcooking or
burning, you may want to lower the heat settings.
Grilling Hints
The doneness of meat, whether rare, medium, or well done, is affected to a large degree by the
thickness of the cut. Expert chefs say it is impossible to have a rare doneness with a thin cut of meat.
The cooking time is affected by the kind of meat, the size and shape of the cut, the temperature
of the meat when cooking begins, and the degree of doneness desired. When defrosting meats it
is recommended that it be done overnight in the refrigerator as opposed to a microwave. This in
general yields a juicier cut of meat. Use a spatula instead of tongs or a fork to turn the meat, as a
spatula will not puncture the meat and let the juices run out. To get the juiciest meats, add seasoning
or salt after the cooking is finished and turn the meat only once (juices are lost when the meat is
turned several times). Turn the meat just after the juices begin to bubble to the surface. Trim any
excess fat from the meat before cooking. To prevent steaks or chops from curling during cooking,
slit the fat around the edges at 50mm intervals.
Dual-sided grates
Whether you or your guests crave seafood, steak or veggies, the double-sided grates provide
varying surfaces for varying textures. The W-shaped side creates nice sear lines for steaks, chicken
and chops and routes oil and grease away from the food. The opposite radius side offers more
surface area for support and handling of delicate items like scallops. (See below for a sample list of
which foods to cook on which side of the grate.) Keep the grates mixed–half on one side and half on
the other or a percentage that best represents what you are cooking.
W SHAPED GRATE
 Chicken (bone-in and boneless cuts)
 Steaks
 Chops
 Burgers
 Ribs
 Kabobs
 Steak cuts of fish like tuna and swordfish
 Whole fish
 Game
 Oysters
 Large slices of whole vegetables
 Fruit
 Bread
 Sausages
 Hot dogs
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USING THE GRILL
RADIUS GRATE
 Delicate fish fillets
 Lobster meat
 Shrimp
 Scallops
 Clams
 Mussels
 Suckling pig
 Turkey legs
 Indirect cooking and smoking
 Potatoes
 Smaller vegetables or slices
 Roasted peppers
 Roasted whole garlic
 Pizza dough and flat breads
 Crab cakes