Table of Contents
Advertisement
Operating Your Barbecue
4. Keep your face as far away from the burners as possible.
5. Light and insert a long stem match, holding it near the burner ports.
6. Push in and turn the control knob just past the LIGHT position to HIGH.
7. Listen for the sound of the gas igniting. If the burner does not light after five seconds, turn the control
knobs to the OFF position. Wait five minutes until the gas clears before attempting to light it again.
8. If the burner does not light after several attempts see Troubleshooting Guide in the back of this manual.
Basic Grill Operation
Make sure all burner controls are off. Do not attempt to light the burners if the smell of gas is present. Check
the connection with a soap and water solution after attaching the hose. For LP units, make sure there is gas in
the tank and it is sitting upright. For natural gas units, make sure the shut off valve is on.
1. Make sure the drip tray is in place.
2. Light the grill burners using the instructions below.
3. Turn the control knob to HIGH and preheat the grill for 15 minutes. Close the top cover during the
appliance preheat period.
4. Place the food on the grill and cook to desired completion. Adjust heat setting if necessary. The control
knob may be set to any position between HIGH and LOW.
5. Allow the grill to cool and clean the drip tray after each use.
Grilling
Grilling requires high heat for searing and proper browning. Most foods are cooked at the HIGH 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 basted with a sugary marinade may need to lower heat setting near the end of
the cooking time. The warming rack is used for defrosting or for keeping food warm while grilling.
Grilling Hints
The cooking 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 piece of meat with a thin cut.
The cooking time is affected by the kind of meat, the size and the shape of the cut, the temperature of the meat
when cooking begins, and the cooking degree desired.
When defrosting meats, it is recommended that it be done overnight in the refrigerator as opposed to a
microwave. This generally yields a juicier cut of meat.
Use a spatula instead of tongs or a fork to turn the meat. 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 two-inch intervals.
Do not leave the grill unattended while cooking.
Page 32
2006 Barbecue Owner's Manual
LTR20061004, Rev. A
Advertisement
Table of Contents
