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2. Thethennolneter m easures t hetemperature a tthetop of thelid. Thetemperature d ownby thecooking
grates is generallySOlnewhat warmer.
3. Alwayscookwith thelid down. Thisprovidesmoreevencirculationof heat,andthe foodcooksfaster.
Relnember t hatheatis lost eachtime thehoodis raised.
4. MotherNaturecanimpactyourgrilling times. Allow morecookingtime for cold,wind, andhigher
altitudes.Werecommend y ou placethe grill in anareaprotected frommuchwind.
5. Trim awayanyexcess fat frommeatto reduceflare-ups.
6. Keepsimilarsizeportionstogethersothattheycookmoreevenly.
7. Generallyspeaking, t hemore
%od on the grill, the longer
the cooking
time.
8.
Be aware when using the Direct cooking
method,
as *hod can easily become
overcooked,
burned,
or dry
out. Food may require
more turning,
or sometimes,
may need to be moved
off the flame.
9.
Larger
pieces
of meat generally
require
more cooking
time per pound
than smaller
pieces
of meat.
10. Ifa major
flare-up,
or too many flare-ups
occur, turn offthe
gas, move the food away from the flare-up,
and close the hood.
Restart
the grill once the flare-up
has died down.
11. Turn foods infrequently.
Generally,
only turn a steak once during
cooking.
12. Use tongs
rather than a *brk when turning
the food on the grill.
Less juice will be lost that way.
13. Know your sauce and when to apply.
Oil and vinegar
based sauces
can be brushed
on any time.
Sugar
based
sauces
like barbecue
sauce should
be applied
during
the last few minutes
of cooking.
14. A timer can help you keep from over-cooking
the tbod.
15. Use insulated
protective
mitts or potholders
when working
around
a grill in operation.
16. Use a small amount
of cooking
oil on the cooking
grates
betbre
heating
to reduce
foods sticking
on the
grates.
FOOD
1.
2.
3.
4.
5.
SAFETY
Always
use sake %od handling
and preparation
when using this grill.
Wash
all poultry,
seafood,
and vegetables
before
cooking.
Use separate
platters,
plates,
and utensils
for uncooked
and cooked
foods.
Leave
all meat, poultry,
and seafood
in the refrigerator
until ready to cook.
Use a meat thermometer
to ensure
foods are adequately
cooked.
Trouble
Shooting
Guide
BURNER WILL NOT LIGHT
1. Gas supply is turned off. Turn on gas at LP cylinder.
2.
Out of propane.
Check to be sure you still have propane in your tank.
3.
Regulator
is not properly seated into the tank valve. Remove and reattach.
Hand tighten only.
4.
Crimped fuel supply hose. Inspect and straighten.
5.
Regulator
failure or damaged hose. Order replacemem
part and replace.
6.
Make sure you can hear the electronic igniter clicking.
If not, replace the battery with an "AA" size.
Inspect the electrode to be sure it's not coated in grease or dirt. If so, clean with rubbing alcohol.
Check
the distance from the electrode tip to the burner. The tip of the electrode should be 1/8" to _A"froln the
main burner and 1/8" to 3/16" fi-Olnthe side burner. Adjust if necessary.
Inspect the electrodes to be
sure they are not cracked or broken.
If so, order replacement parts and replace.
7.) Blockage in the gas system.
Inspect the burners to be sure insects, spider webs, etc do not block theln.
Clean if necessary.
Inspect under the control panel to be sure the burners are aligned properly with the
valves.
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