Helpful Hints; Flare Ups - Ducane 04 Series Owner's Manual

Helpful Hints

Flare Ups

Any time you cook fatty foods over an open flame,
you can expect flare ups. Flare ups are caused by the
flash which occurs when the natural juices fall on the
hot briquettes. Controlled flare ups give foods their
delicious outdoor flavor and appearance. Excessive
flare ups may occur when your grill is not level or
when cooking fatty foods such as spare ribs and
chicken parts, especially if the cooking temperature is
set too high. These flare ups should be controlled or
your food will burn, although it will not burn nearly
as much as you might think even in the direct flame.
WARNING: Do not spray or pour any liquid onto
the briquettes to control flare ups. Doing so will
void your warranty.
To help control flare ups we suggest using leaner
cuts of meats and trimming excess fat from the meats
to be grilled. Also, your grill should be level. If flare
ups do occur, use the Low control setting and relocate
the meat on the cooking grid until the flare ups
have subsided.
Most of our grills are equipped with two main
burners, one left and one right. In order to avoid
grease buildup on grills equipped with two main
burners, alternate the side of the grill you cook on.
If you cooked on the left burner the last time you
used your grill, cook on the right side the next time.
However, both burners must be operating to give you
the best cooking results.
To Prevent Meats From Sticking
1. To prevent food from sticking to the grid, preheat
the cooking surface with the hood down for 15
minutes. Place the meat product on the grid and
allow it to remain there for at least half of the
suggested grilling time.
2. It is unnecessary to keep flipping meat products—
allow them to sear and seal in their juices, then
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halfway through the cooking period, with a
spatula, flip the meat product onto its other side.
When grilling chicken, always place the meat side
on the grill first.
3. A light coating of oil applied to any of the meat
products prior to grilling will also help. The use
of a commercial spray cooking product is also
helpful. This spray should only be used prior to
lighting your grill but never during the cooking
period. Use of spray cooking product can leave a
black stain on areas of your SEAR GRID
not harmful and does not affect cooking;
however, if this becomes an appearance problem,
the best way to remove the discoloration is by
placing the SEAR GRID
during the clean cycle.
Rotissing
1. When using the rotis, the hood must be closed
except when basting.
2. Important: Always light rotis burner with the
hood in the full open position.
3. It is important to evenly balance the meat on the
spit rod. This can be difficult especially with a
turkey. Proper balancing will lead to more even
cooking and prolong the life of the rotis motor.
4. Pliers may be used to tighten thumb screws
on meat forks when larger cuts of meat are
being rotissed.
5. Use twine to secure the meat on the spit rod,
especially fowl or other cuts of meat that
require tying.
6. Baked potatoes, corn and other vegetables may
be placed on top of the ROTIS-A-GRATE
during the rotissing period. Also, while grilling on
a Rotis model unit, you can use the 2-position
cooking shelf to keep food warm during the
cooking period.
7. The rotis motor must be stored indoors when not
in use. Do not leave it mounted on the grill.
® . This is
® in a self-cleaning oven
®
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