Hood - Member's Mark BQ05051-3 Manual

Your temperature control knobs are labeled "High", "Low", and "Off". Simply push in on the temperature
control knobs and turn to the desired heat setting. A thermometer is placed in the hood so that you can see the
cooking temperature inside the grill.
The heat diffusers are designed to help evenly distribute heat throughout the grill. They are also designed to
catch and smoke the right amount of drippings, adding more flavors to your meal.
DIRECT VS. INDIRECT COOKING
Food cooked on the grill is either done using direct or indirect cooking. Direct cooking is when the food is
cooked directly over the heat. Food is placed in-between the burners for indirect cooking.
DIRECT – used for preheating and searing
Use Direct cooking to sear meats. This helps to keep food moist by locking in juices. Some food, such as steak,
is first seared using Direct cooking, and then finished cooking using the Indirect method. This is generally used
for quicker cooking foods. Preheat the grill to 500°F (260°C). You can shut off one or more burners if you do
not need to use the entire grilling surface once you reach over 500°F(260°C). You can also use a medium high
heat of 400°F or more by turning the burners down slightly. Place the food directly over the heat source.
Remain vigilant when grilling using this method, as it's easy to overcook.
INDIRECT – how most food is cooked on a gas grill
Indirect cooking is used for foods that take longer to cook, including large cuts of meat such as roasts. It's also
used for cooking more delicate food that can dry out quickly such as fish and poultry, for fattier foods to reduce
flare-ups, and when grilling using a roasting pan or aluminum foil. Preheat the grill to 500°F(260°C). Then
turn some burners off, and others to medium to low depending on the temperature you want to maintain.
Generally, turn the center burner off for a 3-burner model and the 2 inside burners off on a 4-burner model.
Grills with more than 4 burners will vary depending on what you are cooking. Generally, you want to keep the
temperature around 350°F. Do not place the food directly over any burners when using this grilling method.
KNOWING WHEN THE FOOD IS DONE
We strongly recommend using a meat thermometer. Food cooked on a grill can brown very fast on the outside,
well before it's cooked on the inside. Many factors can influence cooking times, including wind, outdoor
temperatures, and altitude. Therefore, it's best to use a meat thermometer to ensure your food has cooked long
enough. Check with your specific recipe, but for general guidelines:
1. Hamburgers, sausages, and all ground meat should reach 160°F (71°C).
2. Beef should reach 145°F (63°C) for medium rare
3. Veal should reach 160°F (71°C) for medium and lamb should reach 145°F (63°C) for medium rare.
4. Pork should reach 160°F (71°C).
5. Poultry should reach 180°F(82°C), or 170°F(77°C) for boneless pieces.
GRILLING TIPS AND TRICKS
1. Always "Preheat" your grill before cooking. Light all main
until the thermometer reads over 500°F (260°C), which should be 5 to 10 minutes. Then adjust the
burner control knobs to the proper temperature. Note that no preheating is necessary for the side burner.
2. The thermometer measures the temperature at the top of the lid. The temperature down by the cooking
grates is generally somewhat warmer.
burners, turn to "High", and close the lid
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