Owners manual
Table Of Contents
- 1: E-F-S Cover
- 2: Eng - 1
- 3: Eng - 2
- 4: Eng - 3
- 5: Eng - 4
- 6: Eng - 5
- 7: LI INSERT ENG
- Page 8
- Page 9
- 10: WARRANTY ENG
- 11: Fre-P1
- Page 12
- Page 13
- Page 14
- Page 15
- Page 16
- Page 17
- Page 18
- Page 19
- 20: Spa - 1
- 21: Spa - 2
- 22: Spa - 3
- 23: Spa - 4
- 24: Spa - 5
- 25: LI INSERT SPA
- Page 26
- Page 27
- 28: WARRANTY SPA
- 29: ASSEMBLY START
- Page 30
- Page 31
- Page 32
- Page 33
- Page 34
- Page 35
- Page 36
- Page 37
- Page 38
- Page 39
- 40: GG_Eng
- Page 41
- Page 42
- Page 43
- 44: GG_Fre
- Page 45
- Page 46
- Page 47
- 48: GG_Spa
- Page 49
- Page 50
- Page 51
- 52: TS ENG
- Page 53
- 54: TS_FRE
- Page 55
- 56: TS SPA
- Page 57
- 58: Parts Diagram
- 59: Parts List Eng
- 60: PL_FRE
- 61: Parts List Spanish
- 62: Hardware
- 63: REGISTRATION PAGE
- 64: BACK COVER
41
Rotisserie Cooking
Rotisserie cooking is best for 'round' meat, such as large roasts,
whole poultry, and pork. It generally requires an accessory
motor and spit rod that allows the meat to be turned at a
constant speed. Rotisserie cooking is best done in front of a
special rotisserie burner, or utilizing an indirect cooking burner
arrangement. A pan can be placed underneath the meat to catch
grease and food drippings, and helps minimize clean-up.
Indirect Cooking
Indirect cooking utilizes select burners to circulate heat
throughout the grill, without direct contact between the meat and
the flame. The meat is placed over the burner that is 'off'. This
method is generally used to slow cook large cuts of meat and
poultry. A pan can be placed underneath the meat to catch
grease and food drippings, and helps minimize clean-up.
Food Safety
Food safety is a very important part of enjoying the outdoor
cooking experience. To keep food safe from harmful bacteria,
follow these four basic steps:
Clean: Wash hands, utensils, and surfaces with hot soapy water
before and after handling raw meat.
Separate: Separate raw meats from ready-to-eat foods to avoid
cross contamination. Use a clean platter and utensils when
removing cooked foods.
Cook: Cook meat and poultry thoroughly to kill bacteria. Use a
thermometer to ensure proper internal food temperatures.
Chill: Refrigerate prepared foods and leftovers promptly.
Cooking on your new grill is a hands-on experience, and it is
recommended to remain outside with your grill while cooking.
Grilling can be affected by many external conditions. In cold
weather, you will need more heat to reach an ideal cooking
temperature, and grilling may take longer. The meat's internal
temperature and thickness can also affect cooking times. Cold
and thicker meats will take longer to cook.
Internal Meat Temperatures
Meat cooked on a grill often browns very fast on the outside.
Therefore, use a meat thermometer to ensure it has reached
safe internal temperatures.
Please refer to the USDA for complete, up-to-date information.
Our internal temperature chart is based on USDA standards for
meat doneness. Check it out at www.isitdoneyet.gov
USDA Recommended Safe Minimum
Internal Temperatures
145° F
Fish
(with a 3 minute rest time)
145° F
Beef, Veal, Lamb, and Pork - Ground 160° F
Egg Dishes 160° F
Turkey,
Chicken &
Duck
Whole,
Pieces &
Ground 165° F
Beef, Veal, Lamb, Steak, Roasts, & Whole Pork