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
42
Sauces
Sauces containing sugars and fats can cause flare-ups, and
your food may burn. In general, apply these sauces during the
final 5 minutes of cooking. Keep in mind, use of excessive
sauces or glazes will also require extra cleaning afterwards.
Marinades and Rubs
To enhance the flavor of grilled foods, a liquid marinade or dry
rub can be used prior to cooking. Meat can be either soaked or
injected with liquid marinade up to 24 hours prior to grilling. Dry
rubs can be applied directly to the meat immediately before
grilling.
Wood Chips
For extra smoke flavor when grilling, try adding wood chips.
Place smoke box or pan on top of the cooking grate above the
flame. Turn grill on high until the wood starts to smoke. Reduce
heat to desired temperature for cooking, and place food on
cooking grate as desired. Close lid to retain more smoke.
Hardwood varieties that work particularly well with grilled foods
include Alder, Apple, Cherry, Hickory, Mesquite, and Pecan.
Skewers
Metal skewers should be flat, with long handles. Round skewers
allow food to roll when turned, so it may not cook as evenly. Use
metal skewers when cooking meat kabobs. Wooden skewers
should be soaked in water for an hour before use, and are best
used for quick cooking foods such as vegetables and fruits.
Utensils
Use tongs or a spatula to handle the food instead of a fork, and
don't turn the food too often. Piercing the food with a fork will
release juices that you want in the meat, and may cause flare-
ups.
GRILLING GUIDE – Tips & Tricks