Installation Guide / User Guide

ManualsBrandsDCS ManualsBarbecue48 Inch Built-In Gas Grill with 1,115 Sq. In. Cooking Area, Stainless Steel Grates, 126,500 BTU Total Output, 3 Grill Burners, 2 Side Burners, Integrated Rotisserie Burner, Smoker Tray with Burner, Grease Management and Hood Temperature Gauge: Natural Gas

USING THE GRILL

"W" SHAPED GRATE RADIUS GRATE

y Chicken (bone-in and boneless cuts)

y Delicate fish fillets

y Steaks

y Lobster meat

y Chops

y Shrimp

y Burgers

y Scallops

y Ribs

y Clams

y Kabobs

y Mussels

y Steak cuts of fish like tuna and swordfish

y Suckling pig

y Whole fish

y Turkey legs

y Game

y Indirect cooking and smoking

y Oysters

y Potatoes

y Large slices of whole vegetables

y Smaller vegetables or slices

y Fruit

y Roasted peppers

y Bread

y Roasted whole garlic

y Sausages

y Pizza dough and flat breads

y Hot dogs

y Crab cakes

Grilling

1 Ensure that the drip pan and grease tray are in place.

2 Light the grill burners following the lighting instructions.

3 Once you have verified the burners are lit, put the hood down to preheat for five to 10 minutes.

4 Place the food on the grill and cook to the desired doneness. Adjust heat setting, if necessary.

Thecontrol knob may be set to any position between “SEAR” and “LOW".

5 When you have finished using the grill, turn the control knobs to “OFF” and shut off the main gas supply.

6 Allow the grill to cool and clean the grates, drip pan and grease tray after each use.

Note: if using LP gas, your preheat time may be shorter than recommended. To prevent overcooking or

burning, you may want to lower the heat settings.

Using the temperature gauge

When preheating the grill, use the temperature gauge in the hood to check if the grill has reached

the desired heat setting.

Note: the temperature gauge only indicates air temperature inside the grill. For food safety and

optimal cooking performance, use a meat probe to check the temperature of meat while cooking and

to ensure desired internal temperatures are reached.

Dual-sided grates

Whether you or your guests crave seafood, steak or veggies, the double-sided grates provide

varying surfaces for varying textures. The “W”-shaped side creates nice sear lines for steaks, chicken

and chops and routes oil and grease away from the food. The opposite “radius” side offers more

surface area for support and handling of delicate items like scallops (see below for a sample list of

which foods to cook on which side of the grate).