Instructions / Assembly

General Grill Operation and Cooking Procedures

Indirect Cooking

You can cook larger foods slowly to perfection on one side of the grill by using indirect heating

technique. This can be achieved by leaving the burners directly below the food “OFF” and igniting

the burners to the side of the food. The heat from the lighted burner circulates gently throughout

the grill, cooking the food without any direct ame touching it. This method greatly reduces are-

ups when cooking extra fatty cuts, because there is no direct ame to ignite the fats and juices that

drip down during cooking. Place a drip pan slightly smaller than the cut of meat on the cooking

grids or Flame Tamer Panels under the meat being cooked. This will allow you to catch meat juices

for making gravy. Flare-Ups: The fats and juices that drip from the meat cause are-ups. Since are-

ups impart the distinctive taste and color for food cooked over an open ame, they should be

expected and encouraged within reason. Nevertheless, uncontrolled aring can result in a ruined

meal. To control excessive are- ups caused by too high a heat setting, turn the heat control knob to

a lower setting.

CAUTION

• If burners go out during operation, close gas supply at source, and turn all gas valves o. Open

lid and wait ve minutes before attempting to re-light (this allows accumulated gas fumes to

clear).

• Should a grease re occur, close gas supply at source, turn o all burners and leave lid closed

until re is out.

• Do not attempt to disconnect any gas tting while your barbecue is in operation.

WARNING