Full Product Manual

T r oub le S hoot i ng
SPI D E R AND I N SE CT WARN I N G
C he cki ng and cl ean i ng bu r ne r / v entu ri tube s fo r i n s e c t s and i n s e c t ne s t s . A cl ogged tube c an l ead to a f ir e beneath the g rill .
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m onth i n l ate s u mm e r o r ea rly fa ll w hen s p i de rs a r e m o s t a c t iv e. A ls o pe r fo rm th is bu r ne r tube cl ean i ng p r o c edu r e i f y ou r g rill
ha s not been u s ed fo r an e x tended pe ri od of t im e.
WH E N T O L OO K F O R SPI D E R S
You s hou l d i n s pe c t the bu r ne rs at l ea s t on c e a y ea r o r imm ed i ate ly afte r an y of the fo ll o wi ng c ond i t i on s o cc u r :
1. T he sm e ll of ga s i n c on j un c t i on wi th the bu r ne r f l a m e s appea ri ng y e ll o w .
2. T he g rill doe s not r ea c h te m pe r atu r e.
3. T he g rill heat s une v en ly .
4. T he bu r ne rs m a k e popp i ng no is e s .
B E F O R E CALL I N G F O R SE R VI C E
If the g rill doe s not fun c t i on p r ope rly , u s e the fo ll o wi ng c he ck lis t befo r e c onta c t i ng y ou r dea l e r fo r s e rvic e. You m a y s a v e the
c o s t of a s e rvic e c a ll .
P R E H E AT I N G : T he g rill li d s hou l d be i n a cl o s ed po si t i on du ri ng the p r eheat t im e pe ri od. It is ne c e ss a ry to p r eheat the g rill
befo r e c oo ki ng c e r ta i n food s , depend i ng on the t y pe of food and the c oo ki ng te m pe r atu r e. F ood that r equ ir e s a h i gh c oo ki ng
te m pe r atu r e need s a p r e - heat
pe ri od of f iv e mi nute s ; food that r equ ir e s a l o w e r c oo ki ng te m pe r atu r e need s on ly a pe ri od of t w o to th r ee mi nute s .
C OO K I N G T E M PE RATUR ES
Hi gh s ett i ng -Us e th is s ett i ng fo r fa s t w a rm- up, fo r s ea ri ng s tea ks and c hop s , and g rilli ng.
Lo w s ett i ng -Us e th is s ett i ng fo r a ll r oa s t i ng, ba ki ng, and w hen c oo ki ng v e ry l ean c ut s s u c h a s f is h.
T he s e te m pe r atu r e s v a ry wi th the out si de te m pe r atu r e and the a m ount of wi nd.
C oo ki ng wi th i n - d ir e c t H eat: You c an c oo k pou l t ry and l a r ge c ut s of m eat sl o wly to pe r fe c t i on on one si de of the g rill b y
i nd ir e c t heat f r o m the bu r ne r on the othe r si de. H eat f r o m the li t bu r ne r circ u l ate s gent ly th r oughout the g rill , c oo ki ng the m eat
o r pou l t ry wi thout an y d ir e c t f l a m e tou c h i ng i t. T h is m ethod g r eat ly r edu c e s f l a r e - up s w hen c oo ki ng e x t r a fatt y c ut s , be c au s e
the r e is no d ir e c t f l a m e to li ght the fat s and j u ic e s that d ri p do w n du ri ng c oo ki ng.
CAUT IO N : If bu r ne rs go out du ri ng ope r at i on, cl o s e ga s s upp ly at s ou rc e, and tu r n a ll ga s v a lv e s off. Open li d and w a i t f iv e
mi nute s befo r e atte m pt i ng to r e li ght ( th is a ll o ws a cc u m u l ated ga s fu m e s to cl ea r) .
CAUT IO N : Shou l d a g r ea s e f ir e o cc u r , cl o s e ga s s upp ly at s ou rc e, tu r n off a ll bu r ne rs and l ea v e li d cl o s ed unt il f ir e is out.
CAUT IO N : D O N O T atte m pt to d isc onne c t an y ga s f i tt i ng w h il e y ou r g rill is i n ope r at i on. A s wi th a ll app li an c e s , p r ope r c a r e
and m a i ntenan c e will k eep the m i n top ope r at i ng c ond i t i on and p r o l ong the ir li fe. You r ga s g ill is no e xc ept i on.
CAUT IO N: S i de bu r ne r li d will get hot i f u s ed w hen li d is cl o s ed.