Use and Care

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Grilling Tips:
• If you pre-cook meat or poultry, do so immediately before grilling.
• Refrigerate leftovers within 2 hours of taking food off the grill.
• Never let the tray boil dry, as that could be hazardous. Grease from fatty foods that have collected in the
tray could ignite and possibly cause bodily injury or property damage.
• Use a meat thermometer to be sure food has reached a safe internal temperature.
• Always trim excess fat from your foods to reduce the occurrence of flare-ups during cooking.
• Apply a light coating of cooking oil to the cooking grids before grilling, to prevent foods from sticking.
• Cook similar portion sizes together, so that they all cook evenly.
• Use tongs to turn foods on the grill.
• Never pierce foods while they are cooking on the Grill, as this will dry them out.
• Turn foods infrequently. Some chefs say that a good steak should never be turned more than once.
• Apply sugar-based sauces such as commercial barbecue sauces only during the latter stages of cooking, to
prevent charring.
• Soak the string you use to tie up roasts and poultry on the rotisserie spit to protect it from burning.
• Use a disposable aluminum tray filled with water, fruit juice, wine or a marinade to add extra flavor and
moisture to slow-cooked foods like roasts, whole chickens, turkeys or ducks.
Controlling Flare-ups
Flare-ups are a part of cooking meats on a gas grill. This adds to the unique flavor
of cooking on a gas grill. Excessive flare-ups resulting from the build-up of grease in the bottom of the grill can
over-cook the food and cause a dangerous situation for you and your grill. If this should occur, DO NOT pour
water onto the flames, which can cause the grease to splatter and could result in serious burns or bodily harm.
If grease fire occurs, close the hood and turn off the main burners until the grease burns out. Use caution when
opening the hood as sudden flare-ups may occur.
To Minimize Flare-ups:
• Trim excess fat from meats prior to cooking.
• Cook meats with high fat contents (chicken or pork) on Low settings or indirectly.
• Ensure that your grill is on level ground and the grease is allowed to evacuate the grill through the drain
hole.