User Manual

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The Flame -
Direct or Indirect
Tips and Hints
REGISTRATION IS IMPORTANT
INDIRECT HEAT
SETUP
Use the indirect method for larger cuts of meat that require 20
minutes or more of grilling time, or for foods so delicate that direct
exposure to the heat would dry them out or scorch them, such
as: roasts, bone-in poultry pieces, whole fish, delicate fish fillets,
whole chickens, turkeys, and ribs. Indirect heat can also be used
for finishing thicker foods or bone-in cuts that have been seared or
browned first over direct heat.
With indirect heat, the heat is on both sides of the grill, or o to one
side of the grill. The food sits over the unlit part on the cooking grate.
DIRECT HEAT
SETUP
Use the direct method for small, tender pieces of food that take
less than 20 minutes to cook, suchas: hamburgers, steaks,
chops, kabobs, boneless chicken pieces, fish fillets, shellfish, and
slicedvegetables.
With direct heat, the fire is right below the food. It sears the surfaces
of the food, developing flavors, texture, and delicious caramelization
while cooking the food all the way to thecenter.
OFF
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MEDIUM
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59502_Spt_II_LP_enUS_esMX_frCA_working.indd 6 11/13/17 11:24 AM