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Idiomas disponibles
Idiomas disponibles
BURNER FLAMES
Always check the burner flame patterns after lighting. A good flame
should be primarily blue with a yellow tip and have a minimal amount
of flicker. Some yellow tips are OK if they are smaller than 2.5 cm (1").
New burners sometimes have oil residue, which will cause yellow flame
when burning off. Variations in gas supply, altitude, weather, and other
factors can all impact burner performance. Older grills can also show
more yellow flame due to food deposit, oil, and fat buildup.
FIRST TIME USE
Before cooking on your gas grill for the first time, burn it off to rid it of any odors or shipping oil in the following
manner:
1. With cooking grates installed in position, turn on the gas grill and operate on HI position for 10 to 15 minutes.
Then, turn all control knobs and gas supply to "OFF" position.
2. When gas grill is cool, remove cooking grates and wash off the cooking grates by using soapy water and a
towel or paper towels. Rinse off the soap and air dry. Next, thoroughly season cooking grates by spraying or
wiping olive or vegetable oil on them. Ensure that the entire surface is generously coated including the corners.
For cast iron cooking grates, light seasoning should be done before every usage.
3. Your grill is ready to cook. Proceed to "PREHEATING".
PREHEATING
It is necessary to preheat the grill before cooking, depending on the type of food and the cooking temperature.
Preheat the gas grill on MEDIUM/HIGH with the lid closed for 5 to 10 minutes. Reduce heat as appropriate for
what you are grilling. Next, brush or spray the cooking grates with olive or vegetable oil to prevent food from
sticking.
LID POSITION:
Open or close the lid during grilling in accordance with your personal preference, but the gas grill cooks faster by
using less fuel with the lid closed. Get a smokier flavor to meat cooked directly on the cooking grates with lid closed,
and the closed lid position is also essential for smoking and indirect convection cooking methods.
COOKING WITH INDIRECT HEAT:
You can cook poultry and large cuts of meat slowly to perfection on one side of the grill by the indirect heat from
the burner on the other side. Heat from the lighted burner circulates gently throughout the grill, thereby cooking the
meat or poultry without any direct flame touching it. This method greatly reduces risk of flare-ups when cooking
extra fatty cuts as there is no direct flame to burn the fat and juices that drip down while cooking.
!
WARNING
Do not use spirit or petrol for lighting or re-lighting!
!
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Light Blue
Blue
Yellow
Light Blue
Blue
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