Publicidad
Idiomas disponibles
Idiomas disponibles
General Use and Correct Burner Flames
WARNING
• Keep the grill area clean and free from combustible
materials, gasoline and other flammable vapors, liquids, and
spare L.P. cylinders.
• To avoid the possibility of tipping over the grill, NEVER place
more than 20 pounds on the side table. A filled 4-quart
aluminum pot weighs approximately 10 pounds.
• DO NOT obstruct the flow of combustion and ventilation air.
• Keep the ventilation opening(s) of the L.P. cylinder enclosure
free and clear of debris.
• A barbecue grill becomes hot during use. DO NOT touch
grates, or cooking surfaces.
• Be sure to tighten all hardware (screws, nuts, bolts, etc.) at
least once a year or before each grilling season.
Condition The Grill
• Before using the grill for the first time, or after storage, operate
the grill 5 minutes on the high setting with the lid closed, to
burn away oil.
• Once the oil has burned away, check the burner flame per the
next step.
The Burner Flame
• Open the grill lid. The cooking grates should be in place.
• Keep your arms and face away from being directly above the
cooking area. Look through the cooking grates and observe
the burner's flame below.
• Flames should appear similar to the good flame shown in
Fig. 35 and as follows:
• A good flame should be blue with a yellow tip.
• Some yellow tips on flames up to 1 inch in length are
acceptable as long as no carbon or soot deposits appear.
• If flames are excessively yellow and irregular, the oil residue
may not be completely burned off, or the venturi may be
clogged or may not be properly positioned over the orifices.
Allow the grill to cool before repositioning the venturi over the
valve and orifices.
• Grills that have been in use for a while sometimes begin to
show more yellow flame. A build-up of food deposits, fats or
cooking seasonings can cause yellowing flames. Clean the
burner to remove residue and check for clogged burner holes
or a blocked venturi. Refer to the section titled "Cleaning the
Venturi".
• Regular use of your grill will actually help keep it operating
more smoothly.
• Each grill may heat differently. Some units will heat somewhat
more to the center and back of the grill. The flavor of grilled
food will improve the more you use the grill and as you
become familiar with it.
Good
Yellow
Grilling Tips and Hints
Burner Control Setting Tips
• The high flame setting is too hot for direct cooking. The high
flame setting is good for quick searing of meat, then finish
cooking on medium or low flame settings.
• Use the high flame setting with the lid closed to preheat the
grill for 5 minutes before cooking.
• Use a medium flame setting for direct cooking of steaks, pork
chops, chicken and hamburgers.
• Use a low flame setting for roasts.
• Thick steaks will finish with a better texture and more juice if
first seared on high flame setting and then cooked on a low
flame setting.
Safe Grill Operation
• NEVER leave cooking food unattended. Continually observing
the food will help in maintaining an even temperature,
conserve fuel, improve the food's flavor and lessen flare-ups.
• To open the grill lid, slowly lift the handle to avoid burning in
case of a grease fire flare-up.
• DO NOT expose any part of your body directly above the
cooking area.
Food Preparation Hints
Your grill can cook a variety of foods. For best results, follow
these instructions:
• Trim excess fat from meat and poultry. Slash any remaining fat
to stop curling, but take care not to cut the meat.
• Frozen meat and poultry should be thawed prior to cooking.
• Frozen fish and vegetables will cook without thawing.
• Salt food after cooking to help prevent drying out the food.
• Brush naturally lean meats with cooking oil or margarine.
• Cook small pieces of tender foods in foil or on special
delicate-food cooking grates (see the section titled "Cooking
Methods").
• Apply barbecue, tomato or sugar-based sauces no sooner than
the last 10 m inutes of cooking.
• Turn food with tongs or a spatula; piercing food (especially
meat), tends to dry it out.
English - 10
Bad
Yellow
Blue
Holes in Burner
Blue
Fig. 35
Publicidad
