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Idiomas disponibles
Idiomas disponibles
CONTROLLING FLARE-UPS/GREASE FIRES:
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Flare-ups are a part of cooking meats on a gas grill. This adds to the unique fl avor of cooking on a gas
grill. Use caution when opening the lid as sudden fl are-ups may occur. Excessive fl are-ups can over-
cook your food and cause a dangerous situation for you and your grill. Excessive fl are-ups result from
the build-up of grease in your grill. If this should occur, DO NOT pour water onto the fl ames. This can
cause the grease to splatter and could result in serious burns or bodily harm.
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If grease fi re occurs while lid is open, leave lid open, turn burner knobs to "OFF" , turn off LP cylinder
valve. If possible, relocate food to a different section of cooking grate and allow grease to burn out or
smother the fl ames with baking soda.
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If grease fi re occurs while lid is closed, leave lid closed, as a sudden burst of air may increase fl ames.
Turn burner knobs to "OFF" , turn off LP cylinder valve. Allow grease to burn out.
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Never pour water on a grease fi re as grease may splatter/spread and could result in bodily injury or
property damage.
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If grease fi re does not quickly burn out or the fi re is growing/spreading, use type BC dry chemical fi re
extinguisher or smother with dirt, sand or baking soda. Closing the lid to extinguish a grease fi re is not
possible.
TO MINIMIZE FLARE-UPS:
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Trim excess fat from meats prior to cooking.
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Cook meats with high fat contents (chicken or pork) on Low settings or
indirectly.
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Ensure that your grill is on level ground and the grease is allowed to
evacuate the grill through the drain hole in the bottom and into grease cup/tray.
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Clean grill frequently to minimize grease buildup.
INDIRECT COOKING:
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Indirect cooking is the process of cooking your food without the heat source being directly under your
food. You can sear meats over a high fl ame on one side of the grill while slow cooking a roast on the
other (unlit) side of the grill.
ROTISSERIE COOKING:
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Your grill was pre-drilled from the factory to include mounting holes for a rotisserie (sold separately).
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Read and follow all instructions provided with the rotisserie. Save instructions for future reference.
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When using an AC current rotisserie, it must be electrically grounded in accordance with local
codes, or in the absence of local codes:
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In the US: The National Electrical Code – ANSI-NFPA No. 70 – Latest Edition
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In Canada: the Canadian Electrical Code – CSA C22.1
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The Rotisserie is equipped with a three pronged plug for your protection against electrical
shock. This plug should be plugged directly into a properly grounded 3 prong receptacle. Never
cut or remove the grounding plug. Any extension cord must also have a 3 prong receptacle.
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All electrical supply cords should be kept away from water and any hot surfaces of the grill.
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