Idiomas disponibles
Idiomas disponibles
Welcome t o the worldof grilling.Whether y ou're
already anestablished g riller,orjust startingout,your
newgrill shouldbringyoumuchenjoyment a nd
satisfaction, not to mention somephenomenal meals.
Weencourage y outo experiment t o findyourown
favoriterecipes.
Thecontrolpanel i s labeled "Hi","Low",and"OFF" f or
mainburnercontrol.Simplypushin onthe
temperature c ontrolknobandturn to thedesired heat
setting.Athermometer i s placedin the hoodsothat
youcanseethe cooking temperature insidethe grill.
Theheatdiffusers aredesigned t o helpevenly
distributeheatthroughout t he grill.Theyarealso
designed to catchandsmokethe rightamountof
drippings, a dding moreflavorsto yourmeal.
DIRECT
VS. INDIRECT
COOKING
Food cooked on the grill i s eitherdone using director
indirect cooking. Direct cooking iswhen the food is
cooked directlyover lit burners. Food isplaced
in-between the lit burners for indirectcooking.
DIRECT
- used for preheating
and searing
Use direct
cooking
to sear meats.
This helps to keep
food
moist
by locking
in juices.
Some food, such as
steak,
is first
seared
using direct
cooking,
and then
finished
cooking
using the indirect
method.
This is
generally
used for quicker
cooking
foods.
Preheat
the
grill
on "Hi" 5 to 10 minutes.
Place the food directly
over the heat source.
Remain
vigilant
when grilling
using this method,
as it's easy to overcook.
INDIRECT
- how
most
food
is cooked
on
a gas
grill
Indirect
cooking
is used
for
foods
that
take
longer
to
cook,
including
large
cuts
of meat
such
as roasts.
It's
also
used
for
cooking
more
delicate
food
that
can
dry
out
quickly
such
as fish
and poultry,
for fattier
foods
to
reduce
flare-ups,
and
when
grilling
using
a roasting
pan or aluminum
foil.
Preheat
the
grill
on "Hi " 5 to 10
minutes.
Then
turn
to medium
or low
depending
on
the
temperature
you
want
to maintain.
Generally,
you
want
to keep
the
temperature
around
350°F.
Do not
place
the
food
directly
over
any
burners
when
using
this
grilling
method.
You can
also
grill
indirectly
by turning
one
burner
off and
placing
food
over
the
burner
that
is not
being
used.
KNOWING
WHEN
THE
FOOD
IS
DONE
We strongly
recommend
using
a meat
thermometer.
Food
cooked
on a grill
can
brown
very
fast
on the
outside,
well
before
it's
cooked
on the
inside.
Many
factors
can
influence
cooking
times,
including
wind,
outdoor
temperatures,
and
altitude.
Therefore,
it's
best
to use
a meat
thermometer
to ensure
your
food
has
cooked
long
enough.
Check
with
your
specific
recipe,
but
for general
guidelines:
1.
Hamburgers,
sausages,
and
all ground
meat
should
reach
160°F
(71°C).
2.
Beef
should
reach
145°F
(63°C)
for
medium
rare.
3.
Veal
should
reach
160°F
(71°C)
for
medium
and
lamb
should
reach
145°F
(63°C)
for
medium
rare.
4.
Pork
should
reach
160°F
(71°C).
5.
Poultry
should
reach
180°F(82°C),
or
170°F(77°C)
for
boneless
pieces.
GRILLING
TIPS
AND
TRICKS
1.
Always
"Preheat"
your
grill
before
cooking.
Turn
to "Hi"
and
close
the
lid. You
will want
to preheat
until
the
thermometer
reads
over
400F
(204°C),
which
should
be 5 to 10 minutes.
Then
adjust
the
burner
control
knobs
to the
proper
temperature.
2.
The
thermometer
measures
the
temperature
at
the
top
of the
lid. The
temperature
down
by the
cooking
grates
is somewhat
warmer.
3.
Mother
Nature
can
impact
your
grilling
times.
Allow
more
cooking
time
for
cold,
wind,
and
higher
altitudes.
We recommend
you
place
the
grill
in an area
protected
from
much
wind.
4.
Trim
away
any
excess
fat from
meat
to reduce
flare-ups.
5.
Keep
similar
size
portions
together
so that
they
cook
more
evenly.
6.
Generally
speaking,
the
more
food
on the
grill,
the
longer
the
cooking
time.
7.
Be aware
when
using
the
direct
cooking
method,
as food
can
easily
become
overcooked,
burned,
or dry
out.
Food
may
require
more
turning,
or
sometimes,
may
need
to be moved
off the
flame.
8.
Larger
pieces
of meat
generally
require
more
cooking
time
per
pound
than
smaller
pieces
of
meat.
9.
If a major
flare-up,
or too
many
flare-ups
occur,
turn
off the
gas,
move
the food
away
from
the
flare-up,
and
close
the
hood.
Restart
the
grill
once
the
flare-up
has
died
down.
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