Grilling Tips For Perfection: Cooking Methods
• Thaw food items before grilling.
• Preheat grill on high (use all grill burners) 10 minutes.
The hood must be closed during preheating.
Preheating provides the high heat needed to
brown and seal the juices.
• Shorten the preheat time when grilling high-fat cuts
of meat or poultry, such as chicken thighs. This will
help reduce flare-ups.
• Lightly oil the grill grates or the food when cooking
low-fat cuts of meat, fish or poultry, such as lean
hamburger patties, shrimp or skinless chicken
• Using too much oil can cause gray ash to deposit
• Trim excess fat from meats prior to cooking to
• Make vertical cuts at 2” (5.0 cm) intervals around
the fat edge of meat to avoid curling.
• Add seasoning or salt only after the cooking is
• Turn foods only once. Juices are lost when meat is
turned several times.
• Turn meat just when juices begin to appear on the
• Avoid puncturing or cutting the meats to test
doneness. This allows juices to escape.
• It may be necessary to lower the heat setting for
foods that cook a long time or are marinated or
basted in a sugary sauce.
• If using a high flame, add barbecue sauce only
during the last 10 minutes of cooking to avoid
burning the sauce.
• The degree of doneness is influenced by the type of
meat, cut of meat (size, shape and thickness), heat
setting selected, and length of time on the grill.
• Cooking time will be longer with an open grill cover.
Cooking by direct heat means the food is placed on
grill grates directly above lighted burners. Hood position
can be up or down. If hood is in the up position, total
cooking times may be longer. Direct heat sears the
food. Searing is a process that seals natural juices in food
by cooking with intense heat for a short period of time.
While juices stay inside, the outside is browned with a
flavorful grilled coating.
For best results, do not select the indirect heat cooking
method when it is windy. Cooking by indirect heat
means the food is placed on the grill grate above an
unheated burner, allowing heat from lighted burner(s)
on either side to cook the food. If possible, turn on 2
burners. Cook with the hood down. This will shorten the
Important Safety Instructions
WARNING: To reduce the risk of fire, electrical shock,
injury to persons, or damage when using the outdoor
cooking gas appliance, follow basic precautions,
including the following:
• Do not install built-in outdoor cooking gas
appliances in or on a recreational vehicle,
portable trailer, boat or in any other moving
• Always maintain minimum clearances from
combustible construction, see “Location
• The outdoor cooking gas appliance shall not
be located under overhead unprotected
• This outdoor cooking gas appliance shall be used
only outdoors and shall not be used in a building,
garage, or any other enclosed area.
• Keep any electrical supply cord and fuel supply
hose away from any heated surfaces.
• Keep outdoor cooking gas appliance area clear
and free from combustible materials, gasoline
and other flammable vapors and liquids.
• Do not obstruct the flow of combustion and
ventilation air. Keep the ventilation openings of
the cylinder enclosure free and clear from debris.
• Inspect the gas cylinder supply hose before each
use of the outdoor cooking gas appliance. If the
hose shows excessive abrasion or wear, or is cut,
it MUST be replaced before using the outdoor
cooking gas appliance. Contact your dealer
and use only replacement hoses specified for
use with the outdoor cooking gas appliance.
The replacement hose assembly shall be that
specified by the manufacturer
• Visually check the burner flames. They should be
blue or slightly yellow.
• Check and clean burner/venturi tube for insects
and insect nest. A clogged tube can lead to fire
under the outdoor cooking gas appliance.
• The installation of this grill must conform with local
codes or, in the absence of local codes, with
either the National Fuel Gas Code, ANSI Z223.1/
NPFA 54, Natural Gas and Propane Installation
Code, CSA B149.1, or Propane Storage and
Handling Code, B149.2.
• For LP Unit: LP gas grill models are designed for
use with a standard 20 lb. Liquid Propane Gas
tank. A 20lb tank of approximately 12 inches in
diameter by 18-1/4 inches high.
• The LP gas supply cylinder to be used must be:
constructed and marked in accordance with the
specification for LP Gas Cylinders of the U.S.
Department of Transportation (DOT) or the
National Standard of Canada, CAN/CSA-B339,
Cylinders, Spheres, and Tubes for Transportation
of Dangerous Goods; and Commission.
–provided with a listed overfilling prevention
–provided with a cylinder connection device
compatible with the connection for outdoor
cooking gas appliances.
• Always check connections for leaks each time
you connect the LP gas supply cylinder. See
“Installation Instructions” section.
• When the outdoor cooking gas appliance is not
in use, the gas must be turned off at the supply
• Storage of an outdoor cooking gas appliance
indoors is permissible only if the cylinder is
disconnected and removed from the outdoor
cooking gas appliance.
• Cylinders must be stored outdoors and out of the
reach of children and must not be stored in a
building, garage, or any other enclosed area.
• The pressure regulator and hose assembly
supplied with the outdoor cooking gas appliance
must be used. A replacement pressure regulator
and hose assembly must be to specified by the
outdoor cooking gas appliance manufacturer .
• Gas cylinder must include a collar to protect the
• Place a dust cap on cylinder valve outlet
whenever the cylinder is not in use. Only install the
type of dust cap on the cylinder valve outlet that
is provided with the cylinder valve. Other types of
caps or plugs may result in leakage of propane.
• If the following information is not followed exactly,
a fire causing death or serious injury may occur.
• Do not store a spare LP gas cylinder under or near
this outdoor cooking gas appliance.
• Never fill the cylinder beyond 80 percent full.
• Light the rotisserie burner. See the “Using Your
Rotisserie Burner” section.
• Close the grill hood.
• Leave the burner on high for approximately 30
• Turn knob to OFF and let cool completely.
• Brush off ash particles from the rotisserie burner.
IMPORTANT: The drip tray should only be removed
when grill is completely cool.
The full-width drip tray collects grease and food particles
that fall through the grill. Clean often to avoid grease
• Remove tray and set on a flat surface.
• Wipe excess grease with paper towels.
• Wash with a mild detergent and warm water. Rinse
and dry thoroughly.
• Replace tray
Control Panel Graphics
IMPORTANT: To avoid damage to control panel
graphics, do not use steel wool, abrasive cleaners or
oven cleaner. Do not spray cleaner directly onto panel.
• Clean around the burner labels gently. Scrubbing
may remove printing.
• Use a mild detergent, soft cloth and warm water.
• Rinse and dry.
• Clean the exterior of the burner with a wire brush.
• Clear any clogged burner ports with a straightened
• Do not use a toothpick as it may break off and clog
• Check and clean burner/venture tubes.
1. Remove grill grates and flame tamers.
2. Remove the 2 screws that hold the burner in
place. Remove gas burner from the grill.
3. Use a flashlight to inspect into the burner
through the burner inlet to ensure there
is no blockage. If any obstruction is seen,
use a metal coat hanger that has been
straightened to clear them.
4. After inspecting the inside of burner for
blockage, reassemble burner by sliding the
middle tube of the gas burner over the gas
5. Reattach gas burner using 2 screws.
Knob & Flange Area Around Knobs
IMPORTANT: To avoid damage to knobs or flange area
around knobs, do not use steel wool, abrasive cleaners,
or oven cleaner. Do not soak knobs.
• Wash with a mild detergent, a soft cloth, and warm
• Rinse and dry.