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23
GRILL:
Each grill section consists of a large stainless steel burner, stainless steel heat baffles, a
series of ceramic rods encased in a stainless steel radiant, and a stainless steel heat re-
taining grate. Each burner is rated at 25,000 Btu/hr or 26,5MJ/h. Below the burners there
is a stainless steel heat baffle which reflects usable heat upward into the cooking area
and reduces temperatures of the drip pan below. Above the burners are stainless steel
radiants which encase the ceramic rods and protect the grill burner ports from blockage
(Fig. 30).
The grill is supplied with radiant ceramic rods. Because of the porosity of ceramic rods,
performance is superior in the rods’ ability to capture heat as it rises from the grill burners.
They also possess the thermal mass needed for even cooking performance. Flare ups are controlled because the
radiant ceramic rods keeps grease from getting to the flames and igniting. The intense heat produced by this sys-
tem produces true grilled flavor as fats and juices are brought to the surface of the food and caramelized. Discol-
oration of the grates is normal after use.
DIRECT/INDIRECT COOKING NOTES:
Direct cooking involves placing food on grates over lighted burners. Use this method for foods that take less than
20 minutes to cook or to sear larger items at the start of the cooking process that will then be indirectly cooked to
finish. Place items on the preheated surface and leave until they no longer stick. Turning too soon and too often
is one of the most common grilling mistakes. Never spray water on the grill or into grease. The patented Grease
Management System™ reduces flare-ups by channeling grease away from the flame. Use a meat thermometer to
achieve desired doneness and remove items one degree below how you would like to enjoy them, as the resting
period before carving or consuming will raise the temperature.
Indirect cooking method is a popular alternative to direct heat grilling. Indirect cooking uses heat from adjacent
burners to cook food and, in many cases, reduces the possibility of overcooked or overly browned food. Foods
most appropriate for indirect grilling included breads, thicker pieces of chicken or steaks. Indirect cooking in-
volves placing the food on grates where the burners below are not lit and then closing the grill top to create an
oven effect. All the items you usually oven-roast can be grilled to perfection using indirect heating. Preheat the
burners surrounding the food to be cooked. Use your basting pan to hold food and add water or chicken broth to
the pan to prevent the natural juices from burning or evaporating.
IMPORTANT
Using the Grill:
Season your grates before first use and then periodically to protect the grate surface from corrosion, and to
stop food sticking. See ‘Care and Maintenance. To season the grates, pour a tablespoon of vegetable oil on a
soft cloth and rub on both sides of the grates. Only a light coating is needed and some smoke may be visible
during the preheating.
Grilling requires high heat for searing and proper browning. Most foods are cooked at the “MEDIUM” to
“LOW” heat setting for the entire cooking time. However, when grilling large pieces of meat or poultry, it may
be necessary to turn the heat to a lower setting after the initial browning. This cooks the food through with-
out burning the outside. Foods cooked for a long time or basted with a sugary marinade may need a lower
heat setting near the end of the cooking time.
USING THE GRILL
GRILLING
FIG. 30
HEAT HEAT HEAT
HEAT HEAT
Burner Off
Indirect Heat Grilling
Food
Grill
Rack
Burner
Direct Heat Grilling
(Hot Dogs, Hamburgers, Typical
Thickness Steaks/Chicken)
HEAT HEAT HEAT
HEAT HEAT
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