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INSTALLATION / USE & CARE
Outdoor grills create more heat than interior kitchen ranges.
That’s how they sear and grill steaks and other foods.
These high-performance burners require a constant, steady
supply of fresh air to mix with the fuel. Your grill pulls air in
through the front and vents hot gases out through the rear.
Using your grill in windy conditions may disrupt the front-
to-back air fl ow. If, while grilling with all burners on high and
the hood closed, you notice that the temperature gauge fails
to rise ... be careful. If wind has kept hot gases from exiting
the rear of the grill the control panel and knobs may have
become extremely hot.
GRILLING IN WINDY CONDITIONS
Air enters through the front of the grill.
USIN
G
Y
O
UR
G
RILL
Grilling requires high heat for searing and low, controlled
heat for slow cooking.
Thinner cuts of food are often cooked at a “HI” heat setting
with the lid open.
On the other hand, large, thick pieces of meat or poultry
are often fi rst seared at the high setting and then grilled at
a lower setting ... sometimes with the lid closed … achieving
the best results in the middle of the food without burning the
outside.
Some foods are cooked using direct heat and some using
indirect heat.
Your grill features a variety of professional-level burners and
tools for meeting the wide variety of cooking challenges. We
will reveal how these features work for you. So please read
and enjoy!
Depending on the model you chose, your grill may
be equipped with up to three di erent burner types.
The operation of each type varies, so it is important to
understand all three.
Trident™ Burner
This advanced infrared burner
provides high-intensity infrared
heat for searing foods and
sealing in fl avor.
Rotisserie Burner
This infrared burner spans the back of the
cooking surface and provides consistent heat
for slow rotisserie cooking.
Pl
ease
N
ote: An
y
dama
g
e caused
f
rom use in wind
y
conditions, such as melted knobs or i
g
niter
wires, or control panel discoloration from heat buildup, is excluded from warrant
y
covera
g
e
.
Your grill
f
eatures a heat stabilizer that will de
fl
ect wind
an
d
, in most cases, prevent t
h
is situation.
But there are a few things you can do to further prevent
the possibility of improper heat buildu
p
- On breez
y
da
y
s, be careful not to leave the front
hood down when the burners are on hi
g
h i
f
the
g
rill is
unatten
d
e
d.
- I
f
y
ou suspect the
g
rill is overheatin
g
, usin
g
an oven
mitt, open the
f
ront hood, then ad
j
ust the burner
contro
l
k
no
b
to a
l
ower settn
g.
-Install
y
our
g
rill with a wind break behind it
.
-Orient the
g
rill so prevailin
g
winds are not blowin
g
into
t
he rear of the
g
rill
.
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