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28
USING THE GRILL
Grilling
Each grill section consists of a large stainless steel burner, a series of ceramic
rods encased in a stainless steel radiant and a stainless steel heat retaining
grate. Below the burners there is a stainless steel heat shield 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. 17a).
The grill is supplied with radiant ceramic rods. The ceramic rods have the
thermal mass to capture heat as it rises from the grill burners. Flare ups are
controlled because the radiant ceramic rods get hot & vaporise majority of
food drips that cause flare ups. The intense heat produced by this system
allows for production of true grilled flavours.
Sear burner
The sear burner section consists of a sear burner, a wire mesh, and wire grate.
On the right side of the sear burner is a removable stainless steel wall to allow
cleaning. (Fig. 17b).
The wire mesh on the sear burner is designed to protect the ceramic tiles
from food debris which may block the pores in the tiles. Most grease will
vaporise on contact with the hot mesh and tiles.
When using the sear burner, the sear plate must be installed on the grate.
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. 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 5 - 10 degrees 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 an
adjacent heat source to cook food and, in many cases, reduces the possibility of overcooked or overly browned
food. Foods most appropriate for indirect grilling include breads, thicker pieces of chicken or steaks. Indirect
cooking involves placing the food to the side of or above the heat source instead of directly over the flame 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 cooking. Preheat the burners surrounding the food to be cooked. Use your secondary cooking tray
to hold food and add water or chicken broth to the tray to prevent the natural juices from burning or evaporating.
When indirect cooking over the sear burner, make sure there is a tray in place to collect any drips.
IMPORTANT!
y 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 W-grate). Only a light coating is needed and some smoke
may be visible during the preheating.
y 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 without
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. For models with Sear Burner, you can use Sear Burner to quickly
brown the surface of your foods and then use U-Burner on Low to finish cooking & reach desired doneness.
FIG. 17a
FIG. 17b
BURNER
GRILL RACK
FOOD
Indirect Heat Grilling
BURNER OFF
Direct Heat Grilling
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