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INSTALLATION / USE & CARE
Then close the hood and allow the grill to heat for 10 to 15 min-
utes. Once you’ve reached your desired pre-heat temperature,
turn o the burners that you won’t be using to cook your food.
TYPES OF COOKING
The main brass burners and the ProSear™ burner in your grill are
capable of creating a range of heat intensities. By varying the
heat output, the number of burners used and the position of the
hood, you can create either direct or indirect heat or a combina-
tion of both and develop a wide variety of succulent recipes.
There are two basic types of grilling in an outdoor grill... Direct
Heat and Indirect Heat
Direct Heat
Direct heat cooking occurs when foods are placed directly over
the heat source. This form of heat is known as “radiant” heat
because the heat radiates directly from the source to the food.
Direct heat is a must when you want to sear the outside of your
food to seal in avor. ProSear™ Burners provide the heat neces-
sary to sear foods and seal in avor.
Indirect Heat
Indirect heat cooking occurs when the food is not close to the
heat source. Heat reaches the food via air movement within the
cooking area. This form of heat is known as “convection” heat.
Indirect, or “convection” cooking is achieved by placing the food
on one side of the grill and igniting burners on the other side.
You leave the burner below the food “OFF”. You should keep the
hood closed as much as possible during this type of cooking to
maintain even heat around the food. You regulate the heat by
adjusting the burner, using the hood thermometer to monitor
the temperature.
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GRILLIN
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DO NOT LEAVE THE GRILL UNATTENDED DURING
THE PRE-HEAT CYCLE OR AT ANY TIME WHILE THE
GRILL IS IN USE.
PRE-HEATING FOR MORE THAN 15 MINUTES
MAY OVERHEAT THE GRILL, CAUSING DAMAGE
TO THE GRILL.
WARNING!
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