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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
retaining grate. Each burner is rated at 25,000 Btu/hr. Below the burners there is a
s
tainless 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 system produces
true grilled flavor as fats and juices are brought to the surface of the food and caramelized. Discoloration of the
grates are 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
involves 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 you grill 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:
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 without burning the outside.
USING THE GRILL
GRILLING
FIG. 30
HEAT HEAT
Burner Off
Indirect Heat Grilling
Food
Grill
Rack
Burner
Direct Heat Grilling
(Hot Dogs, Hamburgers, Typical
Thickness Steaks/Chicken)
HEAT HEAT HEAT