Votos - 1, Puntuación media: 4
(
)
)
|
Resumen del manual
During the smoking process, avoid the temptation to open lid to check food. Opening the lid allows heat and smoke to escape, making additional cooking time necessary. Food closest to the charcoal will cook and brown faster. Rotate food midway through the cooking cycle. If food is excessively browned or flavored with smoke, wrap food in aluminum foil after the first few hours of smoking. This will allow food to continue cooking without further browning or smoke flavoring. When cooking fish or extra lean cuts of meat, you may want to try water smoking to keep the food moist. Before starting a fire, place charcoal tray to lowest level. Use a flat bottom metal pan shallow enough to fit between charcoal grate and cooking grill as a water pan. Set the metal pan on charcoal grate under food and cooking grill. Fill with water or marinade until q full. Build your fire on the opposite side of water pan. CAUTION: Always use oven mitts/gloves to protect your hands. Liquid in water pan will be extremely hot and can scald or burn. Always allow liquid to cool completely before handling. Do not allow liquid to completely evaporate from water pan. Step 1 Lightly coat all interior surfaces of the Grill King including cooking grill with vegetable oil or vegetable oil spray. Do not coat charcoal grate or charcoal tray. Step 2 Follow the instructions below carefully to build a fire. You may use charcoal and/or wood as fuel in the Grill King (see “Adding Charcoal/Wood During Cooking” section of this manual). WARNING: Never use charcoal that has been pre-treated with lighter fluid. Use only a high grade plain charcoal or charcoal/wood mixture. If using a Charcoal Chimney Starter, follow all manufacturer’s warnings and instructions regarding the use of their product. Start with 8 to 10 pounds of charcoal for Grill King Deluxe (3 to 4 pounds for Grill King). This should be enough charcoal to cook with, once the curing process has been completed. Open the side air vents halfway. When charcoal is burning strong, carefully place hot coals in center of charcoal grate. WARNING: Keep hot coals away from side air vent to prevent coals from falling out. NOTE: To extend the life of your grill, make sure that hot coals and wood do not touch the walls of grill or lay inside of cooking chamber under charcoal tray. IF USING CHARCOAL CHIMNEY STARTER, PROCEED TO STEP 5 If you choose to use charcoal lighting fluid, ONLY use charcoal lighting fluid approved for lighting charcoal. Do not use gasoline, kerosene, alcohol or other flammable material for lighting charcoal. Follow all manufacturer’s warnings and instructions regarding the use of their product. Start with 8 to 10 pounds of charcoal for Grill King Deluxe (3 to 4 pounds for Grill King). This should be enough charcoal to cook with, once the curing process has been completed. Place the charcoal in center of charcoal grate. Step 3 Saturate charcoal with lighting fluid. With lid open wait 2 to 3 minutes to allow lighting fluid to soak into charcoal. Store charcoal lighting fluid safely away from the grill. Step 4 Open the side air vents approximately half way. With grill lid open, stand back and carefully light charcoal and allow to burn until covered with a light ash (approximately 20 minutes). WARNING: Charcoal lighting fluid must be allowed to completely burn off prior to closing grill lid (approximately 20 minutes). Failure to do this could trap fumes from charcoal lighting fluid in grill and may result in a flash-fire or explosion when lid is opened. Grilling/Searing Middle Charcoal Tray Level (Grilling) High Charcoal Tray Level (Searing) Flavoring Wood Step 5 Place cooking grill on grill support lips. Use charcoal tray adjusters to position charcoal grate to desired cooking level. WARNING: Always wear oven mitts/gloves when adjusting cooking levels to protect your hands from burns. NOTE: Do not fully close side air vents and lid unless trying to cool the grill down or suffocate a flame. Step 6 Place food on cooking grill and close grill lid. Adjust the side air vents to regulate cooking temperature. Step 7 By closing the side air vents more, the burning intensity is slowed. Always use a meat thermometer to ensure food is fully cooked before removing from grill. Step 8 Allow grill to cool completely, then follow instructions in the “After- Use Safety” and “Proper Care & Maintenance” sections of this manual. To obtain your favorite smoke flavor, experiment by using chunks, sticks or chips of flavor producing wood such as hickory, pecan, apple, cherry, or mesquite. Most fruit or nut tree wood may be used for smoke flavoring. Do not use resinous wood such as pine as it will produce an unpleasant taste. Wood chunks or sticks 3" to 4" long and 1" to 2" thick work best. Unless the wood is still green, soak the wood in water for 30 minutes or wrap each piece in foil and tear several small holes in the foil to produce more smoke and prevent the wood from burning too quickly. A lot of wood is not r...
Otros modelos de este manual:Greeley - 812-3450-0 (Hickory) (567.35 kb)