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Resumen del manual
Item Size/Qty. Temperature Time Tips Beef Steak 1 inch High/medium high Rare: 7-10 minutes, Medium: 12-15 minutes Well: 18-20 minutes Sear over high heat. Reduce to medium high, cover. Hamburgers 1/2 inch Medium Medium: 10 minutes, Medium/well: 12 minutes Well: 15 minutes Cover, turn once. Pork Chop 1 inch High/medium 30 minutes, Internal temp. 160°F Sear over high heat. Reduce to medium, cover Boneless Pork Loin 2 lbs. Low 1 hour, Internal temp. 160°F Brown roast over direct heat, cover. Remove to side for indirect cooking, cover Baby Back Pork Ribs 1-3/4 lbs. Medium/low Low 50 minutes Brown over medium/low for 10 minutes, cover. Reduce to low, cover. Baste last 15 minutes with sauce. Boneless, Skinless, Chicken Breast 8 oz. Medium/high 20 minutes Pound, rub with oil. Sear over high heat, cover. Reduce to medium, cover. Chicken Pieces 1 each Medium Wings: 20 minutes, Leg/thigh: 35 minutes Breast: 40 minutes, Internal temp. 165°F Cook skin side first, cover. Turkey Breast with Ribs 2 lbs. Low 1 hour, Internal temp. 165°F Cook skin side down first to brown, cover. Shrimp, Medium, peeled and deveined 8 oz. Medium/high 5 minutes Skewered, oiled, cover. Corn on Cob 1 each Medium 40 minutes Husks on, soaked in cold water. Direct heat, cover. Turn during cooking. Baking Potatoes 1 each Medium 1 hour Wrap in aluminum foil. Indirect heat, cover. Turn once during cooking. Yellow Onion 1 each Medium/high 12-15 minutes 1/2 inch whole rings, oiled, cover. Food Safety • Food safety is a very important part of enjoying the outdoor cooking experience. To keep food safe from harmful bacteria, follow these four basic steps: Clean: Wash hands, utensils and surfaces with hot soapy water before and after handling raw meat and poultry. Separate: Separate raw meats and poultry from ready-to-eat foods to avoid cross contamination. Use a clean platter and utensils when removing cooked foods. Cook: Cook meat and poultry thoroughly to kill bacteria. Use a thermometer to ensure proper internal food temperatures. Chill: Refrigerate prepared foods and leftovers promptly. For more information call: USDA Meat and Poultry Hotline at1-800-535-4555 in Washington, DC (202) 720-3333, 10:00 am-4:00 pm EST How To Tell If Meat Is Grilled Throughly • Meat and poultry cooked on a grill often browns very fast on the outside. Use a meat thermometer to be sure food has reached a safe internal temperature, and cut into food to check for visual signs of doneness. 00 • Whole poultry should reach 180 F; breasts 170 F. Juices should run clear and flesh should not be pink. 0 • Hamburgers made of any ground meat or poultry should reach 160 F, and be brown in the middle with no pink juices. Beef, veal 00 and lamb steaks, roasts and chops can be cooked to 145 F. All cuts of pork should reach 160 F. • NEVER partially grill meat or poultry and finish cooking later. Cook food completely to destroy harmful bacteria. 0 • When reheating takeout foods or fully cooked meats like hot dogs, grill to 165 F, or until steaming hot. 06601295 • 15 Troubleshooting Problem Burner will not light using ignitor Possible Cause Wire and/or electrode covered with cooking residue. Electrode and burner are wet. Electrode cracked or broken ”sparks at crack”. Wire is loose or disconnected. Wire is shorting (sparking) between ignitor and electrode. Bad electrode. Prevention/CureClean wire and/or electrode with rubbing alcohol and clean swab. Wipe dry with cloth. Replace electrode. Reconnect wire or replace electrode/wire. Replace ignitor wire/electrode. Replace electrode. Burner will not match light. No gas flow. Coupling nut and regulator not fully connected. Obstruction of gas flow. Disengagement of burner to valve. Is grill assembled correctly? Check to see if LP tank is empty. If LP tank is not empty, refer to “Sudden drop in gas flow”. Turn the coupling nut about one-half to three quarters additional turn until solid stop. Tighten by hand only-do not use tools. Clear burner tube. Re-engage burner and valve. Check steps in assembly instructions. Sudden drop in gas flow or low flame. Out of gas. Excess flow valve tripped. Check for gas in LP tank. Turn off knob and LP tank valve. Wait 30 seconds and light grill. If flames are still low turn off knob and LP tank valve. Disconnect regular. Reconnect regulator and leak test. Turn on LP tank valve, wait 30 seconds and then light grill. Flames blow out High or gusting winds. Low on LP gas. Excess flow valve tripped. Turn front of grill to face wind or increase flame height. Refill LP tank. Refer to “Sudden drop in gas flow” above. Flare-up Grease buildup. Excessive fat in meat. Excessive cooking temperature. Clean grill. Trim fat from meat before grilling. Adjust (lower) temperature accordingly. Persistent grease fire Grease trapped by food buildup around burner system. Turn knob to OFF. Turn gas off at LP tank. Open lid carefully and let fire burn out. After grill cools, remove and clean all parts. Flashback...(Fire in burner tube) Burne...