Sub-Zero BBQ362BI User Manual
13
W O L F
G A S B B Q G R I L L
U S E & C A R E
T I P S
F O R S U C C E S S F U L G R I L L I N G
Never leave food unattended.
Cooking with the hood closed will provide
an even temperature, conserve gas, lessen
flare-ups and improve flavor.
an even temperature, conserve gas, lessen
flare-ups and improve flavor.
Trim excess fat from meats and slit the
remaining fat at two-inch intervals to avoid
flare-ups and curling. Fatty meats may be
cooked indirectly on lower heat settings.
Refer to the indirect grilling method
instructions.
remaining fat at two-inch intervals to avoid
flare-ups and curling. Fatty meats may be
cooked indirectly on lower heat settings.
Refer to the indirect grilling method
instructions.
When opening the BBQ grill hood, wear a
pot holder mitt that covers your wrist.
Stand to the side of the grill and lift the
hood handle slowly.
pot holder mitt that covers your wrist.
Stand to the side of the grill and lift the
hood handle slowly.
To burn off grease drippings after cooking,
operate at HIGH for five minutes. When the
BBQ grill cools down, remove and clean the
grease collection tray.
operate at HIGH for five minutes. When the
BBQ grill cools down, remove and clean the
grease collection tray.
IMPORTANT NOTE: Do not use aluminum
foil, as food grease may be trapped,
causing flame flare-up.
foil, as food grease may be trapped,
causing flame flare-up.
Allow meat to defrost in the refrigerator
overnight rather than microwaving it to
help retain juices.
overnight rather than microwaving it to
help retain juices.
Apply salt only after cooking to prevent
drying out the meat.
drying out the meat.
Use a spatula or tongs to turn meat instead
of piercing with a prong to prevent juices
from escaping.
of piercing with a prong to prevent juices
from escaping.
U S I N G
T H E B B Q G R I L L
Refer to the Wolf BBQ Grilling Guide on
pages 17–20 to select grilling method:
direct, indirect or rotisserie.
pages 17–20 to select grilling method:
direct, indirect or rotisserie.
Light the BBQ grill according to directions
on page 9.
on page 9.
Preheat the grill for 10 minutes on HIGH
with hood closed.
with hood closed.
Set burners at the desired level.
If cooking with indirect heat, turn off the
burners that are under the food.
burners that are under the food.
Refer to the Wolf BBQ Grilling Guide on
pages 17–20 to estimate grilling time.
pages 17–20 to estimate grilling time.
H E AT
S E T T I N G S
HIGH – Used for quick searing of meats and
vegetables.
vegetables.
MEDIUM – Grill steaks, pork chops and
hamburgers. You may also sear meats on
medium and cook them on low.
hamburgers. You may also sear meats on
medium and cook them on low.
LOW – Used for cooking dense vegetables,
roasts, thick cuts of meat, poultry and fish.
roasts, thick cuts of meat, poultry and fish.
G R I L L I N G
M E T H O D S
Direct method: Food is cooked directly over
the heat source. Turn food halfway through
grilling time for even cooking. The hood may
be open or closed. Used for steaks, chicken
pieces, chops and vegetables.
the heat source. Turn food halfway through
grilling time for even cooking. The hood may
be open or closed. Used for steaks, chicken
pieces, chops and vegetables.
Indirect method: Food is placed next to
heated area, not on top of it. Place food in the
middle of the grill with the outside burners on.
Hood must be closed. Used for ribs, large
roasts, whole poultry and rotisserie grilling of
large roasts or poultry.
heated area, not on top of it. Place food in the
middle of the grill with the outside burners on.
Hood must be closed. Used for ribs, large
roasts, whole poultry and rotisserie grilling of
large roasts or poultry.
Dimensions in parentheses are in
millimeters unless otherwise specified.
millimeters unless otherwise specified.