Справочник Пользователя для Broil-Mate 115994 LP

Burn-off.  Before cooking on your gas barbecue for the first 
time, burn off the barbecue to rid it of any odours or foreign 
matter as follows: 

Remove cooking grids and warming rack and wash in mild 
soap and water.  Ignite the burner.  Close the lid and 
operate the barbecue for 20 minutes with the control knobs 
set at "MEDIUM/HIGH".  Turn the gas off at the source.  
Turn the control knobs to "Off".  Let the appliance cool 
down, replace the grids.  You are now ready to use the 
appliance. 

Preheating.  When grilling, preheat the barbecue on 
Medium/High with the lid closed for ten minutes.  Reduce 
heat as appropriate for what you are grilling.  Scrub grids 
with a wire grill brush and brush or spray the grids with 
vegetable or olive oil to prevent food from sticking. 

Lid Position.  The position of the lid during cooking is a 
matter of personal preference, but the barbecue cooks 
faster, uses less gas, and controls the temperature best 
with the lid closed.  A closed lid also imparts a smokier 
flavor to meat cooked directly on the grid, and is essential 
for smoke and convection cooking. 

Vapourization Systems.  Your gas grill is designed for use 
with the Flav-R-Wave™ vapourization system (included). 
Do not use lava rock, ceramic briquets or any other 
vapourization system other than the one that came with the 
barbecue. 

COOKING TEMPERATURES 

High Setting will produce temperatures at the cooking grid 
of approximately  600 - 650°F (320 - 340° C).  Use this 
setting only for fast warm-up and for burning food residue 
from the cooking grids after the cookout is over.  This 
setting is also ideal for quickly searing steaks before 
reducing temperature.  Rarely, if ever, do you use the HIGH 
setting for extended cooking. 

Medium/High Setting  will produce temperatures at the 
cooking grid of approximately 550°F (290 ° C).  Use this 
setting for warm-up and for grilling steaks and chops,  

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Medium Setting will produce temperatures inside the 
barbecue of approximately 450° F (230°C) with the lid 
down.  Use this setting for most grilling of chicken, burgers, 
vegetables and for roasting, and baking. 

Low Setting will produce temperatures inside the barbecue 
of approximately 310- 350° F (155-175° C).  Use this 
setting for all smoke cooking, large cuts of meat, delicate 
fish, and for dough and pastry such as pizza and 
quesadillas. 

The direct grilling method involves cooking the food on 
grids directly over the flame.  Direct grilling is the most 
popular method for most single serving items such as 
steaks, chops, fish, burgers, kebabs and vegetables. 

1.  Prepare food in advance to avoid delay and timing 

problems.  If using marinade or spices, they should be 
applied before placing meat on the cooking grid.  If 
basting with sauces, they should be applied the last 2-4 
minutes of grilling to avoid burning. 

2.  Organize the area around the barbecue to include 

forks, tongs, oven mitts, sauces and seasonings, to 
allow you to stay in the vicinity of the barbecue while 
cooking. 

3.  Bring meat to room temperature just prior to grilling.  

Trim excess fat from meat to minimize the "flare-ups" 
that are caused by dripping grease.  

4.  Pre-heat the barbecue to the desired temperature with 

the cover closed. 

5.  Coat the grids with vegetable or olive oil to prevent food 

from sticking to the grids. 

6.  Hold the salt when cooking meats on the barbecue.  

The meat will stay juicier if the salt is added after 
cooking. 

7.  To prevent steaks from "drying out", use tongs rather 

than a fork and start on "MEDIUM/HIGH" to sear the 
meat and seal the juices in.  Reduce the heat and 
extend cooking times when grilling thicker cuts of meat. 

8.  Learn to test when the meat is done by time and feel.  

The meat firms up as it cooks.  When the meat is soft it 
is rare.  When it is firm, it is well done. 

9.  Follow the perfect steak grilling guide for most meat, 

fish, poultry and vegetables.