COYOTE CCX3NG 手册
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cooked food.
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Always wash all vegetables, seafood and poultry before cooking.
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Always leave uncooked foods in the refrigerator until you are ready to start cooking.
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Always marinate meat in the refrigerator. Dispose of the excess marinade, and never reuse it.
Grilling Tips:
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If you pre-cook meat or poultry, do so immediately before grilling.
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Refrigerate leftovers within 2 hours of taking food off the grill.
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Never let the tray boil dry. That could be hazardous, as grease from fatty foods that have
collected in the tray could ignite and possibly cause bodily injury or property damage.
collected in the tray could ignite and possibly cause bodily injury or property damage.
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Use a meat thermometer to be sure food has reached a safe internal temperature.
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Always trim excess fat from your foods to reduce the occurrence of flare-ups during cooking.
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Apply a light coating of cooking oil to the cooking grids before grilling, to prevent foods from
sticking.
sticking.
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Cook similar portion sizes together, so that they all cook evenly.
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Use tongs to turn foods on the grill.
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Never pierce foods while they are cooking on the Grill, as this will dry them out.
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Turn foods infrequently. Some chefs say that a good steak should never be turned more than
once.
once.
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Apply sugar-based sauces such as commercial barbecue sauces only during the latter stages of
cooking, to prevent charring.
cooking, to prevent charring.
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Soak the string you use to tie up roasts and poultry on the rotisserie spit to protect it from burning.
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Use a disposable aluminum tray filled with water, fruit juice, wine or a marinade to add extra flavor
and moisture to slow-cooked foods like roasts, whole chickens, turkeys or ducks.
and moisture to slow-cooked foods like roasts, whole chickens, turkeys or ducks.
Controlling Flare-ups
Flare-ups are a part of cooking meats on a gas grill. This adds to the unique flavor of cooking on a gas
grill. Excessive flare-ups resulting from the build-up of grease in the bottom of the grill can over-cook
the food and cause a dangerous situation for you and your grill. If this should occur, DO NOT pour
water onto the flames, which can cause the grease to splatter and could result in serious burns or
bodily harm. If grease fire occurs, close the hood and turn off the main burners until the grease burns
out. Use caution when opening the hood as sudden flare-ups may occur.
grill. Excessive flare-ups resulting from the build-up of grease in the bottom of the grill can over-cook
the food and cause a dangerous situation for you and your grill. If this should occur, DO NOT pour
water onto the flames, which can cause the grease to splatter and could result in serious burns or
bodily harm. If grease fire occurs, close the hood and turn off the main burners until the grease burns
out. Use caution when opening the hood as sudden flare-ups may occur.
To Minimize Flare-ups:
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Trim excess fat from meats prior to cooking.
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Cook meats with high fat contents (chicken or pork) on Low settings or indirectly.
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Ensure that your grill is on level ground and the grease is allowed to evacuate the grill through the
drain hole.
drain hole.
DRIP TRAY
The drip tray located below the grill should be cleaned periodically to prevent heavy buildup of debris.
NOTE:
Allow the drip tray to cool before attempting to clean.
IMPORTANT:
Do not leave the grill outside during inclement weather unless it is covered (cover sold
separately). Rain water can collect inside the grill, the grill cart or the drip tray if left uncovered. If the drip
Care & Maintenance
CAUTION:
All cleaning and maintenance should be done only when grill is cool & with the fuel
supply turned off at the cylinder. If your grill is set up for use with Natural Gas, turn off gas supply at
the system manual shut off valve.