Coleman 5600 - Manual (Page 36)

Steps For Cleaning Venturi:
1. Remove burner from grill bottom.
2. Look inside lower end of venturi tubes for nests, webs or mud.
3. To remove the above obstructions, use an accessory flexible
venturi brush or bend a small hook on one end of a 20-inch-
long flexible wire such as the one shown in Fig. 23.
4. Inspect and clean the burner if needed.
5. Replace the burner assembly into the grill.
6. Make sure the valve orifices are inside the venturi tubes.
7. Secure burner back into grill bottom.
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23
WARNING
Spider’s nests or wasp’s mud inside the venturi may cause fire at
valve. If a fire occurs, immediately turn off gas supply at L.P. cylin-
der valve (see representative illustration in Fig. 22). If your grill is
set up for use with Natural Gas, turn off gas supply at the system
manual shut off valve.
Cleaning the Venturi
Note:
Spiders and small insects can spin webs and build nests inside the
venturi tubes. This especially occurs in late summer and fall before
frost when spiders are most active. These nests can obstruct gas flow
and cause a fire in and around the burner valves. Such a fire can
cause operator injury and serious damage to the grill. To help prevent
a blockage and ensure full heat output, clean and inspect venturi
tubes often (once or twice a month). NOTE: Water or air pressure will
not normally clear a spider web.
REPRESENTATIVE ILLUSTRATION
Cooking Methods
WARNING
• Never exceed the maximum amount of food to be fried in one
batch.
• Do not let oil temperature exceed 400 deg. F.
• To avoid a boil-over, slowly lower all food into the hot oil.
• Be careful; hot steam will emerge from around the lid and the
rear vent opening during frying.
• Dry all foods before frying. Food should be as dry as possible
before placing in the hot oil.
• Avoid placing food with excessive ice crystals into the hot oil
because a boil-over may occur.
Side Fryer Cooking Methods
Deep Fat Frying:
• Read and follow food package instructions for deep fat frying.
• Purchase a good quality frying oil or liquid frying fat. Read and fol-
low the directions provided with the frying oil or fat.
• Open the lid and remove the basket from the fryer.
• Fill the side fryer reservoir with 3 qts. maximum, 1.5 qts. minimum of
oil or fat that is suitable for deep-frying. Do not fill above the mark
indicated on the inner reservoir. Never mix two kinds of oil or fat!
• Light the fryer burner. The thermometer provided with the fryer must
be used at all times. Use the burner control knob to maintain the cor-
rect temperature.
• Put the food to be fried in the wire basket (for your safety, do this
away from the hot oil).
• Carefully and slowly lower the wire basket into the fryer, then close
the lid.
• After frying, open the lid. Use the handle to lift the basket out of the
oil and place the basket in the highest position to allow the oil to drip
back into the reservoir and then remove the wire basket from the fryer.
The Side Fryer Option allows for several addi-
tional cooking methods.
Initial Start-up Notes:
• Before using the fryer for the first time or after storage, wash the
reservoir and fryer basket with soap and water. Thoroughly dry
the components before adding oil or food to the reservoir.
• It is normal to see some smoking due to manufacturing residue
and oils when you use your fryer for the first time.
Frying Tips:
• Experiment - Vary the amount of food per batch to give the best
results. Start with a maximum of basket 1/2 full.
• As an example, 1/2 basket of frozen french fries is approximately
1-1/2 lbs., equal to about 6 servings.
• To ensure crisp food, avoid low cooking temperatures which pro-
longs the cooking time and allows food to soak up excess oil.
• Because the oil loses its desirable cooking qualities with use,
replace with fresh frying oil regularly.
Steaming:
• For best flavor, use fresh water.
• Experiment with seasonings specifically made for steaming foods.
• Bring the water to a boil to create steam.
• Keep the basket in the highest position and close the lid.
Warming:
• Place liquid foods such as soups or beans directly into the reservoir.
Adjust the temperature to low and stir often to prevent scorching.
Direct Method:
• The heat source is directly below the food.
• Use for browning meat or cooking hot dogs and hamburgers, but
check food frequently.
• Use for skillet and stir-fry cooking, but limit the amount of oil
and heat to be used.
• Cook roasts, turkey or duck on low heat. Place meat with
water in foil pan with corrugated bottom. Replenish water as
needed.
Indirect Method:
• Light only one side of the burner and place food on opposite
side for cooking.
• Allows food to cook at lower temperatures which increases
tenderness and reduces grease flare-ups.
• Good method of cooking foods that burn easily (vegetables,
fish, etc.).
• Cook casseroles in ovenware or foil pans much like
cooking in a conventional oven.
• Also try placing a pan of water above the lit burner side to
help meat retain its juices. Replenish water as needed.
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