Outdoor Great Room CNG-Traveler Gas Grill - Manual (Page 12)

The Outdoor GreatRoom Company • Cook Number Grill CNG-TRAVELER Gas Grill • Rev. A
12
Cooking Instructions
WARNING
HOT! DO NOT TOUCH.
SEVERE BURNS MAY RESULT.
CLOTHING IGNITION MAY RESULT.
Surfaces are hot during operation and
cool down.
• Keep children away. CAREFULLY SUPERVISE
children in same area as grill.
• Alert children and adults to hazards of high tem-
peratures.
• Never lean over the cooking area while grill is on.
Flare-Ups
The fats and juices dripping from grilled food can cause
flare-ups. Since flare-ups impart a favorably distinctive taste
and color to food cooked over an open flame, they should
be accepted up to a point. Nevertheless, uncontrolled flar-
ing can result in a ruined meal.
Important: Before cooking on the grill for the first time,
wash the grilling grate and sear plate with warm, soapy wa-
ter. Rinse and dry thoroughly.
Burn-off
Before cooking on the gas grill for the first time, you will
want to “burn off” the grill to eliminate any odor or foreign
matter. Just ignite the burner, close the lid, and operate grill
on the HIGH setting for about five minutes.
Preheating
To preheat, light the grill on HIGH, close the lid and follow
this timetable:
• For both high and low temperature cooking, preheat
grill 10 minutes.
• To slow cook, preheating is not necessary.
Cooking Temperatures / Gourmet Grilling
Good chefs know that meat perfectly done means it’s
reached a certain internal temperature. Now, the Cook
Number System lets you know the second you’ve achieved
that perfect temperature. This allows you to grill like a gour-
met chef the first time you try.
After lighting the burner:
Switch on the Cook Number System. 1.
Insert the temperature sensor into the center of the 2.
meat.
Turn Cook Number dial to desired setting from one the
3.
of the 10 settings - rare to well done.
Close the hood.
4.
At the signal (beep and flashing lights), your food is 5.
ready.
A Few Tips:
Be sure to wash your hands thoroughly before AND •
after handling any meat or fish - especially chicken.
For tempting grill marks on both sides, flip 3 or 4 minu-
•
ets before the signal.
For medium and well-done steaks to finish grilling at
•
the same time, sear well-done steaks an extra 30 to
45 seconds.
Meat continues to cook internally after it’s removed
•
from the grill. Allow for a 5 to 10 degree rise in tem-
perature.
Use tongs - not forks - for flipping chicken to retain the
•
flavorful juices.
If weather is cold or windy, cook times may be longer.
•