Char-Griller LP Gas Grill Grillin Pro 3001 - Manual (Page 21)

page 21
™ & © Char-Griller / A&J Mfg.
GRILL PREPARATION & CHARCOAL GRILL OPERATING INSTRUCTIONS
PLEASE NOTE: NO RETURNS ON USED GRILLS
Read all safety warnings and instructions carefully before assembling and operating your grill.
1. Note: The interior of the grill is not painted and is coated with vegetable oil. Do not remove this vegetable oil
coating. Cure GRILL prior to your initial use to protect the interior and exterior finish and to prevent unnatural
flavors to your first meals. (A) Lightly coat ALL INTERIOR SURFACES (including GRILLS, GRATES, AND
INSIDE OF BARREL) with vegetable oil (spray vegetable oil is easiest but do not use near hot coals, fire, or
flame). This is in addition to the vegetable oil that is already on the interior. (B) Light the grill. (C) Close lid and
heat at approximately
250°F (120°C) for two hours. You can lightly coat the exterior of the grill body (while
warm) with vegetable oil and wipe off excess with a rag. This will extend the life of the finish, much like waxing
a car. Your GRILLS will then be ready for use. NOTE: Grills will drip a lot of oil during this process and for
several uses but will slow over time.
NEVER EXCEED 450°F (230°C) BECAUSE THIS WILL DAMAGE THE FINISH AND CONTRIBUTE TO RUST.
PAINT IS NOT WARRANTED AND WILL REQUIRE TOUCH-UP. THIS UNIT IS NOT WARRANTED AGAINST RUST.
2. For less flare-ups, cook with lid in the down position.
3. This grill is made of steel and cast iron, which WILL RUST, ESPECIALLY IF NOT PROPERLY CARED FOR.
4. After using, coat vegetable oil on bare metal while warm to reduce rust. On the EXTERIOR, remove rust
with wire brush and touch up with a high heat paint, available at most hardware and auto stores.
5. Make sure to empty Grease Tray after every use only after it has completely cooled.
6. HEAT GAUGES may obtain moisture, which will steam out during cooking. Gauge may be calibrated in
oven.
7. You may fill unwanted holes with Nuts & Bolts (Not Provided).
Below are Marinades to be used for Recipes on the following page.
CHICKEN MARINADE: Combine 1/2 cup soy sauce, 1/4 cup vegetable oil, 1/4 cup red wine vinegar, 1
teaspoon oregano, 1/2 teaspoon sweet basil, 1/2 teaspoon garlic powder with parsley, 1/4 teaspoon pepper.
Pour over chicken pieces in nonmetal dish. Cover and refrigerate overnight, turning occasionally. Use
marinade to baste chicken while cooking.
MEAT MARINADE: For steaks, chops, and burgers: Combine q cup soy sauce, 2 coarsely chopped large
onions and 2 cloves garlic (halved) in an electric blender; cover, process at high speed 1 minute or until
mixture is very smooth. Stir in 1/4 cup bottle gravy coloring (Kitchen Bouquet and Gravy Master) and 2
teaspoons Beau Monde seasoning (or substitute 1 teaspoon MSG and 1 teaspoon seasoned salt). Allow
meat to stand in marinade at room temperature for 2 hours or refrigerate up to 24 hours in a covered dish.
Bring meat to room temperature before cooking.
SHISH KABOB MARINADE: Mix 1 cup soy sauce, 1/2 cup brown sugar, 1/2 cup vinegar, 1/2 cup pineapple
juice, 2 teaspoons salt, 1/2 teaspoon garlic powder and bring to a boil. Marinate beef in mixture a minimum
of 4 hours.