Dynamic Cooking Systems USING THE GRILL User Manual
USING THE GRILL
LIGHTING INSTRUCTIONS
Note:
Remove the top grill cover before lighting. Turn all knobs to “OFF”. Turn the main gas supply on.
If you smell gas, shut-off gas supply and call for service.
Grill Lighting Instructions:
The grill knob is connected to the electronic ignition module. Pushing in on the grill knob will activate the ignition module to get a spark. Push and hold the ignition button, turn the selected burner knob to “SEAR”. If burner
does not light in 4 to 5 seconds, turn knob “OFF” and wait 5 minutes before trying again for any accumulated gas
to dissipate.
Grill Match Lighting:
If the burner will not light after several attempts, then the burner can be match lit. If you’ve just attempted to
light the burner with the ignition, allow 5 minutes for any accumulated gas to dissipate. Keep your face as far
away from the outdoor appliance as possible and hold a paper book match over the hole located on the top left
for burner on the left, or the right hole for the right burner (Fig. 52 and Fig. 53). Push and turn the control knob
which is centered on the burner where the lit match is located, to “SEAR”. If the burner does not light in 4 seconds, turn the knob off, wait 5 minutes and try again.
EN
Once the left or right burner is lit, the adjacent burner can be lit by the cross-lighting method. Light the left or
right burner using the standard or match light procedure. Push and turn the control knob for the adjacent burner
to “SEAR”. The gas will be ignited by the adjacent burners flame. If the burner does not light in 4 seconds, turn
knob off, wait 5 minutes and try again.
Fig. 52
Fig. 53
USE OF THE GRILL
Each grill section consists of a large stainless steel burner, stainless steel heat baffles, a
series of ceramic rods encased in a stainless steel radiant tray, and a stainless steel heat
retaining grates. Each burner is rated at 25,000 Btu/hr. Below the burners there is a stainless steel heat baffle which reflects usable heat upward into the cooking area and reduces
temperatures of the drip pan below. Above the burners are stainless steel
radiant trays which encase the ceramic rods and protect the grill burner ports from blockage (Fig. 54).
Fig. 54
The grill is supplied with radiant ceramic rods. Because of the porosity of ceramic rods,
performance is superior in the rods’ ability to capture heat as it rises from the grill burners. They also possess the
thermal mass needed for results. Flare ups are controlled because our radiant ceramic rods keep grease from getting to the flames and igniting. The intense heat produced by this system produces true outdoor-cooked flavor
as fats and juices are brought to the surface of the food and caramelized. Discoloration is normal after use.
27
USING THE GRILL
HEAT HEAT
HEAT
IMPORTANT - Using the Grill:
Grilling requires high heat for searing and proper browning. Most foods are cooked between “MEDIUM” and
“LOW” heat setting for the entire cooking time. However, when cooking large pieces of meat or poultry, it may
be necessary to turn the heat to a lower setting after the initial browning. This cooks the food through without
burning the outside. Foods cooked for a long time or basted with a sugary marinade may need a lower heat
setting near the end of the cooking time. It is best to use sugary sauces at the end of the cooking process to
help prevent burning.
The grates are reversable. The “W” grate is used for meat products and lets the fat drain down the grooves.
Theopposite side is “ ” shape for fish, vegetables, and fruit which don’t have any fat.
1.
Check to be certain the drip pan and grease tray are in place.
2.
Light the grill burners using the instructions on page 27.
3.
Preheat the grill for 5 to 10 minutes on “SEAR” setting.
U
Direct heat outdoor appliance cooking
(Hot Dogs, Hamburgers,
Typical Thickness Steaks/Chicken)
Food
Grill
Rack
Burner
4.
Place the food on the grill grates and cook to the desired doneness. Adjust heat setting, if necessary.
Thecontrol knob may be set to any position between “SEAR” and “LOW” - most cooking is done between
“MED” and “LOW” settings.
5.
Allow grill to cool and clean the grates and drip pan after each use.
Note:
If using LP gas, your preheat time may be shorter than recommended. To prevent overcooking or burning, you may
want to lower heat settings.
GRILLING HINTS:
The doneness of meat, whether rare, medium, or well done, is affected to a large degree by the thickness of the
cut. Expert chefs say it is impossible to have a rare doneness with a thin cut of meat. The cooking time is affected
by the kind of meat, the size and shape of the cut, the temperature of the meat when cooking begins, and the
degree of doneness desired. When defrosting meats, it is recommended that it be done overnight in the refrigerator as opposed to a microwave. This in general yields a juicier cut of meat. Use a spatula instead of tongs or a
fork to turn the meat, as a spatula will not puncture the meat and let the juices run out. To get the juiciest meats,
add seasoning or salt after the cooking is finished and turn the meat only once (juices are lost when the meat is
turned several times). Turn the meat just after the juices begin to bubble to the surface. Trim any excess fat from
the meat before cooking. To prevent steaks or chops from curling during cooking, slit the fat around the edges at
2-inch intervals.
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USING THE SIDE BURNER
LIGHTING INSTRUCTIONS
First remove the cover and any cooking utensils from the burner grate. Check to see if the burner cap is on correct. Push, turn and hold the control knob in at the “HI” position until the burner is lit or 4 seconds pass
(Fig. 55). If the burner doesn’t ignite, wait 5 minutes for any accumulated gas to dissipate then try again. If the
burner will not light after several attempts, check the troubleshooting instructions on page 36.
MATCH LIGHTING
Hold a paper book match near the burner ports, turn the control knob counterclockwise to “HI”. Rotate the knob
immediately once the burner is lit to the desired setting.
Note:
If you are using propane gas, a slight pop or flash may occur at the burner ports a few seconds after the burner has been
turned “off”. This “extinction pop” is normal for propane gas.
EN
Control
Knob
Fig. 55
29
USING THE GRIDDLE
The griddle is made from stainless steel, highly polished to provide
a smooth cooking surface. It is normal for it to darken with use as
oils cook onto the surface to provide a nonstick base or “seasoning”. Since the griddle is made from stainless steel, the surface will
not rust. However, after use it may have a rust stain or rust color.
The griddle burner is controlled by the gas burner underneath the
griddle plate and cycles on and off to maintain the set temperature.
The griddle assembly is not to be removed for cleaning and is held in
place by one front screw and two rear screws. These are mainly there
to keep the griddle from shifting in transit, thus avoiding breakage of
any ignition components.
THERMOCOUPLE
The griddle burner is equipped with a thermocouple and safety
valve system which monitors the burner. This will turn the gas off if
the burner isn’t lit or the knob is not held in. The burner will ignite
within 4 seconds after the gas reaches the burner.
BEFORE USING THE GRIDDLE FOR THE FIRST TIME
OR TO RESEASON
1. Clean the griddle thoroughly with hot, soapy water to remove any
protective coating.
GRIDDLE FLUE
COVER
Fig. 56
2. Rinse with a mixture of 1/2 cup water and 1/4 cup white vinegar. Dry thoroughly.
3. Pour 1 teaspoon vegetable oil into the center of the griddle (do not use corn oil as it gets sticky). Rub the oil over
the entire surface of the griddle using a heavy soft cloth.
4. Turn the control knob to a Medium setting (350º F). Turn the heat “off” when the oil begins to smoke. Allow the
griddle to cool.
5. Repeat Step 3. Be sure to cover the entire surface with the oil.
6. Repeat Step 4. Allow the griddle to cool. Wipe the entire surface of the griddle using a heavy soft cloth. Apply a
very thin layer of vegetable oil. The griddle is now ready to use. If the griddle is not used for a period of time,
re-season it occasionally.
NOTE:
It is normal for the griddle to darken with use.
USE OF THE GRIDDLE
Before starting to cook on the griddle, be sure the flue cover (Fig. 56), grease cup and drip tray are in place.
Preheat griddle for 15 minutes with the control knob set to “HI”. When the griddle is preheated, turn the knob to
“MEDIUM” or “LOW” depending on the temperature desired. Place the food on the griddle and cook to desired
doneness.
NOTE:
When the griddle is properly seasoned it can be used
without any additional oil. However, oil can be used for
flavor. A light mist of non-stick vegetable spray, applied
before cooking to a cool griddle, makes delicate foods
easier to turn.
Eggs
Bacon, Ham, Pork Chops
Sausage, Grill Cheese Sandwiches
FOOD TEMPERATURE*
225ºF to 250ºF
300ºF to 325ºF
325ºF to 350ºF
30
Pancakes, French Toast
Hash Brown Potatoes
*Griddle temperatures will vary do to air flow and ambient temperatures.
350ºF to 375ºF
400ºF to 425ºF
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