Grillpro 218944 Owner's Manual
GAS BARBECUES
OWNER'S MANUAL
FOR USE WITH L.P. GAS
IN CANADA - PROPANE GAS
ANSI Z21.58a-2008 / CSA 1.6a-2008
CONTENTS
SAFETY .............................................................2
INSTALLATION .................................................3
L.P. GAS CYLINDER.........................................4
OPD EQUIPPED CYLINDER.............................5
HOSE & REGULATOR......................................5
LEAK TESTING .................................................6
VENTURI TUBES ..............................................6
LIGHTING ..........................................................7
OPERATION ......................................................8
COOKING TECHNIQUES..................................8
MAINTENANCE...............................................11
TROUBLE SHOOTING....................................12
WARRANTY ....................................................13
READ ALL INSTRUCTIONS CAREFULLY BEFORE OPERATING YOUR GAS BARBECUE
1-800-265-2150
info@omcbbq.com
(LIQUIFIED PETROLEUM GAS)
Please record your model and
serial number here.
Model number
Serial number
Date of purchase
RETAIN THESE INSTRUCTIONS FOR FUTURE REFERENCE
11412268LP REV C 11/16/09
SAFETY
Your new gas grill is a safe, convenient appliance when
assembled and used properly. However, as with all gas-fi red
products, certain safeguards must be observed. Failure to
follow these safeguards may result in damage or injury.
If you have questions concerning assembly or operation,
consult your dealer, gas appliance serviceman, your gas
company or our direct customer service line at 800-265-2150.
DANGER
If you smell gas:
Shut off gas to the appliance1.
Extinguish any open fl ame2.
Open lid3.
If odor continues, immediately call your 4.
gas supplier or your fi re department
WARNING
DO NOT store or use gasoline or other 1.
fl ammable vapors and liquids in the
vicinity of this or any other appliance.
An LP cylinder not connected for use 2.
shall not be stored in the vicinity of
this or any other appliance.
CAUTION
* FOR OUTDOOR USE ONLY.
* IF STORED INDOORS, DETACH AND LEAVE
CYLINDER OUTDOORS.
* THIS APPLIANCE MUST NOT BE OPERATED
UNATTENDED.
* SPECIAL CARE MUST BE TAKEN TO KEEP SMALL
CHILDREN AWAY FROM HEATED SURFACES.
* DO NOT STORE OR USE GASOLINE OR OTHER
FLAMMABLE LIQUIDS OR VAPORS IN THE VICINITY
OF THIS OR ANY OTHER GAS APPLIANCE.
Use caution when handling or transporting this
product. Metal edges can present a hazard. Use
appropriate gloves when lifting or handling. Before
lifting, remove side shelves and grids and grates.
ELECTRICAL CAUTION
1. If any accessory is used on this appliance that requires
an external electrical power source, the accessory
when installed must be electrically grounded in
accordance with local codes. In the absence of local
codes, the following standards apply:
(U.S.A.) ANSI/NFPA No. 70-Latest Edition
and
(CANADA) CSA C22.1 Canadian Electrical Code
2. Do not cut or remove the grounding prong from the plug.
3. Keep the electrical supply cord and fuel supply hose
away from any heated surface.
4. To protect against electric shock, do not immerse cord
or plugs in water or other liquid.
5. Unplug from the outlet when not in use and before
cleaning. Allow to cool before putting on or taking off
parts.
6. Do not operate any outdoor cooking gas appliance
with a damaged cord, plug, or after the appliance
malfunctions or has been damaged in any manner.
Contact the manufacturer for repair.
7. Do not let the cord hang over the edge of a table or
touch hot surfaces.
8. Do not use an outdoor cooking gas appliance for
purposes other than intended.
9. When connecting, fi rst connect plug to the outdoor
cooking gas appliance then plug appliance into the
outlet.
10. Use only a Ground Fault Interrupter (GFI) protected
circuit with this outdoor cooking gas appliance.
11. Never remove the grounding plug or use with an
adapter of 2 prongs; and
12. Use only extension cords with a 3 prong grounding
plug, rated for the power of the equipment, and
approved for outdoor use with a W-A marking.
2
INSTALLATION
WARNING
Fuels used in gas or oil-fi red appliances, and the products
of combustion of such fuels, contain chemicals known to
the State of California to cause cancer, birth defects or
other reproductive harm.
“This warning is issued pursuant to California Health and
Safety Code Sec. 25249.6”
1. In the U.S.A., this appliance must be installed in
accordance with the local code and the relevant national
code.
ANSI Z223.1/NFPA 54 - Latest Edition
National Fuel Gas Code and Latest Local
Codes where Applicable
In Canada, this appliance must be installed
in accordance with the local code and the
relevant CSA standards:
CSA-B149.1 Natural Gas and Propane
Installation Code
2. The appliance must be located away from combustible
surfaces by at least 76cm/30” from each side, and
76cm/30” from the rear.
30 in. / 76 cm
30 in. / 76 cm
CONVERSION FROM LIQUID PROPANE (LP)
TO NATURAL GAS (NG):
Your new OMC gas grill may be equipped with a convertible
valve to allow you to convert your liquid propane (LP) gas
barbecue to natural gas (NG) with the purchase of OEM
BBQ Genius® conversion kit #18115.
If you have any questions please contact our customer
service department 1-800-265-2150.
3. DO NOT operate this appliance under any overhead
roof construction or foliage.
4. This appliance is for OUTDOOR USE ONLY, DO NOT
operate in garage, shed, balcony or other such enclosed areas.
5. DO NOT restrict the fl ow of air to the appliance.
6. Keep the area surrounding the appliance free of combustible
materials, gasoline, and all fl ammable liquids and vapours.
7. This appliance is not intended to be installed in, or on,
recreational vehicles and/or boats.
LP GAS CYLINDER PLACEMENT
8. Cylinders must be installed according to assembly
instructions using retainer provided. Do not store a
spare cylinder under or near this appliance.
3
LP GAS CYLINDER
QCC®-1 QUICK CLOSING COUPLING
All models are designed to be used with an LP gas cylinder
equipped with the new QCC®-1 Quick Closing Coupling
system.
The QCC®-1 system incorporates new safety features
required by the American National Standards Institute
(ANSI) and the Canadian Standards Steering Committee.
* Gas will not fl ow until a positive connection
has been made.
* A thermal element will shut off the fl ow of gas
between 240° and 300° F.
* When activated, a Flow Limiting Device will
limit the fl ow of gas to 10 cubic feet per hour.
The LP Gas Cylinder is not included with the Gas Grill. Be
sure to purchase one with the QCC® valve. This valve is
recognized by the external threads on the inlet port of the
valve. QCC® equipped cylinders are available from your
Gas Grill Dealer.
Any attempt to connect the regulator, by use of adapters
or any other means, to any other valve could result in
damage, fi re or injury and may negate the important safety
features designed into the QCC®-1 system.
SPECIFICATION:
1. All LP gas cylinders used with this appliance must
be constructed and marked in accordance with
the Specifi cations for LP Gas Cylinders of the U.S.
Department of Transportation (D.O.T.) or the National
Standard of Canada, CAN/CSA-B339, Cylinders,
Spheres and Tubes for Transportation of Dangerous
Goods; and Commission, as applicable; and
2. The LP gas cylinder used for this appliance must not
have a capacity larger than 20 lb. (9 kg).
Approximately 18” (46cm) high
12” (31cm) diameter
3. All LP gas cylinders used with this appliance should
be inspected at every fi lling and re qualifi ed by a
licensed service outlet at the expiry date (10 years), in
accordance with the DOT (USA) and CTC (Canada)
codes for LP Gas Cylinders.
4. All LP gas cylinders used with this appliance must be
provided with a shutoff valve terminating in a cylinder
valve outlet No. 510, specifi ed in the Standard for
Compressed Gas Cylinder Valve Outlet and Inlet
Connection (USA) ANSI/CSA-V-1-1977 (Canada) CSA
B96.
The cylinder supply system must be arranged for vapor
withdrawal. The cylinder must include a collar to protect
the cylinder valve. The cylinder must be installed as per
assembly instructions. Never fi ll the cylinder beyond
80% full. A fi re causing death or serious injury may
occur. The cylinder valve must include a safety relief
device having direct communication with the vapor
space of the cylinder.
HANDLING:
1. Government regulations prohibit shipping full LP gas
cylinders. You must take your new cylinder to a LP gas
dealer for fi lling.
2. A fi lled LP gas cylinder is under very high pressure.
Always handle carefully and transport in the upright
position. Protect the valve from accidental damage.
3. Do not tip the LP gas cylinder while connecting it to the
regulator. Fasten the cylinder securely during transport,
use and storage.
4. If the cylinder is tipped after it is connected to the
regulator, shut off the gas, disconnect the regulator and
have it checked before using again.
STORAGE:
1. Store the LP gas cylinder outdoors in a well ventilated
place.
2. Do not store the LP gas cylinder in direct sunlight, near
a source of heat or combustion.
3. If you intend to store the grill indoors, disconnect and
remove the LP gas cylinder fi rst. Disconnected cylinders
must have a dust cap installed and must not be stored
in a building, garage or any other enclosed area.
4. Keep out of the reach of children.
5. When the LP gas cylinder is connected to the gas grill,
the gas grill and LP gas cylinder must be stored outside
in a well ventilated place.
OPERATION:
1. Never connect your gas grill to an LP gas cylinder
without the regulator provided, and NEVER TO AN
UNREGULATED LP GAS SUPPLY. The gas regulator
supplied with the appliance must be used.
2. Always leak test the LP gas cylinder to regulator
connection when connecting the LP gas cylinder to the
appliance. See “Leak Testing”.
3. DO NOT operate appliance if the smell of LP gas is
present. Extinguish all fl ame and determine source of
LP gas before proceeding. DO NOT ignite the appliance
until the LP gas leak has been found and sealed.
4. Always shut off LP gas cylinder valve when the
appliance is not in use.
4
OPD EQUIPPED CYLINDER HOSE & REGULATOR
OVERFILL PREVENTION DEVICE
The standard for outdoor gas appliances, ANSI Z21.58/
CAN/CSA-1.6, requires that appliances are to be used
with cylinders equipped with an Overfi ll Prevention Device
(OPD).
The OPD is designed to reduce the potential for the
overfi lling of propane cylinders, thus reducing the possibility
of relief valve discharges of raw propane. The OPD
causes a slower purge/fi ll operation. Some consumers
have been advised by fi lling stations that these cylinders
are “defective”. This is not a defect. Some propane fi lling
stations may not be aware of this new device and its effect
on the purge/fi ll operation.
New OPDs coming onto the market have new technology
that allows for much greater BTU outputs which will
decrease the amount of time it takes to purge a cylinder.
IDENTIFICATION
To identify these cylinders, the new OPD handwheel has
been standardized to the
shape shown.
3. The pressure regulator is set at 11 inches WC (water
column) and is for use with LP gas only. The hose and
hose couplings comply with CSA Standard CAN 1.83.
No modifi cations or substitutions should be attempted.
4. Protect the hose from dripping grease and do not allow
the hose to touch any hot surface, including the base
casting of the barbecue.
5. Inspect seal in the QCC
LP gas cylinder or once per year whichever is more
frequent. Replace seal if there is any indication of
cracks, creases, or abrasion.
6. Inspect hose before each use of the barbecue. If the
hose is cracked, cut, abraded or damaged in any way,
the appliance must not be operated.
7. For repair or replacement of hose/regulator assembly,
contact customer service at
1-800-265-2150 or info@omcbbq.com.
®
cylinder valve when replacing
CONNECTION
1. Be sure cylinder valve and appliance valves are off.
All models are equipped with a hose and regulator with a
QCC®-1 Quick Closing Coupling.
1. The QCC® coupling contains a magnetic Flow Limiting
Device which will limit the fl ow of gas should there be a
leak between the regulator and the appliance valve. This
device will activate if the cylinder valve is opened while
the appliance valves are open. Be sure the appliance
valves are off before the cylinder valve is opened to
prevent accidental activation.
2. The QCC® coupling incorporates a heat sensitive
hand wheel that will cause the back check module in
the QCC
temperatures between 240° and 300°F. Should this
occur, do not attempt to reconnect the nut. Remove
hose/ regulator assembly and replace with a new one.
®
cylinder valve to close when exposed to
2. Place full LP gas cylinder in LP tank well and secure
base as per assembly instructions.
3. Center the nipple in the cylinder valve and hold in place.
Using other hand, turn the hand wheel clockwise until
there is a positive stop.
Do not use tools. Hand tighten only. When making the
connection, hold the regulator in a straight line with the
cylinder valve, so as not to cross thread the connection.
4. Leak test connections. See “Leak Testing”.
5. Refer to lighting instructions. To avoid activating the
Flow Limiting Device when lighting, open cylinder valve
slowly with the appliance valves off. If the Flow Limiting
Device is accidentally activated, turn off cylinder valve
and appliance valves, wait 10 seconds to allow the
device to reset, open cylinder valve slowly, then open
the appliance valve.
5
LEAK TESTING VENTURI TUBES
All factory-made connections have been thoroughly tested
for gas leaks. However, shipping and handling may have
loosened a gas fi tting.
AS A SAFETY PRECAUTION:
* TEST ALL FITTINGS FOR LEAKS BEFORE USING
YOUR GAS BARBECUE.
* TEST THE CYLINDER VALVE FOR LEAKS EACH
TIME THE CYLINDER IS FILLED.
* TEST FOR LEAKS EVERY TIME YOU CONNECT A
GAS FITTING.
* DO NOT SMOKE!
* NEVER TEST FOR LEAKS WITH A LIGHTED MATCH
OR OPEN FLAME.
* TEST FOR LEAKS OUTDOORS.
TO TEST FOR LEAKS:
1. Extinguish any open fl ame or cigarettes in
the area.
2. Be sure that cylinder valve and appliance
valves are off
3. Connect LP gas cylinder. See “Hose and Regulator”.
4. Prepare a soap solution of one part water, one part
liquid detergent.
5. With a full gas cylinder, open cylinder slowly.
6. Brush the soap solution on each connection.
If your barbecue is equipped with a side burner or rear
burner:
a. Place fi nger tip over the opening in the orifi ce at the end
of hose.
b. Turn “SIDE”/”REAR” control to “HIGH”.
c. Brush soap solution on each connection between orifi ce
and control valve.
d. Turn “SIDE”/”REAR” control to “OFF”.
7. A leak is identifi ed by a fl ow of bubbles from the area of
the leak.
* KEEP VENTURI TUBES CLEAN.
* Blockages caused by spiders insects and nests
can cause a fl ashback fi re.
Although the barbecue might still light, the backed up gas
might also ignite and cause a fi re around the venturi tubes
at the control panel or side burner.
VENTURI TUBE SPIDER WEB TUBE BURNER
* If a fl ashback fi re occurs, turn off gas at the source
immediately
Inspect and clean the venturi tubes (main burner, side
burner, rear burner) if any of the following symptoms
occur:
1. You smell gas.
2. Your barbecue does not reach temperature.
3. Your barbecue heats unevenly.
4. The burners make popping noises.
INSPECTING & CLEANING
VENTURI TUBES
1. Turn off gas at the source. i.e. the gas cylinder
or supply line for natural gas.
2. When barbecue is cool, remove the top portion of the
collector boxes and lift the burner from the barbecue
housing.
8. If a leak is detected, close the gas cylinder “shut-off”
valve, tighten the connection and retest (Step 5).
9. If the leak persists, contact your barbecue dealer for
assistance. Do not attempt to operate appliance if a leak
is present.
3. Clean the venturi tubes with a pipe cleaner or venturi
cleaning tool.
4. Lower the burner into position in the barbecue housing,
making sure that the venturi tubes are correctly aligned
and fi tted on the orifi ces.
5. Secure burner with burner fasteners.
6. Snap top portion of collector boxes in place.
6
LIGHTING
E
F
I
A
A. MAIN BURNER CONTROLS E. HANDLE
- LEFT F. SIDE BURNER
B. MAIN BURNER CONTROLS G. CYLINDER VALVE
- RIGHT H. REGULATOR
C. IGNITOR I. SIDE BURNER CONTROL
D. MANUAL LIGHTING HOLE J. REAR BURNER CONTROL
C
G
H
1. The appliance must be assembled as per the assembly
instructions.
2. Check that your gas cylinder is full and properly
connected to the regulator.
3. Check that there are no gas leaks in the gas supply
system. See “Leak Testing”.
4. Check that the venturi tubes are properly located over
the gas valve orifi ces.
5. Check that both Main Burner and Side Burner ignition
wires are connected.
6. Read carefully all instructions contained on the
information plate attached to the barbecue.
7. WARNING: Open lid before lighting.
8. Set control knobs to “OFF” and turn on the gas supply.
9 a. For Main Burner:
Check that the battery has been installed into the
electronic ignition. Push and turn one main burner
control knob to “HIGH”. Push and hold down the ignitor
button or match light.
Burner should ignite within 5 seconds.
Note: To light burner with a match follow steps
1 thru 8 above. Insert lighted match through lighting hole
located at the bottom right of the grill housing using the
match holder provided with your appliance. Push and turn
right control knob to “HIGH”. Burner should ignite within 5
seconds.
After the fi rst burner is lit, push and turn the other main
burner control knobs to “HIGH”. Other burners will ignite
automatically.
9 b. For Side Burner:
Push and turn control knob to “HIGH”.
Push and hold the ignitor button.
Burner should ignite within 5 seconds.
Note: To light burner with a match follow steps
1 thru 8 above.
Apply lighted match to burner ports.
J
D
B
Push in the control knob and turn to “HIGH”.
Burner should ignite within 5 seconds.
9 c. For Infrared Rear Burner Rotisserie:
WARNING: Do not operate the main burner
simultaneously with the rear burner as this may result in
a grease fi re and/ or damage to the barbecue.
Remove the warming rack:
Follow steps 1 thru 8.
Push and hold the ignitor button.
When pushing the igniter, a fl ash of fl ames moving
across the rear burner surface will appear. Burner
should ignite within 5 seconds.
The Infrared Rear Burner will glow RED once the burner
is fully ignited. This will take 1 – 2 minutes of continuous
burning.
Note: To light burner with a match follow steps 1 thru 8
above. It is important to have lighted match near burner
ports BEFORE turning the control knob.
CAUTION – The rear burner may be diffi cult to see on a
bright day.
10. CAUTION - Check your barbecue after lighting.
BURNER
CHECK FLAME
BURNER PORTS
All the ports on the burner should show a 2.5cm fl ame on
“HIGH” setting.
If any of the following symptoms occur there
is probably a blockage in the venturi tubes.
Shut off gas at once and clean the venturi
tubes. See “Venturi Tubes”.
1. You smell gas.
2. If a fl ashback fi re occurs.
3. Your barbecue heats unevenly.
4. The burners make popping noises.
IF BURNER DOES NOT IGNITE:
1. Push and turn control knob to “OFF”.
Wait 5 minutes, then try again with right control knob or
both control knobs set at medium.
2. If any burner will not light, consult “Trouble Shooting
Guide”. If problem cannot be resolved, do not attempt to
operate the appliance; contact your dealer or approved
service centre.
SHUT DOWN
1. Turn off cylinder valve.
2. Turn control knobs to “OFF”.
7
OPERATION COOKING TECHNIQUES
Burn-off. Before cooking on your gas barbecue for the fi rst
time, burn off the barbecue to rid it of any odours or foreign
matter as follows:
Remove cooking grids and warming rack and wash in mild
soap and water. Ignite the burner. Close the lid and operate
the barbecue for 20 minutes with the control knobs set
at “MEDIUM/HIGH”. Turn the gas off at the source. Turn
the control knobs to “OFF”. Let the appliance cool down,
replace the grids. You are now ready to use the appliance.
Preheating. When grilling, preheat the barbecue on
“MEDIUM/HIGH” with the lid closed for ten minutes.
Reduce heat as appropriate for what you are grilling. Scrub
grids with a wire grill brush and brush or spray the grids
with vegetable or olive oil to prevent food from sticking.
Lid Position. The position of the lid during cooking is a
matter of personal preference, but the barbecue cooks
faster, uses less gas, and controls the temperature best
with the lid closed. A closed lid also imparts a smokier
fl avor to meat cooked directly on the grid, and is essential
for smoke and convection cooking.
Vaporization Systems. Your gas grill is designed for use
with a vaporization system (included). Do not use lava rock,
ceramic briquets or any other vaporization system other
than the one that came with the barbecue.
COOKING TEMPERATURES
“HIGH” Setting will produce temperatures at the cooking
grid of approximately 600-650°F (320 - 340°C). Use this
setting only for fast warm-up and for burning food residue
from the cooking grids after the cookout is over. This setting
is also ideal for quickly searing steaks before reducing
temperature. Rarely, if ever, do you use the “HIGH” setting
for extended cooking.
“MEDIUM/HIGH” Setting will produce temperatures at
the cooking grid of approximately 550°F (290°C). Use this
setting for warm-up and for grilling steaks and chops,
“MEDIUM” Setting will produce temperatures inside the
barbecue of approximately 450°F (230°C) with the lid
down. Use this setting for most grilling of chicken, burgers,
vegetables and for roasting, and baking.
“LOW” Setting will produce temperatures inside the
barbecue of approximately 310-350°F (155-175°C). Use
this setting for all smoke cooking, large cuts of meat,
delicate fi sh, and for dough and pastry such as pizza and
quesadillas.
These temperatures are approximate only and vary
with the outside temperature and the amount of wind
present.
DIRECT GRILLING
The direct grilling method involves cooking the food on
grids directly over the fl ame. Direct grilling is the most
popular method for most single serving items such as
steaks, chops, fi sh, burgers, kebabs and vegetables.
1. Prepare food in advance to avoid delay and timing
problems. If using marinade or spices, they should
be applied before placing meat on the cooking grid. If
basting with sauces, they should be applied the last 2-4
minutes of grilling to avoid burning.
2. Organize the area around the barbecue to include forks,
tongs, oven mitts, sauces and seasonings, to allow you
to stay in the vicinity of the barbecue while cooking.
3. Bring meat to room temperature just prior to grilling.
Trim excess fat from meat to minimize the “fl are-ups”
that are caused by dripping grease.
4. Pre-heat the barbecue to the desired temperature with
the cover closed.
5. Coat the grids with vegetable or olive oil to prevent food
from sticking to the grids.
6. Hold the salt when cooking meats on the barbecue. The
meat will stay juicier if the salt is added after cooking.
7. To prevent steaks from “drying out”, use tongs rather
than a fork and start on “MEDIUM/HIGH” to sear the
meat and seal the juices in. Reduce the heat and extend
cooking times when grilling thicker cuts of meat.
8. Learn to test when the meat is done by time and feel.
The meat fi rms up as it cooks. When the meat is soft it
is rare. When it is fi rm, it is well done.
9. Follow the perfect steak grilling guide for most meat,
fi sh, poultry and vegetables.
8
COOKING TECHNIQUES
DIRECT GRILLING GUIDE
1”
THICKNESS
CHICKEN MED / WELL MEDIUM 3 / 3 / 3
CHICKEN
WINGS
HAMBURGER MEDIUM MEDIUM 3 / 3 / 3
HAMBURGERS 3/4”
FROZEN
FISH FILLET MEDIUM MEDIUM 2 / 2 / 2
LOBSTER
TAILS SPLIT
MED / WELL MED /
MEDIUM MEDIUM 3 / 3 / 3
MEDIUM MEDIUM 4 / 4 / 4
HEAT
SETTING
LOW
TIME
PER SIDE
/ 3
5 / 5 / 5
/ 5
/ 3
/ 3
/ 2
/ 4
TOTAL
TIME
12 MIN.
20 MIN.
12 MIN.
12 MIN.
8 - 10
MIN.
16 - 20
MIN.
INDIRECT CONVECTION COOKING
This method is ideal for cooking large cuts of meat such
as roasts or poultry with or without a rotisserie. The food is
cooked by hot air circulating around it.
1. For most applications of convection cooking with
and without a rotisserie, a drip pan is recommended to
catch the drippings. Place drip pan on top of the
vaporizer, beneath centre of food. Put half to one inch
of water in the drip pan. Fruit juice, wine or a marinade
may also be added to enhance the fl avor. Do not let
the drip pan run dry.
2. In most cases convection cooking with and without a
rotisserie is best with the cover closed and the heat
reduced. All burners can be set to “LOW” or the outside
burners can be set to medium and the middle burner(s)
can be turned “OFF”. Turning the centre burner “OFF”
will prevent juices in the drip pan from burning.
3. Prior to placing the meat on the barbecue, baste the
meat with vegetable oil. This will enhance the browning
on the outside of the meat.
4. When cooking without a drip pan, close attention
must be paid to avoid the risk of grease fi re and is not
recommended.
5. Use oven mitts when working around the barbecue to
avoid injury.
6. Turn barbecue off and allow it to cool before removing
drip pan. The fat drippings are highly fl ammable and
must be handled carefully to avoid injury.
7. For convection cooking roasts and poultry without a
rotisserie, place meat in a roasting rack directly on the
grids.
INDIRECT CONVECTION AND
ROTISSERIE COOKING GUIDE
BEEF ROAST 3-6 LB MED/LOW 2 - 4 HRS
BEEF ROAST 6-10 LB MED/LOW 3 - 5 HRS
PORK ROAST 2-5 LB MED/LOW 2 - 4 HRS
PORK ROAST 6-10 LB MED/LOW 3 - 5 HRS
TURKEY OR
CHICKEN
TURKEY OR
CHICKEN
2-5 LB MED/LOW 2 - 4 HRS
5-10 LB MED/LOW 3 - 5 HRS
When using rotisserie burner, set heat at
“MED/HIGH”
ROTISSERIE COOKING
Follow the steps for Indirect Convection Cooking above.
1. The rotisserie can accommodate up to 7 kg (15lb) of
meat with the limiting factor of rotating clearance. For
best results the meat should be centered on the centre
line of spit to eliminate an out-of-balance condition.
2. The rotisserie can be used with the cooking grids in
place if space allows.
3. Fasten the meat securely on the spit prior to placing it
on the barbecue. For poultry, tie the wings and legs in
tightly to avoid contact with drip pan.
INFRARED REAR ROTISSERIE
Certain models feature an infrared rear burner for
rotisserie cooking. The infrared rear burner rotisserie
method is the ultimate for cooking roasts and poultry. With
the heat source located behind the food, there is no chance
of a fl are up caused by fat drippings. Cook with confi dence
knowing you will get perfect results every time. A dish or
drip pan placed below the spit will collect the juices for
basting or for preparing a sauce.
To operate your rear burner, follow the lighting directions
on page 6.
MEAT TEMPERATURE GUIDE
RARE MED. WELL
BEEF / LAMB
/ VEAL
PORK 150°F / 65°C 170°F / 77°C
POULTRY 170°F / 77°C
For best results use a meat thermometer.
130°F / 55°C 145°F / 63°C 160°F / 70°C
9
Loading...