The warming rack keeps food warm or toasts burger

buns, as the main meal grills below.

The reversible cooking grates empower you to be

even more creative with your dish. The thin side of the

cooking grate is ideal for delicate food such as fish and

shrimp, while the wider side creates a thick sear mark

enhancing the flavor of your food.

tools on the hooks for easy access and organization of

The grills illustrated in this Owner’s Manual may vary slightly from the model purchased.

BURNER

be used for finishing thicker foods or bone-in cuts that have been seared or

browned first over direct heat.

With indirect heat, the heat is on both sides of the grill, or o to one side of the

grill. The food sits over the unlit part on the cooking grate.

Use the direct method for small, tender pieces of food that take less than 20

minutes to cook, suchas: hamburgers, steaks, chops, kabobs, boneless chicken

pieces, fish fillets, shellfish, and slicedvegetables.

With direct heat, the fire is right below the food. It sears the surfaces of the food,

BURNER

The lid on your grill is for more than just keeping

the rain out. Most importantly, it’s for preventing

too much air from getting in, and too much heat

and smoke from getting out. When the lid is closed,

the cooking grates are hotter, the grilling times are

faster, the smoky tastes are stronger, and the flare-

ups are fewer. So put a lid on it!

It is a fossil fuel composed almost entirely of methane.

Natural gas is delivered by your local utility through an

• Two burner and three burner grills are designed to

operate at 7" of water column pressure (.2526 psi).

• The quick-disconnect fitting can be installed

horizontally or pointing downward, but never pointing

upward. Installing it with the open end pointing upward

can result in water and debris collecting in the quick-

5) Push the burner control knob in and turn it

counterclockwise to the start/high

6) Check that the burner is lit by looking through

the cooking grates and through the cutout in the

FLAVORIZER BARS (B).

7) If the burner does not ignite within 4 seconds,

turn burner control knob to the o

wait five minutes to allow the gas to clear before

9) After burner 1 ignites, you can turn on burner 2

(and burner 3).

There is leftover food from the previous meal. Always preheat the grill on the highest setting for 10

to 15 minutes.

The inside of the grill needs to be cleaned thoroughly. Follow the steps in the "Cleaning and Maintenance"

section to clean the grill inside from the top down.

Spider screens on the burners are obstructed. Clean spider screens. Refer to “Cleaning the Spider

Screens” in the Product Care section. Also refer to

the illustrations and information in this section about

proper flame pattern and spiderscreens.

The cuts, thicknesses, weights, and grilling times above are meant to be guidelines. Factors such as altitude, wind, and outside temperature can aect cooking times.

Two rules of thumb: Grill steaks, fish fillets, boneless chicken pieces, and vegetables using the direct method for the time given on the chart (or to the desired doneness),

turning food once halfway through grilling time. Grill roasts, whole poultry, bone-in poultry pieces, whole fish, and thicker cuts using the indirect method for the time

given on the chart (or until an instant-read thermometer registers the desired internal temperature). Cooking times for beef and lamb use the USDA’s definition of

medium doneness unless otherwise noted. Before carving, let roasts, larger cuts of meat, and thick chops and steaks rest for 5 to 10 minutes after cooking. The internal

temperature of the meat will rise by 5 to 10 degrees during this time.