Shutting Off The Grill; General Use And Correct Burner Flames; Grilling Tips And Hints - Coleman 9959 Serie Manuel D'assemblage, D'entretien Et D'utilisation

Shutting Off the Grill

DO NOT touch hot grill parts with your bare hands!
You MUST use protective gloves.
■ Turn all burner control knobs to off. (Fig. 41)
Be certain the disposable cylinder is disconnected when
the grill is not in use.

General Use and Correct Burner Flames

• Keep the grill area clean and free from combustible
materials, gasoline and other flammable vapors, liquids,
and spare L.P. cylinders.
• To avoid the possibility of tipping over the grill, NEVER
place more than 20 pounds on the side table. A filled
4-quart aluminum pot weighs approximately 10 pounds.
• DO NOT obstruct the flow of combustion and
ventilation air.
• Keep the ventilation opening(s) of the L.P. cylinder
enclosure free and clear of debris.
• A barbecue grill becomes hot during use. DO NOT touch
grates, or cooking surfaces.
• Be sure to tighten all hardware (screws, nuts, bolts, etc.)
at least once a year or before each grilling season.
Condition The Grill
• Before using the grill for the first time, or after storage,
operate the grill 5 minutes on the high setting with the lid
closed, to burn away oil.
• Once the oil has burned away, check the burner flame per
the next step.
The Burner Flame
• Open the grill lid. The cooking grates should be in place.
• Keep your arms and face away from being directly above
the cooking area. Look through the cooking grates and
observe the burner's flame below.
• Flames should appear similar to the good flame shown in
Fig. 42 and as follows:
• A good flame should be blue with a yellow tip.
• Some yellow tips on flames up to 1 inch in length are
CAUTION
CAUTION
WARNING
acceptable as long as no carbon or soot deposits appear.
• If flames are excessively yellow and irregular, the oil
residue may not be completely burned off, or the venturi
may be clogged or may not be properly positioned over
the orifices. Allow the grill to cool before repositioning the
venturi over the valve and orifices.
• Grills that have been in use for a while sometimes begin
to show more yellow flame. A build-up of food deposits,
fats or cooking seasonings can cause yellowing flames.
Clean the burner to remove residue and check for clogged
burner holes or a blocked venturi. Refer to the section
titled "Cleaning the Venturi".
• Regular use of your grill will actually help keep it operating
more smoothly.
• Each grill may heat differently. Some units will heat
somewhat more to the center and back of the grill. The
flavor of grilled food will improve the more you use the grill
and as you become familiar with it.
Fig. 41
Yellow

Grilling Tips and Hints

Burner Control Setting Tips
• The high flame setting is too hot for direct cooking. The
high flame setting is good for quick searing of meat, then
finish cooking on medium or low flame settings.
• Use the high flame setting with the lid closed to preheat
the grill for 5 minutes before cooking and with the lid
closed for a maximum of 5 minutes after cooking to burn
off grease drippings.
• Use a medium flame setting for direct cooking of steaks,
pork chops, chicken and hamburgers.
• Use a low flame setting for roasts.
• Thick steaks will finish with a better texture and more juice
if first seared on high flame setting and then cooked on a
low flame setting.
Safe Grill Operation
• NEVER leave cooking food unattended. Continually
observing the food will help in maintaining an even
temperature, conserve fuel, improve the food's flavor and
lessen flare-ups.
English - 10
Good Bad
Yellow
Blue
Holes in Burner
Blue
Fig. 42