General Grill Operation And Cooking Procedures - Newage 65901 Manuel D'installation Et D'utilisation

General Grill Operation and Cooking Procedures

CAUTION: Do not leave the grill unattended.
WARNING: Never leave children unsupervised around the NewAge grill.
!
Preheating for more than 15 minutes may overheat and cause damage
to the grill.
DANGER: Do not put grill in storage immediately after use. Allow grill
to cool to touch before moving or storing.
WARNING: Never cover slots, holes, or passages in the grill fire box
!
or cover an entire rack with material such as aluminum foil. Doing so
blocks air flow through the oven and may cause carbon monoxide
poisoning.
Aluminum foil linings may trap heat causing a fire hazard
Preheating:
It is necessary to preheat the grill for a short time before cooking certain foods, depending
on the type of food and the cooking temperature. Preheating allows the briquettes to properly heat up,
providing more even and more consistent cooking results. Allow the grill to pre-heat on "HI" until desired
temperature is reached. Use the hood thermometer to achieve required preheating temperature. There is no
need to preheat for casseroles or other foods that require slow cooking.
Cooking Temperatures
HIGH Setting - Use this setting only for fast warm-up, for searing steaks and chops, and for burning food
residue from the cooking grids after the cookout is over.
MEDIUM Setting - Use this setting for most grilling, roasting or baking, and for cooking hamburgers and
vegetables.
LOW Setting - Use this setting for all smoke cooking, rotisserie cooking, and when cooking very lean cuts
such as fish.
These temperatures vary with the outside temperature and the amount of wind.
Searing: Is a technique used in which the surface of the food is cooked at high temperature until a
caramelized crust forms. Using the Sear Burner (available on the 40" NewAge Grill) is the best option for
searing. Typically the food is seared over high heat and then moved to a lower-temperature area of the grill
to finish cooking.
Direct Cooking: This method involves placing the food directly over the lighted burners. This is a common
way to cook foods that take less than 20 minutes or to sear larger foods at the beginning of the cooking
process. Turning too soon and too often is one of the most common grilling mistakes. Never spray water on
the grill or into grease. Use a meat thermometer to achieve desired doneness and remove items one degree
below how you would like to enjoy them, as the resting period before carving or consuming will raise the
temperature.
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Grill Operations cont.
Indirect Cooking: You can cook larger foods slowly to perfection on one side of the grill by using indirect
heating technique. This can be achieved by leaving the burners directly below the food "OFF" and igniting
the burners to the side of the food. The heat from the lighted burner circulates gently throughout the
grill, cooking the food without any direct flame touching it. This method greatly reduces flare-ups when
cooking extra fatty cuts, because there is no direct flame to ignite the fats and juices that drip down during
cooking. Place a drip pan slightly smaller than the cut of meat on the cooking grids or
under the meat being cooked. This will allow you to catch meat juices for making gravy. Flare-Ups: The fats
and juices that drip from the meat cause flare-ups. Since flare-ups impart the distinctive taste and color for
food cooked over an open flame, they should be expected and encouraged within reason. Nevertheless,
uncontrolled flaring can result in a ruined meal. To control excessive flare- ups caused by too high a heat
setting, turn the heat control knob to a lower setting.
CAUTION:
If burners go out during operation, close gas supply at source, and turn all gas valves off.
Open lid and wait five minutes before attempting to re-light (this allows accumulated gas fumes to
clear).
CAUTION:
Should a grease fire occur, close gas supply at source, turn off all burners and leave lid
closed until fire is out.
CAUTION:
Do not attempt to disconnect any gas fitting while your barbecue is in operation.
Rotisserie Cooking
Rotisserie is mostly used to cook large pieces of meat and poultry to assure slow, even cooking. The constant
turning provides a self-basting action, making food cooked on a rotisserie exceptionally moist and juicy.
Rotisserie cooking generally requires 1 ½ to 4½ hrs to cook depending on the size and type of meat being
cooked. You can have rotisserie cooking with indirect heat as shown or with infrared rotisserie burner.
For successful rotisserie cooking, the meat should be centered and balanced as evenly as possible on the
spit rod to avoid overworking the rotisserie motor.
Since indirect heat is often used in cooking on a rotisserie, a foil or aluminum drip pan is advisable to
prevent excessive flare-ups. Generally, the cooking grills are removed to allow for the swing of the rotisserie.
A basting pan is placed under the rotisserie area on top of the ceramic briquettes to catch the drippings.
WARNING
: Warming Rack must be tilted back when Rotisserie Burner is being used.
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ceramic briquettes
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