Оценок - 3, средний балл: 3.7
(
)
)
|
Фрагмент инструкции
Soaking the chips in water before using them will help ensure the wood chips smoke and do not flame up. To start, you may want to use the “HI” position to start the chips smoking, then reduce the heat to a lower level to prevent them from drying out and flaming. If the wood chips do flame up, add a small amount of water to extinguish the flame. This should be done carefully through the top in the grill area, or by pulling the tray out slightly. Use caution when adding water to a hot tray to avoid steam burns, and never completely remove a hot tray. When smoking, the lid should remain closed as much as possible to maximize the effect. During extended roasting periods it is normal to add fresh wood chips to the tray several times. FIG. 31 36 / 48 Grill Smoker System FIG. 32 23 USING THE ROTISSERIE The grill rotisserie system is designed to cook items from the back using infrared heat. The location of the burner allows the placement of the rotisserie basting pan (included) beneath the food to collect juices and drippings for basting and gravy. To flavor the contents of the basting pan, you can add herbs, onion, garlic, or spices. Hams are especially good with the addition of pineapple slices and brown sugar to the basting pan. The rotisserie burner is an infrared type which provides intense searing radiant heat. Preferred by chefs over other methods, this intense heat is magnificent for searing in the natural juices and nutrients found in quality cuts of meat. Once lit, the rotisserie burner will reach cooking temperatures in about 1 minute. The orange/red glow will even out in about 5 minutes. The rotisserie motor is equipped with metal gears and is capable of turning up to a 25 lb. cut of meat or poultry. The rotisserie motor on the grills is secured down to a cast rotisserie block with two black screw- down knobs. The rotisserie block is in turn bolted to the right side panel. The rod for the rotisserie is assembled into the motor assembly by placing the pointed end into the motor, and resting the handle end on the support at the left side of the grill. With the rod pushed as far as possible into the motor, the grooved rod should rest on the rollers. To load the rod begin with the handle in place, and slide one of the meat holders (prongs facing away from the handle) onto the rod. Push the rod through the center of the food, then slide the second meat holder (prongs toward the food) onto the rod. Center the product to be cooked on the rod then push the meat holders firmly together. Tighten the ‘L’- shape screw with pliers. It may also be necessary to wrap the food with butchers string or dental floss (never use nylon or plastic string) to secure any loose portions. Once the food is secure, insert the rod into the motor. If needed, remove the grill grates. Place the basting pan beneath the food. It is normal for the rod to flex when larger cuts of meat are being cooked. Also, the motor is equipped with a halogen bulb to provide light when other sources of light are not sufficient. Use only a 50W Max. Halogen Narrow Flood replacement bulb. WARNING! Halogen lamps are constructed of a glass bulb with a pressurized internal filament tube that operates at high temperatures and could unexpectedly shatter. Should the outer bulb break, particles of extremely hot glass could be discharged into the fixture enclosure and/or surrounding environment, thereby creating a risk of personal injury or fire. When replacing the bulb, let the bulb cool, and assure that power to the light has been turned off. Never allow the hot bulb to come into contact with water. DO NOT TOUCH the light bulb when in use. It may be hot enough to cause injury. FIG. 33 LIGHT MOTOR ROD FIG. 34 24 USING THE ROTISSERIE WARNING! Never have the grill burners (bottom burners) on during Rotisserie cooking. It will burn your meat and make it very dry. Use only one section at a time, grill or rotisserie. PREPARATION Recommended: Dental floss or butcher string, scissors, broiler pan (bottom only), pliers, instant read thermometer, foil, and hot pads. Working Area: Allow enough space to accommodate food and rotisserie rod assembly in a clean environment. Meat Preparation: Tie meat with butcher string or Dental floss in three areas. Buy a roast that is equally balanced from top to bottom in size. The meat will cook more evenly while on the Rotisserie. For Poultry, tie wings and legs to the body using Dental floss or butcher string to prevent flopping around while turning. (Fig. 35) 1. Determine the center placement for the food, put first prong on the rod, turn ‘L’- shaped screw to tighten. 2. Center tied meat/poultry on the rod, place second prong, turn ‘L’- shape screw to tighten. (Fig. 36) 3. Pick up the rod, rotate it to check for balance. If not, adjust prongs and food to balance. Take pliers and tighten the ‘L’- shape screws on both sides of the prong. 4. Remove grates and top rack on the grill. Place bottom portion of broiler pan on ceramic rods, so mea...
Эта инструкция также подходит к моделям:Грили - 36-48" BGB Grill BGB36-BQAR (4.88 mb)
Грили - 36-48" BGB Grill BGB48-BQAR (4.88 mb)