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Фрагмент инструкции
Keep your arms and face away from being directly above the cooking area. • Flames should appear similar to the good flame shown in Fig. 55 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 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. 55 Good Bad Yellow Blue Holes in Burner Yellow Blue 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 and rotisserie foods. • 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. • To open the grill lid, slowly lift the handle to avoid burning in case of a grease fire flare-up. • DO NOT expose any part of your body directly above the cooking area. Food Preparation Hints Your grill can cook a variety of foods. For best results, follow these instructions: • Trim excess fat from meat and poultry. Slash any remaining fat to stop curling, but take care not to cut the meat. • Frozen meat and poultry should be thawed prior to cooking. • Frozen fish and vegetables will cook without thawing. • Salt food after cooking to help prevent drying out the food. • Brush naturally lean meats with cooking oil or margarine. • Cook small pieces of tender foods in foil or on special delicate- food cooking grates (see the section titled “Cooking Methods”). • Apply barbecue, tomato or sugar-based sauces no sooner than the last 10 minutes of cooking. • Turn food with tongs or a spatula; piercing food (especially meat), tends to dry it out. 24 In Case of Grease Fire Follow These Steps: 1. Shut off the gas at the burner valve(s) and stay away! 2. Allow the fire to burn itself out. 3. Once the fire is out and the appliance has cooled, shut off the L.P. cylinder valve. 4. Clean all parts and inspect for damage. Parts to check for damage are the L.P. cylinder, cylinder valve, regulator, gas supply hose, burner valve(s) and burner(s). 5. If any of the above mentioned components are damaged, seek replacement from Coleman before operating the grill again. Locate your nearest service center by calling 1-800-356-3612. Note: • Some flare-up adds a smoky flavor and sears food. Excessive grease fires can cause a potentially hazardous situation and damage the grill. • Avoid excessive flare-ups by preheating the grill with the lid closed for 5 minutes on the high setting to burn off grease from previous cooking. • Cook with the lid down and continually monitor cooking food to avoid grease fires and flare-ups. • Trimming excess fat from meat will reduce grease fires and flare- ups. Cook fatty meat in smaller amounts over indirect heat on a low setting. • Be sure to follow the instructions in the section titled “Care, Maintenance, and Cleaning”. Cooking Methods Direct Method: • The heat source is directly below the food. • Use for browning meat or cooking hot dogs and hamburgers, but check food frequently. • Use for skillet and stir-fry cooking, but limit the amount of oil and heat to be used. • Cook roasts, turkey or duck on low heat. Place meat with water in a foil pan with a corrugated bottom. Replenish water as needed. Indirect Method: • Light only one side of the burner and place food on the opposite side for cooking. • Allow food to cook at a lower temperature which increases tenderness and reduces grease flare-ups. • It is a good method for cooking foods that burn easily (vegetables, fish, etc.). • Coo...