Backyard Pro 554LPGRD36 handleiding
Handleiding
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DIRECT VS. INDIRECT COOKING
Food cooked on the grill is either done using direct or indirect cooking. Direct cooking is when the food is cooked directly over the heat.
Food is placed in-between the burners for indirect cooking.
DIRECT – Used for Preheating and Searing
Use direct cooking to sear meats. This helps to keep food moist by locking in juices. Some food, such as steak, is first seared using
Direct cooking, and then finished cooking using the Indirect method. This is generally used for quicker cooking foods. Preheat the
grill to
500 degrees Fahrenheit (260 degrees Celsius). You can shut off one or more burners if you do not need to use the entire grilling surface
once you reach over 500 degrees Fahrenheit (260 degrees Celsius). You can also use a medium high heat of 400 degrees Fahrenheit or
more by turning the burners down slightly. Place the food directly over the heat source. Remain vigilant when grilling using this method,
as it’s easy to overcook.
INDIRECT – How Most Food is Cooked on a Gas Grill
Indirect cooking is used for foods that take longer to cook, including large cuts of meat such as roasts. It’s also used for cooking more
delicate food that can dry out quickly such as fish and poultry, for fattier foods to reduce flare-ups, and when grilling using a roasting
pan or aluminum foil. Preheat the grill to 500 degrees Fahrenheit (260 degrees Celsius). Then turn some burners off, and others to
medium to low depending on the temperature you want to maintain.
Generally, turn the center burner off for a 3-burner model and the 2 inside burners off on a 4-burner model.
Grills with more than 4 burners will vary depen
ding on what you are cooking. Generally, you want to keep the temperature around 350
degrees Fahrenheit . Do not place the food directly over any burners when using this grilling method.
GRILLING TIPS AND TRICKS
1. Always “Preheat” your grill before cooking. Light all main burners, turn to “HI”, and close the lid until the thermometer reads
over 500°F (260°C), which should be 4 minutes. Then adjust the burner control knobs to the proper temperature. Note that no
preheating is necessary for the side burner.
2. The ther
mometer measures the temperature at the top of the lid. The temperature down by the cooking grates is generally
somewhat warmer.
3. Mother Nature can impact your grilling times. Allow more cooking time for cold, wind, and higher altitudes. We recommend you
place the grill in an area protected from much wind.
4. Trim away any excess fat from meat to reduce flare-ups.
5. Keep similar size portions together so that they cook more evenly.
6. Generally speaking, the more food on the grill, the longer the cooking time.
7.
Be aware when using the Direct cooking method, as food can easily become overcooked, burned, or dry out. Food may require
more turning, or sometimes, may need to be moved off the flame.
8. Larger pieces of meat generally require more cooking time per pound than smaller pieces of meat.
9. If a major flare-up or too many flare-ups occur, turn off the gas, move the food away from the flare-up, and close the hood. Restart
the grill once the flare-up has died down.
10. Turn foods infrequently. Generally, only turn a steak once during cooking.
1
1. Use tongs rather than a fork when turning the food on the grill. Less juice will be lost that way.
Operating Instructions | P. 03 Grilling with Your New Grill | 17
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Productinformatie
| Merk | Backyard Pro |
| Model | 554LPGRD36 |
| Categorie | Niet gecategoriseerd |
| Taal | Nederlands |
| Grootte | 3331 MB |
