Newage SKU Guide D'installation Et Mode D'emploi page 43

General Grill Operation and Cooking Procedures
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 ceramic briquettes 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.
• 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).
• Should a grease fire occur, close gas supply at source, turn off all burners and leave lid closed
until fire is out.
• Do not attempt to disconnect any gas fitting while your barbecue is in operation.
43
CAUTION
WARNING