Filter
Top Products
10
OPERATING INSTRUCTIONS
GRILLING METHODS
NOTE: If grill looses heat while cooking refer to the troubleshooting
section of this manual.
You can adjust the Left and Right burners in each burner set as desired. The
control settings are High (H), Medium (M), Low (L), or Off (O).
If burners go out during cooking, turn off all burners and wait 5 minutes
before relighting.
ƽWARNING: Check the bottom tray and catch pan for
grease build-up before each use. Remove excess grease
to avoid a grease fi re in the bottom tray.
Preheating
Preheating the grill before grilling is important. Light your Summit
®
gas grill
according to the instructions in this Owner’s Manual. Turn both burners in
each burner set to High (HH), close the lid, and preheat grill with the
lid down until grill thermometer reaches 550ºF (260˚-288˚C).This is the
recommended broiling temperature. This will take approximately 10 to 15
minutes, depending on outside temperatures.
Covered cooking
All grilling is done with the lid down to provide uniform, evenly circulated heat.
With the lid closed, the Summit
®
gas grill cooks much like a convection oven.
The thermometer in the lid indicates the cooking temperature inside the grill.
All preheating and grilling is done with the lid down. No peeking — heat is lost
every time you lift the lid.
Flavorizer
®
system
When meat juices drip from the food onto the specially angled Flavorizer
®
bars, they create smoke that gives foods an irresistible barbecued fl avor.
Thanks to the unique design of the burners, Flavorizer
®
bars and the fl exible
temperature controls, uncontrolled fl are-ups are virtually eliminated, because
YOU control the fl ames. Because of the special design of the Flavorizer
®
bars
and burners, excess fats are directed through the funnel-shaped bottom tray
into the grease catch pan.
The most important thing to know about grilling is which cooking method to
use for a specifi c food, Direct or Indirect. The difference is simple: place the
food directly over the fi re, or arrange the fi re on either side of it. Using the
right method is the shortest route to great results—and the best way to ensure
doneness safety.
DIRECT COOKING
The Direct Method, similar to broiling, means the food is cooked directly
over the heat source. For even cooking, food should be turned once halfway
through the grilling time.
Use the Direct method for foods that take less than 25 minutes to cook:
steaks, chops, kabobs, sausages, vegetables, and more.
Direct cooking is also necessary to sear meats. Searing creates that
wonderful crisp, caramelized texture where the food hits the grate. It also adds
great color and fl avor to the entire surface. Steaks, chops, chicken breasts,
and larger cuts of meat all benefi t from searing.
To sear meats, place them over Direct High heat for 2 to 5 minutes per side.
Smaller pieces require less searing time. Usually after searing you fi nish
cooking the food at a lower temperature. You can fi nish cooking fast-cooking
foods by the Direct method; use the Indirect method for longer-cooking foods.
To set up your gas grill for Direct cooking, preheat the grill with all burners
on High. Place food on the cooking grate, and then adjust all burners to the
temperature noted in the recipe. Close the lid of the grill and lift it only to turn
food or to test for doneness at the end of the recommended cooking time.