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High quality scan of the manual, very quick and easy download and very important, a truly honest price. thanks
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Minden rendben, de két megjegyzés, az ábrák nehezen kivehetők és a fizetés után 24 órát kell várni a letöltésre.
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Manual correct, and complete. Downloads cleanly. Format of manual was presumably difficult to PDF to A4, but works reasonably well.
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This was a hard to find manual. When I did find it , some sites wanted way too much for the file.
Owner-manual .com had it for a really reasonable price. Not only that but it was sent very quickly and was a quality scanned document, unlike some others I purchased from a different site.
Good job guys!!
Larry
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Fast and courteous service. Product delivered as described. Thank you.
GR I LL
Using
Before you use the grill for the first time:
1. Heat the grill burner to remove the protective shipping coating. Heat on HI for 10 minutes. Use the vent system to remove any additional smoke during cooling. When the grill burner stops smoking, it is ready to use. 2. Wash with warm, soapy water. Rinse and dry. Never use a metal scrubbing pad or gritty cleanser on the grill; these will damage the nonstick surface. 3. After cleaning, lightly wipe the cooking surface with cooking oil. This will prevent the food from sticking. � The fan switch turns on by itself while you are using the grill. Do not use the grill if the fan does not go on. � Do not cover the entire cooking surface with meat. Leave space between the food items to help smoke and steam clear away quickly.
What to use while grilling
� Use tongs with long handles or spatulas for turning meats. Do not use forks because they make holes in the meat, letting juices run out.
What not to use in the grill area
� Do not use aluminum foil. � Do not use charcoal or wood chips.
Grilling tips Choosing meat
� For best results, buy top grade meat. Meat that is at least 3�4" thick will grill better than thinner cuts.
While cooking
� Before turning, let one side of meat cook until it is as done as you want, or cook until juices appear on the top of the meat. Turn steaks and hamburgers just once; turning and moving food causes it to lose juice. � When basting meats or putting sauces on food, remember that extra sauce winds up inside your grill and does not improve the food�s flavor. Put on sauces during the last 15-20 minutes of cooking unless the recipe tells you to do it differently. If you put on too much of a sugary sauce, it will leave a caramel-like glaze on the grill grates. This glaze is hard to clean. � There are many meat marinades which will help make less expensive cuts of meat tender for cooking on the grill. � Some foods, such as poultry and nonoily fish, may need some extra fat. Brush with oil or melted butter from time to time while grilling. � To help keep juices in meat, salt after turning meat or after cooking is done.
Preparing to grill
� Meat that usually has a lot of fat will smoke more when cooking and could cause flareups. However, fatty meat cooks faster than lean meat. Trim fat from meat before placing on the grill to prevent a large amount of smoke or flare-ups. � Remove the grill cover before heating the grill. Because a heated grill cover would not look hot, someone could be burned if they touched the cover. Heating the grill cover could also damage the finish. � Precondition grates by brushing them with vegetable oil or spraying them with a nonstick coating prior to each use. � Score fat on the edges of steak, but do not cut into the meat. This will prevent curling while cooking. � Preheat the grill on the HI setting for five to 10 minutes. Preheating makes meat taste and look better. It also lets you quickly sear the meat to help keep juices in. 20
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