Aussie WALK-A-BOUT 4200 Series 소유자 매뉴얼 - 페이지 8

{카테고리_이름} Aussie WALK-A-BOUT 4200 Series에 대한 소유자 매뉴얼을 온라인으로 검색하거나 PDF를 다운로드하세요. Aussie WALK-A-BOUT 4200 Series 8 페이지.

페이지 인쇄

CARING FOR YOUR

AUSSIEtm

GRILL

WARNING: Allow your grill to cool completely before handling or moving.

Ashes...

Allow the charcoal and grill to cool completely. Lift out the Fire Grate/Ash Dump and pour the ashes into heavy duty

aluminum foil. Wrap the ashes within the foil and discard into a non-combustible container. You can save the larger pieces of

charcoal for the next time you cook. It is recommended that ashes be removed after each time you grill. Use a garden hose

to wash out accumulated grease and ashes. Let the Fire Grate/Ash Dump dry before putting it back in your grill.

For easier clean-up, line the bottom of the Bowl under the Fire Grate/ Ash Dump with a double layer of aluminum foil. Make

sure you leave all the vents uncovered.

Cooking grid, spit forks, spit shaft...Use

a detergent and hot water solution just as you would for any cooking equipment.

A stiff brush may be helpful in removing heavy grease deposits.

Hood and Bowl.

..Dampen a cloth in hot water and a detergent solution. Then, wipe both the inside and outside of the hood

and bowl. Wipe all areas dry before storing.

Note: Do not use oven cleaner or abrasive cleaner on your Aussie grill.

This may cause damage to the paint finish.

Storage..

.After you have cleaned your grill, store it in a clean, dry area. Leave all the vents open so moisture does not col¬

lect inside. If you store your grill outside, close the top vent to keep the rain out but leave the bottom vents open. To store

your Walk-a-bout™ grill, lock the Hood and Bowl. If you intend to fold-up your grill for storage, Follow steps on page 5 in

reverse order. You may hang the Grill on a wall with the Fixed Leg Hook or simply lean it against a wall.

You can extend the life of your new grill by using a heavy duty grill cover for storage. Always allow your grill to cool before

covering. Please look at the Accessory Orde' Form that came with your grill for ordering information.

RECIPES YOU CAN USE AGAIN AND AGAIN

JUICY BURGERS...

1 beef bouillon cube

1/2 cup boiling water

1 pound ground beef

1/3 cup dry bread crumbs

1 teaspoon grated lemon

peel

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon ground sage

1/2 teaspoon ginger

4-5 hamburger buns

toasted

ISLAND STEAK...

6 ribeye steaks (approx.

1" thick)

1 cup soy sauce

1 clove garlic (crushed)

1/4 cup salad oil

1/4 cup dry red wine

1 dash monosodium

glutamate

juices from small piece of

celery (approx. 1/4

medium size stalk)

Dissolve bouillon cube in boiling water. Mix thoroughly

with beef, crumbs, lemon peel and seasoning. Shape

into four or five patties and chill thoroughly. Grill in high

position until done or about seven minutes on each side.

Serve on toasted buns. Makes four or five servings.

Combine all ingredients except the steak (use garlic press to

get celery juice). Marinate the steaks with this mixture for 30

minutes only. Drain the steaks and sear each side one minute

with grid in low position over moderate fire. Raise grid to high

position and cook to taste. Turn steaks twice.

SMOKY MOUNTAIN

SPARERIBS...

1/2 cup Worcestershire

sauce

1/2 cup vinegar

1/2 teaspoon salt

1/2 cup margarine (melted)

1/4 teaspoon Tabasco

2 racks spareribs (approx.

6pounds)

Combine marinade ingredients and brush onto ribs. Use

soaked wood chips and the indirect cooking method

shown on page 5. Place meat bone side down on grid.

Raise grid to highest position over moderate fire. Lower

hood and cook 1 1/2-2 hours or until done. Add wood

chips and charcoal if necessary to maintain smoke and

even heat. Turn and baste the ribs every 10 minutes dur¬

ing the last 30-40 minutes of cooking. Makes 8-10 serv¬

ings as second meat or 6 main dish servings.

HOT DOGS - STUFFED...

Relish

Bacon

Hot Dogs

Cheese

Use Indirect Method, slit hot dogs lengthwise, within 1/4

inch of each end. Stuff hot dogs with cheese and relish

and wrap in bacon. Place on cooking grid over drip pan

and cook 15-20 minutes or until bacon is crisp.

P/N 03.6081.00

REV. 2/01