Backyard Pro 554LPG72RD 사용자 설명서 - 페이지 15

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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°F (260°C). You can shut off one or more burners if you do not need to use the entire grilling surface once you reach over 500°F

(260°C). You can also use a medium high heat of 400°F 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°F (260°C). 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 depending on what you are cooking. Generally, you want to keep the temperature around 350°F.

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 thermometer 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.

11. Use tongs rather than a fork when turning the food on the grill. Less juice will be lost that way.

Grilling with Your New Grill | 15

Operating Instructions |