DCS RDT-366 - Manuel (Page 14)

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GRILL
The two grill grates are reversible (see Fig.11). The grill grates are made of durable stainless steel. one side of
the grate is ridged (side A) and should be used for foods where you want the fat to run off, such as steak or ham-
burger patties. The ridges are slopped so the fat runs toward the front of the grill and can easily run down to the
cooler area of the drip tray and away from the intense heat of the burner. The other side of the grate (side B) is
designed for foods that need more support while cooking, such as fish and vegetables. Food cooked on the grill
section achieves the same flavor as food cooked on an outdoor grill. The intense radiant heat from the ceramic
rods caramelizes the fats and juices that are brought to the surface of the food, giving it the barbecued flavor.
ELECTRIC GLOW IGNITER
The grill burners are equipped with an electric glow igniter and safety valve
system which lights the gas. There will be a delay of 30 to 90 seconds after the
control knob has been turned on to when you actually hear the burner come on.
The burner will ignite within 4 seconds after the gas reaches the burner.
NOTE:
This gas grill may cook slightly faster than you are used to, thus preheat and grill-
ing times should be adjusted accordingly.
CERAMIC RODS
The layer of ceramic rods, under the grill grates, will last for many years with
proper care. They are shipped from the factory pre-assembled in the radiant
tray, ready to be set in place into the fire box, under the grill grates. Be sure to
remove any packaging material from the radiant tray and rods before using the
grill. Burned food particles and ash can be emptied off the radiant tray when
cool by shaking over a waste receptacle. Chipping or cracking of the ceramic
rods may occur as they may get brittle with age, depending on frequency of use.
This is normal and does not affect the cooking performance. do not replace the
radiant tray/ceramic rods with alternates. Contact dCs for genuine factory-direct
replacement parts, 1-888-936-7872 or see page 1 for contact information.
USE OF THE GRILL
Before starting to cook on the grill, be sure the drip tray and liners are in place and that you have the grill grates
turned to the side you want for grilling. Preheat the grill for 15 minutes with the control knob set on “HI”. Place
the food on the grill. Grill it to the doneness desired. The control knob may be set to any position between “HI”
and “lo”. For proper searing and browning, the grill requires high heat. With large pieces of meat or poultry,
you may need to turn the heat to medium to low setting after the food has been seared. This lower heat setting
will allow the food to cook through without burning the outside. When using a sugary marinade or barbecue
sauce, it may be necessary to turn the heat setting down near the end of the grilling time. Do not leave the grill
unattended while it is turned on. When you are finished grilling, allow the drip trays to cool before cleaning
them. They should be cleaned each time they are used.
NOTE:
The longer you preheat the grill, the darker the grill marks will appear.
ExCESSIVE FLARE UPS AND FLAMING
occasionally grease drippings ignite. These drippings will create minor puffs of flame for a second or two. This
is normal when cooking on a grill. You may find it handy to have a spray bottle filled with water to lightly spray
the flare-up. If the flame becomes excessive, remove the food from the grill. lower the heat setting. Replace
the food when the flare-up subsides. To prevent flare-ups from happening, trim the fat from around the edges
of steaks and chops, use hamburger that is lean, remove the fat that is on poultry, etc. When turning any kind of
meat or poultry, the melted fat will drop onto the ceramic rods and it may create a flare-up. If this happens, use
a long handled spatula to move the food to another area.
GRILL USE
fig. 11
sIdE A sIdE B