Bakers & Chefs | 9905TB | Operating instructions | Bakers & Chefs 9905TB Operating instructions

ASSEMBLY & OPERATING INSTRUCTIONS
TABLE OF CONTENTS
PAGE
SAFETY INSTRUCTIONS
PARTS LIST
ASSEMBLY INSTRUCTIONS
LIGHTING & OPERATING INSTRUCTIONS
CLEANING & MAINTENANCE INSTRUCTIONS
FREQUENTLY ASKED QUESTIONS
INTRODUCTION TO COOKING METHODS
BAKERS & CHEFS RECIPES
2
5
8
12
13
15
17
26
MODEL
9905TB
LPG
READ THE FOLLOWING INSTRUCTIONS CAREFULLY AND BE SURE YOUR
GRILL IS PROPERLY INSTALLED, ASSEMBLED AND MAINTAINED. FAILURE
TO FOLLOW THESE INSTRUCTIONS MAY RESULT IN SERIOUS BODILY
INJURY AND/OR PROPERTY DAMAGE. IF YOU HAVE QUESTIONS
CONCERNING ASSEMBLY OR OPERATION, CALL OUR SERVICE CENTER
AT 1-800-770-9769, MONDAY THROUGH FRIDAY 8:00 AM - 4:30 PM, CST.
NOTE TO INSTALLER:
LEAVE THESE INSTRUCTIONS WITH THE CONSUMER AFTER INSTALLATION.
NOTE TO CONSUMER: RETAIN FOR FUTURE REFERENCE.
THIS OUTDOOR COOKING GAS APPLIANCE IS NOT INTENDED TO BE
INSTALLED IN OR ON RECREATIONAL VEHICLES AND/OR BOATS.
DATE: JUNE 24,1999
REVISED:
P4770A
Safety Instructions
PAGE 2
Read carefully before assembling and operating your Gas Grill.
INSTALLATION
This gas grill must be installed in accordance with the
local codes or, if in an area without local codes, with
the latest edition of the National Fuel Gas Code ANSI
Z223.1. In Canada, installation must conform to the
standard CAN/CGA 1-b149.1 and/or .2 (Installation
Code for Gas Burning Appliances and Equipment) and
any local codes.
NEVER light grill with lid closed or before checking
to insure burner tubes are fully seated over gas
valve orifices.
NEVER lean over cooking surface while lighting
grill.
Use barbecue tools with long wooden
handles and good quality insulated oven mitts
when operating grill.
THE LOCATION FOR YOUR GRILL
PROTECT YOUR CHILDREN: Keep them away
DO NOT use your gas grill in garages, porches,
breezeways, sheds or other enclosed areas. Your gas
grill is to be used OUTDOORS ONLY, at least 21" from
the back and side to any combustible surface. The
grill should not be placed under any surface that will
burn. Do not obstruct the flow of combustion and
ventilation air around the grill housing.
This outdoor cooking gas appliance is not intended to be
installed in or on recreational vehicles and/or boats.
If
1.
2.
3.
4.
FOR YOUR SAFETY
you smell gas:
Shut off gas to the appliance.
Extinguish any open flame.
Open lid.
If odor continues, immediately call
your gas supplier or your fire
department.
from a hot grill during and after cooking. Do not allow
children to play near or operate grill.
CHECKING FOR GAS LEAKS
NEVER TEST FOR LEAKS WITH A FLAME
Prior to first use and at the beginning of each new
season (or whenever LP gas cylinder is changed),
you must check for gas leaks. Follow these steps:
1. Make soap solution by mixing one part liquid
detergent and one part water.
2. Turn off heat control valve(s), then turn on gas at
source.
3. Apply the soap solution to all gas connections.
Bubbles will appear in the soap solution if connections are not properly sealed. Tighten or repair
as necessary.
4. If you have a gas leak that you cannot repair, turn
off the gas at the source, disconnect fuel line from
grill and immediately call your grill dealer or gas
supplier for professional assistance.
FOR YOUR SAFETY
1. Do not store or use gasoline or other
flammable vapors and liquids in the
vicinity of this or any other appliance.
2. An LP cylinder not connected for use
shall not be stored in the vicinity of this
or any other appliance.
(a) Do not store (empty or full) spare gas
cylinders under or near this or any other
appliance.
(b) Never fill the cylinder beyond 80 percent
full.
If the information in "(a)" and "(b)" is not
followed exactly, a fire causing death or
serious injury may occur.
Keep the gas fuel hose away from hot grill
surfaces and dripping grease. Avoid unnecessary twisting of hose. Visually Inspect
hose prior to each use for cuts, cracks,
excessive wear or other damage.
If damaged - do not use the grill. Contact
your dealer for a factory authorized replacement hose.
LP GAS CYLINDER SAFETY
Your gas grill is designed for use with a standard 20
lb. LP gas cylinder (not included). DO NOT CONNECT
YOUR GRILL TO AN LP GAS CYLINDER EXCEEDING
THIS CAPACITY. A tank of approximately 12 inches
in diameter by 18-1/2 inches high should be the
Maximum size tank used. We recommend buying an
"OPD" gas cylinder - which offers an Overfilling
Prevention Device. This safety feature prevents the
tank from being accidentally overfilled which can cause
malfunction with your cylinder, regulator and/or grill.
Also be sure that (1) the cylinder is provided with a
shutoff valve terminating in an LP gas supply cylinder
valve outlet compatible with a Type I cylinder connection device and a safety relief device having a
direct communication with the vapor space of the
cylinder; (2) the cylinder supply system must be
arranged for vapor withdrawal; and (3) the cylinder
used must include a collar to protect the cylinder valve.
The LP gas cylinder must be constructed and marked
in accordance with specifications of the U.S. Department of Transportation (DOT).
In Canada, gas
cylinders must meet Canadian Transportation and
Communications(CTC) specifications.
Safety Instructions
DANGER: If you smell or hear the hiss of
escaping gas from the LP gas cylinder:
> Get away from the LP gas cylinder.
> Do not attempt to correct the problem
yourself.
> Call your fire department (Do not make the
call from near the LP gas cylinder - your
telephone is an electrical device).
Never connect an unregulated LP gas cylinder to
your grill. A gas regulator adjusted to have an outlet
pressure of 11" water column (W.C.) is supplied for
connection to the LP gas cylinder. The pressure
regulator and hose assembly supplied with the appliance must be used. Replacement pressure regulators
and hose assemblies must be those specified by the
appliance manufacturer.
Have the LP gas cylinder filled by a reputable LP gas
dealer, and visually inspected and re-qualified at each
filling.
Have your LP gas dealer check the release valve after
every filling to assure that it remains free of defects.
Always keep cylinder in an upright position. Always
close the cylinder valve when the grill is not in use.
Do not subject LP gas cylinder to excessive heat.
Never store your LP gas cylinder indoors. If you store
your grill indoors, ALWAYS disconnect LP gas
cylinder FIRST, and store LP gas cylinder safely
outside.
When the appliance is not in use, the gas must
be turned off at the supply cylinder.
Storage of an appliance indoors is permissible only
if the cylinder is disconnected and removed from the
appliance.
Cylinders must be stored outdoors in a well-ventilated
area out of the reach of children. Disconnected
cylinders must not be stored in a building, garage or
any other enclosed area.
HOSE ASSEMBLY SAFETY
The hose assembly must be inspected before each use of
the appliance. If it is evident there is excessive abrasion
or wear; or the hose is cut, it must be replaced prior to the
appliance being put into operation.
TO CONNECT THE LP GAS SUPPLY CYLINDER,
PLEASE FOLLOW THESE STEPS:
1. Make sure tank valve is in its full off position. (Turn
clockwise to stop)
PAGE 3
2. Check tank valve features to ensure it has proper
external mating threads. (Type 1 connection per 1094 AGA Requirement)
3. Make sure all burner valves are in their off position.
4. Inspect valve connections port and regulator assembly. Look for any damage or debris. Remove any
debris. Inspect hose for damage. Never attempt to
use damaged or plugged equipment. See your local
LP gas dealer for repair.
5. When connecting regulator assembly to the tank
valve, hand tighten nut clockwise to a positive stop. Do
Not use a wrench to tighten. Use of a wrench may
damage quick coupling nut and result in a hazardous
condition.
6. Open tank valve fully (counter-clockwise). Use a
soapy water solution to check all connections for
leaks before attempting to light grill. If a leak is found,
turn tank valve off and do not use grill untill repairs can
be made by a local LP gas dealer.
To disconnect LP gas cylinder:
a) Turn the burner valve off.
b) Turn the tank valve off fully.( Turn clockwise to stop.)
c) Detach the regulator assembly from tank valve by
turning the quick coupling nut counter-clockwise.
SAFETY !
BEWARE
OF
SPIDERS
CAUTION: BURNER TUBES MUST BE INSPECTED AND CLEANED BEFORE FIRST
USE
Spiders and small insects occasionally spin
webs or make nests in the burner tubes during
warehousing and transit. These webs can lead
to a gas flow obstruction which could result in
a fire in and around the burner tubes. This
type of fire is known as "FLASH-BACK" and
can cause serious damage to your grill and
create an unsafe operating condition for the
user. Although an obstructed burner tube is
not the only cause of "FLASH-BACK" it is the
most common cause and frequent inspection
and cleaning of the burner tubes is necessary.
Safety Instructions
SAFETY !
PAGE 4
2. Use a bottle brush with a flexible handle.
Run the brush up through each venturi tube and
into the burner several times.
CARE AND MAINTENANCE
As with all appliances, proper care and maintenance
will keep them in top operating condition and prolong
their life. Your new gas grill is no exception. By
following these cleaning procedures on a timely basis,
your grill will be kept clean and working properly with
minimum effort.
FOLLOW THE BURNER AND BURNER TUBE
CLEANING PROCEDURE BEFORE ASSEMBLY OF
YOUR GRILL.
To reduce the chance of "Flash-back", the procedure
below should be followed at least once a month in
late summer or early fall when spiders are most active,
or when your grill has not been used for an extended
period of time.
BURNER TUBE CLEANING
BURNER CLEANING
Regardless of which venturi cleaning procedure you
used, we recommend that you complete the following
steps to help prolong burner life.
1. Wire brush entire outer surface of burner to
remove loose corrosion.
2. Clean any clogged holes with a stiff wire (for
example: an open paper clip).
3. Inspect the burner assembly for any opening
caused by corrosion.
4. If openings due to corrosion are found, order a
new burner.
For cleaning the burner tubes. Follow the procedure
that is most convenient for you.
5. Replace the burner and cotter pin as described
in the assembly instructions.
1. Remove burner assembly from the grill bowl.
Bend a stiff wire, (a light weight coat hanger works
well) into a small hook as shown below,
6. Check the burner for proper location after replacing.
Run the hook up through each venturi tube and
into the burner several times.
7. Check to assure the valve orifices are inside of
the burner tubes.
Should "Flash-back" occur, immediately turn the control knobs to "OFF" and carefully turn the gas supply
off at the gas source.
VERY IMPORTANT:
The location of burner with respect to orifice is vital for safe operation. Check to assure the valve
orifices are inside of the burner tubes before using your gas grill. See drawing below.
If the burner tubes (venturi) do not fit over the valve orifices, lighting the burners may cause explosion
and/or fire.
Control Knob
Gas Collector Box
Ignitor
Spark Electrode
section of Manifold
Gas Valve
Orifice
Burner Tube
Burner
Burner Port
9905TB Parts List
PAGE 5
Remove all components from cartons and place within easy reach. Turn the largest carton
upside down and it will provide a comfortable height work surface for grill assembly.
9905TB Parts List
REF#
PAGE 6
DESCRIPTION
PART#
QTY.
1a.
1b.
1c.
2.
3.
4.
5.
6.
7a.
7b.
7c.
7d.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
27.
28.
29.
30.
31.
32.
33.
34.
35.
36.
37.
38.
39.
40.
41.
42.
LID PLATE-Stainless Steel
LID SIDE PANEL, RIGHT
LID SIDE PANEL, LEFT
HEAT INDICATOR
ROUND LID HANDLE-Stainless Steel
CAST IRON COOKING GRID
STEEL FLAME TAMER
GREASE DRAINING TRAY
BOWL FRONT PANEL
BOWL REAR PANEL
BOWL SIDE PANEL, RIGHT
BOWL SIDE PANEL, LEFT
CAST IRON BURNER
GREASE RECEPTACLE
SPARK ELECTRODE W. WIRE
GAS VALVE ASSEMBLY
GAS MANIFOLD
CONTROL PANEL-Stainless Steel
CONTROL KNOB
HEAT SHIELD FOR CONTROL PANEL
SIDE SHELF-Stainless Steel
SIDE SHELF BRACKET
SIDE PANEL
BOTTOM SHELF BRACKET-REAR
BOTTOM SHELF BRACKET-FRONT
BOTTOM SHELF
CART LEGS-WHEEL SIDE
CART LEGS-CASTER SIDE
WHEEL
WHEEL HUB
CASTER
REAR PANEL
TANK HOOK
TANK-HOLDING STRAP
REGULATOR
LIGHTING STICK
DOOR BRACKET
DOOR PANEL-Stainless Steel
DOOR KNOB
TANK HOLDER
HEAT-INSULATING SPACER-Phenolic
CROSS OVER CHANNEL
NAME PLATE
U-SHAPE INSERT
CAP FOR SIDE SHELF BRACKET
CASTER SEAT
REAR WIND SHIELD
P0129C
P0146A
P0147A
P0615C
P0234A
P1621C
P1721B
P2726A
P0733A
P0734A
P0729A
P0730A
P1925A
P2717A
P2623A
P3229T
P5029A
P2943A
P3409B
P2943B
P1133B
P1207A
P4318A
P1034D
P1034E
P1034F
P0929B
P0829C
P5106C
P5113A
P5109B
P4317B
P4023C
P4008E
P3632D
P5540A
P4407B
P4329A
P3419A
P4023B
P5573A
P2219A
P0435A
P5574A
P4517A
P4519A
P8089A
1
1
1
1
1
3
3
1
1
1
1
1
3
1
3
3
1
1
4
1
2
4
2
1
1
1
1
1
2
2
2
1
1
1
1
1
1
2
2
1
2
1
1
4
4
2
1
43.
44.
45.
46.
47.
48.
49.
50.
51.
BACK BURNER
GAS TUBE ASSEMBLY
COVER FOR GAS TUBE
SPARK ELECTRODE W. WIRE
COVER FOR BACK BURNER
WIND SHIELD, RIGHT
WIND SHIELD, LEFT
ORIFICE
GAS VALVE ASSEMBLY FOR BACK
BURNER
P1934A
P3512A
P8084A
P2624A
P8085A
P8086A
P8086B
P5633A
P3229U
1
1
2
1
1
1
1
1
1
HOW TO ORDER REPLACEMENT PARTS
AND ACCESSORIES:
Call our service center at 1-800-770-9769,
Monday through Friday 8:00 am - 4:30 pm,
CST.
To make sure you obtain the correct replacement part(s) for your Baker's & Chef Gas
Grill, please refer to the parts list on this
page. The following information is required
to assure getting the correct part:
1. Gas Grill Model Number (see AGA sticker
on grill)
2. Part Number
3. Description
4. Quantity of parts needed
Please allow sufficient time to process and
ship.
IMPORTANT: Keep this assembly and operating instruction manual for convenient
referral and for part replacement.
IMPORTANT: Use only factory authorized
parts. The use of any part that is not factory
authorized can be dangerous. This will also
void your warranty.
Parts List
PAGE 7
The following table illustrates a breakdown of the screwpack. It highlights what
components are used in the various stages of assembly.
USES
COMPONENTS
REF.
B.
X8 1/4" x 2 1/2" PHILLIPS HEAD SCREW
ASSEMBLES 2 BOTTOM SHELF BRACKETS TO
THE CART LEGS
N.
L.
X4 1/4" x 3/4" PHILLIPS HEAD SCREW
X4 1/4" LOCK NUT
SECURES GRILL BOWL ONTO THE CART
B.
L.
X2 1/4" x 2 1/2" PHILLIPS HEAD SCREW
X2 1/4" LOCK NUT
ATTACHES TANK HOLDER TO THE CROSS BRACE
OF WHEEL-SIDE CART LEGS
D.
I.
H.
X1 1/4" x 1/2" SQUARE COLLAR SCREW
X1 PLAIN WASHER
X1 WING NUT
SECURES TANK HOOK TO THE LEFT SIDE OF
GRILL BOWL
G.
X4 3/16" x 3/4" PHILLIPS HEAD SCREW
SECURES REAR PANEL TO THE CART
A.
J.
M.
X2 5/16" WHEEL BOLT
X2 SPRING WASHER
X2 5/16" NUT
SECURES WHEELS ONTO THE CART LEGS WITH
AXLE HOLES
E.
X2 1/4" x 1/2" PHILLIPS HEAD SCREW
ATTACHES DOOR BRACKET TO THE CART
C.
L.
X8 1/4" x 2 1/4" SQUARE BOLT
X8 1/4" LOCK NUT
ATTACHES 2 SIDE SHELVES TO THE CART LEGS
F.
X2 No.8-36 UNF x 1" PHILLIPS HEAD SCREW
INSTALLS THE KNOBS ONTO THE DOOR PANELS
(ALREADY SCREWED INTO DOOR KNOBS)
K.
X2 3/16" x 1/2" PHILLIPS HEAD SCREW
SECURES REAR WIND SHIELD TO THE BACK OF
GRILL CART.
Actual Sizes:
A. 5/16" WHEEL BOLT x 2
J. SPRING
WASHER x 2
M. 5/16" NUT
K. 3/16" x 1/2"
x 2
PHILLIPS HEAD
SCREW x 2
B. 1/4" x 2 1/2" PHILLIPS HEAD SCREW x 10
N. 1/4" x 3/4" PHILLIPS
L. 1/4" LOCK
G. 3/16" x 3/4" PHILLIPS
HEAD SCREW x 4
NUT x 14
HEAD SCREW x 4
C. 1/4" x 2 1/4" SQUARE BOLT x 8
D. 1/4" x 1/2" SQUARE
E. 1/4" x 1/2" PHILLIPS
COLLAR SCREW x 1
HEAD SCREW x 2
(found in door knobs)
F. No.8-36 UNF x 1"
PHILLIPS HEAD SCREW x 2
H. WING NUT x 1
I. PLAIN
WASHER x 1
Assembly Instructions
Before attempting to assemble your gas grill, check that
all the necessary parts have been included using the
parts lists on page 5, 6 and 7. Inspect grill and trolley
parts for damage as you proceed. Contact our service
center regarding replacement of any damaged parts. Do
not assemble or operate a barbecue grill that appears
damaged.
While it is possible for an individual to assemble this
gas grill, we recommend asking for the assistance of
another person when maneuvering some of the larger
or heavier pieces. You may need both Adjustable
Wrench and Phillips Screw Driver (not provided) for
securing the nuts and screws.
PAGE 8
ILL. 1
WHEEL-SIDE
CART LEG
TANK
HOLDER
CASTOR-SIDE
CART LEG
BOTTOM SHELF
BRACKET
1. Before installing the bottom shelf brackets, make
sure: A) the ledges of both bottom shelf brackets
face each other B) the bottom shelf bracket equipped
with door stop must be located in the front C) the
side of Cart Legs having a threaded hole for Door
Bracket must face inwards. Refer to ILL. 1.
2. Install the bottom shelf brackets between cart legs.
Align the threaded holes on the ends of bottom shelf
bracket with the holes on cart legs. Screw loosely
using 8 of the "B" 1/4" x 2-1/2" phillips head screws.
THREADED HOLE FOR
DOOR BRACKET
DOOR
STOP
ILL. 2
WHEEL HUB
HINT: Insert the screw through the Cart Leg, then
match the screw end with the threaded hole on
the Bottom Shelf Bracket.
3. Attach the Tank Holder to the cross brace between
both Wheel-side Cart Legs as shown in ILL. 1. Align
the holes on Tank Holder with holes on the cross brace.
Fix firmly by using 2 of the "B" 1/4" x 2-1/2" phillips
head screws and 2 of the "L" lock nuts.
CASTER
4. Install the Wheel to a Wheel-side Cart Leg by inserting
one "A" wheel bolt through the Wheel and Cart Leg
as shown in ILL. 2. Then tighten securely using one
"J" spring washer and one "M" 5/16" nut provided.
Snap Wheel Hub in place and repeat steps for second
wheel.
5. Secure the Caster to the bottom of the Castor-side
Cart Leg by turning the threaded caster stem
clockwise until full stop. Fasten firmly using a
wrench.
6. Attach the rear panel to the cart legs as shown in
ILL. 3. Align the holes on panel with the holes on
cart legs. Fix firmly by using 4 of the "G" 3/16"
x 3/4" phillips head screws provided.
Tighten the loosely attached screws in step 2 for
fastening both Cart Legs and Bottom shelf brackets
together.
7. Secure the Lighting Stick to the top of the right side
panel. The tapping screw is already attached to the
lighting stick.
8. Place the bottom shelf over the ledges of both bottom
shelf brackets.
ILL. 3
BOTTOM
SHELF
REAR
PANEL
SIDE
PANEL
LIGHTING
STICK
Assembly Instructions
9. Attach a (pre-assembled) stainless steel side shelf
to each side of grill as shown in ILL. 4. Align the
square holes of the side shelf with holes at upper
section of each cart leg. Screw loosely using 8
of the "C" square bolts and 8 of the "L" lock nuts.
PAGE 9
ILL. 4
STAINLESS STEEL SIDE SHELF,
PRE-ASSEMBLED WITH BRACKETS
U-SHAPE
INSERT
Slide the U-shape Inserts into each Side Shelf
Bracket. The Inserts cover the square bolts inside
and add support. Fix firmly by tightening lock nuts.
10. Place the Grill Bowl over the cart as shown in ILL.
5. Align the holes on both sides of Grill Bowl with
the two (2) holes at the bowl support bracket.
Tighten firmly using 4 of "N" 1/4" x 3/4" phillips
head screws and 4 of "L" lock nuts. You may
have to lift up the Grill Bowl slightly to align the
holes properly.
11. Attach the Tank Hook to the left side of Grill Bowl.
as in ILL. 6. Align the hole on Tank Hook with
the hole on the grill Bowl and tighten securely using
1 "H" wing nut, one "D" 1/4" x 1/2" square collar
screw and one large "I" plain washer.
12. Slide the Grease Draining Tray in position over
the ledges under Grill Bowl from the rear of Grill.
See ILL. 5.
Grease Receptacle should be positioned centrally
under Grease Draining Tray.
ILL. 6
TANK HOOK
ILL. 5
GREASE
DRAINING TRAY
GREASE
RECEPTACLE
Assembly Instructions
13. Please find the Door Bracket and Doors in the
same box as Grill Head.
Attach the Door Bracket to cart legs (under
Control Panel). Be sure the folded strip of the
bracket is closest to the cart legs. Then align
the holes on both ends of the bracket with the
threaded holes on the cart legs. Fix the Door
Bracket by screwing 2 of the "E" 1/4" x 1/2"
phillips head screws loosely. Refer to ILL. 7.
PAGE 10
ILL. 7
DOOR
BRACKET
14. Locate the hinge holes for the door on the Bottom
Shelf Bracket. Insert the door hinges into these
holes and holes on Door Bracket. Push the Door
Bracket down to an even level and then tighten
it securely using a screw driver. See ILL. 7.
15. Install the door knobs onto the door plates with
the 2 "F" No.8-36 UNF x 1" phillips head screws
(can be found with the door knobs).
16. Install the Rear Wind Shield to the back of grill
cart. Fix securely using 2 of the "K" 3/16" x
1/2" phillips head screws. See ILL. 8
17. Install the Heat Indicator by inserting
hole on upper left side of Grill Lid.
to level position, then tighten securely
washer and wing nut provided in
Indicator box. See ILL. 9.
it into the
Adjust it
using lock
the Heat
DOOR KNOB
FOLDED STRIP USED AS
DOOR STOP
ILL. 8
REAR WIND SHIELD
BUILT-IN IGNITOR / ELECTRODE CHECK
1. Before placing the flame tamers or cooking grids,
ensure that the gap between each spark electrode tip and the collector box is approximately
3/16". Adjust if necessary.
2. Push and turn the Control Knob to HIGH, a blue
spark should be produced at the electrode tip.
If not, check ignition wire, the terminal of wire
to the ceramic electrode could become loose in
delivery.
Push in the terminal for a tight
connection.
Push and turn the Control Knob to HIGH for blue
spark again.
ILL. 9
HEAT INDICATOR
GRILL LID
Assembly Instructions
PAGE 11
COOKING COMPONENT INSTALLATION
1. Place Steel Flame Tamers on the lower ledge of
Grill Bowl. See ILL. 10.
2. Place Cast Iron Cooking Grids on the ledge of
Grill Bowl above Flame Tamers.
IMPORTANT: The Grill is not designed for use with
lava rock or briquettes and the use of such items will
void the warranty.
CONNECTING TO GAS SOURCE
1. Insert the Tank-Holding Strap through the two (2)
slots on Side Panel. See ILL. 11. Hang filled
gas tank on the Tank Hook attached to the Grill
Bowl. The ring foot of the gas tank will rest on
the Tank Holder. Fasten the gas tank using the
Tank-Holding Strap. Make sure tank valve is in
its full off position (Turn clockwise to stop).
WARNING :
Now your gas grill is ready to use. Before
first use and at the beginning of each
barbecue season and whenever LP gas
cylinder is changed.
1. Please read safety, lighting and operating
instructions carefully.
2. Check gas valve orifices, venturi tubes and
burner ports for any obstructions.
3. Perform gas leak check (see page 2).
ILL. 10
CAST IRON
COOKING GRID
STEEL FLAME
TAMER
2. Check tank valve features to ensure it has proper
external mating threads. (Type 1 connection per
10-94 AGA Requirement)
3. Make sure all burner valves are in their off position.
4. Inspect valve connection ports and regulator assembly. Look for any damage or debris. Remove
any debris. Inspect hose for damage. Never
attempt to use damaged or plugged equipment.
See your local LP gas dealer for repair.
5. When connecting regulator assembly to the tank
valve, hand tighten nut clockwise to a positive stop.
Do Not use a wrench to tighten. Use of a wrench
may damage quick coupling nut and result in a
hazardous condition.
These holes are for rotisserie mounting bracket use.
ILL. 11
6. Open tank valve fully (counter-clockwise). Use a
soapy water solution to check all connections for
leaks before attempting to light grill. If a leak is
found, turn tank valve off and do not use grill until
repairs can be made by a local LP gas dealer.
CAUTION: When the appliance is not in use, the
gas must be turned off at the supply cylinder.
TANK HOOK
TANK-HOLDING
STRAP
SIDE PANEL
To disconnect LP gas cylinder:
REGULATOR
a) Turn the burner valve off.
b) Turn the tank valve off fully.( Turn clockwise to stop.)
c) Detach the regulator assembly from tank valve by
turning the quick coupling nut counter-clockwise.
TANK HOLDER
COUPLING NUT
Lighting & Operating Instructions
PAGE 12
LIGHTING PROCEDURES
1. Become familiar with safety guidelines at front of
manual. DO NOT SMOKE WHILE LIGHTING GRILL
OR CHECKING GAS SUPPLY CONNECTIONS!
a. Misalignment of burner tube(s) over orifice(s).
CORRECTION: Reposition burner tube to properly
seat over orifice.
2. Check to see that cylinder is filled.
b. Obstruction in gas line
CORRECTION: Remove fuel line from grill. DO NOT
SMOKE! Open gas supply for one second to blow any
obstruction from fuel line. Close off gas supply at
source and reconnect fuel line to grill.
3. Check that end of each burner tube is properly located
over each valve orifice.
4. Make sure all gas connections are securely tightened.
TEST FOR LEAKS WITH A SOAP SOLUTION,
NEVER WITH A FLAME. (Gas Leak Check
instructions are on page 1).
5. Always open lid before lighting.
6. Set control knobs to "OFF" and open the gas supply
cylinder valve.
7.
Ignite only the burners you intend to use,using the
sam e m ethod foreach:
a. Open lid.
b. Push Control knob in and HOLD it down while you
turn knob left about 1/2". This allows gas to collect.
c. After holding for 2 seconds, turn knob leftward to the
ignition point (see lightning bolt). You may need to
re-click ignitor 3 or 4 times to light.
d. If burner does not light, turn gas off and wait 5
minutes before retrial. If unsuccessful after retrial,
wait a few minutes and light by match.
8.
Adjustcontrolknob(s)todesiredtem perature.
NOTE: As long as one ignitor is in working order, other
burners can be ignited from operating burner, in succession. If, for some reason, all ignitors fail to produce a spark
at the electrode tip, grill can be lit with a paper book match.
NOTE: To light gas grill with a match, follow steps 1 to 6 above.
Then, insert lit paper book match with lighting stick through
the lighting hole on right side of grill bowl. Press in right
control knob and rotate left to "HI" setting to release gas.
Burner should light immediately. If more burners are
needed, press in and rotate next control knob to light burners
in succession. Turn off burners not needed, and adjust to
desired cooking temperature. See Page 14, ILL. 12.
CAUTION: Do not move trolley while grill is in operation.
If the grill fails to operate properly:
1. Turn off gas at source, turn control knob to "OFF", and
wait five minutes before trying again.
2. Check gas supply/connections.
3. Repeat lighting procedure and , if grill still fails to
operate properly, TURN "OFF" GAS AT SOURCE,
TURN CONTROL KNOBS TO " OFF", wait for grill to
cool and check the following:
c. Plugged orifice
CORRECTION: Remove cooking grids and flame
tamers. Remove burners from bottom of grill bowl by
pulling cotter pin from beneath burner "foot" using a
screwdriver or needlenose pliers. Carefully lift each
burner up and away from gas valve orifice. Unscrew the
orifice from each gas valve and gently clear any
obstruction with a fine wire. Re-install each orifice, reinstall burners over orifices and seat each burner "foot"
into mounting bracket at bottom of grill bowl. Replace
cotter pins and cooking components.
If an obstruction is suspected in gas valve(s) or gas
valve bracket, please contact your local LP gas service
person for assistance.
d. Misalignment of ignitor on burner
CORRECTION: Check for proper position of electrode
tip. The tip of the electrode should be pointing toward
the tip of the collector box. The gap between the spark
electrode and the tip of the gas collector box should
be 3/16". Adjust if necessary. With gas supply closed
and all control knobs set to "OFF" check each positive
ignitor individually for presence of spark at electrode.
In turn, push each control knob in fully and rotate about
1/4 turn to the left (counter-clockwise) until a click is
heard; the trigger hitting the strike block should produce a blue spark at the electrode tip. Return control
knob to "OFF" before checking next ignitor.
If re-ignition is necessary while the gas grill is still hot, you
must wait for a minimum of five minutes before commencing to re-ignite (this allows accumulated gas fumes to
clear).
If all checks/corrections have been made and gas grill still
fails to operate properly, contact the Grand Hall Service
Center, or your local LP gas service person.
FLASH BACK:
Should fire occur in and around the burner tubes, immediately turn off gas at its source and turn the control
knob(s) to "OFF". Wait until the grill has cooled, then clean
the burner tubes and burner ports as described on page
4.
Lighting & Operating Instructions
OPERATING PROCEDURE
Burn-off: Before cooking on your gas grill for the first time,
burn off the grill to rid it of any odors or foreign matter by
igniting the burners, closing the lid, and operating at "HI"
setting for about five minutes. You may then either set the
controls to "OFF" or cook on your grill immediately by
turning the control knobs to a lower setting.
CAUTION: Operating grill on "HI" setting for longer than
five minutes may damage certain parts of your grill.
DO NOT LEAVE GRILL UNATTENDED.
Preheating: The grill lid is to be in a closed position during
the preheat time period. It is necessary to preheat the grill
for a short time before cooking certain foods, depending
on the type of food and the cooking temperature. Foods
that require a high cooking temperature need a preheat
period of five minutes; foods that require a lower cooking
temperature need only a period of two to three minutes.
There is no need to pre heat for casseroles, roasts or other
foods that require slow cooking.
COOKING TEMPERATURES
HIGH setting - Use this setting only for fast warm-up, for
searing steaks and chops, and for burning food residue
from the cooking grids after the cookout is over. Rarely,
if ever, do you use the HIGH setting for extended cooking.
MEDIUM setting - Use this setting for most grilling, roasting
or baking, and for cooking hamburgers and vegetables.
LOW setting - Use this setting for all smoke cooking,
rotisserie cooking, and when cooking very lean cuts such
as fish.
These temperatures vary with the outside temperature and
the amount of wind.
Cooking with Indirect Heat: You can cook poultry and
large cuts of meat slowly to perfection on one side of the
grill by indirect heat from the next burner. Heat from the
lighted burner circulates gently throughout the grill, cooking the meat or poultry without any direct flame touching
it. This method greatly reduces flare-ups when cooking
extra fatty cuts, because there is no direct flame to ignite
the fats and juices that drip down during cooking. Place
a drip pan slightly smaller than the cut of meat on the flame
tamer surface under the meat being cooked. This will allow
you to catch meat juices for making gravy.
PAGE 13
CAUTION: Do not attempt to disconnect any gas fitting
while your barbecue is in operation.
As with all appliances, proper care and maintenance will
keep them in top operating condition and prolong their life.
Your gas grill is no exception. By following these cleaning
procedures on a timely basis, your grill will be kept clean
and working properly with minimum effort.
CLEANING & MAINTENANCE
CLEANING THE COOKING GRIDS
After cooking, turn control knobs to "OFF" and let grill cool
before attempting to clean your cooking grids.
Before first use and periodically it is suggested that you
wash the cooking grids in a mild soap and warm water
solution. You can use a wash cloth or a vegetable brush
to clean your cooking grids if you desire. But take care not
to chip the porcelain coating because it will void your
warranty.
CLEANING THE FLAME TAMER
Periodically use a wire brush to remove stubborn burned
on cooking residue (and any rust that may have developed), wash in warm soapy water and dry. Coat with
cooking oil.
Rusting may appear on the flame tamers. This is a natural
oxidation process and does not affect the performance of
the flame tamer or adversely affect the taste of the food.
Application of cooking oil to the flame tamers between
uses can help prolong the life of the flame tamers. Grand
Hall does not warrant the flame tamers against rust unless
the flame tamer is completely rusted through.
CLEANING THE BURNER TUBES AND BURNER
PORTS( to prevent FLASH-BACK)
To reduce the chance of FLASH-BACK, the procedure
below should be followed at least once a month in late
summer or early fall when spiders are most active, or when
your grill has not been used for an extended period of time.
1. Turn the burner valve off.
Flare-Ups: The fats and juices that drip from the meat
cause flare-ups. Since flare-ups impart the distinctive
taste and color for food cooked over an open flame, they
should be expected and encouraged within reason.
2. Turn gas off at tank.( Turn clockwise to stop.)
Nevertheless, uncontrolled flaring can result in a ruined
meal.
4. Remove cooking grids, flame tamers and grease collectors from grill.
CAUTION: If burners go out during operation, close gas
supply at source, and turn all gas valves off. Open lid and
wait five minutes before attempting to re-light (this allows
accumulated gas fumes to clear).
CAUTION: Should a grease fire occur, close gas
supply at source, turn off all burners and leave lid
closed until fire is out.
3. Detach the regulator assembly from tank valve by
turning the quick coupling nut counter-clockwise.
5. Remove burners from bottom of grill bowl by pulling
cotter pin from beneath burner "foot" using a screwdriver or needlenose pliers.
6. Carefully lift each burner up and away from gas valve
orifice.
We suggest several different ways for cleaning the burner
tubes. Use the procedure that is most convenient for you:
Cleaning & Maintenance Instructions
1. Bend a stiff wire (a lightweight coat hanger works well)
into a small hook. Run the hook through each burner
tube and into the burner several times.
2. Using a narrow bottle brush with a flexible handle (do not
use a brass wire brush), run the brush through each
burner tube and into the burner several times.
3. Use an air hose to force air through the burner tube and
out through the burner ports. Observe each port and
make sure air comes out every hole.
Regardless of which cleaning procedure you use, we suggest you complete the following steps to prolong burner life.
PAGE 14
10. Replace flame tamers, cooking grids.
11. Reconnect to gas source and observe burner flame for
correct operation.
IMPORTANT: DO NOT line the grill bowl with aluminum foil,
sand or any absorbent substance that could prevent drainage to grease collector tray. A grease fire could occur.
Exterior Painted Steel Surfaces:
Much of your grill is made of heavy steel and should provide
years of trouble-free service. Should you decide to touch
up any scratches in the paint which may occur with use,
a touch-up paint designed for use with high temperature is
available. Follow these steps for best paint results:
1. Wire brush entire outer surface of burner to remove
food residue and dirt.
1.
Shut off gas supply at source and disconnect fuel line
from gas valve manifold. Protect fuel line fitting.
2. Clean any clogged ports with a stiff wire such as an
open paper clip.
2.
Remove loose paint by lightly sanding surface(s) with
a medium grit emery cloth or a fine grit sandpaper.
3.
Remove any dirt or grease by washing the surface(s)
with a mild soap and warm water solution.
4.
Rinse with clean water and allow surface to dry
thoroughly or wipe the area with vinegar.
5.
Apply touch-up paint, following instructions on can.
6.
Allow paint to air dry completely, and apply a second
coat if necessary. IMPORTANT: Let paint dry for 24
hours before using gas grill.
3. Inspect the burner for damage (cracks or holes) and if
such damage is found, order and install a new burner.
After installation, check to insure that gas valve
orifices are correctly placed inside ends of burner
tubes. Also check position of spark electrode.
CLEANING THE GREASE TRAY
Periodically, the grease tray should be emptied and washed
in a mild detergent and warm water solution.
Annual Cleaning of Grill Housing
Burning-off the grill after every cookout will keep it ready for
instant use, however, once a year you should give the entire
grill a thorough cleaning to keep it in top operating condition.
Interior:
1. Turn the burner valve off.
Exterior Stainless Steel Surfaces:
Daily weathering and high heat associated with grill cooking
can cause exterior stainless surfaces to "tan". Follow these
directions for best results, and NEVER clean a hot grill.
2. Turn gas off at tank. (Turn clockwise to stop.)
1.
Shut off gas supply at source and disconnect fuel line
from gas valve manifold. Protect fuel line fitting.
3. Detach the regulator assembly from tank valve by
turning the quick coupling nut counter-clockwise.
2.
Remove dirt or grease using a soft cloth, then polish
stainless surfaces with a Foam Spray cleaner designed
for stainless steel. Never use an abrasive cleaner or
scrubber that may scratch your stainless surfaces.
5. Cover the gas valve orifices with a piece of aluminum foil.
3.
Dry with a soft cloth and let air dry before restarting grill.
6. Brush the grill bowl with a stiff wire brush, then wash with
mild soap and warm water. Rinse thoroughly and let dry.
VISUALLY CHECKING BURNER FLAMES
Occasionally observe burner flame for correct operation.
See ILL. 12.
4. Remove and clean (as explained before) the cooking
grids, flame tamers and burners.
7. Remove foil from orifices and check for obstruction.
ILL. 12
8. Check for proper position of electrode tip. The tip of the
electrode should be pointing toward the tip of the
collector box. The gap between the spark electrode
and the tip of the gas collector box should be 3/16".
9. Replace burners and adjust spark electrode collector
box. Edge of collector box should overlap burner port.
Lighting
Hole
Frequently Asked Questions
PAGE 15
Our Service Center is available during business hours to assist you with your new Bakers & Chefs gas grill.
We're here to take your questions, listen to your input, and we're certainly open to new recipe ideas! For
your convenience we've listed some of the more commonly asked questions here, but if you have more
questions or comments please call us Monday through Friday, 8:00 am to 4:30 pm CST, at 1-800-770-9769.
Q.
A.
I am not familiar with Grand Hall. How long have you been in the gas grill business?
Q.
A.
I want to convert my Bakers & Chefs LPG (liquid propane gas) grill to natural gas. Is this safe?
Q.
A.
When I mail my Warranty Registration card to the Service Center, will I start getting a lot of junk mail?
Q.
A.
My Warranty Registration card asks for the serial number off my grill. Where can I find this information?
Q.
A.
How long are parts available for my current grill model?
Q.
A.
The regulator and hose that came with my Bakers & Chefs grill does not fit my older LPG tank. Why?
Grand Hall has been in business for 22 years manufacturing gas regulators, valves, burners, grills and
assorted parts and accessories for the grill-related industry. Since 1996 we have been manufacturing
the top-of-the-line Bakers & Chefs - a private label grill line commissioned by Sam's Club.
Your Bakers & Chefs gas grill is manufactured to exact specifications and is approved by the American
Gas Association (AGA) for use with an LPG cylinder only. We the manufacturer support the U.S.
Government in it's efforts to prevent after-market conversions of gas appliances. For your own safety,
conversion kits are not available and attempts to convert your grill will void your product warranty.
Grand Hall does not sell or offer it's customer list to other companies. You'll notice the card is quick and
simple to complete. We only ask for pertinent information that enables us to match your name with the
correct model number, date of purchase and serial number - all of which must be on-file if you ever need
replacement parts, accessories or want to place a warranty claim. Your information is held private, and
will be on-file here at the Service Center. You can mail the card, or fax it directly to (214)-553-0090.
Each Bakers & Chefs gas grill has an individual serial number which may include five numbers
and one letter. However, your serial number may be different. You will find this serial number (and the
model number) on the silver AGA label, placed on the side of your grill control panel. It is very important
to include your serial number on the warranty registration card exactly as it appears on your grill.
Grand Hall maintains an ample inventory of parts for current gas grills. In the rare event a grill part has
been discontinued or modified, Grand Hall reserves the right to substitute a similar part at our option.
The U.S. Government regulates gas appliances and LPG cylinder fittings. Increased regulations have
altered the tank fittings over the last few years and they continue to change as the industry develops
improved technology. We apologize for any inconvenience, but if your tank does not fit the current
regulator it means your tank is outdated and must be replaced.
Frequently Asked Questions
PAGE 16
Q.
I bought my Bakers & Chefs grill years ago and it looks different from the one I saw in the store
recently. What has changed?
A.
Despite outward appearances, the Bakers & Chefs gas grill remains virtually unchanged. Sam's Club
does alter the hood color, cart construction and/or accessory options periodically in order to keep the
product line fresh and new. But rest assured, the Bakers & Chefs grill you see today offers the same
superior performance, quality and value as all previous models.
Note: Having your warranty registration card with serial number on file allows our Service Center to match your
grill model with the appropriate parts and accessory options.
Q.
A.
I want to take good care of my investment, so what is the best way to clean my Bakers & Chefs?
Q.
A.
Is it true that stainless steel grill hoods can turn a "wheat" color after use?
Q.
A.
What can cause grills to rust, and what affect does it have on the materials?
Q.
A.
How can I remove rust from my grill? Is there a treatment I can use for rust?
Q.
A.
As with all appliances, proper care and maintenance will keep them in top operating condition and help
prolong their life. Your Bakers & Chefs gas grill is no exception. Follow the "Cleaning & Maintenance"
instructions in this instruction manual on a timely basis, and your grill will offer you years of enjoyment.
Yes, this is very common with stainless steel hoods because of the intense heat produced from the grill.
This coloration does not affect the performance of the grill hood, but you still may want to routinely clean
the stainless steel anyway. On a cold grill - with no flame nearby, use paint thinner on a clean cloth and
rub onto stainless steel hood. Allow to dry thoroughly before cooking on grill.
Rusting is a natural oxidation process and may appear on steel flame tamers at any time. Because your
grill is manufactured with heavy gauge steel, rust will not affect the performance of your grill or affect the
taste of your foods. Grand Hall can not warrant against rust unless the components are completely
rusted through.
Here is a quick and easy way to remove annoying rust: Brush off rusted surfaces and create a mixture
of 1 part vinegar and 1 part water. Spray this solution onto rusted areas to dissolve rust, then scrub with
wire brush if necessary. To treat against rust, keep all cooking surfaces and steel flame tamers lightly
oiled at all times. Vegetable oil works well for this and helps to prolong the life of your steel cooking
surfaces and any cast-iron cooking accessories.
What does treating cast-iron mean, and what is the benefit?
Treating cast-iron will make foods stick less (which means cooking and clean-up are both
easier) and helps prolong the life of cast-iron accessories. It's easy to do, just wipe the cast-iron
with vegetable oil, olive oil, canola oil, grease, etc., then heat on high in the grill for a few
minutes. After cooking you can wipe a greased cloth along the cast-iron and much of the
residue will wipe away so you don't actually have to soak? the accessory. After continued use,
the cast-iron will retain flavor and memory of previous recipes, which is what they mean by
seasoned pan.? For best results, it is best to treat cast-iron before, and after cooking.
Making The Good Life Even Better!
PAGE 17
Congratulations! You are now the owner of the new Bakers & Chefs gas grill, an outdoor kitchen
system that is redefining the barbecue. In fact, Bakers & Chefs grill is well on the way to rewriting the art of
cooking; making it easier, tastier and more accessible to those who enjoy great food in the great outdoors.
Gone are the days when Dad labored over temperamental charcoal to scorch a steak while Mom
raised the temperatures in the kitchen, boiling potatoes and corn. With this revolutionary cooking system,
you're in control. No more side dishes cooling on the table as they await the underdone meat. And forget
about dripping sauces and marinades from the stove to the deck!
Why not stir fry veggies for your vegetarian friends? Or smoke a trout? Perhaps you'll even opt to bake
a desert for the sweet tooth in your family.
There's no need for amateur's anxiety. In no time, you'll get a good grip on Bakers & Chefs nearly
limitless capabilities. Stir frying. Steaming. Smoking. Stewing. Sauteing. Searing. Deep frying. Roasting.
Poaching. Pan frying. Baking. And of course, grilling. Just remember, if you can do it in a kitchen, you can cook
it on your Bakers & Chefs grill.
Now read over the following cooking methods and recipes. You'll find plenty of delicious, nutritious and
do-able recipes that will embellish your table and have guests lining up for more. Watching the waistline?
Escape the cycle of over-processed convenience foods! What better way to reduce fat than by grilling meats
or enhancing your diet with more vegetables - prepared to mouth watering perfection?
Whatever your appetite, no matter the recipe, your creativity will soar with this grill that is also an oven,
a frying pan, a wok, a smoker and deep fryer. Bakers & Chefs unique flame control system ensures perfect
results and pleased customers each and every time. So tie on your apron and prepare to rewrite your own
culinary history!
BEFORE FIRST USE:
Burn-off: Before cooking on your gas grill for the first time, burn off the grill to get rid of any odors or foreign
matter by igniting the burners, closing the lid, and operating at "HI" setting for about five minutes. You may then
either set the controls to "OFF" or cook on your grill immediately by turning the control knobs to a lower setting.
CAUTION: Operating grill on "HI" setting for longer than five minutes may damage certain parts
of your grill. WHILE COOKING, DO NOT LEAVE YOUR GRILL UNATTENDED.
Cooking Methods
PAGE 18
Outdoor cooking has taken on a new dimension with the introduction of Bakers & Chefs grill. You will
quickly come to realize that it is truly a stove on wheels that can do everything from frying, poaching, grilling
and smoking to roasting succulent meats.
THE BASICS:
The two methods of cooking referred to frequently throughout this section are direct and indirect
cooking. An explanation of both is necessary before you launch into your first meal. Some recipes will require
using both direct and indirect cooking methods.
DIRECT COOKING targets heat (flame) directly under the food. Use this method when grilling and
searing meats, poultry or fish. The Bakers & Chefs cooking grids, griddle, cooking pan or wok/saute pan can
be used for direct cooking. Side dishes, deep frying and smoking are just a few examples of meals best cooked
in this manner. Unless otherwise noted, direct cooking requires the hood to be open, allowing you to watch
as your dinner is prepared.
INDIRECT COOKING is exactly as it sounds. Heat is directed around the food from an opposing
burner(s) - not the burner directly underneath. Indirect cooking is always done with the hood down, creating
an atmosphere similar to your kitchen oven. Imagine you want to roast a piece of meat on your Bakers & Chefs
grill. You would select the indirect cooking method because it is closest to the way you would roast in your
kitchen. First, remove the center cooking grid and insert the cooking pan or griddle, with your meat placed on
top. Then, the left and/or right burners are ignited and the hood closed. If you are roasting a large quantity of
items that require more space, you may place the items on two cooking grids with the farthest outer burner
ignited. Either way, indirect cooking is only effective with the hood down.
PREHEATING YOUR BAKERS & CHEFS GRILL:
The grill lid is to be in a closed position during the preheat time period. It is necessary to preheat the
grill for a short time before cooking certain foods, depending on the type of food and the cooking temperature.
Foods that require a high cooking temperature need a preheat period of five minutes; foods that require a
lower cooking temperature need only a period of two to three minutes. There is no need to pre heat for
casseroles, roasts or other foods that require slow cooking.
PREPARATION OF THE COOKING SURFACES:
After preheating your grill, coat the cooking grids with cooking oil to prevent food from sticking.
When you've finished cooking, leave your grill running for 5 minutes on high to burn off food residue. Then
brush the cooking surfaces with a fiber or brass wire brush. All cooking surfaces can be further cleaned with
hot soapy water. To season your grill, keep cooking surfaces lightly oiled at all times. Simply wipe an oiled
cloth over the cooking surfaces after each cookout. Vegetable oil is best for this purpose. The seasoning
process keeps foods from sticking, and helps prolong the life of your cooking surfaces as well.
Cooking Techniques
Your Bakers & Chefs grill is capable of preparing mouth watering meals using many different cooking
techniques. Because every family enjoys different types of cooking, we offer a variety of quality-made cooking
accessories that allow you to customize the Bakers & Chef grill to meet your particular needs. The cooking
techniques on the following pages incorporate these custom-fit accessories. However, you may use your
own cookware to accomplish similar results.
Grill - using the standard Bakers & Chefs cast-iron cooking grids or the optional griddle/hotplate
Rotisserie Cook - using the optional electric rotisserie
Bake, Roast, Smoke and Deep Fry - using the optional cast-iron cooking pan with lid, and fry basket
Stir Fry - using the optional wok/saute pan
Grilling Techniques
PAGE 19
For those watching their calories, grilling is a low fat cooking technique that lends itself to a wide
range of foods. Your Bakers & Chefs grill is a fast heat source that produces the barbecued appearance
and flavor we all enjoy so much. You can expand dinners for two, to parties for plenty by purchasing larger
cuts and quantities of meat which cook beautifully on the grill. This technique doesn't require much experience
or skill on your part to produce a superb supper.
It's easy! Prepare to grill by preheating for 5 minutes with the burners on high and the hood down.
Before placing the food onto the grill, lightly brush the grill with a little cooking oil. This step isn't necessary
when foods have been marinating in an oil-based marinade.
Your Bakers & Chefs is now ready to grill. Remember to keep the lid open when cooking directly
on the grill. For most foods it's best to start grilling on high. Once the food is seared, reduce the heat to
medium. Foods marinated with ingredients such as honey may burn because of the high sugar content. You
should commence their cooking on medium. A favorite on the grill is sausages. Always cook them slowly and
if they're particularly fatty, it may be best to partially boil them first.
GRILLING MEAT AND POULTRY
BEEF
Turn burners on high and preheat grill 5
minutes with the hood down. Raise hood
and place meat on cooking grid directly
above heat source and cook meat on
both sides until seared. Then reduce
burners to medium and cook until done.
Grilling times will vary according to meat
thickness, so the following times should
be used only as a guide.
HAMBURGER & SAUSAGES
Follow directions for steak and the times
shown to right. For the juiciest burgers
and sausages, cook them using the indirect method. Turn burgers with a spatula
and use tongs with sausages. Do not
puncture meats more than necessary.
POULTRY
Turn burners on high and preheat grill 23 minutes with the hood down. Raise
hood, reduce burners to medium and
cook until done. If you prefer to use the
indirect method - place poultry in center of
grill with left and/or right burners on medium heat and lower hood. Cooking times
may vary based on the size of your food.
Poultry skin is fatty and may flare-up
when cooked directly. So keep an eye on
your grill.
CUT OF MEAT
T-bone steak
Sirloin steak
Beef spare ribs
Porter house steak
New York strip steak
APPROX. COOKING TIME
rare: 4-8 minutes
medium: 10-14 minutes
well done: 15-20 minutes
Hamburger
Sausages
rare: 4-6 minutes
medium: 8-10 minutes
well done: 10-15 minutes
Chicken breast
(cook with bone down)
Chicken wings
Drumsticks
Direct method:
approximately 15 minutes
Whole bird
(cook with breast up)
Indirect method:
approximately 1 hour
Indirect method:
up to 30 minutes
Grilling Techniques
PORK
Turn burners on high and preheat grill 5
minutes with the hood down. Raise hood,
place pork on cooking grid and cook until
seared. Then reduce heat to medium and
cook until done. Grilling times will vary
according to meat thickness, so the following times should be used only as a
guide.
PAGE 20
CUT OF MEAT
Pork spare ribs
Chops
Loins
Cutlets
APPROX. COOKING TIME
rare: 4-8 minutes
medium: 10-14 minutes
well done: 15-20 minutes
GRILLING FISH AND SEAFOOD
WHOLE FISH AND WHOLE FILLETS
Grill fish on cooking grid or use the optional griddle (grooved side up). Turn burners on high and preheat grill 2-3 minutes
with the hood down. Raise hood, and turn
burners to medium heat. Place fish (skin
down) on griddle and cook over direct
heat until done. Use cooking time as a
guide or until fish is opaque but still moist.
FISH FILLETS AND CUBES
Follow same directions from above, using
approximate cooking times shown at right.
Because small fish pieces can drop through
the grid and into the grill we suggest using
the griddle when grilling fish. However, the
cooking grid and a small, flat piece of
aluminum foil will also work fine.
Whole fish
Whole fish fillets
approximately 10 - 12
minutes per pound or
until fish is opaque
Fish fillets
Boneless cubes
approximately
4 - 5 minutes each side
or until fish is opaque
GRILLING VEGETABLES AND FRUIT
Prepare your fruit or vegetables and brush with butter or basting sauce if desired. To cook indirectly,
place your food on the center grid with the left and/or right burners lit. Or place your food inside the optional
warming rack that hangs inside the grill lid - and light the outer burners. Either way, indirect cooking must be
done with the hood down.
In some instances, you may want to grill vegetables and fruit directly over the heat, using the
standard cooking grids or optional griddle. Foods that work best with direct heat are relatively soft and require
a short cooking time, like mushrooms, zucchini, tomatoes and skewered fruit such as apricots, peaches,
pineapple, strawberries and kiwis. Remember that the hood of the Bakers & Chefs should remain up
when cooking directly.
Grilling times using the indirect method with the hood down will be similar to those for your kitchen oven.
For very firm vegetables - particularly potatoes and yams - we recommend that you partially boil until almost
cooked, before placing them on the grill. Cooking times for foods prepared with the direct method will be much
shorter mainly because of the softness of the food. Timing will be comparable to normal pan frying or grilling.
Roasting Techniques
PAGE 21
Roasting is effortless on your Bakers & Chefs gas grill. It leaves the chef plenty of time to relax
with family and friends and saves hours of cleaning a dirty kitchen oven. Roasting is suitable for prime, tender
cuts of meat, poultry and game, many whole fish and some vegetables.
Setting up your Bakers & Chefs grill for roasting is quick and easy. Remember, roasting uses the
indirect cooking method. Therefore, your food should be placed in the center of the grill with the burner
lit on the left and/or right side of the grill. Position your meat in a roasting rack (or fry basket - upside down)
and then into the cooking pan. Elevating the meat allows you to collect juices in the pan underneath for making
gravy. You can also use the standard cooking grid with an aluminum drip pan underneath. Either way, indirect
cooking requires the hood of the Bakers & Chefs grill to be closed.
Preheating is not required for slow cooking methods such as roasting. However, if you do choose to
preheat your grill before roasting - turn burners on high and close hood for approximately 2-3 minutes.
SLOW ROASTING BEEF, LAMB, VEAL OR PORK
TYPE OF FOOD:
BEEF
HOW COOKED:
rare medium well done -
APPROX. COOKING TIME
18 minutes per pound
23 minutes per pound
27 minutes per pound
LAMB
medium well done -
18 minutes per pound
23 minutes per pound
Veal
Pork
Chicken
Duck
Fish
Turkey - under 16 pounds
- over 16 pounds
27 minutes per pound
30-33 minutes per pound
20-25 minutes per pound
25 minutes per pound
10 minutes per pound
20-25 per pound + 30 minutes
18-23 per pound + 15 minutes
Food preparation
Trim meat of excess fat. Truss meat and poultry with cooking string to retain shape if desired. Bacon
strips can be used to cover the outside surface of lean meat and poultry to help prevent it from drying
out. Another method for keeping food moist during roasting is to put water in the optional cooking pan, and
cover the food (and roasting rack) with foil. The foil should be removed for the first or the last part of the cooking
time to ensure proper browning.
Tips for roasting
Except when roasting with water in the roasting pan, the juices that collect in the pan can be used
as the base for a tasty sauce or gravy. Simply place the cooking pan directly over the heat, add extra butter
if needed, then add several spoonfuls of flour to thicken sauce. Finally, add sufficient chicken or beef stock
to obtain the desired consistency.
Once the meat is cooked, remove it from the Bakers & Chefs grill and cover it with a piece of foil.
Allow it to stand for 10-15 minutes to allow the juices to settle. This will make carving easier and ensure a
tender juicy roast. When carving, always remember to cut across the grain.
Smoking Techniques
PAGE 22
Smoking gives food a distinctive delicious flavor. The surprisingly speedy and versatile cooking
method expands the creative chef's menu with endless new and innovative ways to prepare popular barbecue
dishes.
Meat, poultry, game or fish can first be marinated to enhance the flavor. You can also rub the food
with herbs, spices or flavored oils. An enormous array of foods can be smoked in your Bakers & Chefs grill
to produce stunning results with very little effort.
Meal suggestions for smoking:
Tuna steaks: marinated in Asian flavors of sesame oil, soy sauce and sherry
Pork fillets: rubbed with ginger, orange rind and brushed maple syrup
Mussels: brushed with lemon rind and chilli oil
Lamb cutlets: marinated in virgin olive oil, lemon, oregano and black pepper. The same marinade can
be used for a whole leg or rack of lamb
Scallops: lightly smoked then served with mango, mixed greens, asparagus, cherry tomatoes and
your favorite dressing
All you need for smoking on your Bakers & Chefs is the optional cooking pan and a roasting rack. First,
line the inside of the pan with foil. The smoking agent, either pure wood chips or smoking mix, is sprinkled over
the foil. Dried herbs and spices may also be added to produce different flavors. Place the cooking pan
directly over the burner, the heat underneath will eventually produce the smoke to season the food. Elevate
your food above the pan using a roasting rack, baking rack or even our optional fry basket will work.
You can adjust the strength of the smoke flavor by only smoking for half or three quarters of the
cooking time, then roast your food until done. The heat required for smoking is normally low to medium.
Foods naturally high in oils lend themselves well to smoking, while drier foods benefit from
marinating first. Red meats, poultry, game, fish and seafood can all be smoked easily in your Bakers & Chefs.
Stir-frying Techniques
Now it's time to take a trip to the Orient and try stir-frying. This method of cooking is already popular
around the world and can be easily accomplished outdoors on your Bakers & Chefs grill. It's a quick and
healthful way of preparing a complete meal of meat, poultry or seafood in infinite combinations with other
interesting ingredients like vegetables, rice or noodles.
Meal suggestions for stir-frying:
Chicken: boneless chicken pieces especially sliced breasts
Fish: sliced fillets of firm fish, assorted seafood such as prawns, scallops and calamari
Pork: sliced fillets, diced or minced pork, sliced leg steak, sliced chops
Beef: (sliced) fillet, rib-eye, round, rump, sirloin
Lamb: (sliced) fillet, round, loin
Wok preparation: preparation
Although it is possible to stir fry in other dishes, the wok is your best tool. It's high sides enable the cook
to stir food without spilling. It's construction allows you to cook quickly at high temperatures, with instant control
of heat which is essential for successful stir frying.
The wok should be seasoned to create a smooth nonstick surface. Simply heat the wok directly over
a high heat and coat the entire inner wok surface with vegetable oil using a clean paper towel. Repeat the
procedure until the paper comes away clean. The wok is now ready for action! After cooking, wash the wok
in warm, soapy water. Dry, then rub with oil to form a protective film.
Stir-frying Techniques
PAGE 23
Wok cooking method:
Wok cooking is fast. Place your wok/saute pan directly over a high heat on your Bakers & Chefs
cooking area. Add only a small amount of food at a time to ensure fast cooking and also to allow the wok to
reheat between ingredients.
Food preparation:
Slice meat and poultry across the grain to ensure tenderness
Slice meats and poultry into long thin strips
Cube fish fillets
Remove all fat from meat and poultry
Cut large vegetables into even slices or cubes
wok preparation
Marinate foods for extra flavor and tenderness. Marinating times will vary for red meat, fish and or
various cuts. Less tender cuts of meat should be marinated longer. Remember to always chill marinating food
in the refrigerator prior to cooking.
Suggested marinating times are:
Meat, poultry and vegetables - up to 24 hours
Fish and seafood - up to 2 hours
Cut like foods - pork and beef for example - into approximately the same size to ensure even cooking.
Stir-fry meats, poultry or fish first. Next, add vegetables, "hard" types like carrots first. Then continue
with softer vegetables like snowpeas and peppers. To ensure even cooking, continually stir and toss
the food in the wok using a wooden spoon or spatula.
Deep-frying Techniques
A wide variety of foods can be deep-fried on your Bakers & Chefs grill, from potatoes to seafood
and chicken. Deep-frying uses a large portion of oil, preferably saturated. The outdoor location is ideal for
deep-frying as smoke and grease and smells reach for the sky - not the inside of your home.
Bakers & Chefs patented gas burner ensures that cooking oil quickly reaches sufficiently high
temperatures for deep-frying: it's also designed for easy heat control to prevent burning.
You can deep-fry on your Bakers & Chefs grill using the optional cooking pan or wok/saute pan, over
direct heat, with the grill hood raised.
Fill the cooking pan no more than half full of vegetable or corn oil. Start heating, gently at first, then
raise the heat. Check the temperature of the oil carefully with a frying thermometer or test with a cube of
bread. The cube of bread should brown in about 30 seconds for most cooking needs. A temperature between
350 and 400 degrees is optimal for preparing the majority of deep-fried foods. Add only a small quantity of
food to the oil, allow it to cook, then repeat with another small quantity. This ensures the oil doesn't drop in
temperature.
Foods being deep-fried taste better when coated with either batter or breadcrumbs to add flavor
and prevent moisture from escaping.
Slowly lower foods into the hot oil using the optional wire fry basket. This makes removal of
cooked food quicker and easier. Once the food is cooked, remove it carefully and drain onto a paper towel.
Turn the heat off as soon as you have finished deep-frying and leave the pan to cool. When the oil is cool,
remove all remnants of fried foods by straining it through a fine metal sieve. Once the oil is quite cool, store
it in a clean bottle for further use.
wok preparation
Rotisserie Cooking
PAGE 24
Rotisserie cooking produces foods that are moist, flavorful and attractive, as the turning food self
bastes. Although the rotisserie is most commonly used for cooking meat or poultry, nearly anything can be used
if prepared properly. The optional rotisserie for the Bakers & Chefs grill includes an extra-long spit and an
8 watt electric motor that is ideal for preparing small cuts of meat.
In rotisserie cooking, balancing the food is of utmost importance. The rotisserie must turn evenly
or the stopping and starting action will cause the food to cook unevenly and possibly burn the heavier side.
The easiest foods to balance are those of uniform shape and texture. To test if the food is balanced
correctly when secured, place the ends of the rotisserie spit loosely in the palms of your hands. If there is no
tendency to roll, give the spit a quarter turn. If it is still stable, give it a final quarter turn. It should rest without
turning in each of these positions. It can then be attached to the grill.
When using poultry, truss the birds tightly so that wings and drumsticks are close to the body of the bird.
The cavity of the bird may be stuffed prior to this if you wish. Pull the neck skin down and, using a small skewer,
fix the back of the bird. Push the rotisserie spit through lengthwise, catching the bird in the fork of the wishbone.
Center the bird and tighten with the holding forks. Test the balance as described above.
A rolled piece of meat requires the rotisserie skewer to be inserted through the center of the length of
meat, then secured and balanced.
For meats that contain bones, it is best to secure the rotisserie skewer diagonally through the meaty
sections. If protruding bones or wings brown too quickly, cover with pieces of foil.
Setting up the grill:
When rotisserie cooking, the majority of heat will come from an indirect source. In other words, the
burners at each end of the grill are lit and the food is placed centrally on the rotisserie, with no direct heat source
underneath. To catch any drips from the rotisserie food it will be necessary to remove the center cooking grid
and flame tamer and then place a drip pan directly onto the unlit burner under the food. These drippings can
be used to make gravies and other sauces to accompany the cooked meats. Place the hood down over
the food when you start to cook.
The cooking times on a rotisserie will be approximately the same as for oven cooking.
Vegetable / Warming Rack
Vegetables are generally easy to cook on the grill. The optional vegetable/warming rack makes it convenient
because you can still use the main cooking area while the vegetables are suspended from above!
When cooking vegetables on the warming rack (or grill), you may want to pre-cook long-cooking vegetables
by briefly boiling or microwaving them before cooking on the grill.
Wrap vegetables in a double thickness of foil to protect them while cooking. Then, remove the foil if desired,
10-15 minutes before the end of cooking, brush vegetables with butter or oil and finish cooking.
Vegetable kebabs are a good way of cooking an array of small vegetable pieces in the rack. But the warming
rack can be used for purposes other than just the obvious. Consider using it for warming French bread, garlic bread,
croissants or even bagels.
A small whole fish wrapped in foil also cooks well in the warming rack. Parcels of seafood such as scallops,
prawns and sliced fish fillets prepared in a sauce and portioned into small foil wraps cooks well this way too.
Other parts of the Bakers & Chefs grill can still be used for cooking vegetables. Traditionally, roasted
vegetables are still best when cooked along side your meats. Grilled tomatoes, eggplant and mushrooms work well
directly on the grill.
Baking Techniques
PAGE 25
Certainly not a method of cooking usually associated with the barbecue grill, baking can be easily
done on your Bakers & Chefs grill. What a great way to take the heat out of the kitchen!
There is no limit to the recipes you can bake on the Bakers & Chefs. From casseroles and cornbread
to delicious deserts like fondue fruit skewers or crumb cake, it's as easy as baking in the kitchen.
Simply prepare your favorite recipe as usual. If the recipe requires browning of meat or other food
items, use the cooking pan, then add all remaining ingredients as needed. The cooking pan is your baking
dish, and is placed in the center of the grill - then covered with the lid or aluminum foil. Baking uses the indirect
cooking method, with the outer burner(s) on low, for long, slow cooking. You will need to stir the food several
times as it bakes, and add additional liquid if required. Watch the temperature, and adjust to cook according
to your recipe directions.
OVEN TEMPERATURE:
RECOMMENDED GRILL SETTING:
Slow
300?- 340?F
150?- 170?C
Both outside burners on low
Moderate
355?- 390?F
180?- 200?C
One outside burner on high, and the
other outside burner on low
High
410?- 480?F
210?- 250?C
Both outside burners on high
AN IMPORTANT NOTE ABOUT GRILL SETTINGS
The suggested grill settings shown are approximate. There are many factors such as outside
temperatures, wind conditions and location of grill (in relationship to the weather) that contribute to your grills
temperature and ultimately, the cooking times. An overcooked meal can ruin the fun, so we offer these
cooking times as a convenience, but suggest you watch the grill thermometer and adjust the heat accordingly.
Bakers & Chefs Recipes
PAGE 26
ONION BURGERS
A honey and mustard sauce glazes the onion slices as they cook alongside these delicious burgers. For
optimal sweetness, select Vidalia or Walla Walla onions. Makes 4 open face burgers.
Ingredients:
2 large sweet onions, sliced (12 to 16 ounces)
2 tablespoons margarine or melted butter
2 teaspoons dry mustard
2 teaspoons honey
1 pound lean ground beef
1/4 teaspoon salt
1/8 teaspoon pepper
4 slices Texas toast
4 lettuce leaves
4 tomato slices
Preparing onions: Place onions in a cooking
pan or on a small piece of aluminum foil. Combine melted margarine, mustard and honey then
drizzle over onions. Cover pan with lid - or fold up
edges of foil and seal with double fold to completely enclose onions - leaving space for steam
to build. Place pan or foil packet on grill - directly
over medium heat for 15 minutes with the grill
hood up.
Preparing burgers: While onions are cooking,
combine ground beef, salt and pepper in a
medium bowl and mix well. Shape mixture into
four 3/4 inch burger patties and add to grill,
directly over heat. Grill burgers along with onions
for about 5 minutes then turn burgers. Grill for 8
to 10 minutes more or until no pink remains in
meat, and onions are tender. To serve, toast
both sides of Texas toast on grill. Then top each
slice of Texas toast with lettuce leaf, a burger,
tomato slice and one-fourth of the onion. Sprinkle
with pepper if desired.
DOUBLE SALSA BURGERS
A fresh tomato salsa flavors the beef mixture for a zesty tasting burger. The salsa also serves as a colorful
topping. Makes 6 burger patties.
Ingredients:
1
large tomato, seeded and finely chopped
1/2 cup finely chopped green pepper
1/4 cup finely chopped red onion
2 finely chopped, seeded jalapeno peppers
1
garlic clove, minced
1
tablespoon snipped cilantro
1/4 teaspoon salt
1 1/2 pounds lean ground beef
2
cups shredded lettuce
1/3 cup finely shredded cheddar cheese
1/4 cup dairy sour cream and /or guacamole
Preparing salsa: Combine tomato, green pepper, onion, jalapeno peppers, garlic, cilantro and
salt in a bowl. Set aside 2 tablespoons of salsa.
Cover and chill remaining salsa until serving time.
Preparing burgers: In another bowl, combine
ground beef with 2 tablespoons of reserved
salsa, mix well. Shape mixture into six 1/2 inch
thick burgers and place on the grill directly over
a medium heat with hood up. Grill for 13 to 15
minutes or until no pink remains. Turn burgers
once, halfway through grilling time. Arrange the
shredded lettuce on individual plates. Top lettuce
with a burger, cheddar cheese and salsa. Serve
with sour cream and/or guacamole.
Bakers & Chefs Recipes
PAGE 27
CHICAGO STYLE HOT DOGS
Serve these jumbo hot dogs "Chicago-style" with a whole pickled pepper! Makes 4 servings.
Ingredients:
1/3 cup ketchup
1/4 cup chopped pickled peppers
2
tablespoons pickle relish
2
tablespoons chopped onion
1/4 teaspoon poppy seed
4
fully cooked 4-ounce jumbo hot dogs
4
hot dog buns
Preparation: Combine ketchup, pickled peppers, relish, onion and poppy seed in a small
bowl, then set aside.
Place hot dogs on the grill directly over medium
heat 5 to 8 minutes - with the hood up. Turn hot
dogs and brush with some of the ketchup mixture. Grill hot dogs 6 to 8 minutes more or until
thoroughly cooked.
To serve: Toast inner sides of hot dog buns on
grill. Serve hot dogs inside buns and top with
remaining ketchup mixture.
RIB EYE STEAKS WITH GRILLED GARLIC
As they cook, the garlic cloves mellow in flavor, making a delicious sauce for any grilled meat. And for an
appetizer, spread the softened cloves over toasted slices of french bread! Makes 4 servings.
Ingredients:
1 whole head of garlic
2 tablespoons olive oil or cooking oil
1 tablespoon snipped fresh basil, or
1/2 teaspoon dried basil, crushed
1 tablespoon snipped fresh rosemary or
1/2 teaspoon dried rosemary, crushed
2 twelve-ounce boneless rib eye steaks,
cut 1 inch thick
Use a cooking pan, or tear off a 24x18-inch piece
of heavy foil and fold long length in half, then trim
to make a 12 inch square. Remove the outer
layer of garlic head, then cut off and discard the
top 1/2 inch of garlic head to expose the garlic
cloves. Place garlic head in center of a cooking
pan, or in center of foil with all sides of the foil
folded up around the garlic to form a cup. Drizzle
garlic with oil and sprinkle with basil and rosemary. Cover pan or twist the ends of the foil to
completely enclose the garlic.
Place steaks and the garlic pack on grill directly
over medium heat and cook about 7 minutes with
the hood up. Turn steaks and grill for 5 to 8
minutes more or until cooked to taste. Then
remove steaks and place on platter. Remove
garlic and drizzle it's juices over your steak.
Remove the softened garlic cloves and spread
over your steak. Season with salt and pepper as
desired and cut into serving-size pieces.
Bakers & Chefs Recipes
PAGE 28
FIVE-SPICE PORK TENDERLOIN
This delicious tenderloin recipe with teriyake sauce is just one example of the infinite culinary possibilities
possible with your new Bakers & Chefs grill. Makes 6 servings.
Ingredients:
1/4 cup teriyaki sauce
1 clove garlic, minced
1/2 teaspoon five-spice powder
2 twelve-ounce pork tenderloins
12 ounces fresh pea pods,
strings removed (3 cups)
1/2 red pepper, cut to 2-inch strips (1/2 cup)
1/2 teaspoon finely shredded orange peel
1 tablespoon packed brown sugar
Begin with marinade: combine teriyaki sauce,
garlic and five-spice powder. Place whole pork
tenderloins in a plastic bag and put into shallow
dish. Add marinade and seal bag. Rotate bag to
coat meat well, and chill up to 24 hours, turning
meat occasionally.
Meanwhile, use a cooking pan - or prepare a
36x18 inch piece of heavy foil, folded in half to
make a double thickness piece of foil measuring
18x18 inches. Place pea pods and red peppers
in the cooking pot or center of the foil. Sprinkle
with orange peel and brown sugar. Cover pan
with lid, or fold up all edges of foil and seal to
completely enclose this vegetable pack, leave
space for steam to build.
To grill: Remove pork tenderloins from bag and
reserve the marinade. Put cooking pan in center
of grill with a baking rack or fry basket on top - or
use the center cooking grid with an aluminum
drip pan underneath. Place pork tenderloins on
the grill rack. Turn outer burners on low to medium and cook indirectly for 30-35 minutes or
until juices run clear. Brush occasionally with
marinade up to the last 5 minutes of grilling. Add
your vegetable pack the last 15 minutes of grilling, turning once. Remove pork from grill, cover
with foil and let stand for 15 minutes before
slicing. Serve with vegetables
SWEET AND TANGY BARBECUED COUNTRY-STYLE RIBS
Serve this tangy bbq classic with corn-on-the-cob, green salad, potato salad or coleslaw! Makes 4 servings.
Ingredients:
1/2 cup chili sauce
2
tablespoons apple jelly
1
tablespoon vinegar
1
teaspoon prepared mustard
1
teaspoon Worcestershire sauce
1/4 teaspoon chili powder
2 to 2 1/2 pounds country-style pork ribs
In a cooking pan, heat and stir chili sauce and
jelly directly over medium heat until jelly melts.
Stir in vinegar, mustard, Worcestershire sauce
and chili powder, then remove cooking pan from
grill, cover and save.
Trim fat , then place ribs in center of grill.
Cook with the hood down, using the indirect
method and medium heat for 1 to 2 hours - or until
ribs are tender and no pink remains. To keep ribs
tender and juicy, brush with chili sauce as needed.
Once cooked, serve ribs with remaining sauce.
Bakers & Chefs Recipes
PAGE 29
HERB-PEPPER SIRLOIN STEAK
The hearty beef flavor is complemented with a delicious herb coating! Makes 6 servings.
Ingredients:
2
tablespoons ketchup
1/2 teaspoon coarsely ground pepper
1 1/2 teaspoons snipped fresh rosemary or
1/2 teaspoon dried rosemary, crushed
1 1/2 teaspoons snipped fresh basil or
1/2 teaspoon dried basil, crushed
1/8 teaspoon garlic powder
1
1 1/2-pound boneless beef sirloin steak,
cut 1 inch thick
Combine ketchup, pepper, rosemary, basil and
garlic powder. Coat both sides of steak with
mixture. Grill steak with hood up, directly over
medium heat for 6 minutes. Turn steak and grill
for 8 to 12 minutes more or until cooked as
desired. Cut into serving size pieces.
GRILLED STUFFED MEAT LOAF
Using the indirect cooking method makes grilling a meat loaf easy work! Makes 6 servings.
Ingredients:
1
tablespoon margarine or butter
2
cups sliced fresh mushroom
1
medium onion, thinly sliced
2
tablespoons snipped parsley
1/2 cup rolled oats
1/3 cup milk
3/4 teaspoon salt
1/4 teaspoon pepper
1
beaten egg
1 1/2 pounds lean ground beef
2
tablespoons ketchup
1
teaspoon mustard
Place a cooking pan directly over low heat
and heat margarine or butter until melted. Adjust
heat to medium, add mushrooms and onion and
cook for 5 minutes or until vegetables are tender.
Stir in parsley and turn off burner allowing this
mushroom and onion mixture to cool.
Next, stir together rolled oats, milk, salt, pepper and egg then add ground beef and mix well.
Flatten mixture to a 12x8-inch rectangle on waxed
paper. Spoon mushroom and onion mixture
evenly onto meat then roll up, starting with 8-inch
end. Pinch all edges of loaf together to seal. In a
small bowl, stir together ketchup and mustard.
Place cooking pan with fry basket or baking
rack into center of grill with outer burners on
medium to low heat. Cook meat loaf on top of
rack with hood down for up to 1 hour or until no
pink remains (you may place a small piece of foil
under the loaf while cooking). Brush loaf with
ketchup mixture the last 5 minutes of cooking.
After cooking, remove loaf from grill and cover
with foil. Let stand 15 minutes then serve.
Bakers & Chefs Recipes
PAGE 30
MARINATED TUNA STEAK
Experiment with unique dishes, like this tuna steak recipe with a delicious wine marinade! Makes 4 servings.
Ingredients:
4
6-ounce fresh or frozen tuna steaks
cut 1 inch thick. Thaw fish if frozen
1/3 cup dry white wine
1
tablespoon lemon juice
1
tablespoon olive oil or cooking oil
1
clove garlic, minced
2
teaspoons snipped fresh rosemary, crushed, or
1/2 teaspoon dried rosemary, crushed
1
teaspoon snipped fresh oregano, crushed, or
1/4 teaspoon dried oregano, crushed
1/4 teaspoon salt
Prepare marinade: combine wine, oil, garlic,
rosemary, oregano and salt. Place tuna steak in
plastic bag and into shallow dish, add marinade
then seal bag. Rotate bag to coat fish well then
chill for up to 2 hours, turning fish once.
Remove fish from bag and discard marinade.
Place a cooking pan with fry basket or baking
rack into center of grill with outer burners on
medium heat. Cook tuna steak on top of rack with
hood down for 8 to 12 minutes or until fish begins
to flake easily. Turn fish once during cooking.
When cooked, remove fish from grill and serve.
MUSTARD-GLAZED HALIBUT STEAKS
A simple sauce of melted margarine, lemon juice, Dijon-style mustard and basil adds a scintillating note to
these sizzling fish steaks! Makes 4 servings.
Ingredients:
4
6-ounce fresh or frozen halibut steaks,
cut 1 inch thick
2
2
tablespoons margarine or butter
tablespoons lemon juice
1
2
tablespoon Dijon-style mustard
teaspoons snipped fresh basil or
1/2 teaspoons dried basil, crushed
Place a cooking pan - or aluminum foil rectangle, directly over low flame and combine
thawed fish, margarine or butter, lemon juice,
mustard and basil. Heat mixture until melted.
Brush mixture over both sides of halibut fish
steaks. Pour balance of mixture into small bowl.
Place clean cooking pan or foil on center of grill
with both outer burners on medium. Place fish on
grill and close hood. Cook indirectly for 8 to 12
minutes or just until fish begins to flake easily,
turning once and brushing as needed with reserved mixture.
Bakers & Chefs Recipes
PAGE 31
SOUTHWEST CHICKEN BREASTS
This popular recipe can easily be a grilled chicken salad! Slice chicken into small strips and place them on
top of shredded lettuce with avocado mixture as dressing and topped with cheese! Makes 6 servings.
Ingredients:
1/4 cup dry white wine
2
tablespoons olive oil or cooking oil
2
teaspoons snipped fresh tarragon or
1/4 teaspoon dried tarragon, crushed
1/4 teaspoon salt
6
skinless, boneless chicken breast halves
2
avocados, pitted, peeled and chopped
1
tomato, chopped
1
clove garlic, minced
2
tablespoons finely chopped seeded
green chili peppers of your choice
2
green onions, finely chopped
1
tablespoon snipped fresh cilantro
1
tablespoon honey
1
tablespoon lemon juice
For marinade: combine wine, oil, tarragon and
salt. Rinse chicken and dry with paper towels.
Place chicken in plastic bag and into shallow
dish then add marinade and seal bag. Rotate
chicken to coat well and chill up to 24 hours,
turning bag occasionally.
Combine avocados, tomato, garlic, chili peppers, onions, cilantro, honey and lemon juice.
Toss well then cover and chill up to 2 hours.
Remove chicken from plastic bag and reserve the marinade. Grill chicken directly over
medium heat with hood up for 5 minutes. Turn
chicken and brush with marinade, then grill for 510 minutes more or until chicken is no longer
pink. Serve with side of avocado mixture.
BARBECUED CHICKEN
Another backyard favorite, this recipe includes an easy to make - sweet and spicy sauce. Makes 4 servings.
Ingredients:
1/2 cup ketchup
1/4
1
cup orange marmalade
tablespoon vinegar
1/2
1/2
teaspoon celery seed
teaspoon chili powder
1/4 to 1/2 teaspoon bottled hot pepper sauce
1
2 1/2 to 3 pound broiler-fryer chicken, cut up
Prepare sauce in a cooking pan on grill directly over a low to medium heat. Combine
ketchup, marmalade, vinegar, celery seed, chili
powder and hot pepper sauce. Leave the cooked
sauce in the pan - and remove from heat until
chicken is prepared.
Wash chicken and dry with paper towels. Turn
outside burners on medium and place chicken
pieces (bone side down) on center cooking grid.
Close hood and cook indirectly for 1 hour or until
chicken is no longer pink. Brush occasionally
with sauce. Remove chicken from grill once
cooked, then place cooking pan with sauce into
center of grill and reheat. Pour warmed sauce
over chicken and serve.
Bakers & Chefs Recipes
PAGE 32
SOUTHERN FRIED CHICKEN WITH TOMATO AIOLI
There's no need to fill the house with the fumes from fried chicken. Our Bakers & Chef cooking pan and frybasket make preparing this classic southern recipe easier than ever! Makes 4 servings.
Fried Chicken Ingredients:
4
chicken breasts
1
egg, lightly beaten
1/2 cup milk
1
cup all purpose flour
2
tablespoons dried thyme
1
tablespoon dried rosemary
1 1/2 teaspoon salt
1/2 teaspoon onion powder
1
teaspoon sugar
2 or 3 teaspoons paprika
1
teaspoon chilli powder
-oil for frying
Cut chicken into bite-sized portions. Combine eggs and milk together. Sift remaining dry
ingredients together. Dip chicken into milk mixture then coat in flour. Repeat process a second
time if desired. Half fill cooking pan with oil and
heat over a high flame. Place chicken into a frying
basket and lower into the hot oil. Cook until
golden brown, approximately 2 minutes. Drain
and serve with tomato aioli.
Tomato Aioli Ingredients:
1
clove garlic, crushed
-juice of 1 lemon
3
egg yolks
-salt to taste
3/4 cups oil
2
tomatoes, finely diced
1/4 cup chopped chives
Place garlic, lemon juice, egg yolk and salt
into a blender, and blend until smooth. Add oil in
a slow, steady stream with blender operating.
Sauce will become thick as you add oil. Fold in
tomatoes and chives.
CHICKEN BURRITOS
Another easy-to-prepare recipe for your Bakers & Chefs grill that makes dining and entertaining at home more
fun than eating out. Makes 4 servings.
Ingredients:
2
tablespoons olive oil
1/4 cup lemon juice
1
garlic clove, crushed
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon chilli powder
-salt to taste
4
boned chicken thighs cut into thirds, lengthwise
2
cups commercial tomato salsa
1/4 cup yogurt or sour cream
Combine the first seven ingredients into a
glass or ceramic dish. Add chicken to the
marinade and refrigerate for several hours. Cook
chicken on pre-heated Bakers & Chefs grill directly over a high heat until done. Warm tortillas
on the grill as the chicken is being prepared. Top
tortillas with sliced chicken, tomato salsa, yogurt
or sour cream and serve.
Bakers & Chefs Recipes
PAGE 33
SESAME BEEF ROAST
A delicious way to spice up weeknight dinners! They'll ask for repeats of this roast dinner. Makes 6 - 8 servings.
Ingredients:
1/3 cup sesame seeds
1/2 cup salad oil
1/2 cup soy sauce
1/3
cup lemon juice
2
tablespoons white wine vinegar
1
tablespoon sugar
2
cloves garlic, minced or pressed
1
medium size onion, sliced
4
pounds crossrib or sirloin tip roast
Place a cooking pan in grill over medium heat
and toast sesame seeds for 3 minutes or until
golden brown, stirring frequently. Remove from
heat and add oil, soy sauce, lemon juice, vinegar,
sugar, garlic and onion.
Place meat in large plastic bag and into shallow
dish. Pour marinade into bag over meat and chill
for 8 to 24 hours, rotating bag occasionally to
coat meat. After marinating, remove meat from
bag and drain slightly, reserving the marinade.
Place meat on a baking pan or roasting rack
above the cooking pan in the center of your
grill. Cook indirectly with outer burners on medium heat and hood down -for 1 1/2 to 2 hours or
until no pink remains. Brush meat with marinade
occasionally. Let stand for 10 minutes before
serving and cut across the grain into thin slices.
TRADITIONAL HOLIDAY TURKEY
Imagine their surprise when you entertain your next holiday gathering with a traditional turkey - complete with
dressing - delicious and tender straight from the grill! Serves 8 - 10
Breadcrumb dressing ingredients:
2
ounces butter
2
onions, finely chopped
8
ounces bacon, chopped
2
tablespoons port wine
1/4 cup red wine
2
chicken stock cubes
4
ounces chopped cashews, hazelnuts or pecans
1/2 cup chopped celery
1/2 cup chopped carrot
1 - 1 1/2 cups fresh white breadcrumbs
1
egg, lightly beaten
-salt and pepper to taste
Prepare dressing in a cooking pan directly over
medium heat. Melt butter, add onions and bacon then
saute 3 minutes. Add port, red wine and stock cubes and
bring to a boil. Cook 2 minutes. Remove pan to allow
ingredients to cool. Add remaining ingredients and mix.
Turkey ingredients:
8 - 10 pound whole turkey
4
ounces butter, softened
2
tablespoons chopped thyme
2
tablespoons lemon juice
2
teaspoons grated lemon rind
Wash inside of turkey and dry with paper towels.
Pack breadcrumb seasoning into the turkey cavity.
Combine the butter, thyme, lemon juice and rind
together in bowl. Using turkey baster, insert butter
mixture under skin covering the turkey breast.
Truss turkey with string and place on a baking pan
or roasting rack, above a cooking pan in the center
of your grill. Turn one outside burner to low, the
other to medium, and close hood. Cook indirectly
for 3 1/2 to 4 hours or until cooked. Halfway through
cooking time you may alternate burner temperatures so that the turkey browns evenly. Once
cooked, remove dressing from cooked turkey,
slice and serve.
Bakers & Chefs Recipes
PAGE 34
PIZZA ON THE GRILL
You may never want to call out for pizza again! Follow this recipe and make your pizza dough from scratch,
or purchase ready-made pizza dough (found in your grocers refrigerated section - next to the biscuits) which
fits our optional cooking pan perfectly! Slice and serve directly from the grill! Serves 6 - 8
Ingredients:
1 1/2 teaspoons dried yeast
1
cup lukewarm water
1/2 teaspoon sugar
3
tablespoons olive oil
3
cups all purpose flour
1/4 cup tomato paste or Italian tomato sauce
6
ounces sliced pepperoni
1
red pepper, roasted and sliced
3/4 cup pitted black olives
8
ounces grated mozzarella cheese
It's easy to customize this recipe with toppings to
suit your family's taste. For spicier crust, lightly rub
the dough with olive oil then spice with pepper and
garlic salt before spreading your tomato sauce.
Combine yeast, water and sugar together and
let stand in a warm place until mixture starts to
foam. Add this yeast mixture to flour and oil and
combine to form your pizza dough. Knead on a
lightly floured surface until smooth and elastic.
Cover and stand in a warm place until doubled in
size. Knock back dough and roll out to a rectangle
the size of your cooking pan - or baking dish. Place
dough into lightly oiled pan.
Spread dough with tomato paste or Italian
tomato sauce. Top with pepperoni, red peppers,
olives, and lastly - mozzarella cheese. Or if you
prefer, you may place cheese first with toppings on
last.
Place cooking pan in center of grill and cook
indirectly - with one outside burner on high and the
other on low, for approximately 20 minutes or until
bottom of crust is light brown. Lastly, raise the hood
and finish cooking pizza by turning burner under
the cooking pan on high for about 2 minutes. This
will insure the center of pizza gets brown. Then turn
off heat, slice and serve directly from pan.
FRESH VEGETABLE STIR-FRY
Take a trip to the Orient with this easy, and healthy vegetable recipe. Makes 4 - 6 servings.
Ingredients:
2
tablespoons oil
1
1
onion, cut into wedges
carrot, thinly sliced
2
1
cups broccoli, cut into small flowerets
red pepper, sliced
2
1
sticks celery, thinly sliced
cup snow peas
1/2
cup chicken
Heat oil in a wok or saute pan, directly over a
high heat. Add onion and cook 1 minute. Add
carrot and broccoli and stir-fry 2 minutes, then
add red pepper, celery and snow peas and
continue cooking 1 minute more. Add stock and
toss vegetables until cooked to desired degree
Bakers & Chefs Recipes
PAGE 35
GRILLED POTATO SKINS
Serve these crispy potatoes as a snack or side dish. We've included microwave instructions for a timesaving
short cut. Makes 12 servings.
Ingredients:
6
baking potatoes (about 8 ounces each)
3
tablespoons margarine or butter, melted
1/2 cup picante sauce
1
cup shredded cheddar cheese (4 ounces)
3
slices bacon, crisp-cooked and crumbled
or - use prepackaged bacon bits
chopped tomato (optional)
diced green onion (optional)
1/2 cup sour cream (optional)
Prick clean potatoes with a fork, wrap in heavy foil
and place them directly over low to medium heat.
Close hood and cook directly for 1 hour or until
center is tender. OR - Microwave clean, pricked
potatoes on high for 15 to 20 minutes, or until center
tender.
Allow cooked potatoes to cool then unwrap and
discard foil.
Cut potatoes in half - lengthwise. Scoop out
potato pulp (serve separately or discard.) Be
sure to leave 1/4 inch thick potato shell remaining. Then, brush the inside of each potato shell
with melted margarine. Spoon 2 teaspoons
picante sauce into each potato shell and sprinkle
with cheese and top with bacon.
Place prepared potato skins on grill, directly
over medium heat. Close hood and cook for 8
to 10 minutes or until potato skins are crisp.
Sprinkle each potato skin with tomato and green
onion and then top with sour cream, if desired.
ONION BLOSSOMS
Great served as a snack, or to dress up barbecued meats, poultry or fish. Makes 4 servings.
Ingredients:
4
medium sweet onions (4-5 ounces each)
1
tablespoons margarine or butter, melted
1
teaspoon Dijon-style mustard
1/8 teaspoon hot pepper sauce
1
tablespoon brown sugar
pepper (optional)
Peel onions, then cut almost completely through
each onion, forming 8 wedges. Onion will be loose,
but should still be intact. Prepare four 12-inch squares
of heavy foil. Place one onion in the center of each
foil square.
Stir margarine (or butter) with hot pepper sauce
and drizzle over onions. Sprinkle with brown
sugar. Then bring up two sides of foil square and
double fold. Bring remaining two corners up and
completely enclose - leaving enough space for
steam to build.
Place wrapped onion blossoms on grill, directly over medium heat. Close hood and
cook 15 to 25 minutes or until onions are nearly
tender. Make a 2-inch opening at the top of each
onion wrapping, then close hood and cook 5 to 10
minutes more, or until onions are lightly browned.
Sprinkle with pepper if desired and serve warm.
BAKERS & CHEFS LIMITED WARRANTY
GHUSA warrants to the original owner of each Bakers & Chefs Gas Grill that it is free from defects in workmanship
and materials under conditions of normal residential use. GHUSA will repair or replace warranty parts according to
the list below. There will be a charge for shipping and handling.
2 YEAR WARRANTY
Cast Iron Burner
Cast Iron Cooking Grid
Steel Trolley
1 YEAR WARRANTY
Grill Lid
Grill Bowl
Valves
Steel Flame Tamer
Regulator
Control Knob
Hose
Heat Indicator
Grease Tray
The extent of any liability of GHUSA under warranty is limited to repair or replacement. The warranty period is not
extended by such repair or replacement.
This warranty does not apply to any damage due to transportation, installation, purchaser servicing, accident, abuse,
fire, alteration of the product in any way, act of God, or failure to read and/or abide any product warnings, or any parts
or labor used to replace any part or parts covered under this warranty.
THIS WARRANTY IS IN LIEU OF ANY OTHER EXPRESS OR IMPLIED WARRANTY THAT MAY APPLY TO THIS
PRODUCT. THIS DISCLAIMER OF IMPLIED WARRANTY MAY NOT APPLY TO YOU BECAUSE SOME STATES DO
NOT ALLOW DISCLAIMER OR IMPLIED WARRANTIES.
A PARTIAL LIMITATION ON IMPLIED WARRANTIES TO LIMIT THE DURATION OF SUCH WARRANTIES TO THE
DURATION OF AN EXPRESS WARRANTY IS ALLOWED IN SOME STATES, IN SUCH STATES, THEREFORE, THE
DURATION OF THE IMPLIED WARRANTIES IS HEREBY EXPRESSLY LIMITED TO THE DURATION OF THIS LIMITED
WARRANTY.
IN NO EVENT, WHETHER AS A RESULT OF BREACH OF WARRANTY OR CONTRACT, NEGLIGENCE, STRICT
LIABILITY, OR MISREPRESENTATION, WILL GHUSA BE LIABLE FOR ANY SPECIFIC, INCIDENTAL, OR CONSEQUENTIAL DAMAGES. THIS EXCLUSION OF LIABILITY IS NOT ALLOWED IN SOME STATES, THEREFORE, THIS EXCLUSION
MAY NOT APPLY TO YOU.
GHUSA DOES NOT ASSUME, OR AUTHORIZE ANY OTHER PERSON TO
ASSUME FOR GHUSA, ANY LIABILITY FROM THE SALE OF THIS
PRODUCT BEYOND THAT EXPRESSLY SET FORTH IN THIS LIMITED
WARRANTY.
AGA label located here
THIS WARRANTY GIVES YOU SPECIFIC RIGHTS. THE LAWS OF YOUR
STATE MAY GIVE YOU ADDITIONAL RIGHTS.
FOR WARRANTY SERVICE, PLEASE CALL OUR SERVICE
CENTER AT 1-800-770-9769, MONDAY THROUGH FRIDAY, 8:00
AM TO 4:30 PM CST.
IMPORTANT
In order to keep you informed about Bakers & Chefs Grill updates, accessories and new
recipe ideas, we must have your Warranty Registration Card with your model number
and serial number on file. (See silver AGA label for these numbers)
Printed in Taiwan
Download PDF