The villa has a six-burner Napoleon stainless-steel propane grill on the back deck. The grill is equipped with an infrared side burner that can be used to sear food, such as steaks, or can be used as a burner for a pot or a pan. Tools are on the side of the grill for cooking and scraping the grill down. Infrared side burner Propane tanks If you plan to use the grill during your stay, please let Doxie or Paul know and they will ensure you have propane available for cooking. Please do not move the grill to a place where rain could hit it. Rain hitting a hot grill can crack the burners and damage the grill. To turn the propane on: Make sure all grill controls are in the “off” position. Open the two doors below the cooking surface. On the tank attached to the grill, push the thumb-lever (located at the top of the tank) up to its highest position. Close the two doors (both together is easiest because they bind a little). Please turn the propane off after you are finished using the grill by pushing the thumb-lever on the propane tank down to its lowest position. Grill Instructions Page 1 of 5 To turn on a burner in the main grill: 1. Open grill lid 2. Turn left burner control of either pair to high position. 3. Press and hold igniter button until burner lights, or light by match. 4. If ignition is not immediate (within five seconds), turn burner control off. Wait 5 minutes. Repeat. 5. With the left burner operating on high, turn the right burner of the same pair to high. 6. To light the other burner pair, repeat the procedure. To turn on the side burner: 1. 2. 3. 4. 5. 6. First, check to be sure the infrared burner grill is dry. If you find standing water in the infrared burner (because of exposure to rainfall, sprinklers, etc.), inspect the ceramic for evidence of possible watersoaking. If the ceramic appears to be wet, remove the burner from the grill. Turn it upside down to drain the excess water and bring indoors to dry thoroughly before using. Adjust the grate to the desired position (the lower position for use as a cooktop burner; the higher position for searing meats). Open burner cover. Turn side burner control to high position. Press and hold igniter button until burner lights, or light by match. If ignition is not immediate (within five seconds), turn burner control off. Wait 5 minutes. Repeat. Grill Instructions Page 2 of 5 Main burner cooking: When searing foods, we recommend preheating the grill by operating all main burners in the high position with the lid closed for approximately 10 minutes. Food cooked for short periods of time (fish, vegetables) can be grilled with the lid open. Cooking with the lid closed will ensure higher, more even temperatures that can reduce cooking time and cook meat more evenly. Food that has a cooking time longer than 30 minutes, such as roasts, can be cooked indirectly (with the burner lit opposite to the food placement). When cooking very lean meats, such as chicken breasts or lean pork, the grids can be oiled before pre-heating to reduce sticking. Cooking meat with a high degree of fat content can create flare-ups. Either trim the fat or reduce temperatures to inhibit this. Should a flare-up occur, move food away from the flames and reduce the heat. Leave the lid open. Direct Cooking: Place food to be cooked on the grill directly over the heat. This method is generally used for searing or for foods that do not require prolonged cooking times such as hamburgers, steaks, chicken pieces, or vegetables. The food is first seared to trap-in the juices and flavor, and then the temperature is lowered to finish cooking the food to your preference. Indirect Cooking: With one or more burners operating, place food to be cooked on the grill over a burner that is not operating. The heat circulates around the food, cooking slowly and evenly. Cooking with this method is much the same as cooking in your oven and is generally used for larger cuts of meats such as roasts, chickens or turkeys, but can also be used for cooking foods that are prone to flare-ups or for smoking foods. Lower temperatures and slower cooking times result in tender foods. Grill Instructions Page 3 of 5 Infrared burner use: Please help us and take care to prevent cracking of the ceramic surface of the infrared burner. Fractures will cause the infrared burner to malfunction, and we cannot get it fixed or replaced quickly in St Lucia. 1. Never allow hard objects to strike the ceramic. Take care when inserting or removing cooking grates and accessories into or from the grill. 2. Cold liquids contacting the hot ceramic surfaces can cause them to break. Never throw water into the grill to douse a flame. If the ceramic or interior of a burner becomes wet while not in use, later operation of the burner can create steam, which can produce sufficient pressure to crack the ceramic. Repeated soaking of the ceramic can also cause it to swell and expand. This expansion causes undue pressure on the ceramic that can cause it to crack and crumble. a. Never throw water into the grill to control flare-ups. b. Do not attempt to operate the infrared burners in open air while raining. c. If you find standing water in your grill (because of exposure to rainfall, sprinklers, etc.), inspect the ceramic for evidence of possible watersoaking. If the ceramic appears to be wet, remove the burner from the grill. Turn it upside down to drain the excess water and bring indoors to dry thoroughly. 3. For the burners to function properly, hot air must have a way to escape the grill. If the hot air is not allowed to escape, the burners can become deprived of oxygen causing them to back-flash. If this occurs repeatedly, the ceramic could crack. Never cover more than 75% of the cooking surface with solid metal (i.e., griddle or large pan). 4. Do not clean the ceramic tile with a wire brush. If debris is collecting on your burner, light the burner and operate on high for 5 minutes with the lid open, allowing debris to burn off. To cook with the infrared burner: To cook food directly on the grate: adjust the grate to the lower position, then follow the Infrared Burner Ignition procedures and operate on high for 5 minutes with the lid closed or until the ceramic burners glow red. Preheating for a longer time may crack the ceramic or otherwise damage the grill. Place food on the grill(s) and cook according to times listed in the Infrared Grilling Chart. Depending upon your taste, continue cooking over infrared burners on high, medium, or low, turning food frequently, or place food over unlit burners, close lid, and allow the oven temperature to slowly finish cooking your food. If you wish to use the burner as cooktop burner (for sauces, boiling water, etc.), adjust the grate to the lower position and follow the Infrared Burner Ignition procedures. Use the burner as you would on a stove or cooktop. Grill Instructions Page 4 of 5 Infrared burner cooking guide: Food Steak 1 in. thick Hamburger 1/2 in. thick Chicken pieces Control Setting High setting 2 min. each side. Cooking Time 4 min. – Rare High setting 2 min. each side then medium setting. 6 min. – Medium High setting 2 min. each side then medium setting. 8 min. – Well done High setting 2 min. each side. 4 min. – Rare High setting 2 1/2 min. each side. 5 min. – Medium High setting 3 min. each side. 6 min. – Well done High setting 2 min. each side. 20-25 min. then medium-low to low setting. Pork chops Medium 6 min. per side High setting for 5 minutes 20 min. per side low to finish turn often Lamb chops High setting for 5 minutes medium to finish 15 min. per side Hot dogs Medium - Low 4-6 min. Spare ribs Grill Instructions Page 5 of 5 Helpful Suggestions The joint connecting the thigh and the leg from the skinless side should be sliced 3/4 of the way though for the meat to lay flatter on the grill. This helps it to cook faster and more evenly. Trim off the excess fat before grilling. Choose thicker chops for more tender results. Choose ribs that are lean and meaty. Grill until meat easily pulls away from the bone. Trim off the excess fat before grilling. Choose extra thick chops for more tender results. Select the larger size hot dogs. Slit the skin lengthwise before grilling.
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