DCS Owner's Guide - Manual (Page 29)

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"W" SHAPED GRATE RADIUS GRATE
y Chicken (bone-in and boneless cuts) y Delicate fish fillets
y Steaks y Lobster meat
y Chops y Shrimp
y Burgers y Scallops
y Ribs y Clams
y Kabobs y Mussels
y Steak cuts of fish like tuna and swordfish y Suckling pig
y Whole fish y Turkey legs
y Game y Indirect cooking and smoking
y Oysters y Potatoes
y Large slices of whole vegetables y Smaller vegetables or slices
y Fruit y Roasted peppers
y Bread y Roasted whole garlic
y Sausages y Pizza dough and flat breads
y Hot dogs y Crab cakes
USING THE GRILL
Grilling
1 Ensure that the drip pan and grease tray are in place.
2 Light the grill burners following the lighting instructions.
3 Once you have verified the burners are lit, put the hood down to preheat for five to 10 minutes.
4 Place the food on the grill and cook to the desired doneness. Adjust heat setting, if necessary. The
control knob may be set to any position between “SEAR” and “LOW"
5 When you have finished using the grill, turn the control knobs to “OFF” and shut off the main gas supply.
6 Allow the grill to cool and clean the grates, drip pan and grease tray after each use.
Note: if using LP gas, your preheat time may be shorter than recommended. To prevent overcooking or
burning, you may want to lower the heat settings.
Using the temperature gauge
When preheating the grill, use the temperature gauge in the hood to check if the grill has reached
the desired heat setting.
Note: the temperature gauge only indicates air temperature inside the grill. For food safety and
optimal cooking performance, use a meat probe to check the temperature of meat while cooking and
to ensure desired internal temperatures are reached.
Wire grate
Designed to be used in conjunction with the charcoal insert, the wire grate fits on top of the insert to
provide the perfect surface for smoking your food. Smoke meat straight on the grate for an intense
flavour or use the grate to hold a tray of water under the meat to help even out the temperature and
keep the meat moist. If you do not wish to use the charcoal insert, the wire grate is still excellent for
normal grilling.
Note: the grate can only be used in a flat position (see page 32).
Dual-sided grates
Whether you or your guests crave seafood, steak or veggies, the double-sided grates provide varying
surfaces for varying textures. The “W”-shaped side creates nice sear lines for steaks, chicken and
chops and routes oil and grease away from the food. The opposite “radius” side offers more surface
area for support and handling of delicate items like scallops. (See below for a sample list of which
foods to cook on which side of the grate.)
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