Louisiana Grills 44 Inch Built-In Wood Pellet Grill User Manual - Manuel (Page 21)

21
ENGLISH
2. COOKING PREPARATION
• Be prepared, or Mise en Place . This refers to preparing the cooking recipe, fuel, accessories, utensils, and all
ingredients you require at grill side before you start cooking. Also, read the entire recipe, start to finish, before
lighting the grill.
• A barbecue floor mat is very useful. Due to food handling accidents and cooking spatter, a barbecue floor mat would
protect a deck, patio, or stone platform from the possibility of grease stains or accidental spills.
3. GRILLING TIPS AND TECHNIQUES
• To infuse more smoke flavor into your meats, cook longer and at lower temperatures (also known as low and slow ).
Meat will close its fibers after it reaches an internal temperature of 49ºC / 120ºF. Misting, or mopping, are great ways
to keep meat from drying out.
• While searing your meats, cook with the lid down. Always use a meat thermometer to determine the internal
temperature of the foods you are cooking. Smoking foods with hardwood pellets will turn meats and poultry pink.
The band of pink (after cooking) is referred to as a smoke ring and is highly prized by outdoor chefs.
• Sugar-based sauces are best applied near the end of cooking to prevent burning and flare-ups.
• Leave open space between the foods and the extremities of the barrel for proper heat flow. Food on a crowded grill
will require more cooking time.
• Use a set of long-handled tongs for turning meats, and a spatula for turning burgers and fish. Using a piercing utensil,
such as a fork, will prick the meat and allow the juices to escape.
• Foods in deep casserole dishes will require more time to cook than a shallow baking pan.
• It’s a good idea to put cooked food onto a heated platter, keeping the food warm. Red meats, such as steak and
roasts, benefit from resting for several minutes before serving. It allows the juices that were driven to the surface by
heat to ease back to the center of the meat, adding more flavor.
TROUBLESHOOTING
Proper cleaning, maintenance and the use of clean, dry, quality fuel will prevent common operational problems.
When your Louisiana Grills grill is operating poorly, or on a less frequent basis, the following troubleshooting tips may
be helpful.
For FAQ, please visit
www.louisiana-grills.com . You may also contact your local Louisiana Grills authorized dealer
or contact Customer Care for assistance.
WARNING: Always disconnect the electrical cord prior to opening the grill for any inspection,
cleaning, maintenance or service work. Ensure the grill is completely cooled to avoid injury.
PROBLEM CAUSE SOLUTION
No Power Lights
On The Digital
Control Center
Power Button Press the Power Button. Try another attempt and hold for two seconds to verify
connection.
Not Connected To
Power Source
Ensure unit is plugged into a working power source. Reset breaker. Ensure GFCI
is a minimum 10 Amp service (see Electric Wire Diagram for access to electric
components). Ensure all wire connections are firmly connected and dry.
Fuse Blown On The
Control Board
Remove hopper access panel (see Electric Wire Diagram for diagram) and check the
fuse for a broken wire or if the wire has turned black. If yes, fuse needs to be manually
replaced.
The GFCI Outlet Has
Been Tripped.
Remove hopper access panel (see Electric Wire Diagram for diagram), and ensure
all wire connections are firmly connected and dry. Ensure GFCI is a minimum 10 Amp
service.
Faulty Control
Center
Digital Control Center needs to be replaced. Contact Customer Care for replacement
part.