RCS 40 Inch Premier Grill with Rear Burner RCS

• Premium Grade Stainless Steel Housing
• Solid Stainless Steel Cooking Grids & Warming Rack
• Sure-Strike Ignition with Manual Flash Tubes
• Over Sized Easy Turn Control Knobs
• Full Width Slide-Out Drip Tray
• Briquette Flavor Grids
• Fuel Type is Convertible – NG/LP
• 15 Year Warranty on ALL PARTS
• Does not include connections

Congratulations on your purchase of a quality gas grill from Renaissance Cooking Systems. We are sure that you will enjoy your gas grill for many years to come. Here are some steps you may want to follow before using your grill for the first time.

1. Light all of the lower burners setting the control knobs on HIGH. Shut the lid of the grill and let it heat up for about 15 minutes. Then open the lid of the grill and let it heat for another 15 minutes.
2. If you have a gas grill with a rotisserie, take out the spit rod four prong forks and handle then wash with hot, soapy water the spit rod and four prong forks before using them.
3. If your grill has a rear rotisserie burner, using the ignitor light it and set the control knob on HIGH and let it heat up during the last 15 minutes while the grill lid is open.

The reason for performing these steps is to “burn off” any factory oils that are still on the burners, heat plates and interior body of the gas grill. Please make sure that you perform this process BEFORE using your new gas grill for the first time only. You are now ready to start cooking.

Before you cook each time-Some foods occasionally stick to the cooking grids. To help eliminate this, rub with Olive oil or spray with Canola oil to help reduce sticking.

Preheating -Set a control knob on HIGH/LIGHT and using the ignitor light up the burner. Following the same procedure light up all of the lower burners and set on HIGH.  Close the grill lid and preheat the grill for about 10 – 15 minutes.  Open the Grill lid and place food on the cooking grid over one burner.

Cooking -With most beef, chicken and pork products it usually works better to sear them on high, to seal in the juices and then relocate to a different burner with the heat turned down to MEDIUM or turn down the burner that the food is currently over to MEDIUM. You should sear both sides of whatever you are cooking before reducing the heat. Continue cooking over the MEDIUM heat until food reaches desired doneness.

It is also possible, on most gas grills, to cook using the indirect heat method. The indirect method is popular when cooking “thicker” pieces of meat or when you just want to cook slower. This can be achieved by placing the food on one end of the grill with the burner under the food “off”. The burner at the other end of the grill is on and usually set in the HIGH setting.