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4580 N. Walnut Rd., N. Las Vegas, NV 89081 | 13592 Desmond St., Pacoima, CA 91331 | tel: 818.897.0808 | 888.753.9898 | www.AmericanRangeHome.com
GRILL OPERATION
(GR Models Only)
Make sure there is nothing on the grilling rack prior to igniting the
grill. Push the knob in and turn it counter-clockwise to the HIGH
position. The power ON indicator light will glow indicating the
grill valve is on. The grill is equipped with a flame-sensing ignition
system – that automatically detects the presence of flame on the
grill burner – and relights it in the event it goes out. Adjust the
flame to the desired height.
After cooking, allow the module to cool completely and remove
the drip tray slowly, discarding grease and other food particles.
The grill grate may be removed – exposing the radiants – which
may be lifted out and placed in the dishwasher along with the drip
tray for cleaning. The grate is porcelain coated and may be washed
with hot soapy water and a soft brush.
BEST COOKING RESULTS WHEN USING YOUR GRILL
The intense radiant heat from the grill vaporizes the surface of
your food, locking in flavor.
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Add any barbecue sauces during the last few minutes of
cooking, long enough to caramelize the sauce.
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For best results, turn food with tongs or a flat spatula to
avoid piercing meat or poultry.
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Turn meat once when juices rise to the surface. Turning
meat more than once results in the loss of meat juices.
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Never squeeze juices out of meat.
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Before cooking steaks or chops, trim most of the outside
fat to prevent excessive flare-ups. Slash into the edges of
steaks or chops to keep meat flat on the grill.
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Fish should be cooked at the lowest setting eight to ten
minutes for every inch of thickness, measured at the
thickest part of the fish.
GRILL CHART
FOOD ITEM
INTERNAL TEMPERATURE
HEAT SETTING
TIME
Hamburgers 1/2" to 3/4"
160ºF (71ºC)
Medium
8 to 10 minutes
Steaks 1" to 1-1/2"
Rare 140ºF (60ºC)
Medium to High
10 to 20 minutes
Steaks 1" to 1-1/2"
Medium 160ºF (71ºC)
Medium to High
12 to 25 minutes
Pork chops 3/4" to 1"
145ºF (63ºC) and 3 minutes rest time
Medium
15 to 25 minutes
Lamb chops
160ºF (71ºC)
High
12 to 15 minutes
Poultry pieces
170ºF (77ºC)
Low to Medium
25 to 35 minutes
Fish 1" thick
145ºF Minimum
Medium
8 to 10 minutes
Allow grill to cool completely before cleaning. Remove the grates, grease collector and stainless steel
Radiant and place in hot soapy water. Clean the grill with hot soapy water and a soft grill brush.
Do not apply water or cleaner directly on the infrared burner.
OPERATING YOUR RANGE
USING YOUR GRILL
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Before starting to cook, check that Stainless Steel radiant, grease
collector and grill grates are in place.
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This gas grill may cook slightly faster, so adjust preheat and grilling
times to allow for less cooking time than expected.
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Push in the control knob and turn to ON. Rotate the knob
counter-clockwise. You will hear a puffing sound as the burner
ignites and a blue light will indicate that the burner is lit.
RANGETOP-BURNER OPERATION
(Sealed and Open Burners)
Make sure there is nothing on the burners and/or grates prior to igniting the burners. Push the knob in, and turn it counter-clockwise
to the HIGH position. Adjust the flame to the desired height. The burners are equipped with a flame-sensing ignition system that
automatically detects the presence of flame on the burners, and relights in the event the flame goes out.
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Turn on the exhaust fan above your rangetop.
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Preheat the grill for two to five minutes. The longer
preheat time ensures darker grill marks on the food.
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Fatty foods or any excess fat used to marinate can cause
minor flare-ups or puffs of flame. A small amount of
flare-up is normal.
