GE JXDD43, User Manual

Page: 19 / 36

How to Assemble the
Grill Module
To insert the grill:
Step 1: Be sure both the controls
for the grill are OFF.
Step 2: Place the drip pan in the
grease well first as shown in the
illustration in this section.
Step 3: Grasp the grill element
with both hands near the plug.
Keeping the element as nearly
horizontal as possible, push the
plug firmly into the electrical
receptacles, to ensure complete
contact (see illustration). The
element should lie flat and rest on
the ridges of the drip pan.
Step 4: Place the grill grate into
the opening in the
over the
grill element.
Step 5: Be certain the grease jar is
clean and firmly secured in the
tube and lid assembly under the
porcelain enamel grease well.
Grill Tips
●
Do not leave grill unattended
while it is in use.
●
Use the grill ONLY with the
downdraft vent blower on HI to
carry away smoke and fumes.
●
Remove accumulated grease
from the non-removable grease
well after each use to lessen
smoking and odors. Be sure
opening to grease tube is clean.
Grease buildup can become a fire
hazard.
●
Make sure the removable grease
collector jar and drip pan are clean
and in place before using the grill.
Remove grease from the grease
collector jar after each use to avoid
●
Use a paper towel to apply a
small amount of no-stick cooking
spray to the grate before cooking
to prevent sticking.
●
Preheat the grill for 10 minutes at
HI heat setting, then turn to the
desired setting for cooking.
●
Trim the fat from meat before
placing on the grill. This will
reduce smoking and lessen grease
buildup in the drip pan, grease well
and grease jar.
●
Allow space between foods when
placing them on the grill. Air and
heat need to circulate around the
food for best cooking results.
●
Occasionally rearrange foods on
the grill to prevent sticking and
provide better browning.
●
A griddle accessory can be
purchased from your dealer to
utilize the grill component’s
griddle capacity.
Questions and Answers
Q. When cooking many
individual foods, what can I do
to ensure that foods will cook
evenly?
A. When cooking foods of various
sizes and thicknesses, start larger
or thicker pieces first and add
quicker-cooking smaller pieces
later. Press meat lightly to lie flat
on grill. Slash the fat on edges of
steaks and chops to prevent
curling. Break the joints of split
chickens so they will lie flat.
Q. My grilled meats sometimes
come out drier than they should.
What can I do to help prevent this?
A. Season meats after cooking
rather than before—salt can draw
out juices and dry out meat. Use
tongs to turn and rearrange meats
on the grill; forks will pierce the
meat and release juices.
Q. I follow the cooking times
suggested, but my foods don’t
get done properly. Is there
something wrong with my grill?
A. Probably not. Suggested
cooking times should be used only
as a general guide. Variables in
food can change the cooking times
required.
Q. How can I keep barbecued
meats from developing an
unattractive burned look and
taste?
A. Sauces containing sugar will
often bum if used during the entire
cooking time. If your favorite
sauce contains sugar, try adding it
only during the last 15 to 20
minutes of cooking time for best
results.
Q. Foods cooked on my grill are
not browning as much as I
like. What could cause this?
A. If your is being operated
on low power (voltage), foods
be lighter brown than expected. A
longer preheating and grill time
may be necessary to achieve the
desired results.
Note: It is recommended that
you have a dry chemical,
foam or
fire
extinguisher where you can
easily reach it in case of a
cooking fire. NEVER USE
WATER ON A GREASE
FIRE, as it is likely to spread
the flames. Read the
instructions on the extinguisher
ahead of time, and be
prepared to follow them in
case of a cooking fire.