10
GENERAL OPERATING INSTRUCTIONS
TIPS
•
Be careful not to transfer germs
from raw meat to cooked meat. Use
separate utensils and platters for
raw and cooked meat.
•
Always marinate in a tightly covered
nonmetal dish and turn the food
occasionally. Be sure to refrigerate
all meats while marinating.
•
If the leftover wet marinade is to
be used as a sauce with the cooked
food, be sure to place it in a small
pan and heat to a rolling boil before
serving to eliminate bacterial
growth.
•
Similar to a stove top frying pan,
grease from high-fat foods, such
as bacon or sausage, may splatter
on the countertop. Protect the
countertop as necessary.
•
Before grilling, partially cook bone-
in chicken, ribs, and uncooked
smoked or fresh sausages for best
results. If not partially cooked, these
meats may become over browned
on the outside before the center is
done.
•
To prevent scratching the coating,
use only nonmetallic utensils. Do
not cut food on the grill or griddle
plate using sharp utensils, such as
forks or knives that can scratch the
cooking surface.
•
Do not use steel wool or other metal
pads. They could leave course
scratches. Always rinse thoroughly
and dry immediately with a soft
towel.
•
Make sure to empty contents from
the Collection Pan/Water Tray
before moving or storing the base
unit.
