6
U
SING
THE
G
RILL
• Before the first use, wash your new grill
grates in hot soapy water, rinse and dry.
Then “season” the surface by wiping on
a thin coating of cooking oil. Remove
excess oil by wiping with paper towel.
This procedure should be repeated when
either:
a)
cleaning in the dishwasher
since the detergent may remove sea-
soning or
b)
anytime a sugar-based
marinade (for example, barbecue sauce)
is going to be used.
• Preheat the grill on
Hi
for 5 minutes.
Preheating improves the flavor and ap-
pearance of meats and quickly sears the
meat to help retain the juices.
•
Use nonmetallic spatulas or utensils to
prevent damaging the nonstick grill grate
finish.
•
Excessive amounts of fat should be trimmed
from meats.
Only a normal amount is
necessary to produce the smoke needed
for that smoked, “outdoor” flavor. Ex-
cessive fat can create cleaning and flare-
up problems.
•
Allowing excessive amounts of grease or
drippings to constantly flare-up voids the
warranty on the grill grates.
• Excessive flare-ups indicate that either
the grill interior needs to be cleaned or
that excessive amounts of fat are in the
meat or the meat was not properly
trimmed.
• Grease drippings will occasionally ignite
to produce harmless puffs of flame for a
second or two. This is a normal part of
the cooking process.
NOTE:
For infor-
mation on the grease cup, see page 19.
IMPORTANT
• Do not use aluminum foil inside the
grill area.
• Do not use charcoal or wood chips in
the grill area.
• Do not allow grill basin pan to be-
come overloaded with grease. Clean
frequently.
• Do not cover grates completely with
meat. Leave air space between each
steak, etc. to allow proper ventilation
as well as prevent flare-ups.
•
NEVER LEAVE GRILL UNAT-
TENDED DURING GRILL OP-
ERATION.
•
SHOULD EXCESS GREASE
CAUSE SUSTAINED FLARE-
UPS:
1.
Turn on the fan manually.
2.
Immediately turn grill controls to
Off
.
3.
Remove meat from grill.
G
RILLING
T
IPS
• Be sure to follow directions for using the
grill.
• Suggested cooking times and control
settings (see page 7) are approximate
due to variations in the foods and elec-
trical voltage.
• For best results, buy top grade meat.
Meat that is at least
3
/
4
inch will grill
better than thinner cuts.
• Score fat on edges of steak, but do not
cut into meat, to prevent curling while
cooking.
• For the attractive “branded” look on
steaks, be sure grill is preheated. Allow
one side of meat to cook to desired
doneness, or until juices appear on the
top surface, before turning. Turn steaks
and hamburgers just once. Manipulating
food causes loss of juices.
• When basting meats or applying sauces
to foods, remember that excessive
amounts accumulate inside your grill and
do not improve the food flavor.
Apply sauces during the last 15 to 20
minutes of cooking time unless recipe
specifies otherwise. Plus, anytime a sugar-
based marinade (for example barbecue
sauce) is going to be used, the grates
should be “seasoned” prior to preheat-
ing. (See Using the Grill section.)
• There are many meat marinades which
will help tenderize less expensive cuts of
meat for cooking on the grill.
• Certain foods, such as poultry and non-
oily fish, may need some extra fat. Brush
with oil or melted butter occasionally
while grilling.
• Use tongs with long handles or spatulas
for turning meats. Do not use forks as
these pierce the meat, allowing juices to
be lost.
