10
ProSear
Installation Instructions
Care & Maintenance
Your
ProSear
Indoor
Infrared Grill requires occasional cleaning. Use only non abrasive cleaners or de-
greasers designed for use on Stainless Steel when cleaning your
ProSear
Grill. Always apply a Stainless
Shine product such as Sheila Shine to all external Parts of your grill after cleaning. This will keep the finish
of your grill like new for many years. Keeping the grill clean will also prevent fires and flare-ups.
Always
follow the manufacturers directions & warnings when using cleaners & degreasers.
The Cooking Grid
should be cleaned after each use with a wire brush. When needed, it should be cleaned with soap & water.
There is a grease drip pan at the front of the grill that should be cleaned frequently. See Figure D
The
ProSear
Grill features two removable Dishwasher Safe Shields (Fig. F) and Infrared Burner inside the
grill. The Shields should be removed frequently for cleaning. Fig. F1 Burner with Screen. Fig. F2 Burner
w/o Screen Showing Ceramic. The Drip Pan, Shields and Cooking Grid are Dishwasher Safe.
Good maintenance and clean up will lengthen the life of your grill and provide you many years of grilling
enjoyment. Periodic cleaning of your grill will help you avoid accumulations of flammable grease, fats,
and other debris.
The high intensity of the Infrared burner, drippings and food particles that fall onto the burner surface dur-
ing grilling will become ash. However, some debris and residue will remain. To remove this residue after
each meal, leave the control on “HIGH” for approx. five (5) minutes.
Caution: Allow grill to cool sufficiently before cleaning grill components.
Ash...if allowed to accumulate for a long period of time, can contribute to blockage of the small ports of
the burner ceramic surface. To prevent this blockage, remove the cooking grids and the burner screen (Fig.
F1). Vacuum off the burner surface with a conventional canister type vacuum cleaner every four to six
months.
Caution: The ceramic surface of the burner is fragile and must be handled carefully.
Fig. F
Fig. F1
Fig. F2
