STAINLESS STEEL PARTS
There are many different stainless steel cleaners
available. Always use the mildest cleaning procedure
first, scrubbing in the direction of the grain. To touch up
noticeable scratches in the stainless steel, sand very
lightly with dry 100 grit emery paper in the direction of
the grain. Specks of grease can gather on the surfaces
of the stainless steel and bake on to the surface giving
the appearance of rust. For removal use an abrasive
pad in conjunction with a stainless steel cleaner.
Cleaning this unit, including special surfaces, with
recommended cleaning agent, if necessary.
WARMING RACK
The easiest way to clean the grill is immediately and
after the flame is turned off . Wear a barbeque mitt to
protect your hand from the heat and steam. Dip a brass
bristle barbeque brush in tap water and scrub the hot
grill. Dip the brush frequently in the bowl of water.
Steam, created as water contacts the hot grill, assists
the cleaning process by softening any food particles.
The food particles will fall and burn. If the grill is allowed
to cool cleaning will be more difficult.
GRILL BURNERS CLEANING:
Extreme care should be taken when removing a burner
as it must be correctly centered on the orifice before
any attempt is made to relight the grill. Frequency of
cleaning will depend on how often you use the grill.
18
Care and Maintenance
COOKING GRID
To avoid burns do not clean a hot grid. They may be
wiped while in place with hot, soapy water, rinsed and
wiped dry. Never immerse a hot grate in water.
Ensure the gas supply is off and the knobs are in the
“OFF” position. Make sure the grill is cool. Clean the
exterior of the burner with a wire brush. Clear stubborn
scale with a metal scraper. Clear any clogged ports with a
straightened paper clip. Never use a wooden toothpick as
it may break off and clog the port. If insects or other
obstructions are blocking the flow of gas through the
burner, call our customer service line at 1-800-913-8999.
GREASE TRAY CLEANING
:
The grease tray should be emptied and wiped down
periodically and washing a mild detergent and warm
water solution. A small amount of sand or cat litter may
be placed in bottom of grease tray to absorb the grease.
Check the grease tray frequently. Do not allow excess
grease to accumulate and overflow out of the grease tray.
BEFORE, CLEANING, ENSURE THAT THE GAS
SUPPLY AND THE KNOBS ARE IN THE “OFF”
POSITION.
Grilling Hints
The doneness of meat, whether rare, medium, or well
done, is affected to a large degree by the thickness of
the cut. Expert chefs say it is impossible to have a rare
doneness with a thin cut of meat.
The cooking time is affected by the kind of meat, the size
and shape of the cut, the temperature of the meat when
cooking begins, and the degree of doneness desired.
When defrosting meats it is recommended that it be
done overnight in the refrigerator as opposed to a
microwave. This in general yields a juicier cut of meat.
Use a spatula instead of tongs or a fork to
turn the meat, as a spatula will not puncture the meat
and let the juices run out.
To get the juiciest meats, add seasoning or salt after the
cooking is finished on each side and turn the meat only
once (juices are lost when the meat is turned several
times). Turn the meat just after the juices begin to
bubble to the surface.
Trim any excess fat from the meat before cooking,
excessively fatty meats or products promote flare-ups.
To prevent steaks or chops from curling during cooking,
slit the fat around the edges at 2-inches intervals.
