Rasmussen Portable infrared Grill, Руководство по эксплуатации и уходу

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Page 6
Operating the Grill (cont’d)
USING THE GRIll:
Grilling requires high heat for searing
and proper browning. The intense infra-
red heat produced by your SOLAIRE
Grill meets these requirements perfectly.
Meat is cooked evenly throughout, while
grease and food particles are vaporized
upon contact with the burner, giving
added flavor to your food.
To use your Solaire Anywhere grill:
1. Remove grill from carry bag and
place grill on a firm, non-combustible
surface in a well ventilated outdoor
area.
2. Fully open the hood. THE HOOD
MUST REMAIN OPEN THROUGHOUT
THE GRILLING PROCESS. Attach the
regulator and propane cylinder
according to the instructions on pg. 5.
WARNING: ImPORTANT
Before Lighting...
Do not use the Grill if the odor of gas is
present. The pressure regulator supplied
with the unit must be used. Never sub-
stitute regulators for those supplied with
the grill. If a replacement is necessary,
contact the factory for proper replacement.
Screw the propane bottle firmly into the
regulator before operating the Grill.
To Light Grill Burners:
Always keep your face and body as far
away from the grill as possible when
lighting.
Open the lid, then push and turn the
control knob to the "HI" position, while
depressing the igniter button. You'll hear
a snapping sound. At the same time a
spark will be provided at the grill burner.
It will be necessary to keep pressing the
igniter button until the burner is lit.
If the burner does not light in 4 seconds,
turn knob to "off" and wait 5 minutes
before trying again, to allow any accu-
mulated gas to dissipate. If the burner
will not light after several attempts, then
it can be match lit.
Keep your face as far away from the grill
as possible and pass a lit, long stem match
through the grilling grid to the burner.
Position the match near the burner ports.
Push and turn the control knob to "HI".
If the burner does not light in 4 seconds
turn the knob off, wait 5 minutes and try
again. If the burner will not light after
several attempts see Page. 13.
Pre-heating the Grill:
In order to generate the intense heat
necessary to properly sear food, your
grill should be allowed to pre-heat on
“HI” setting for at least three minutes
before placing food onto grilling grid.
Grilling Your Food:
In general, grilling with infrared involves
two steps - searing the food briefly on
“HI” on each side, then reducing heat
to finish cooking. Check the searing tips
and recommended cooking times on
pages 8-9 for more information.
WARNING
HOOD mUST bE OPEN WHEN
lIGHTING GRIll bURNERS,
WARmING UP THE GRIll,
AND WHIlE GRIllING.
HOOD mAY ONlY bE ClOSED
WHEN THE GRIll IS COlD AND
NOT IN USE.
Page 11
Care of Stainless Steel (cont’d)
RUST mARKS
When this type of staining occurs it is
unlikely that rusting of the stainless steel
itself causes the marks. Similar marks
can be found with both porcelain and
plastic sinks. The rust marks are more
likely to be the result of small particles
of “ordinary”steel which have become
attached to the surface; these have sub-
sequently rusted in the damp environment.
The most common source of such par-
ticles is from "wire-wool" scouring pads,
but contamination may also occur from
carbon steel utensils and cast iron water
supply pipes.
These brown marks are only superficial
stains, which will not harm the Grill; they
should be removable using a soft damp
cloth and a multi-purpose cream cleanser.
Occasionally, it may be necessary to
resort to a proprietary stainless steel
cleanser, to return the surface of the Grill
to its original condition. To avoid re-
occurrence of any "rust-staining" it is
essential that the source of the contami-
nation be eliminated.
PITTING
Another form of corrosion, which occa-
sionally occurs in stainless steel, is pitting
of the surface. The reason for this cor-
rosive attack can usually be attributed to
certain household products, for example:
Bleaches
Most common domestic bleaches & steril-
izing solutions contain chlorine in the
form of sodium hypochlorite. If used in
concentrated form, bleaches can attack
the stainless steel, causing pitting of the
surface. They should always be used to
the strengths prescribed by the manufac-
turer and should be thoroughly rinsed off
with clean water immediately after use. All
cleaning agents containing hypochlorites
are unsuitable for long term contact with
stainless steel and, even when used in the
highly diluted form, they can give pitting
under certain conditions.
Foodstuffs
In general stainless steel is fully resistant
to all foodstuffs in common use. Only in
isolated cases, such as when concentrated
salt and vinegar mixtures are allowed to
remain in contact with the steel for a long
period, can any surface marking result.
GRIllING GRIDS
Routine cleaning of the grill grids is best
accomplished by scrubbing the grids with
a brass or stainless steel brush immediately
before and after cooking, while the grill
is hot. Wear a barbeque mitt to protect
your hand from the heat while cleaning.
When needed, remove the grids from
the grill and scrub with a soap solution
or oven cleaner. Rinse thoroughly, and
allow the grids to dry completely before
reinstalling onto grill.