English 2
Cooking on the Grill
1. Before cooking, verify that the grill is properly
assembled.
2. The griddle control knob is calibrated in degrees
Fahrenheit. To turn the burner on, press the control
knob and rotate it clockwise to the desired position.
See the
“Grill Cooking Recommendations”
table for
suggested settings.
3. Preheat grill on the desired setting for 15 to 20 minutes
minimum.
•
The grill must be hot to sear the food. The longer
the preheat, the faster the meat browns and the
darker the grill marks.
•
Grilling requires high heat for searing and proper
browning. Most foods are cooked at the higher
heat settings for most of the cooking time.
However, for some foods, it may be necessary to
turn the heat to a lower setting after the initial
browning. This cooks the food through without
burning the outside.
4. When the grill has cooled, empty the grease into a
grease resistant container. When removing the tray,
use care when tipping it so that the contents do not
spill.
5. Clean the grease tray and grill plate with warm, soapy
water and rinse with clear water.
•
The grill plate and grease tray may be placed in the
dishwasher for cleaning.
Grilling Suggestions
•
Any utensil may be used on the grill surface. Care
should be taken to avoid scratching or gouging the grill
surface.
•
Trim any excess fat from the meat before cooking. Cut
slits in the remaining fat around the edges at 2"
(51 mm) intervals.
•
Brush on basting sauce toward the end of cooking.
•
Use a spatula or tongs instead of a fork to turn the
meat. A fork punctures the meat and lets the juices run
out. Be cautious when turning meat over.
•
After the juices begin to bubble to the surface, turn the
meat only once. This helps keep the juices in the meat.
•
Add seasoning or salt after grilling.
Grill Cooking Recommendations
CAUTION!
The grill is hot after use. Allow sufficient time
for grill components to cool before cleaning.
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CAUTION!
•
Do not leave the grill unattended while in use.
•
If children are allowed to use the grill, they must be
closely supervised.
WARNING!
To avoid risk of injury,
NEVER
operate griddle without
the grill or griddle plate installed.
NEVER
use grill in a
manner that is not prescribed by the Use and Care
Guide.
FOOD
SETTING
TIME
(MINUTES)
Breakfast Sausage
450°F (232°C) 10 – 15
Boneless Chicken Breast
475°F (246°C) 30 – 40
Boneless Pork Chops (1" thick) 450°F (232°C) 30 – 35
Ham Slices (½" thick)
450°F (232°C) 12 – 15
Filet Mignon (1½" thick)
500°F (260°C) 30 – 40
T-Bone Steak (1" thick)
500°F (260°C) 10 – 15
Salmon Steak (1" thick)
425°F (218°C) 20 – 25
Italian Sausage
475°F (246°C) 25 – 30
Ground Beef Patties (6 oz)
450°F (232°C) 10 – 15
Hot Dogs
450°F (232°C) 12 – 15
Sliced Fruits or Vegetables
450°F (232°C) 10 – 20
