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GRILLING
Using the Grill
• The vent fan will operate automatically when the
grill burner is in use.
• Before using the grill for the first time, wash grill
grates in hot soapy water. Rinse and dry.
• Precondition grates by brushing with vegetable oil
or spraying with a nonstick coating such as Pam
®
.
Do this every time before you grill.
• For easier clean-up, spray grates and burner basin
with a nonstick coating.
• Use nonmetallic spatulas or utensils to prevent
damaging the nonstick grill grate finish.
• Preheat the grill on high for 5 to 10 minutes.
Preheating improves the flavor and appearance
of meats and quickly sears the meat to help retain
the juices.
• Excessive amounts of fat should be trimmed
from meats. Some fat is necessary to produce the
smoke needed for that smoked “outdoor” flavor.
However, excessive fat can create cleaning and
flare-up problems.
• Allowing excessive amounts of grease or drippings
to constantly flame voids the warranty on the grill
grates. Excessive flare-ups indicate that either the
grill interior needs to be cleaned, excessive amounts
of fat are in the meat or that 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.
• Never leave the grill unattended during operation.
IMPORTANT:
• Do not use aluminum foil inside the grill area.
• Do not use charcoal or wood chips in the
grill area.
• Do not allow burner basin to become
overloaded with grease. Clean after each use.
• Do not cover grates completely with meat.
Leave air space between each steak, etc. to allow
proper ventilation as well as to prevent flare-ups.
Should a Sustained Flare-Up Occur
1. Use the vent control to turn the fan on.
2. Immediately turn the grill control knobs to the OFF position.
3. Remove the meat from the grill.
Grilling Tips
With your grill, any food you’ve considered “at its
best” when prepared outdoors can now be prepared
indoors with less fuss and great flavor.
The following suggestions are good rules to follow
and will increase your enjoyment of the equipment. Be
sure to follow directions in this guide for using the grill.
Suggested cooking times and control settings are
approximate due to variations in meats. Experience
will quickly indicate cooking times as well as which
settings work best.
For best results, buy top grade meat. Meat that is at
least 3/4 inch will grill better than thinner cuts.
For the attractive “branded” look on steaks, be sure the
grill is preheated. Allow one side of the meat to cook to
the desired doneness, or until the juices appear on the
top surface, before turning. Turn steaks and hamburgers
just once. Moving the food around causes loss of juices.
When basting meats or applying sauces to foods,
remember that excessive amounts wind up inside your
grill and do not improve the food flavor. Apply sauces
during the last 15 to 20 minutes of cooking time unless
the recipe specifies otherwise. Sugar-based marinade,
(for example, barbecue sauce) will caramelize on grill
grates and will create a cleaning chore.
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.
To help retain meat juices, salt after turning meat or
after cooking is completed.
Score the fat on the edges of steaks but do not cut into
the meat to prevent curling while cooking.
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