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Grill tips
• The grill must be preheated to get the grill
components hot enough to sear the meat and
seal in the juices. Preheat the grill for 10
minutes at HI heat setting, then turn to the
desired setting for cooking.
• The grill element is divided so the front and
rear sections are controlled separately.
• You can heat both sections to the same
temperature for cooking large amounts of the
same food, or you can vary the temperatures
on front and rear for cooking two different
foods. Also, you can save energy when cooking
small amounts of food by turning only one
section on and leaving the other off entirely.
• Do not leave grill unattended while it is in use.
• Remove accumulated grease from the non-
removable grease well after each use to lessen
smoking and odors. Be sure opening to grease
tube is clean. Grease buildup can become a
fire hazard.
• Make sure the removable grease collector jar
and drip pan are clean and in place before
using the grill.
• Remove grease from the grease collector jar
after each use to avoid spillovers.
• The grates should be oiled or sprayed with a
non-stick coating before cooking to prevent
sticking. Remove the grate before spraying
and spray only while cool. Spraying directly
onto a hot grill may cause a fire.
• Trim the fat from meat before placing on the
grill. This will reduce smoking and lessen
grease buildup in the drip pan, grease well
and grease jar.
• Allow space between foods when placing
them on the grill. Air and heat need to
circulate around the food for best cooking
results.
• Occasionally rearrange foods on the grill to
prevent sticking and provide better browning.
What to do
if a flame-
up occurs
To control flame-ups, set heat setting at LO, rather
than off (O). If you have a bad flame-up and there is
danger of the fire spreading, take the following steps
immediately:
1. Turn the grill controls to off (O), and turn
the downdraft vent control to HI.
If you are using an overhead updraft vent hood,
turn it off until the flame-up stops.
2. Use a long-handled utensil to remove the
food from the grill. Be careful not to get burned.
The fire should start to go out. If it does not,
smother the flames by covering the entire
grill with a large cookie sheet or the lid from
a large roasting pan.
CAUTION!
• NEVER USE WATER ON A GREASE FIRE.
Water will spread the flames.
• Never line the grill grate or the porcelain
enamel grease well with aluminum foil. Doing
so may block drainage of grease, causing
excessive smoking, fire or component
damage.
• It is recommended that you have a dry
chemical, foam or Halon type fire
extinguisher where you can easily reach it in
case of a cooking fire.
• Never try to use charcoal or flavored wood
chips in the well under the grill grate. Use of
charcoal indoors without proper ventilation
produces carbon monoxide that can be fatal.
Also, burning charcoal in the well will
permanently damage the porcelain coating in
the well.
• NEVER LEAVE THE KITCHEN while grilling
meats or other juicy foods. Fats and juices
drip on the hot grill element and may cause
flame-ups. When grilling, you should always
be present to control flame-ups so they do not
get out of hand.
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