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Surface Cooking
Stainless Steel Range
Excessive
grille flare-
ups and
flaming
Occasionally- grease drippings ignite, These
drippings will create minor puffs of flame for a
second or two, This is normal when cooking on
a barbecue, You may find it handy 1o have a
spray- bottle filled with water to lightly- spray the
flare-up.
If the flame becomes excessive, remove the
food from the grille, l,ower the heat setting,
Replace the food when the flare-up subsides,
To prevent flare-ups from happening, 1rim the
fat from around the edges of steaks and chops,
use hamburger that is lean, remove the fat
from poultry, etc.
When turning any kind of meat or pouluT, the
melting fat will drop onto the briquettes and it
may create a flare-up. If dais happens, use a
long-handled spatula to move the food to
another area.
Grille rack
The two-piece rack is reversible. Place the side
with the two grooved tabs toward the back of dae
cooktop. The grille rack is made of cast iron and
has a black porcelain finish.
One side of the grille (side A) is ridged and
should be used for foods where you want the fat
to run off, such as steak or hamburger patties.
The ridges are sloped so the fat runs toward dae
front of the grille and can easily- run down to flae
cooler area of the drip tray and away from the
intense heat of the burner.
The other side of the grille (side B) was
designed for foods that need more support
while cooking, such ;us fish.
Food cooked on this grille achieves the same
flavor as food cooked on an outdoor grille. The
imense radiant heat from dae ceramic
briquettes caramelizes the fats and,juices that
are brought to the surface of the food, giving it
the barbecued flavor.
This gas grille may cook slightly faster than you
are used to.
DIID
1111
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SideA SideB
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