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Grill Tips
. Do not leave grill unattended while it is in use.
“Use the ~gillONLY with the downdraft vent blower
on HI to carry away smoke and fumes.
. 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.
QRemove ~~easefrom the grease collector jar after
each use to avoid spillovers.
cThe 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.
. Preheat the grill for 10 minutes at HI heat setting,
then turn to the desired setting for cooking.
● 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.
. A griddle accessory can be purchased from
your dealer to utilize the ~grillcomponent’s
griddle capacity.
Questions and Answers
Q. When cooking many individual foods, what can
I do to insure that foods will cook evenly?
A. When cooking foods of various sizes and
thicknesses, start larger or thicker pieces first and
add quicker-cooking smaller pieces later. Press
meat lightly to lie flat on grill. Slash the fat on
edges of steaks and chops to prevent curling.
Break the joints of split chickens so they will
lie flat.
Q. My grilled meats sometimes come out drier than
they should. What can I do to help prevent this?
A. Season meats after cooking rather than
before—salt can draw out juices and dry out meat.
Use tongs to turn and reamange meats on the grill;
forks will pierce the meat and release juices.
Q. I follow the cooking times suggested, but my
foods don’t get done properly. Is there
something wrong with my grill?
A. Probably not. Suggested cooking times should be
used only as a general guide. Variables in food can
change the cooking times required.
Q. How can I keep barbecued meats from
developing an unattractive burned look
and taste?
A. Sauces containing sugar will often bum if used
during the entire cooking time. If your favorite
sauce contains sugar, try adding it only during the
last 15 to 20 minutes of cooking time for best
results.
Q. Foods cooked on my grill are not browning as
much as I would like. What could cause this?
A. A longer preheating and ~till time maybe
necessary to achieve the desired results.
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