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VENTILATION SYSTEM
The built-in ventilation system removes
cooking vapors, odors and smoke from
foods prepared on your cooktop and grill.
• To operate the
ventilation system
manually, turn the
fan knob clockwise
to Lo or Hi position.
• The ventilation system will operate
automatically on Hi when the grill
burner is in use.
• The fan can be used to remove strong
odors from the kitchen as when
chopping onions near the fan.
CARE AND CLEANING OF THE
VENTILATION SYSTEM
• Air Grille: The air grille lifts off easily.
Wipe clean or wash in dishwasher or
sink with mild household detergents. To
prevent scratching the surface, do not
use abrasive cleaners or scrubbing pads.
• Filter: Turn off ventilation system before
removing. The filter is a permanent type
and should be cleaned when soiled.
Clean in sink with warm water and
detergent or in dishwasher.
IMPORTANT: DO NOT OPERATE
SYSTEM WITHOUT FILTER. Filter should
always be placed at an angle. As you
face the front of the cooktop, the top of
the filter should rest against the left side
of the vent opening. The bottom should
rest against the right side of the vent
chamber at the bottom. (Note: If filter
is flat against the fan wall, ventilation
effectiveness is reduced.)
• Ventilation Chamber: This area, which
houses the filter, should be cleaned in
the event of spills or whenever it becomes
coated with a film of grease. It can be
cleaned with paper towel, damp cloth,
or sponge and mild household detergent
or cleanser.
• SHOULD EXCESS GREASE CAUSE
SUSTAINED FLARE-UPS:
1. Turn on the fan manually.
2. Immediately turn grill controls to
Off.
3. Remove meat from grill.
• When basting meats or applying sauces
to foods, remember that excessive
amounts accumulate inside your grill
and do not improve the food flavor.
Apply sauces during the last 15 to 20
minutes of cooking time unless recipe
specifies otherwise. Plus, anytime a
sugar-based marinade (for example
barbecue sauce) is going to be used,
the grates should be "seasoned" prior
to preheating. (See Using the Grill
section.)
• 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.
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
frequently.
• Do not cover grates
completely with meat.
Leave air space
between each steak,
etc. to allow proper
ventilation as well
as prevent flare-
ups.
GRILLING TIPS
• Be sure to follow directions for using
the grill.
• Suggested cooking times and control
settings (see Grill guide, pg. 8) are
approximate due to variations in the
foods.
• For best results, buy top grade meat.
Meat that is at least
3
/
4
inch will grill
better than thinner cuts.
• Score fat on edges of steak, but do not
cut into meat, to prevent curling while
cooking.
• For the attractive “branded” look on
steaks, be sure grill is preheated. Allow
one side of meat to cook to desired
doneness, or until juices appear on the
top surface, before turning. Turn steaks
and hamburgers just once.
Manipulating food causes loss of juices.
USING YOUR COOKTOP, CONT.
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