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Grilling Tips
• Be sure to follow directions for using the grill.
• Suggested cooking times and control settings (see page
16) are approximate due to variations in the foods and
electrical voltage.
• For best results, buy top grade meat. Meat that is at least
3
/
4
inch thick 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.
• 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, page 14.)
• 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.
Notes:
• Do not use aluminum foil inside the grill
area, or cover grates with aluminum foil.
• Do not use charcoal or wood chips in
the grill area.
• Do not allow grill basin pan 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.
• Do not use grill to heat cooking utensils.
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, push the
Vent Fan pad located on the
electronic control. Push once
for Low, push again for High
and a third time to turn the
fan Off.
➞
• The ventilation system will operate automatically when the
grill element 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 range, 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. Important: 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.
Important: The oven vent is located under the right side of
the air grille. When using or cleaning the oven, hot and
moist air may be noticed in this area. The area near the vent
may become hot enough to cause burns. Be careful not to
spill anything into this vent. The air grille must be
removed before the self-clean cycle.
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