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14
Using the Grill
Grilling Tips
• Be sure to follow directions for using the grill.
• Suggested cooking times and control settings (see page
15) 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 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.)
• 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.
• Before the first use, wash your new grill grates in hot
soapy water, rinse and dry. Then “season” the surface by
wiping on a thin coating of cooking oil. Remove excess oil
by wiping with paper towel.
This procedure should be repeated when either:
a)cleaning in the dishwasher since the detergent may
remove seasoning or
b)anytime a sugar-based marinade (for example,
barbecue sauce) is going to be used.
• Preheat the grill on High for 5 minutes. Preheating
improves the flavor and appearance of meats and quickly
sears the meat to help retain the juices.
• Use nonmetallic spatulas or utensils to prevent damaging
the nonstick grill grate finish.
• Excessive amounts of fat should be trimmed from meats.
Only a normal amount is necessary to produce the smoke
needed for that smoked, “outdoor” flavor. Excessive fat can
create cleaning and flare-up problems.
• Allowing excessive amounts of grease or drippings to
constantly flare-up voids the warranty on the grill grates.
• Excessive flare-ups indicate that either the grill interior
needs to be cleaned, that excessive amounts of fat are in
the meat or the meat was not properly trimmed.
• Grease drippings will occasionally ignite to produce
harmless puffs of flame for a second or two. This is a
normal part of the cooking process. Important: For
information on the grease cup, see page 8.
• NEVER LEAVE GRILL UNATTENDED DURING
GRILL OPERATION.
• 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.
Notes:
• Do not use aluminum foil inside the grill
area.
• 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.
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.
➞
Cont.
8113P630-60 5/3/06, 8:59 AM15