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6
USING THE GRILL
• 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 Hi 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 prob-
lems.
• 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 or 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
• 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.
• 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.
GRILLING TIPS
• Be sure to follow directions for using
the grill.
• Suggested cooking times and control
settings (see page 7) 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.)
• 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.
8111P487-60 6/8/06, 2:13 PM7