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Using the Grill
• Before the first use, wash your new grill grates in
hot soapy water, rinse and dry.
• Preconditionnew grates by wiping onathin coating
of cooking oil orspraying with a nonstick coating
such as PAM. This procedure should be repeated
each time.
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. The
heating element should glow a bright cherry red.
• Use nonmetallic spatulas or utensils to prevent
damaging the nonstick grill grate finish.
• Excessive amounts offat 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.
• Allowingexcessive amounts ofgreaseordrippings
toconstantly flame 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 orthe meat was not
properly trimmed.
• Grease drippings will occasionally ignite toproduce
harmless puffs of flame for a second or two. This
is a normal part of the cooking process.
• NEVER LEAVE GRILL UNATTENDED
DURING GRILL OPERATION.
Should excess grease cause sustained flare-up
1. Turn on FAN manually.
2. Immediately turn grill control to OFF.
3. Remove meat from grill.
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-rocks to become overloaded
with grease. Clean frequently.
• Do not covergrates completely with meat. Leave
air space between each steak, etc. to allow proper
ventilation as well as prevent flare-ups.
Grilling Tips
Suggested cooking times and control settings are
approximate due tovailations inmeats andelectrical
voltage. Experience will quickly indicate cooking
times as well as which settings work best.
• For best results, buy top grade meat. Meat that is
at least ¾ 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.
O
When basting meats or applying sauces to foods,
remember that excessive amounts wind up 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.
Sugar-based sauces, when excessively used, will
carmelize on the grill-rocks and create extra
cleaning.
There are many meat marinades which will help
tenderize less expensive cuts of meat for cooking
on the grill.
Q
Certain foods, such as poultry and non-oily fish,
may need some extra fat. Brush with oil or melted
butter occasionally while grilling.
• Use tongswith long handles or spatulas for turning
meats. Do not use forks as these pierce the meat,
allowing juices to be lost.
• To help retain meat juices, salt after cooking is
completed.
II
Should grilled foods be prepared and ready before
you're ready to serve, turn control to a low setting
and cover meat loosely with a single sheet of
aluminum foil. Food will continue to cook.
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