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Using the Grill
Before using the grill for the first time, wash grill
Allowing excessive amounts of grease or drippings
grates in hot soa~v water. Rinse and drv.
to constantly flame voids the warranty on the grill
. .
Precondition new grates and grill-rocks by brushing
grates. Exc~ssive flare-ups indicate that either-tie
with vegetableoil or spraying with a non-stickcoating
grill interior needs to be cleaned, excessive amounts
such as PamG.Do this every time before you grill.
of fat are in the meat or that the meat was not
properly trimmed.
For easier clean-up, spray grates and grill-rocks with
a non-stick coating.
Grease drippings will occasionally ignite to produce
Preheat the grill on HI for 5 to 10 minutes.
Preheating improves the flavor and appearance
of meats and quickly sears the meat to help retain
the juices.
Excessiveamountsof fat shouldbe trimmed
frommeati.
Some fat is necessary to produce the
smoke needed for that smoked "outdoor" flavor.
However, excessive fat can create cleaning and
flare-up problems.
Neverleavethe grillunattendedduringoperation.
harmless puffs~f flame for a secdn{or two.-This is
a normal part of the cooking process.
IMPORTANT
Do not use aluminum foil inside the grill area.
Do not use charcoti or wood chips in the
grill area.
Do not cover grates completely with meat.
Leave air space between each steak, etc. to allow
proper ventilation as well as to prevent flare-ups.
Do not allow the grill-rocks to become
overloaded with grease. Clean frequently.
Grilling Tips
The following suggestions are good rules to follow
and will increase your enjoyment of the equipment. Be
sure to follow directionsin this guide for using the grill.
Suggested cooking times and control settings are
approximate due to variations in meats and electrical
voltage. Additionally, times will also vary depending
on the location of the grill (enclosed versus open area;
cross ventilation). 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 3/4 inch will grill better than thinner cuts.
For the attractive "branded' look on steaks, be sure the
grill is preheated. Allow one side of the meat to cook to
the desired doneness, or until the juices appear on the
top surface, before turning. Turn steaks and hamburgers
just once. Moving the food around causes loss ofjuices.
To help retain meat juices, salt after turning meat or
after cooking is completed.
Should grilled foods be prepared and ready before
you're ready to serve, turn controls to a low setting
and cover food with a single sheet of foil. Food will
continue to cook.
Men 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
the recipe specifies otherwise. Sugar-based marinade
(for example, barbecue sauce) will caramelize on grill
grates and grill-rocks and will create a cleaning chore.
Them are many meat marinadeswhichwill help tenderim
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.
Score the fat on the edges of steaks but do not cut into
the meat to prevent curling while cooking.
What ToDo If a Flare-UpWill Not Stop
1.
Immediately turn the control switch to the fan position.
2. Remove the meat from the grill.
(continued nextpage)
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