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Grill Tips
Do not leave grill unattended
while it is in use.
Do not use pots or pans on your
grill. You could be seriously
burned by heat from the grill
when reaching for the pot handle.
Pots or pans may trap heat from
the grill and result in damage to
the grill grates or grill finish.
Use the grill module ONLY with
a high air-flow vented hood to
carry away smoke and fumes.
Remove accumulated grease
from the non-removable grease
well after each use to lessen
smoking and odors. Be sure
opening to grease tube is clean.
Grease buildup can become a fire
hazard.
Make sure grease collector jars
and reflector plates are clean and
in place before using the grill.
Remove grease from the grease
collector jam after each use to
avoid spillovers.
with a non-stick, salt-free
vegetable oil before cooking to
prevent sticking.
Preheat the grill for 10 minutes at
HI heat setting, then turn to desired
setting for cooking.
Trim fat from meats before
placing on grill. This will reduce
smoking and lessen grease buildup
in the grease well.
Allow space between foods when
placing them on the grill. Air
needs to circulate around the food
for best cooking results.
Occasionally rearrange foods on
the grill to prevent sticking and
provide better browning.
Season meats after cooking rather
than before—salt can draw out
juices and dry out meat. Use tongs
to turn and rearrange meats on the
grill; forks will pierce the meat and
release juices.
Questions and Answers
Q. When cooking many
individual foods, what can I do
to ensure that foods will cook
evenly?
A. When cooking foods of various
sizes and thicknesses, start larger
or thicker pieces first and add
quicker cooking, smaller pieces
later. Press meat lightly to lie flat
on grill. Slash the fat on edges of
steaks and chops to prevent
curling. Break the joints of split
chickens so they will lie flat.
Q. My grilled meats sometimes
come out drier than they should.
What can I do to help prevent
this?
A. Season meats after cooking
rather than before—salt can draw
out juices and dry out meat. Use
tongs to turn and rearrange meats
on the grill; forks will pierce the
meat and release juices.
Q. I follow the cooking times
suggested, but my foods don't
get done properly. Is there
something wrong with my grill?
A. Probably not. Suggested
cooking times should be used
only as a general guide. Variables
in food can change cooking
times required.
NOTE: It is recommended that you have a dry chemical, foam or Halon
type fire extinguisher where you can easily reach it in case of a cooking
fire. NEVER USE WATER ON A GREASE FIRE as it is likely to spread
the flames. Read the instructions on the extinguisher ahead of time and be
prepared to follow them in case of a cooking fire.
Q. How can I keep barbecued
meats from developing an
unattractive burned look and
taste?
A. Sauces containing sugar will
often burn if used during the
entire cooking time. If your
favorite sauce contains sugar, try
adding it only during the last 15 to
20 minutes of cooking time for
best results.
Q. Should I use the oven hood
during preheating?
A. Yes. Turning the ventilation
hood on during preheating helps
evacuate smoke from the heating
elements as cooking soils burn off.
Q. Can my grill be switched to
the other side of the range?
A. Yes. These interchangeable
modules can be used on either
the right or left side of the cooktop.
When inserting or removing a
module, take care not to force the
connection or exert undue
which could damage the electrical
contacts.
Additional modules can be
purchased from your dealer, to
double your grill/griddle capacity
or to add two more open coil
elements.
Q. Foods cooked on my grill are
not browning as much as I would
like. What could cause this?
A. A longer preheating and grill
time may be necessary to achieve
the desired results.
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