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Grill Tips
Do not leave grill unattended
while in use.
Occasionally rearrange foods on
the grill, to prevent sticking and
provide better browning.
Remove accumulated grease from
drip pan after each use, to lessen
smoking and odors. Grease buildup
can also become a fire hazard.
Trim fat from meats before
placing on grill. This will reduce
smoking and lessen grease buildup
in the collector pan. The trimmings
may be rubbed on the hot grates to
help prevent sticking.
Grates should be oiled or sprayed
with a non-stick vegetable oil
before cooking to prevent sticking.
Use the grill unit ONLY with a
high air-flow vented hood to carry
away smoke and fumes.
Preheat grill for 5 minutes at
HIGH heat setting, then turn to
desired setting for cooking.
Make sure grease collector and
reflector pans are clean before
using grill.
Allow space between foods when
placing them on the grill. Air needs
to circulate around the food for best
cooking results.
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, add quicker-
cooking small 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.
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 vent hood
during preheating?
A. Yes. Turning the ventilation
hood on during preheating helps
eliminate 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 pressure
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 Calrod@ surface
heating units.
Q. Foods cooked on my grill are
not browning as much as I like.
What could cause this?
A. If your range is being operated
on low power (voltage), foods may
be lighter brown than expected. A
longer preheating and grill time
may be necessary to achieve the
results desired.
Q. When cooking small loads
with only half the heating
elements, foods are not browning
as much as I like. What could
cause this?
A. To get optimum cooking
performance with small loads, use
the rear heating element. Longer
preheating time may be required
to get the desired results.
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