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USING THE RANGETOP
poultry, it may be necessary to turn the heat to
a lower setting after
the
initial browning. This
cooks the food
through
without burning the outside.
•
Foods cooked for a long
period
of
time
or
basted
with
a sugary
marinade may
need
a
lower
heat
setting near the end of the cooking time.
•
After
grilling and the food has been removed, turn
the
knob to HI and burn off any excess grease that
may
have
accumulated
on
the burner.
•
Use
a brass
wire
brush, dipped in hot water, to
loosen
food
particles
from
the
grate.
•
When
the grill has cooled, clean
the
drip tray,
and
compartment.
•
If
a
layer
of ash has
deposited
on
the
ceramic
burner plates, simply brush
ash
to the
back. It will
collect
into the drip pan tray
for
safe and
easy
clean-ups.
•
If ash is particularly thick and impedes the airflow
of the
burner
and
prevents
safe and
efficient lighting
of
the
burner, when
burner
is cool, use
a
handheld
vacuum
cleaner
and quickly vacuum away the ash.
Note: The Standard BBQ is
only
available
on
GCR
or Non Self
Clean Ranges.
COOKING
ON THE
STAINLESS
STEEL BBQ
The burner should light within approximately 5 seconds.
•
Preheat the grill for approximately 10
minutes
minimum.
The
hot grill
sears the food, sealing
in
the
juices.
The
longer
the
preheat
time,
the
faster
the
meat browns and the darker the
brand
marks.
•
Grilling
requires
high heat for optimum
results.
High
heat is necessary for searing and
proper
browning. Most
foods are cooked at higher heat
settings for most of the cooking time. However,
when
grilling large pieces of
meat or
poultry,
it
may
be necessary to
turn
the heat to a lower setting
after the
initial
browning. This cooks
the
food
through without burning the outside.
•
Foods cooked
for
a long period
of
time or basted
with a sugary
marinade
may need a lower
heat setting near the end of the cooking time.
•
After
grilling and the food has been removed,
turn the knob to HI and
burn
off any excess grease
that may have accumulated on the stainless steel radiant
•
Use
a brass wire
brush, dipped
in
hot water, to
loosen food particles from the grate.
•
When
the
grill
has cooled, clean the drip
tray,
radiants, heat deflector and compartment.
Wipe
the U-shaped burner with a
damp
cloth.
CAUTION!
•
Use extreme ca
re
when placing
the gri
ll
components into
the
grill compartment.
Avoid
hitting
the ceramic
igniter that could
break,
preventing
operation
of
the
grill.
•
The
grill
must be assembled as shown. The drip
tray heat shields must be
in
place, and the burner
must be properly positioned
relative
to the gas
supply.
Incorrect assembly
of the grill may result in
unsafe or hazardous conditions
during
operation.
•
Do
not leave
the
grill unattended while in use.
•
Do not use charcoal briquettes, ceramic plates, or
coals of any kind.
After
removing
all
packaging
materials,
check to
be
certain
that
the
grill components are correctly
assembled
in
the grill
box.
The
grill
grates, stainless
steel radiant and
the
burner
are assembled in the
grill
box from the factory. Please see
below
for
correct parts associated with the grill box.
Note: Your grill racks are constructed from stainless
steel and electro-polished to achieve a brilliant finish.
After
the first use, discoloration will occur.
This
is
natural and unavoidable.
GRILLING SUGGESTIONS
•
Trim any excess
fat
from the
meat before
cooking.
FATTY MEATS increase
the
likelihood of flare-ups.
Cut
slits in the remaining fat around the edges
at
2"
(51 mm) intervals.
•
Brush
on
basting sauces
towards the
end of cooking.
•
Add
seasoning or salt
after
grilling. Early salting
dries out meat.
•
Use
a spatula or tongs instead of a fork to
turn
the
meat. A fork punctures the meat and lets
the
juices flow out.
•
After the juices
begin
to
bubble
to
the
surface,
turn the
meat
only once. This helps
keep the
juices in the meat.
•
Some pieces of
meat
and
poultry cook
faster than
others. Move those pieces to
the
cooler area of
the
grill until the rest have
cooked.
•
The doneness of
meat
is affected by the
thickness
of the
cut.
Chefs say it is impossible to have a rare
doneness with a thin cut.
TRU-SIDE
™
GRILL
RACKS
•
The grill racks are double sided, two position
grates,
constructed
of pure stainless steel. Use
the concave side (channels up)
for
meats of
higher
fat
content (Steaks, hamburgers, sausage
patties, etc.); use the
convex
side (channels
down) with foods of lesser
fat content
(fish,
vegetables, fruits, etc.)
WARNING! Do not
leave
the BBQ section
unattended while cooking!
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