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SHOULD
EXCESS
GREASE
CAUSE
SUSTAINED
FLARE-
UPS:
1° Turn on thefan manually.
2.
Immediately turn gM[[ controls to
Off,
3.
Remove meat from grill.
|MIPORYANT
Do not use aluminum foil inside the
gM[[ area.
Do
not use charcoal or wood
chips
in
the gM[[ area.
Do not allow burner basin to become
overloaded
with
grease. Clean fre-
quendy.
Do
not
cover
grates
completely
with meat.
Leave air space be-
tween
each steak
etc.
to
allow
proper
ventila-
tion as we[[ as
prevent
flare-
ups,
GRILLING
TIPS
° Be sure to fallow directions for using the
gMi[.
° Suggested cooking times and control
settings
(see
Grill guide, pg. 9) are ap-
proximate due to variations in the foods.
• For best results, buy top grade meat.
Meat that is at least 3/4inch 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 coo[< to desired
aloneness, or until juices appear on the
top surface, before turning. Turn steaks
and hamburgers justonce.
Manipulating
food causes loss of juices.
• When basting meats or applying sauces
to foods,
remember
that
excessive
amounts accumulate
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.
Plus,
anytime a sugar-
based marinade (for example barbecue
sauce) is going to be used, the grates
should be "seasoned" prior to preheat-
ing. (See Using the Grill section.)
° There are many meat marinades which
wii[ help tenderize less expensive cuts of
meat for cooking on the grill.
° Certain foods, such as poukry and non-
oily fish, may need some extra fat. Brush
with oil or melted butter occasionally
Use tongs with long handles or spatulas
for turning meats.
Do
not use forks as
these pierce the meat, allowing juices to
be lost.
VEN
rH,nr ,}s
SYSTEM
The buik-in
ventilation
system removes
cooking
vapors, odors
and smoke from
foods prepared on your cod<top and grill.
• To operate the ventilation sys-
Fan
Hi
tern manually, push the vent
fan switch located on the con-
tro[ panel.
LO
The ventilation
system will operate au-
tomadcammy on Hi when the grill burner
is in use.
° The fan can be used to remove strong
odors from the kitchen as when chop-
ping onions near the fan.
CARE
AND
CLEANING
OF
THE VENTILATION
SYSTEM
• Air
6rille:
The air grille lifts off easily.
Wipe clean or wash in dishwasher or sink
with mild household detergents. To pre-
vent scratching the surface, do not use
abrasive cleaners or scrubbing pads.
° Filter:
Turn off ventilation system before
removing. The filter is a permanent type
and should
be cleaned when soiled. Clean
in sink with warm water and detergent or
in dishwasher.
IMPORTANT:
DO NOT OPERATE SYS-
TEM WITHOUT FILTER. Fiker should al-
ways be placed at an angle. As you face
the front of the range, the top of the filter
should rest against the [eft side of the vent
opening. The bottom
should rest against
the right side of the vent chamber at the
bottom.
(Ne_e: I[ Jilter is [let against
_he
[an wall,
ventilation
effectiveness
is reduced.)
• Ventilation
Chamber:
This area, which
houses the filter, should be cleaned in the
event of spills or whenever it becomes
coated with a film of grease. It can be
cleaned with paper towel damp cloth, or
sponge and mild household detergent or
cleanser.
OVEN
VENT:
The oven vent is located
under the right side of the air grille. When
using or cleaning the oven, hot and moist
air may be noticed in this area. When the
oven is in use, the vent and surrounding
area become hot enough to cause burns.
Be careful not to spill anything into this
vent, The air grille must be removed
before
the
self-dean
cycle.
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