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Your
Grill'
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J'tcontmueu!,
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Manually Lighting The Grill Burners
Grilling Hints
1. Open the hood.
• The doneness of meat, whether rare, medium, or well
2. Remove the grates over the burner(s) you wish to light,
done, is affected to a large degree by the thickness of
the cut. Expert chefs say it is impossible to have a rare
3. If you have just attempted to light the burner with the rotary
doneness with a thin cut of meat.
igniter knob, allow 5 minutes for any accumulated gas to
dissipate.
• The cooking time is affected by the kind of meat, also
by the size and the shape of the cut, the temperature of
4. Keep your face as far away from the burners as possible,
the meat when cooking begins, and the degree of
5. Pass a lit, long stem match through one of the small briquette
doneness desired.
tray holes and position it near the burner ports.
• When defrosting meats it is recommended that it be
6. Push in and turn the control knob clockwise to the LITE
done overnight in the refrigerator as opposed to a
position,
microwave. This generally yields a juicer cut of meat.
7. Listen for the "Woosh" sound. If the burner does not light
• Use a metal spatula instead of tongs or a fork to turn
after 5 seconds, turn the control knobs to the OFF position,
the meat. A spatula will not puncture the meat and let
Wait 5 minutes until the gas clears before attempting to light
the juices run out.
it again.
• To get the juiciest meats, add seasoning or salt after
8. If the burner does not light after several attempts see Before
the cooking is finished and turn the meat only once
You Call for Service on page 13.
(juices are lost when the meat is turned several times).
9. Upon successful lighting, repeat the process on the other
Turn the meat just after the juices begin to bubble to
burner if you wish to light it.
the surface.
10. Replace grates.
• Trim any excess fat from the meat before cooking. To
prevent steaks or chops from curling during cooking,
GrillinH
Chart
slit the fat around the edges at 2-inch intervals.
• Do not leave the grill unattended while cooking.
Preheat g rillonttl for 15minutes withthecoverclosedbefore grilling.
• Occasionally there may be flare-ups. This is normal.
weight/ Control Total
Use a long-handled spatula to move food to another
Food
Thickness Setting Cooking
Tips
area until flames subside.
Time*
Hamburgers
Y2-3/4 inch MED. 8-15rain. Searon HIGH
I min.perside.
Turnonceafter
searing.
Steak
...........
1incl_" "MiD] l'0-'lS"min'. "Trim exce£s ? at. "
Searon HIGH1
min.perside.
Turnonceafter
searing.
lioneJes's,'Sl_inless ..... "
MI_D'. ' 1"5-'25 mir[ B'ru'sh'w'itl_ " " "
ChickenBreasts
barbecue sauce
5 rain.before
done,ifdesired.
P'orki21_oi_s" " "
"1/2 i]_ch "/Vlt_D_l'0-'15"min" "_im exce_s f a[. "
Turnonce.
*Timesarebasedongrilling withcoverclosed. T imes mayvarybecause of
weather, or theamount, s izeandshapeofthefood.
9
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