GE Monogram ZDP48N4G Owner's Manual page 18

Surface (;()()king
Stall, less Steel ICa_ge
Excessive
gwill
llare-ups
and
flaming
Occasionally grease drippings ignite. These
drippings will create minor puffs of flame for
a second or two. This is normal when cooking
on a barbecue. You mav find it handy to have
a spray bottle filled with water to lightly spray
the flare-up.
If the flare e becomes excessive, rein ove the
food fi'om the grill. I,ower the heat setting.
Replace the food when the flare-up subsides.
To prevent flare-ups ti'om happening, trim the
fat ti'om arotmd tile edges of steaks and chops,
use hamburger that is lean, remove the iht
from poultr3, etc.
When turning any kind of meat or poultry,
the melting fht will drop onto the grill radiant
and mav create a flare-up. If this happens,
use a long-handled spatula to move the fi)od
to another area.
Gourmet Radiant
TM
Tray
Flare ups are minimized because a Gom'met
Radiant ''_ Tra> below the grille grate, directs
grease down to the drip pan befl_re it begins
to btlrll.
Grill grates
(on some modt, ls)
The two-piece cast stainless steel grill grates are
reversible. Place the side with the two grooved
tabs toward the back of the cooktop.
Tile grate will change color when subjected
to the heat, and as oils cook onto the surthce.
This is normal and does not affect the cooking
perflwmance.
For best results, the grate should be seasoned
beflwe the first use. Seasoning will insure a
stick-resistant cooking surihce. If the grill has
not been used for a period of time, it should
be reseasoned.
To season the grill grate:
1 Clean the grate thoroughly with hot, soapy
water to remove any manufi_cturing oils, etc.
2 Pdnse with a mixture of 2 cups water and
1/2 cup white vinegar. Dry thoroughly.
3 Using a hea W cloth, iub vegetable oil over
the entire surthce of the rack. Do not use
corn oil, as it call get sticky.
4 Place grate into the grill housing. Turn the
bm'ner on to a medium setting. Turn the
burner off when the oil begins to smoke.
Allow grates to cool.
5 Repeat steps 3 and 4.
The grill is now ready for use.
One side of the grates (side A) is ridged and
should be tlsed ii)l" fi)ods where you want the
fht to rtm oil such as steak or hambuiger
patties. Tile ridges are sloped so the tht runs
toward the fi'ont of the grill, into a drain hole
and down to a drip tray below.
Side A
I=t I_
111
Side B
The other side of the grate (side B) is designed
fin" delicate foods that need more support
while cooking, such as fish.
Food cooked on this side achieves the same
flavor as tDod cooked on an outdoor grill. The
intense heat from the grill radiant caramelizes
the thts and juices that ate brought to the
surfhce of the food, giving it the barbecued
flavor.
This gas grill may cook slightly ihster than you
are tlsed to.
18