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Using
the Grill
• HIGH PERFORMANCE
RANGE
HOOD MUST BE USED IN CONJUNCTION
WITH THE GRILL ELEMENT.
• Before using the grill for the first time, wash grill grates in hot soapy water; rinse
and dry.
• Precondition
new grates and grill-rocks
by brushing with vegetable oil or spraying
with a nonstick coating such as Pare. This procedure
should be repeated after
cleaning in a dishwasher since the detergent removes seasoning.
• For easier clean-up, as well as preventing
meats from sticking
to grates until
they are seasoned, spray grates, grill-rocks
and grill basin with a nonstick coating.
• Preheat grill on HI setting
for 5 minutes. Preheating
improves
the flavor and
appearance
of meats and quickly
sears the meat to help retain the juices. The
heating element should glow a bright cherry red.
• A cooling fan can be heard whenever the grill element is on.
• Excessive amounts of fat should be trimmed from meats. Only a normal amount
is necessary to produce
the smoke needed for that smoked, "outdoor"
flavor.
Excessive fat can create cleaning and flame-up problems.
• Allowing excessive amounts of grease or drippings
to constantly
flame voids the
warranty on grill grates. Excessive flame-ups
indicate that either the grill interior
needs to be cleaned or that excessive amounts
of fat are in the meat or the
meat was not properly trimmed.
• Grease drippings
will occasionally
ignite to produce harmless puffs of flame for
a second or two. This is a normal part of the cooking
process.
• NEVER LEAVE GRILL UNATTENDED
DURING GRILL OPERATION.
Should
excess
grease
cause
sustained
flame-up:
1. Immediately turn grill heat control switch to OFF position.
2. Remove meat from grill.
IMPORTANT
• DO not use aluminum foil inside the grill area.
• Do not use charcoal or wood chips in the grill area.
• Do not allow grill-rocks to become overloaded with grease. Clean frequently.
• Do not cover grates completely with meat. Leave air space between each steak, etc.
to allow properventilationas well as preventflame-ups.
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