Owner's Guide

CULINARIAN SERIES
16
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. When
cooled, the
grill radiants can be turned upside down and heated
on high for 10 minutes to burn off any residual fat.
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.
GRILLING SUGGESTIONS

Trim any excess fat from the meat before cooking.
FATTY MEATS increase the likelihood of flare
-
ups.
slits in the remaining fat around the edges at (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 has 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.
GRILL RACKS

The grill racks are double sided, two position
grates, constructed of Cast Iron. Use the con-
cave 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,
WARNING! Do not leave the BBQ
section unattended
while cooking!