Owner's Manual

30
USING THE GRILL FEATURE (cont’d)
CAUTION!
Use extreme care when placing the grill components into the grill compartment. Avoid hitting the ceramic igniter which
can break and prevent the grill from operating
Do not leave the grill unattended while in use.
Do not use charcoal briquettes, ceramic plates, or coals of any kind.
After removing all packaging materials, check to be certain that the grill components are correctly assembled in the grill
box. The grill grates and the burner are assembled in the grill box from the factory.
Note: Your grill racks are made of enameled cast iron. Clean with warm mild soapy water. Do not use heavy abrasives
which may damage the enamel coating.
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.
GRILLING SUGGESTIONS (Continued)
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. 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.
HANDLING EXCESSIVE GRILL FLARE-UPS
The intense heat needed for grilling may also cause flare-ups, due to grease and basting sauces dripping on the hot
radiants.
If flare-ups occur, use a long handled spatula to move the food to another area of the grill.
Should flare-ups become excessive, remove the food from the grill and turn off the burner
Excessive flames occur when cooking meat with high fat concentration, i.e. 30% ground beef, untrimmed steaks, lamb
chops, etc.
Be cautious when turning meat over, and never PLOP the meat on the grates.