Installation guide

CULINARIAN SERIES
10
USING THE RANGETOP

Foods cooked for a long period of time or basted
with a s ugary marinade ma y need a
lower heat
setting near the end of the cooking
time.

After finishing grilling and the food has been re-
moved, 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 up-
side 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 (2 inch)
(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.
WARNING! Do not leave the BBQ
section unattended
while cooking!
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