Thermador PB30ZS manual Lighting Instructions, Excessive Flaming or Flare UPS, Grilling Hints

Care and Use Manual Thermador® Professional® Indoor Grill

USINGYOUR INDOOR GRILL

EXCESSIVE FLAMING OR FLARE UPS

This Professional Indoor Grill is equipped with two 20,000 BTU/HR U-shaped burners to provide the high heat and uniform temperature distribution required for quality grilling.The intense heat, however, may result in flareups due to drippings of grease and fat. This is a normal part of the cooking process. It is imperative that the grilling process be supervised at all times, so that the user can oversee this active cooking method.

Should the flame become excessive, remove the food from the grill and turn the control knob to OFF. Use baking soda to extinguish the flames. Excessive flaming may occur when cooking meat with a lot of fat (i.e., 30% ground beef, steaks with a heavy fat layer around the edge, lamb chops, etc.)

Use caution when turning any kind of meat.The melted fat dropping onto the stainless radiant may create a flare-up. If a flare-up occurs, use a long handled spatula to move food to another area until the flames subside.

GRILLING HINTS

◆DO NOT leave the grill unattended while cooking.

◆The doneness of meat, whether rare, medium or well done, is affected to a large degree by the thickness of the cut. Expert chefs say it is impossible to have a rare doneness with a thin cut of meat.

◆The cooking time is affected by the kind of meat, the size and shape of the cut, the temperature of the meat when cooking begins and the degree of doneness desired.

◆Use a spatula instead of tongs or a fork to turn the meat, as a spatula will not puncture the meat and let the juices run out.

◆To get the juiciest meats, add seasoning or salt after the cooking is finished and turn the meat only once (juices are lost when the meat is turned several times). Turn the meat just after the juices begin to bubble to the surface.

◆Trim any excess fat from the meat before cooking.To prevent steaks or chops from curling during cooking, slit the fat around the edges at 2-inch (51 mm) intervals.

◆To test for doneness, make a small slash in the center of the meat, not at the edge.This prevents loss of juices.

◆To prepare rarer meats or maintain warmth, place the food at the front section of the grill.

LIGHTING INSTRUCTIONS

for Manual Lighting

– Read Before Lighting –

Follow these steps to light the grill burn- ers manually:

1.Turn off all the burners.

2.Wait 5 minutes to allow any accumulated gas to dissipate.

Use a long stem match or a multipurpose long disposable lighter to light manually:

3.Remove the grill grates.

4.Find the ports on top of the burner by looking through the opening at the end of the radiant. Keep your hands and face as far away from the burner as possible.

5.Place the lighted long-stem match or lighter through the hole in the radiant. This posi- tions it near the burner ports.

6.Turn the knob to the LITE position. The burner will light within 4 to 10 seconds.

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