Grilling Tips

Using the Grill

•Before the first use, wash your new grill grates in hot soapy water, rinse and dry.

•Precondition new grates by wiping on a thin coating of cooking oil or spraying with a nonstick coating

such as PAM. This procedure should be repeated each time.

Preheat the grill on HI 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.

•Use nonmetallic spatulas or utensils to prevent damaging the nonstick grill grate finish.

•Excessive amounts offat 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 flare-up problems.

•Allowingexcessive amounts ofgreaseordrippings to constantly flame voids the warranty on the grill grates. Excessive flare-ups indicate that either the grill interior needs to be cleaned or that excessive amounts of fat are in the meat orthe meat was not properly trimmed.

•Grease drippings will occasionally ignite toproduce 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 flare-up

1.Turn on FAN manually.

2.Immediately turn grill control to OFF.

3.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 covergrates completely with meat. Leave air space between each steak, etc. to allow proper ventilation as well as prevent flare-ups.

Suggested cooking times and control settings are approximate due to vailations in meats and electrical voltage. Experience will quickly indicate cooking times as well as which settings work best.

•For best results, buy top grade meat. Meat that is at least ¾ inch thick will grill better than thinner

cuts.

•Score fat on edges of steak, but do not cut into meat, to prevent curling while cooking.

For the attractive "branded" look on steaks, be sure grill is preheated. Allow one side of meat to cook to desired doneness, or until juices appear on the top surface, before turning. Turn steaks and hamburgers just once. Manipulating food causes loss of juices.

OWhen basting meats or applying sauces to foods, remember that excessive amounts wind up inside your grill and do not improve the food flavor. Apply sauces during the last 15 to 20 minutes of cooking time unless recipe specifies otherwise. Sugar-based sauces, when excessively used, will carmelize on the grill-rocks and create extra cleaning.

There are many meat marinades which will help

tenderize less expensive cuts of meat for cooking

on the grill.

Q Certain foods, such as poultry and non-oilyfish, may need some extra fat. Brush with oil or melted butter occasionally while grilling.

•Use tongswith long handles or spatulas for turning meats. Do not use forks as these pierce the meat, allowing juices to be lost.

•To help retain meat juices, salt after cooking is completed.

IIShould grilled foods be prepared and ready before you're ready to serve, turn control to a low setting

and cover meat loosely with a single sheet of aluminum foil. Food will continue to cook.

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