Excessive grill flare-ups and flaming, Grill grates

Surface Cooking

Stainless Steel Range

Excessive grill flare-ups and flaming

Occasionally grease drippings ignite. These drippings will create minor puffs of flame for a second or two. This is normal when cooking on a barbecue. You may find it handy to have a spray bottle filled with water to lightly spray the flare-up.

If the flame becomes excessive, remove the food from the grill. Lower the heat setting. Replace the food when the flare-up subsides.

To prevent flare-ups from happening, trim the fat from around the edges of steaks and chops, use hamburger that is lean, remove the fat from poultry, etc.

When turning any kind of meat or poultry, the melting fat will drop onto the grill radiant and may create a flare-up. If this happens, use a long-handled spatula to move the food to another area.

Gourmet Radiant™ Tray

Flare ups are minimized because a Gourmet Radiant™ Tray, below the grille grate, directs grease down to the drip pan before it begins to burn.

Grill grates

(on some models)

The two-piece cast stainless steel grill grates are reversible. Place the side with the two grooved tabs toward the back of the cooktop.

The grate will change color when subjected to the heat, and as oils cook onto the surface. This is normal and does not affect the cooking performance.

For best results, the grate should be seasoned before the first use. Seasoning will insure a stick-resistant cooking surface. If the grill has not been used for a period of time, it should be reseasoned.

To season the grill grate:

1Clean the grate thoroughly with hot, soapy water to remove any manufacturing oils, etc.

2Rinse with a mixture of 2 cups water and 1/2 cup white vinegar. Dry thoroughly.

3Using a heavy cloth, rub vegetable oil over the entire surface of the rack. Do not use corn oil, as it can get sticky.

4Place grate into the grill housing. Turn the burner on to a medium setting. Turn the burner off when the oil begins to smoke. Allow grates to cool.

5Repeat steps 3 and 4.

The grill is now ready for use.

One side of the grates (side A) is ridged and should be used for foods where you want the fat to run off, such as steak or hamburger patties. The ridges are sloped so the fat runs toward the front of the grill, into a drain hole and down to a drip tray below.

Side A

Side B

The other side of the grate (side B) is designed for delicate foods that need more support while cooking, such as fish.

Food cooked on this side achieves the same flavor as food cooked on an outdoor grill. The intense heat from the grill radiant caramelizes the fats and juices that are brought to the surface of the food, giving it the barbecued flavor.

This gas grill may cook slightly faster than you are used to.