Using the Grill

•Before starting to cook, check that stainless steel radiant, grease collector and grill grates are in place.

•This gas grill may cook slightly faster, so adjust preheat and grilling times to allow for less cooking time than expected.

•Push in the control knob and turn to High. Rotate the knob counter-clock wise. You will hear a puffing sound as the burner ignites and a blue light will indicate that the burner is lit.

•Turn on the exhaust fan above your range.

•Preheat the grill for 2 to 5 minutes. The longer preheat time ensures darker grill marks on the food.

•Turn knob to medium high or low before adding any food.

•Fatty foods or any excess fat used to marinate can cause minor flare-ups or puffs of flame. A small amount of flare up is normal.

If the flare up is high, turn off the burner and remove the food until the flare up subsides. Cover the grill with an American Range grill cover, cookie sheet, or metal tray to put out the flame and return food to the grill.

For The Best Cooking Results on Your Grill

1.The intense radiant heat from the grill vaporizes protein juices and flavors your respect protein.

2.Add any barbeque sauces during the last few minutes of cooking. Long enough to caramelize the sauce.

3.For best results turn food with tongs or a flat spatula to avoid piercing meat or poultry.

4.Turn meat once when juices rise to the surface. Turning meat more than once results in the loss of meat juices.

5.Before cooking steaks or chops, trim most of the outside fat to prevent excessive flare ups. Slash into the edges of steaks or chops to keep meat flat on the grill.

6.Fish should be cooked at the lowest: setting 8 to 10 minutes for every inch of thickness, measured at the thickest end of the fish.