Capital Cooking Precision Series manual Cooking on the Stainless Steel BBQ, Grilling Suggestions

U S I N G T H E R A N G E T O P

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.

•Foods cooked for a long period of time or basted with a sugary marinade may need a lower heat setting near the end of the cooking time.

•After grilling and the food has been removed, turn the knob to HI and burn off any excess grease that may have accumulated on the burner.

•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.

•If a layer of ash has deposited on the ceramic burner plates, simply brush ash to the back. It will collect into the drip pan tray for safe and easy clean-ups.

•If ash is particularly thick and impedes the airflow of the burner and prevents safe and efficient lighting of the burner, when burner is cool, use a handheld vacuum cleaner and quickly vacuum away the ash. Note: The Standard BBQ is only available on GCR or Non Self Clean Ranges.

COOKING ON THE STAINLESS STEEL BBQ

The burner should light within approximately 5 seconds.

•Preheat the grill for approximately 10 minutes minimum. The hot grill sears the food, sealing in the juices. The longer the preheat time, the faster the meat browns and the darker the brand marks.

•Grilling requires high heat for optimum results. High heat is necessary for searing and proper browning. Most foods are cooked at higher heat settings for most of the cooking time. However, when grilling large pieces of meat or poultry, it may

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be necessary to turn the heat to a lower setting after the initial browning. This cooks the food through without burning the outside.

•Foods cooked for a long period of time or basted with a sugary marinade may need a lower heat setting near the end of the cooking time.

•After grilling and the food has been removed, turn the knob to HI and burn off any excess grease that may have accumulated on the stainless steel radiant.

•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, radiant, heat deflector and compartment. Wipe the U-shaped burner with a damp cloth.

CAUTION!

•Use extreme care when placing the grill components into the grill compartment. Avoid contacting the ceramic igniter that could break, preventing operation of the grill.

•The grill must be assembled as shown. The drip tray heat shields must be in place, and the burner must be properly positioned relative to the gas supply. Incorrect assembly of the grill may result in unsafe or hazardous conditions during operation.

•Do not leave the grill unattended while in use.

•Do not use charcoal briquettes, ceramic plates, or coals of any kind.

After removing all packaging materials, check to be certain that the grill components are correctly assembled in the grill box. The grill grates, stainless steel radiant and the burner are assembled in the grill box from the factory. Please see below for correct parts associated with the grill box.

Note: Your grill racks are constructed from stainless steel and electro-polished to achieve a brilliant finish. After the first use, discoloration will occur. This is natural and unavoidable.

GRILLING SUGGESTIONS

•Trim any excess fat from the meat before cooking. FATTY MEATS increase the likelihood of flare-ups. Cut slits in the remaining fat around the edges at 2” (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 have finished.

•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.

TRU-SIDE ™ GRILL RACKS

•The grill racks are double sided, two position grates, constructed of pure stainless steel. Us the concave side (channels up) for meats of higher fat content (Steaks, hamburgers, sausage patties, etc.); use the convex side (channels down) with foods of lesser fat content (fish, vegetables, fruits, etc.)

WARNING! Do not leave the BBQ section unattended while cooking!