GE 36 owner manual Excessive grille flare- ups and flaming, Grille rack, To season the grill rack

Excessive grille 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 grille. 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 briquettes and it may create a flare-up. If this happens, use

a long-handled spatula to move the food to another area.

Grille rack

The two-piece rack is reversible. Place the side with the two grooved tabs toward the back of the cooktop. The grille rack is made of cast Type 304 stainless steel.

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

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

To season the grill rack:

1Clean the rack 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 gets sticky.

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

5Repeat steps 3 and 4.

6Using a heavy cloth, apply a very thin layer of vegetable oil over the entire cooking surface. The grille is now ready for use.

One side of the grille (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 grille and can easily run down to the cooler area of the drip tray and away from the intense heat of the burner.

Side A Side B

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

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

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

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