GE JGP389 Using the Grill, Should a Sustained Flare-Up Occur, Grilling Tips

GRILLING

Using the Grill

•The vent fan will operate automatically when the grill burner is in use.

•Before using the grill for the first time, wash grill grates in hot soapy water. Rinse and dry.

•Precondition grates by brushing with vegetable oil or spraying with a nonstick coating such as Pam®. Do this every time before you grill.

•For easier clean-up, spray grates and burner basin with a nonstick coating.

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

•Preheat the grill on high for 5 to 10 minutes. Preheating improves the flavor and appearance of meats and quickly sears the meat to help retain the juices.

•Excessive amounts of fat should be trimmed from meats. Some fat is necessary to produce the smoke needed for that smoked “outdoor” flavor. However, excessive fat can create cleaning and flare-up problems.

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

•Grease drippings will occasionally ignite to produce harmless puffs of flame for a second or two. This is a normal part of the cooking process.

•Never leave the grill unattended during operation.

IMPORTANT:

•Do not use aluminum foil inside the grill area.

•Do not use charcoal or wood chips in the grill area.

•Do not allow burner basin to become overloaded with grease. Clean after each use.

•Do not cover grates completely with meat. Leave air space between each steak, etc. to allow proper ventilation as well as to prevent flare-ups.

Should a Sustained Flare-Up Occur

1.Use the vent control to turn the fan on.

2.Immediately turn the grill control knobs to the OFF position.

3.Remove the meat from the grill.

Grilling Tips

With your grill, any food you’ve considered “at its best” when prepared outdoors can now be prepared indoors with less fuss and great flavor.

The following suggestions are good rules to follow and will increase your enjoyment of the equipment. Be sure to follow directions in this guide for using the grill.

Suggested cooking times and control settings are approximate due to variations in meats. 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 3/4 inch will grill better than thinner cuts.

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

12

When 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 the recipe specifies otherwise. Sugar-based marinade, (for example, barbecue sauce) will caramelize on grill grates and will create a cleaning chore.

There are many meat marinades which will help tenderize less expensive cuts of meat for cooking on the grill.

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

Use tongs with 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 turning meat or after cooking is completed.

Score the fat on the edges of steaks but do not cut into the meat to prevent curling while cooking.