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° Before the first use,wash your new grill
gratesin hot soapywater, rinse anddry.
Then "season" the surface bywiping on
a thin coating of cooking oil. Remove
excessoil by wiping with paper towel.
Thisprocedure shouldbe repeatedwhen
either: a) cleaning in the dishwasher
since the detergent may remove sea-
soning or b) anytime a sugar-based
marinade (for example,barbecuesauce)
is going to be used.
° Preheat the grill on hi for S minutes.
Preheatingimproves the flavor and ap-
pearanceof meatsand qukk[y searsthe
meat to help retain the juices.
• Use nonmetallic spatulas or utensilsto
preventdamagingthe nonstickgrill grate
finish.
• Excessiveamountsoffatshouldbetrimmed
from meats. Only a normal amount is
necessaryto produce the smokeneeded
for that smoked, "outdoor" flavor. Ex-
cessivefat cancreate cleaningandflare-
up problems.
• Allowingexcessiveamounts of greaseor
drippingsto constantlyflare-up voidsthe
warranty on the grillgrates.
• Excessiveflare-ups indicate that either
the grill interior needsto be cleanedor
that excessiveamounts of fat are in the
meat or the meat was not properly
trimmed.
Grease drippingswill occasionallyignite
to produce harmless puffsof flame for a
second or two. This isa normal part of
the cooking process.NOTE: For infor-
mation on the greasecup, see page 19.
NEVER LEAVE GRILL UNAT-
TENDED DURING GRILL OP-
ERATIONo
SHOULD EXCESS GREASE
CAUSE SUSTAINED FLARE-
UPS:
l o Turn on the fan manually.
:2. Immediately turn grill controls to
Off.
3. Remove meat from grill.
|MIPORTANT
• Do not use aluminum foil inside the
grill area.
• Do not usecharcoalor wood chips in
the grill area.
• Do not allow grill basin pan to be-
come overloaded with grease. Clean
frequendy.
" Do not cover grates completely with
meat. Leaveair spacebetween each
steak,etc, to allow proper ventilation
aswell as prevent fiare-L _s.
7
CTRILLING T][PS
° Be sure to follow directions for using the
grill.
° Suggested cooking times and control
settings (see page 7) are approximate
due to variations in the foods and dec-
trica[ vokage.
For best results, buy top grade meat.
Heat that is at least 3/4inch wiil grill
better than thinner cuts.
Score fat on edges of steak, but do not
cut into meat, to prevent curling while
cooking.
For the attractive "branded" look on
steaks, be sure grill is preheated. Allow
one side of meat to cook to desired
aloneness, or until juices appear on the
top surface, before turning. Turn steaks
and hamburgers just once, Hanipuiating
food causes loss of juices.
When basting meats or applying sauces
to foods, remember that excessive
amounts accumulate inside your grill and
do not improve the food tlavor.
Apply sauces during the last iS to 20
minutes of cooking time unless recipe
specifies otherwise. Plus,anytime asugar-
based marinade (for example barbecue
sauce) is going to be used, the grates
should be "seasoned" prior to preheat-
ing. (See Using the Grill section.)
There are many meat marinades which
wii[ 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,
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