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k
Using Your (,oo top
Stainless Steel Cooktop
Excessive
,¢rill lTare-
ups and
./laming
Occasionally grease drippings ignite. These
drippings will create minor putts of flame t(_r
a second or two. This is nom_al when cooking
on a barbecue. You may find it handv to have
a spray bottle filled with water to lightly spray
tile flare-up.
If the flare e becomes excessive, rein ore the
fi)od fl'om the grill, i,ower the heat setting.
Replace tile ti_od when tile flare-up subsides.
To prevent flare-ups fl'om hal)pening, trim
tile t_t fl'om aro/md the edges of steaks and
chops, rise hambm'ger that is lean, remove
tile t_t fl'om poult_T; etc.
When tm'ning any kind of meat or poult_T;
the melting t_t will drop onto the grill radiant
and may create a flare-up. If this hal)pens,
rise _1long-handled spatula to move tile ti_od
to _lnothei" _lI'e_l.
Gourmet Radiant TM Tray
Flare tips are minimized becatlse a Gom'met
Radiant _* Tray, below the grille grate, directs
grease down to tile drip pan befl)re it begins
to burn.
Grill ,grates
16
Tile two-piece cast stainless steel grill grates
are reversible. Place the side with the two
grooved tabs toward the back of the cooktop.
The grate will change color when subjected
to tile heat, and as oils cook onto tile sm't_ce.
This is normal and does not attect the cooking
l)ei'foi'ill_l i1 ce,
For best results, tile grate should be seasoned
before tile first rise. Seasoning will insm'e a
stick-resistant cooking s/u'l_ce. If the grill has
not been used for a period of time, it should
be i'ese_lsoned.
To season the grill grate:
1 Clean tile grate thoroughly with hot, soapy
water to remove any mantll_('tm'ing oils, etc.
2 Rinse with a mixtm'e of 2 cups water and
1/2 cup white vinegar. D_T thoroughly.
3 Using a heavy cloth, iub vegetable oil over
tile entire s/u't_ce of tile rack. Do not use
corn oil, as it can get sticky.
4 Place grate into the grill housing. Turn the
Urn'net on to a meditm_ setting. Tm'n tile
Urn'net off when tile oil begins to smoke.
Allow grates to cool.
5 Repeat steps 3 and 4.
The grill is now ready fi)r use.
One side of the grates (side A) is ridged and
should be rise(1 fi)r foods where w)u want the
t_t to ttm oft, stlch as steak or hambm'ger
patties. The ridges are sloped so the t_t runs
toward the fl'ont of the grill, into a drain hole
and down to a drip tray below.
SideA
I=1 I_
Ill
SideB
Tile other side of tile grate (side B) is
designed for delicate ti)ods that need more
suI)port while cooking, such as fish.
Food cooked on this side achieves the same
flavor as ti)od cooked on }111outdoor g_ill. Tile
intense heat ti'om the grill radiant caramelizes
the lilts and juices that are brought to the stlrtilce
of tile tOod, giving it tile barbeetled flavor.
This gas grill may cook slightly t_ster than
VO/1 }lI'e used to.
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