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USING
THE
RANGETOP
po
ult
ry,
it
may
be
n
ecessary
to
turn
the
heat
to
a
lower
setting
after
the
initial
browning.
Th
is
coo
ks the
food
through
w
it
hout
burning
t
he
ou
t
side.
•
Foods
cooked
f
or
a
long
period
of
tim
e or
basted
w
ith
a su
gary
marinade
may
n
eed
a l
owe
r h
eat
se
ttin
g n
ear
th
e end of
th
e
coo
kin
g
tim
e.
•
After
grilling
and
the
food
has
been
removed,
turn
the
knob
to
HI
and
burn
off
any
excess
grease
that
may
ha
ve
accumulated
on
th
e b
urn
er.
•
Use
a
brass
wire
brush,
dipped
in
hot
wate
r,
to
l
oose
n
food
particles
from
the
grate.
•
When
the grill h
as
cooled,
cl
ean
the
drip
tray,
and
compartme
nt.
• If a
lay
er of
ash
h
as
deposited
on
the
ce
rami
c
burner
plates,
simply
brush
as
h
to
the
back.
It
will
collect
in
to
the drip
pan
tray
for
safe
and
easy
cl
ean-ups.
• If
ash
is
particularly
thick
and
impedes
the
airflow
of
the
burne
r
and
prevents
safe
and
efficient
lighting
of
the
burne
r,
when
burner
is
cool,
use
a
handheld
vac
u
um
cleane
r
and
quickly
vacuum
away
the
ash.
Note:
The
Standard
BBQ
is
only
available
on
GCR
or
Non
Self
Clean
Ranges.
C
OOKIN
G
ON
THE
S
TAINLE
SS
S
TEEL
BBQ
The
burner
should
l
ight
wi
thin
approxi
m
ately
5
seconds.
•
Pre
h
eat
the grill
for
approximately
10
minutes
minimum.
The
ho
t g
rill
sears
th
e
food,
sealing
in
the
juices.
The
longer
the
preheat
time,
the
faste
r
the
meat
browns
and
the
dar
k
er
the
brand
marks.
•
Gr
illing
requires
hi
gh h
ea
t
fo
r
opt
imum
results.
High
heat
is
necessary
for
sear
in
g
and
pr
ope
r
browning.
Most
f
oods
are
cooked
at
hi
gh
er
heat
sett
in
gs
for
most
of
the
cooking
t
im
e.
H
owever,
when
g
rillin
g
large
pieces
of
mea
t or
po
ul
try,
it
may
be
n
ecessary
to
turn
the
h
eat
to
a
lower
setting
after
the
initi
al
browning.
This
cooks
the
food
through
without burning
the
outside.
•
Foods
cooked
for
a
long
pe
r
iod
of t
ime
or
basted
with
a su
gary
marinade
may
need
a
lower
heat
setting
near
t
he
end of the
cooking
time.
•
After
grilling
and
the
food
has
been
removed,
turn
the
knob
to
HI
and
b
urn
off
any
excess
grease
that
may
h
ave
acc
umul
ated
on
th
e
stainless
steel
radiant
•
Use
a
brass
w
ir
e
brush,
dipped
in
hot
wate
r,
to
loosen
food
particles
from
the g
ra
te.
•
When
the
g
ri
ll
has
cooled,
clean
the drip
tray,
radiants,
heat
deflec
t
or
and
compartment.
Wipe
the
U-shaped
burner
with
a
damp
cloth.
CAUTION
!
•
Use
extreme
ca
re
when placing the grill
compo
n
ents
i
nto
the
g
ri
ll
compartment.
Avoid
hitti
ng
the
ce
ramic i
gn
iter
tha
t cou
ld
break,
pr
eve
ntin
g
ope
r
at
ion of
the
gr
il
l.
•
The
g
rill
must
be
assembled
as
sh
ow
n.
The
drip
tray
h
eat
s
hi
el
ds
must
be
in
pl
ace,
and
the
burner
must
be
properly
positioned
relative
to
the
gas
supply.
In
co
rr
ec
t
assemb
ly
of the grill
may
result
in
unsafe
or
hazardous
cond
itions 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
a
ll
packaging
materials,
check
to
be
certa
in
that
the
grill
components
are
correctly
assembled
in
the grill
box.
T
he
g
rill
grates,
stainless
steel
radiant
and
the
b
urn
er are
assembled
in
the
grill
box
from
the
factory.
P
lease
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.
GRILLIN
G SUG
GE
S
TI
ONS
•
Tr
im
any
excess
fa
t fr
om
th
e
meat
before
coo
king
.
FATTY
MEATS
in
cr
ease
the
like
lih
ood
of
flare-ups.
Cut
slits
in
the
remaining
fat
aro
un
d
th
e
edges
at
2"
(51
mm)
intervals.
•
Brush
on
bast
i
ng
sauces
towards
the
end
of
cooki
n
g.
•
Add
seaso
nin
g
or
salt
after
grilling.
Early
sa
ltin
g
dries
out
meat.
•
Use
a
spatula
or t
ongs
in
stead
of a
fork
to
turn
the
meat.
A
fork
punctures
the
meat
and
l
ets
the
juices
flow
out.
• Aft
er
th
e jui
ces
begin
to
bubble
to
the
surface,
turn
the
meat
only
once.
This
helps
keep
the
juices
in
the
meat.
•
Some
pieces
of
mea
t
and
po
ul
try
cook
faster
than
others.
Move
those
pi
eces
to
the
cooler
area
of
the
grill until
the
rest
have
cooked.
•
The
doneness
of
meat
is
affected
by
th
e
thickness
of
the
c
ut.
Chefs
say
it is
impossible
to
have
a
rare
doneness
with
a
thin
cut.
TRU
-S
IDE
™ G
RILL
RA
CKS
•
The grill
racks
are
double si
ded,
two
position
grates,
constructed of
pure
s
ta
in
l
ess
steel.
Use
the
co
n
cave
side
(channels up)
fo
r
meats
of
higher fat
con
tent
(Stea
k
s,
hamburgers,
sausage
patties,
etc.);
use
the
co
n
ve
x si
de
(chan
n
els
down)
with
foods
of l
esser
fat content
(f
i
sh,
vegetables,
fr
uits,
etc.)
WARNING!
Do
not
leave
the
BBQ
section
unattended
while
cooking!
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