Loading ...
Loading ...
Loading ...
• SHOULD EXCESS GREASE
CAUSE SUSTAINED FLARE-
UPS:
I° Turnon thefanmanually.
2. Immediatelyturngril[controlsto
Off.
3. Remove meat fromgrill,
|MPORYANT
° Do not use aluminum foil inside the
gM[[ area.
• Do not use charcoal or wood chips in
the gM[[ area.
• Do not allow burner basin to become
overloaded with grease. Clean fre-
quendy.
• Do not cover grates
completely with meat. _
Leave air space be-
tween each
etc. to allow
proper ventila-
tion as we[[ as
prevent flare-
ups,
GRILLING T][PS
° Be sure to follow directions for using the
grill
• Suggested cooking times and control
settings (see Grill guide, pg.9) are ap-
proximate due to variations in the foods.
• For best resuks, buy top grade meat.
Heat that is at [east 3/4 inch will 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 surfacm before turning. Turn steaks
and hamburgers justonce. Manipulating
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 flavor.
Apply sauces during the last 15 to 20
minutes of cooking time unless recipe
specifies otherwise. Plus,anytime a sugar-
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 poukry and non-
oily fish, may need some extra fat. Brush
with oil or reeked butter occasionally
Use tongs with long handlesor spatulas
for turning meats. Do not use forks as
these pierce the meat, allowing juicesto
be lost.
VEN r Lnr ,}N SYST:EM
The buik-in ventilation system removes
cooking vapors, odors and smoke from
foods prepared on your cooktop and grill.
• To operate the ventilation sys- Fan
Hi
tern manually, push the vent
fan switch located on the con-
tro[ panel LO
• The ventilation system wii[ operate au-
tomaqcally on Hiwhen the grill burner
is in use.
• The fan can be used to remove strong
odors from the kitchen as when chop-
ping onions near the fan.
CARE AND CLEANING OF
THE VENTiLATiON S¥STE£_
• Air Grille: The air grille lifts off easily.
Wipe cleanor wash indishwasheror sink
with mild household detergents, To pre-
vent scratching the surface, do not use
abrasivecleaners or scrubbing pads.
° Filter: Turn off ventilation system before
removing. The fiker is a permanent type
andshould be cleanedwhen soiled.Clean
in sinkwith warm water and detergent or
in dishwasher.
IMPORTANT: DO NOT OPERATE SYS-
TEM WITHOUT FILTER. Fiker should al-
ways be placed at an angle. As you face
the front of the range, the top of the fiker
should rest against the [eft side of the vent
opening. The bottom should rest against
the right side of the vent chamber at the
bottom. (Note: #f fi/_er is fief: against
_he fen wall, ventilation effectiveness
is reduced.)
• Ventilation Chamber: Thisarea, which
houses the fiker, should be cleaned in the
event of spills or whenever it becomes
coated with a film of grease. [t can be
cleaned with paper towel damp cloth, or
sponge and mild household detergent or
cleanser.
OVEN VENT: The oven vent is located
under the right side ofthe air grille. When
using or cleaning the oven, hot and moist
air may be noticed in this area. When the
oven is in use, the vent and surrounding
area become hot enough to cause burns,
Be careful not to spill anything into this
vent, The air grille must be removed
before the self-clean cycle.
Loading ...
Loading ...
Loading ...