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10 PowerXL™ Smokeless Grill Elite Plus™
Tips
Be careful not to transfer germs from raw meat
to cooked meat. Use separate utensils and
platters for raw and cooked meat.
Always marinade in a tightly covered nonmetal
dish and turn the food occasionally. Be sure to
refrigerate all meats while marinating.
If leftover wet marinade is to be used as a sauce
with the cooked food, be sure to place it in a small
pan and heat to a rolling boil before serving to
eliminate bacterial growth.
Similar to a stove top frying pan, grease from
high-fat foods, such as bacon or sausage, may
splatter on the countertop. Protect the
countertopas necessary.
Before grilling, partially cook bone-in chicken,
ribs, and uncooked smoked or fresh sausages for
best results. If not partially cooked, these meats
may become overbrowned on the outside before
the center is done.
To keep food warm, set the temperature between
200° F/93° C and 250° F/121° C.
To prevent scratching the coating, use only
nonmetallic utensils. Do not cut food on the Grill
Plate using sharp utensils, such as forks or knives,
that can scratch the cooking surface.
Do not use steel wool or other metal pads.
They could leave coarse scratches. Always
rinse thoroughly and dry immediately with
a soft towel.
Instructions For Use
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