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GRILL MODULE
(continued)
Grill Tips
• Do not leave the grill unattended while in use.
• Be sure to preheat according to the cooking guide.
• Make sure the grease collector jar and the reflector
pan are clean and in place before using the grill.
• Remove grease from the grease collector jar after
each use to avoid spillovers.
• The grates should be oiled or sprayed with a non-
stick coating before cooking to prevent sticking.
Remove the grate before spraying, and spray only
while cool. Spraying directly onto a hot grill may
cause a fire.
• Trim fat from meats before placing on the grill.
This will reduce smoking and lessen grease buildup
in the grease collector jar.
• When cooking foods of various sizes and
thicknesses, start larger or thicker pieces first, and
quicker-cooking, smaller pieces later. Press meat
lightly to lie flat on the grill: slash the fat on the
edges of steaks and chops to prevent curling; break
the joints of split chickens so they will lie flat.
• Allow space between foods when placing them on
the grill. Air needs to circulate around the food for
best cooking results.
• Occasionally rearrange foods on the grill, to prevent
sticking and provide better browning.
• Season meats after cooking rather than before—
salt can draw out juices and dry out meat. Use tongs
to turn and rearrange meats on the grill; forks will
pierce the meat and release juices.
• If your house has low voltage, foods may be lighter
brown than expected. A longer preheating and grill
time may be necessary to achieve the desired results.
• The blower comes on automatically when the grill
is turned on and turns off automatically when the
grill is turned off.
1818
Questions and Answers
Q. I followed the cooking times suggested in
the Grill Cooking Guide but my foods were not
done properly. Is there something wrong with
my grill?
A. Probably not. Suggested cooking times should be
used only as a general guide. Variables in food can
change cooking times required.
Q. How can I keep barbecued meats from
developing an unattractive burned look
and taste?
A. Sauces containing sugar will often burn if used
during the entire cooking time. If your favorite
sauce contains sugar, try adding it only during the
last 15 to 20 minutes of cooking time for best
results.
Q. Foods cooked on my grill are not browning as
much as I would like. What could cause this?
A. A longer preheating and grill time may be
necessary to achieve the desired results.
Q. Can my grill be switched to the other side of
the cooktop where it would be more convenient
for me?
A. Your interchangeable cooktop modules can be
used on either the right or the left side of the
cooktop (on some models). When inserting or
removing a module, take care not to force the
connection or exert undue pressure which could
damage the electrical contacts.
Q. When cooking many individual foods, what can
I do to insure that foods will cook evenly?
A. When cooking foods of various sizes and
thicknesses, start larger or thicker pieces first
and add quicker-cooking, smaller pieces later.
Press the meat lightly to lie flat on the grill. Slash
the fat on the edges of steaks and chops to prevent
curling. Break the joints of split chickens so they
will lie flat.
Q. My grilled meats sometimes come out drier
than they should. What can I do to help
prevent this?
A. Season meats after cooking rather than before—
salt can draw out juices and dry out meat. Use
tongs to turn and rearrange meats on the grill;
forks will pierce the meat and release juices.
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