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IMPORTANT
• Do not use aluminum foil inside the
grill area.
• Do not use charcoal or wood chips in
the grill area.
• Do not allow grill-rocks to become
overloaded with grease. Clean fre-
quently.
• Do not cover grates completely with
meat. Leave air space between each
steak, etc. to allow proper ventilation
as well as prevent flare-ups.
G
T
RILLING
IPS
• Be sure to follow directions for using the
grill.
• Suggested cooking times and control
settings (see page 5) are approximate
due to variations in the foods and elec-
trical voltage. Times will also vary de-
pending on location of the grill (enclosed
or open area, cross ventilation).
• For best results, buy top grade meat.
3
Meat that is at least
/
inch thick will grill
4
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
doneness, or until juices appear on the
top surface, before turning. Turn steaks
and hamburgers just once. 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
will help tenderize less expensive cuts of
meat for cooking on the grill.
• Certain foods, such as poultry and non-
oily fish, may need some extra fat. Brush
with oil or melted butter occasionally
while grilling.
• Use tongs with long handles or spatulas
for turning meats. Do not use forks as
these pierce the meat, allowing juices to
be lost.
• For grilled foods that are prepared and
ready before serving, turn control to a
low setting and cover meat with a single
sheet of foil. Food will continue to cook.
V
S
ENTILATION
The built-in ventila-
tion system re-
moves cooking va-
pors, odors and
smoke from foods
prepared on your
grill.
• To operate the ventilation system manu-
ally, turn the control knob to the Fan
setting.
• The ventilation system will operate au-
tomatically when the grill element is in
use.
4
C
ARE AND
V
THE
ENTILATION
• Air Grille: The air grille lifts off easily.
Wipe clean or wash in dishwasher or sink
with mild household detergents. To pre-
vent scratching the surface, do not use
abrasive cleaners or scrubbing pads.
• Filter: Turn off ventilation system before
removing. The filter is a permanent type
and should be cleaned when soiled. Clean
in sink with warm water and detergent or
in dishwasher.
IMPORTANT: DO NOT OPERATE SYS-
TEM WITHOUT FILTER. Filter should al-
ways be placed at an angle. As you face the
front of the cooktop, the top of the filter
should rest against the left side of the vent
opening. The bottom should rest against
the right side of the vent chamber at the
YSTEM
bottom. (Note: If filter is flat against
the fan wall, ventilation effectiveness
is reduced.)
• Ventilation Chamber: This area, which
houses the filter, should be cleaned in the
event of spills or whenever it becomes
coated with a film of grease. It can be
cleaned with paper towel, damp cloth, or
sponge and mild household detergent or
cleanser.
FILTER
C
LEANING OF
S
YSTEM
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