Using the Grill
• Before using the grill for the first time, wash grill grates in hot soapy water; rinse
and dry.
• Precondition new grates and grill-rocks by brushing with vegetable oil or spraying
with a nonstick coating such as Pam. This procedure should be repeated after
cleaning in a dishwasher since the detergent removes seasoning.
• For easier clean-up, as well as preventing meats from sticking to grates until
they are seasoned, spray grates, grill-rocks and grill basin with a nonstick coating.
• Preheat grill on HI setting for 5 minutes. Preheating improves the flavor and
appearance of meats and quickly sears the meat to help retain the juices. The
heating element should glow a bright cherry red.
• Excessive amounts of fat should be trimmed from meats. Only a normal amount
is necessary to produce the smoke needed for that smoked, "outdoor" flavor.
Excessive fat can create cleaning and flame-up problems.
• Allowing excessive amounts of grease or drippings to constantly flame voids the
warranty on grill grates. Excessive flame-ups indicate that either the grill interior
needs to be cleaned or that excessive amounts of fat are in the meat or the
meat was not properly trimmed.
• Grease drippings will occasionally ignite to produce harmless puffs of flame for
a second or two. This is a normal part of the cooking process.
• NEVER LEAVE GRILL UNATTENDED DURING GRILL OPERATION.
Should exeess grease cause sustained flame-up
1. Turn on FAN manually.
2. Immediately turn grill heat control switch to OFF position.
3. Removemeatfrom grill.
IMPORTANT
• Do not use aluminum foil insidethe grill area.
• Do not usecharcoalor woodchips inthe grill area.
• Do not allow grill-rocks to becomeoverloadedwith grease.Clean frequently.
• Do not cover grates completely with meat. Leaveair space between each steak, etc.
to allow proper ventilationaswell as preventflame-ups.
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