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Idiomas disponibles
Idiomas disponibles
iMPORTANT
Donotuse aluminum f oilinside t he
grillarea.
Donotuse charcoal orwood chips
inthegrillarea.
Donotallow grill-rocks tobecome
overloaded
withgrease. Clean
frequently.
Donotcover grates c ompletely with
meat. L eave a irspace b etween
each steak, etc. t oallow proper
ventilation aswell a sprevent flare-
ups.
GRiLLiNG TiPs
• 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
electrical voltage. Times will also vary
depending on location of the grill
(enclosed or open area, cross ventila-
tion).
• For best results, buy top grade meat.
Meat that is at least 3/4inch thick will
grill better than thinner cuts.
• Score fat on edges of steak, but do not
cut into meat, to prevent curling while
cooking.
• Forthe 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. Manipulat-
ing 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
preheating. (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.
Brushwith 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.
Forgrilled 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.
IVENTmLATmON
SYSTEM
The built-in
ventilation system
removes cooking
vapors, odors and
smoke from foods
prepared on your
grill.
i11111
• To operate the ventilation system
manually,turn the control knob to the
Fan setting.
• The ventilation system will operate
automatically when the grill element is
in use.
F_TER
CARE AND CLEANING
OF TilE
VENTiLATiON SYSTEM
• Air Grille: The air grille lifts off easily.
Wipe clean or wash in dishwasher or
sink with mild household detergents. To
prevent 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
SYSTEMWITHOUT FILTER. F ilter should
always 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 bottom. OVotetfffilter
is flat against the fan wall, ventila-
tion 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.
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