Publicidad
Idiomas disponibles
Idiomas disponibles
•
SHOULD
EXCESS
GREASE
CAUSE
SUSTAINED
FLARE-
UPS:
I° Turn on thefan manually.
2. Immediately turngril[ controls to
Off.
3.
Remove meat fromgrill,
|MPORYANT
° Do not use aluminum foil inside the
gM[[ area.
• Do not use charcoal or wood chips in
the gM[[ area.
• Do not allow burner basin to become
overloaded
with
grease. Clean fre-
quendy.
• Do
not cover grates
completely with meat.
_
Leave air space be-
tween
each
etc.
to
allow
proper
ventila-
tion as we[[ as
prevent
flare-
ups,
GRILLING
T][PS
° Be sure to follow directions for using the
grill
• Suggested cooking
times and control
settings (see Grill guide, pg.9) are ap-
proximate due to variations in the foods.
• For best resuks, buy top grade meat.
Heat that is at [east 3/4 inch will grill
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
aloneness, or until juices appear on the
top surfacm before turning. Turn steaks
and hamburgers justonce.
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,
a nytime 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
wii[ help tenderize less expensive cuts of
meat for cooking on the grill.
• Certain foods, such as poukry and non-
oily fish, may need some extra fat. Brush
with oil or reeked butter occasionally
Use tongs with long handlesor spatulas
for turning meats. Do not use forks as
these pierce the meat, allowing juices to
be lost.
VEN r Lnr ,}N
SYST:EM
The buik-in
ventilation
system removes
cooking
vapors, odors and smoke from
foods prepared on your cooktop and grill.
• To operate the ventilation sys-
Fan
Hi
tern manually, push the vent
fan switch located on the con-
tro[ panel
LO
• The ventilation
system wii[ operate au-
tomaqcally
on Hiwhen the grill burner
is in use.
• The fan can be used to remove strong
odors from the kitchen as when chop-
ping onions near the fan.
CARE
AND
CLEANING
OF
THE VENTiLATiON
S¥STE£_
• Air Grille: The air grille lifts off easily.
Wipe cleanor wash in dishwasheror 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 fiker is a permanent type
and should be cleanedwhen soiled. Clean
in sink with warm water and detergent or
in dishwasher.
IMPORTANT:
DO NOT OPERATE SYS-
TEM WITHOUT FILTER. Fiker should al-
ways be placed at an angle. As you face
the front of the range, the top of the fiker
should
rest against the [eft side of the vent
opening. The bottom
should rest against
the right side of the vent chamber at the
bottom.
(Note:
#f fi/_er is fief: against
_he fen wall, ventilation
effectiveness
is reduced.)
• Ventilation
Chamber:
This
area, which
houses the fiker,
should
be cleaned in the
event of spills or whenever it becomes
coated with a film of grease. [t can be
cleaned with paper towel damp cloth, or
sponge and mild household detergent or
cleanser.
OVEN
VENT:
The oven vent is located
under the right side ofthe air grille. When
using or cleaning the oven, hot and moist
air may be noticed in this area. When the
oven is in use, the vent and surrounding
area become hot enough to cause burns,
Be careful not to spill anything into this
vent, The air grille
must be removed
before
the self-clean
cycle.
Publicidad
