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Text excerpt from page 16 (click to view)
� Before using the grill for the first time, wash grill grates in hot soapy water; rinse anddry. � Precondition new grates and grill-rocks by brushing with vegetable oil or spraying with a non-stick 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 non-stick 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
excess
grease
cause
sustained
flame-up
1. Immediately turn grill heat control switch to OFF position. 2. Turn on FAN manually. 3. Remove meat from grill.
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 frequently. � Do not cover grates completely with meat. Leave air space between each steak, etc. to allow proper ventilation as well as prevent flame-ups. 17
