Use and Care Manual

10
Smokeless Indoor Grill - GW88000
GENERAL OPERATING INSTRUCTIONS
Tips
• Be careful not to transfer germs from raw meat to cooked meat. Use
separate utensils and platters for raw and cooked meat.
• Always marinate in a tightly covered nonmetal dish and turn the
food occasionally. Be sure to refrigerate all meats while marinating.
• If the leftover wet marinade is to be used as a sauce with the cooked
food, be sure to place it in a small pan and heat to a rolling boil
before serving to eliminate bacterial growth.
• Similar to a stove top frying pan, grease from high-fat foods, such
as bacon or sausage, may splatter on the counter-top. Protect the
counter-top as necessary.
• Before grilling, partially cook bone-in chicken, ribs, and uncooked
smoked or fresh sausages for best results. If not partially cooked,
these meats may become over browned on the outside before the
center is done.
• To prevent scratching the coating, use only nonmetallic utensils. Do
not cut food on the grill or griddle plate using sharp utensils, such as
forks or knives that can scratch the cooking surface.
• Do not use steel wool or other metal pads. They could leave course
scratches. Always rinse thoroughly and dry immediately with a soft
towel.
• Make sure to empty contents from the Collection Pan/Water Tray
before moving or storing the base unit.