Owner`s manual

Surface (;()()king
Stainless Steel Range
Excessive
grill
.llare-ups
and
flaming
Occasionally grease drippings ignite. These
drippings will create minor puffs of flame fin"
a second or two, This is normal when cooking
on a barbecue. You may find it handy to have
a spray bottle filled with water to lightly spray
the flare-up,
If the flame becomes excessive, remove the
ti)od fl'om the grill. I,ower the heat setting.
Replace the tood when the flare-up subsides.
To prevent flare-ups fl'om hai)pening, trim the
tat fl'om arotmd the edges of steaks and chops,
use hamburger that is lean, remove the tat
fl'om poultry, etc.
When tm'ning any kind of meat or poultr B
the melting fat will drop onto the grill radiant
and may create a flare-up. If this hal)pens,
rise a hmg-handled spatula to nlove the tood
to ailothei" aI'ea.
Gourmet Radiant TM Tray
Flare ups are minimized because a Gom'met
Radiant '_ Tray; below the grille grate, directs
grease down to the drip pan before it begins
[0 b/lI'I1.
(;rill grates
(on some mode£)
The two-piece cast stainless steel grill grates are
reversible. Place the side with the two grooved
tabs toward the back of the cooktop.
The grate will change color when subjected
to the heat, and as oils cook onto the surtace.
This is normal and does not affect the cooking
l)ei'J[Oi'iil_l iice.
For best results, the grate should be seasoned
betore the first use. Seasoning will insure a
stick-resistant cooking sm'thce. If the grill has
not been used for a period of time, it should
be reseasolled.
To season the grill grate:
1 Clean the grate thoroughly with hot, soapy
water to FeIl/OVe }lily IllaIlllf_lCtllI'iIlg oils, etc.
2 Rinse with a mixture of 2 cups water and
1/2 cup white vinegar. Dry thoroughly.
3 Using a heavy cloth, _ub vegetable oil over
tile entire surtace of the rack. Do not use
corn oil, as it can get sticky.
4 Place grate into the grill housing. Turn the
burner on to a medimn setting. Turn the
burner off when the oil begins to smoke.
Allow grates to cool.
5 Repeat steps 3 and 4.
The grill is now ready tot use.
One side of the grates (side A) is ridged and
should be used tor foods where wm want the
tat to ttm off, such as steak or hamburger
patties. The ridges are sloped so the tht runs
toward the fl'ont of the grill, into a drain hole
and down to a drip tray below.
SideA
I=1 I_
111
SideB
Tile other side of the grate (side B) is designed
fin" delicate ti)ods that need more support
while cooking, such as fish.
Food cooked on this side achieves the same
flavor as food cooked on an outdoor grill. The
intense heat from the grill radiant caramelizes
the thts and juices that are brought to the
surface of the tood, giving it the barbecued
l]_lVOI'.
This gas grill may cook slightly taster than wm
are used to.
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