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This lower heat setting will allow the food to cook through without burning the outside. When using a sugary marinade or barbecue sauce, it may be necessary to turn the heat setting down near the end of the cooking time. Do not leave the grill unattended while it is turned on. When you are finished cooking, allow the grill and the drip trays to cool before cleaning them. They should be cleaned each time they are used. NOTE: The longer you preheat the grill, the darker the grill marks. EXCESSIVE FLARE UPS AND FLAMING Occasionally grease drippings ignite. These drippings will create minor puffs of flame for a second or two. This is normal when cooking on a grill. 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 food from the grill. Lower the heat setting. Replace the food when the flare-up subsides. To prevent flare-ups from happening, trim the fat from around the edges of steaks and chops, use hamburger that is lean, remove the fat that is on poultry, etc. When turning any kind of meat or poultry, the melted fat will drop onto the ceramic rods and it may create a flare-up. If this happens, use a long handled spatula to move the food to another area. GRILLING HINTS When grilling, the ventilation fan must be set on "HI" to remove smoke and odors. The fan can be turned to "LO" after cooking is complete to remove any leftover smoke. The doneness of meat is affected by the thickness of the cut. It is impossible to cook a thin piece of meat to a rare doneness. A steak should be at least 1-inch thick to have it turn out rare and juicy.The cooking time is affected by the temperature of the meat when you start to cook it, the size and shape of the cut and the kind of meat you are cooking. The degree of doneness desired also affects the time. When turning the meat over, always use a spatula or tongs as it will not puncture the meat allowing the juices to run out. This will help to keep the meat juicy. Turn the meat only once, as juices are lost when the meat is repeatedly turned. Be sure to trim any excess fat from meat or poultry. To prevent steaks or chops from curling while they are being cooked, slit the fat around the edges at about 2-inch intervals. To test for doneness, make a small cut in the center of the meat. 14 GRIDDLE USE The built-in griddle on your cooktop is made from Type 304 stainless steel, highly polished to provide a smooth cooking surface. It is normal for it to darken with use as oils cook onto the surface to provide a stick resistant base or "seasoning" Since the griddle is made from stainless steel, the surface will not rust. The griddle burner is thermostatically controlled and cycles on and off to maintain the set temperature. The "Heating" light indicates that the burner is "on'" The griddle assembly is not to be removed for cleaning and is held in place by two front screws and one rear screw. These are mainly there to keep the griddle from shifting in transit and positioning, thus avoiding breakage of any ignition components. Once the unit is in position, the rear shipping screw can be removed. It is located beneath the griddle flue cover which is removed by lifting off (be careful not to scratch your backguard during removal of the cover). Remove the center shipping screw. The two outer screws are leveling screws. They can be turned to level the griddle or to provide a forward slope to help grease and oils to drain away from the food being cooked. After using the griddle a few times, you will be able to judge the slope best for the foods you are cooking and your personal preference. BEFORE USING THE GRIDDLE FOR THE FIRST TIME OR TO RE-SEASON 1) Clean the griddle thoroughly with hot, soapy water to remove any protective coating. 2) Rinse with a mixture of 1 quart water and 1 cup white vinegar. Dry thoroughly. 3) Pour 1 teaspoon vegetable o...

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