Capital Cooking GSCR484G - Manual (Page 13)

poultry, it may be necessary to turn the heat to
a lower setting after the initial browning. This
cooks the food through without burning the outside.
• Foods cooked for a long period of time or basted
with a sugary marinade may need a lower heat
setting near the end of the cooking time.
• After grilling and the food has been removed, turn
the knob to HI and burn off any excess grease that
may have accumulated on the burner.
• Use a brass wire brush, dipped in hot water, to
loosen food particles from the grate.
• When the grill has cooled, clean the drip tray,
and compartment.
• If a layer of ash has deposited on the ceramic
burner plates, simply brush ash to the back. It will
collect into the drip pan tray for safe and easy
clean-ups.
• If ash is particularly thick and impedes the airflow
of the burner and prevents safe and efficient lighting
of the burner, when burner is cool, use a handheld
vacuum cleaner and quickly vacuum away the ash.
Note: The Standard BBQ is only available on GCR
or Non Self Clean Ranges.
COOKING ON THE STAINLESS STEEL BBQ
The burner should light within approximately 5 seconds.
• Preheat the grill for approximately 10 minutes
minimum. The hot grill sears the food, sealing in
the juices. The longer the preheat time, the faster
the meat browns and the darker the brand marks.
• Grilling requires high heat for optimum results.
High heat is necessary for searing and proper
browning. Most foods are cooked at higher heat
settings for most of the cooking time. However,
when grilling large pieces of meat or poultry, it may
be necessary to turn the heat to a lower setting
after the initial browning. This cooks the food
through without burning the outside.
• Foods cooked for a long period of time or basted
with a sugary marinade may need a lower
heat setting near the end of the cooking time.
• After grilling and the food has been removed,
turn the knob to HI and burn off any excess grease
that may have accumulated on the stainless steel radiant.
• Use a brass wire brush, dipped in hot water, to
loosen food particles from the grate.
• When the grill has cooled, clean the drip tray,
radiant, heat deflector and compartment. Wipe
the U-shaped burner with a damp cloth.
CAUTION!
• Use extreme care when placing the grill components
into the grill compartment. Avoid contacting
the ceramic igniter that could break, preventing
operation of the grill.
• The grill must be assembled as shown. The drip
tray heat shields must be in place, and the burner
must be properly positioned relative to the gas
supply. Incorrect assembly of the grill may result in
unsafe or hazardous conditions during operation.
• Do not leave the grill unattended while in use.
• Do not use charcoal briquettes, ceramic plates, or
coals of any kind.
After removing all packaging materials, check to
be certain that the grill components are correctly
assembled in the grill box. The grill grates, stainless
steel radiant and the burner are assembled in the
grill box from the factory. Please see below for
correct parts associated with the grill box.
Note: Your grill racks are constructed from stainless
steel and electro-polished to achieve a brilliant finish.
After the first use, discoloration will occur. This is
natural and unavoidable.
GRILLING SUGGESTIONS
• Trim any excess fat from the meat before cooking.
FATTY MEATS increase the likelihood of flare-ups.
Cut slits in the remaining fat around the edges at
2” (51 mm) intervals.
• Brush on basting sauces towards the end of cooking.
• Add seasoning or salt after grilling. Early salting
dries out meat.
• Use a spatula or tongs instead of a fork to turn the
meat. A fork punctures the meat and lets the
juices flow out.
• After the juices begin to bubble to the surface,
turn the meat only once. This helps keep the
juices in the meat.
• Some pieces of meat and poultry cook faster than
others. Move those pieces to the cooler area of the
grill until the rest have finished.
• The doneness of meat is affected by the thickness
of the cut. Chefs say it is impossible to have a rare
doneness with a thin cut.
TRU-SIDE ™ GRILL RACKS
• The grill racks are double sided, two position
grates, constructed of pure stainless steel. Us
the concave side (channels up) for meats of
higher fat content (Steaks, hamburgers, sausage
patties, etc.); use the convex side (channels
down) with foods of lesser fat content (fish,
vegetables, fruits, etc.)
WARNING! Do not leave the BBQ section
unattended while cooking!
U S I N G T H E R A N G E T O P