GE Gas Ranges - Manual (Page 14)

Surface Cooking
Stainless Steel Range
14
Side A Side B
Grille rack
The two-piece rack is reversible. Place the side
with the two grooved tabs toward the back of
the cooktop. The grille rack is made of cast
Type 304 stainless steel.
The rack will change color when subjected to
the heat of the grille, and as oils cook onto the
surface. This is normal and does not affect the
cooking performance of the grille.
For best results, the rack should be seasoned
before the first use. Seasoning will insure a
stick-resistant cooking surface. If the grille has
not been used for a period of time, it should
be reseasoned.
To season the grill rack:
1 Clean the rack thoroughly with hot, soapy
water to remove any manufacturing oils, etc.
2 Rinse with a mixture of 2 cups water and
1/2 cup white vinegar. Dry thoroughly.
3 Using a heavy cloth, rub vegetable oil over
the entire surface of the rack. Do not use
corn oil, as it gets sticky.
4 Place rack into the grille housing. Turn the
burner on to a medium setting. Turn the
burner off when the oil begins to smoke.
Allow rack to cool.
5 Repeat steps 3 and 4.
6 Using a heavy cloth, apply a very thin layer of
vegetable oil over the entire cooking surface.
The grille is now ready for use.
One side of the grille (side A) is ridged and
should be used for foods where you want the fat
to run off, such as steak or hamburger patties.
The ridges are sloped so the fat runs toward the
front of the grille and can easily run down to
the cooler area of the drip tray and away from
the intense heat of the burner.
Excessive
grille 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 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
food from the grille. 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
from poultry, etc.
When turning any kind of meat or poultry, the
melting fat will drop onto the briquettes and it
may create a flare-up. If this happens, use a
long-handled spatula to move the food to
another area.
The other side of the grille (side B) was
designed for foods that need more support
while cooking, such as fish.
Food cooked on this grille achieves the same
flavor as food cooked on an outdoor grille.
The intense radiant heat from the ceramic
briquettes caramelizes the fats and juices that
are brought to the surface of the food, giving
it the barbecued flavor.
This gas grille may cook slightly faster than
you are used to.