Thermador PB30ZS - Manual (Page 9)

Thermador ® Professional ® Indoor Grill Care and Use Manual
USING YOUR INDOOR GRILL
Page 7
EXCESSIVE FLAMING OR FLARE UPS
This Professional Indoor Grill is equipped with two
20,000 BTU/HR U-shaped burners to provide the high
heat and uniform temperature distribution required for
quality grilling. The intense heat, however, may result in
flareups due to drippings of grease and fat. This is a
normal part of the cooking process. It is imperative that
the grilling process be supervised at all times, so that
the user can oversee this active cooking method.
Should the flame become excessive, remove the
food from the grill and turn the control knob to OFF.
Use baking soda to extinguish the flames. Excessive
flaming may occur when cooking meat with a lot of fat
(i.e., 30% ground beef, steaks with a heavy fat layer
around the edge, lamb chops, etc.)
Use caution when turning any kind of meat. The melted
fat dropping onto the stainless radiant may create a
flare-up. If a flare-up occurs, use a long handled spatula
to move food to another area until the flames subside.
Follow these steps to light the grill burn-
ers manually:
1. Turn off all the burners.
2. Wait 5 minutes to allow any accumulated gas
to dissipate.
Use a long stem match or a
multipurpose long disposable lighter
to light manually:
3. Remove the grill grates.
4. Find the ports on top of the burner by
looking through the opening at the end of the
radiant. Keep your hands and face as far away
from the burner as possible.
5. Place the lighted long-stem match or lighter
through the hole in the radiant. This posi-
tions it near the burner ports.
6. Turn the knob to the LITE position. The
burner will light within 4 to 10 seconds.
LIGHTING INSTRUCTIONS
for Manual Lighting
– Read Before Lighting –
GRILLING HINTS
◆ DO NOT leave the grill unattended while
cooking.
◆ The doneness of meat, whether rare, medium or
well done, is affected to a large degree by the
thickness of the cut. Expert chefs say it is impossible
to have a rare doneness with a thin cut of meat.
◆ The cooking time is affected by the kind of meat,
the size and shape of the cut, the temperature of
the meat when cooking begins and the degree of
doneness desired.
◆ Use a spatula instead of tongs or a fork to turn the
meat, as a spatula will not puncture the meat and let
the juices run out.
◆ To get the juiciest meats, add seasoning or salt after
the cooking is finished and turn the meat only once
(juices are lost when the meat is turned several
times). Turn the meat just after the juices begin to
bubble to the surface.
◆ Trim any excess fat from the meat before cooking.To
prevent steaks or chops from curling during cooking,
slit the fat around the edges at 2-inch (51 mm)
intervals.
◆ To test for doneness, make a small slash in the center
of the meat, not at the edge.This prevents loss of
juices.
◆ To prepare rarer meats or maintain warmth, place
the food at the front section of the grill.