GE 36, 48 Use And Care Manual

Also see for 36 Ceramic Cooktop: Owner's manual Owner's manual Use and care guide Owner's manual Owner's manual

Contents

GE 36, 48 Use And Care Manual Manual pdf 15 page image

The Smoker SystemStainless Steel Outdoor Cooking CenterWood chips There are many wood chips available forpurchase and selection is based on personaltaste. The most common wood chips used aremesquite or hickory. Mesquite has a sweetertaste and is commonly used with poultry andseafood. Hickory is best suited for red meats.Use of oak, cherry, maple, aspen or apple isalso common while aromatic herbs like sage,bay leaves, thyme or basil may also be of use.Always soak the chips in water prior to puttingthem into the tray. In the beginning you maywant to use the HI position to start the chipssmoking, then reduce the heat to a lower levelto prevent them from drying out and flaming.If the wood chips do flame up, add a smallamount of water to extinguish the flame. Thisshould be done carefully through the top ofthe grill area, or by pulling the tray out slightly.To avoid steam burns, use caution whenadding water to a hot tray. Never completelyremove a hot tray.During extended roasting periods it is normalto add fresh wood chips to the tray severaltimes.To minimize the possibility of burns do notremove the smoker tray when hot.The smokeflavor tray(on some models)For the 27≤ models, the smoke flavor tray islocated directly beneath the rotisserie burner. Itis a stainless steel tray which is designed to holdwood chips or herbs for adding a smoke flavorto foods.For the 36≤ and 48≤ models, the smoke flavortray is located above a 5,000 BTU burner. Theburner is controlled by a precision brass valvewhich is capable of being turned down to verylow heat levels. The smoker system may be usedalone for low temperature roasting andsmoking or in conjunction with anycombination of other burners.The tray may also be filled with water toproduce steam. Whether smoking or steamingthe lid should remain closed as much aspossible to maximize the effect.TilesRotisserieburnerSmoke flavor traySmoke flavor tray (36≤ and 48≤ models)To light thesmoker burner(on some models)Open the lid and remove the smoker tray. Locatethe burner visually by looking through the cut-out in the valve panel. Push and turn the controlknob to the LITE position and immediatelyturn the smoker rotary ignitor knob (for 36≤ or48≤ cooking centers) or the rotisserie rotaryignitor knob (for the 27≤ cooking centers) untilthe burner is lit or 4 seconds pass. If the burnerdoesn’t ignite, wait 5 minutes for any accumulatedgas to dissipate, then try again. If the burner willnot light after several attempts, wait 5 minutesthen match light using a long stemmed matchor lighter through the cut-out in the valve panel.Once lit, fill the smoker tray and replace.When using the smoker system in conjunctionwith the optional infrared rotisserie burneryou’ll find it helpful to use the low setting of thesmoker burner to minimize the heat rising up tothe rotisserie basting pan. Staggering the meataway from the smoker burner also helps.Because of the location of the smoke flavor tray on 27≤ models,the rotisserie burner acts as the burner for the smoke flavor tray.On 36≤ and 48≤ cooking centersOn 27≤ cooking centers15