Thermador PRDS304 Care & Use Manual page 22

SECTION FOUR: USING THE COOKTOP
USING THE GRILL
COOKING ON THE GRILL
• The burner should light within
approximately 5 seconds.
• Preheat grill for 15 minutes. The
hot grill sears the food, sealing
in the juices. The longer the
preheat, the faster the meat
browns and the darker the brand
marks.
• Grilling requires high heat for
searing and proper browning.
Most foods are cooked at the
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 time or
basted with a sugary marinade
many 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
which has 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, heat shield and
compartment.
GRILLING SUGGESTIONS
N Trim any excess fat from the meat before cooking. Cut slits in the
remaining fat around the edges at 2" (51 mm) intervals.
N Brush on basting sauce toward the end of cooking.
N Use a spatula or tongs instead of a fork to turn the meat. A fork
punctures the meat and lets the juices run out.
N Add seasoning or salt after grilling.
N The grill grate has side and rear rails designed to make it easier
to turn with a spatula.
N After the juices begin to bubble to the surface, turn the meat
only once. This helps keep the juices in the meat.
N 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.
N 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.
N Do not leave the grill unattended while cooking.
HANDLING EXCESSIVE FLARE-UPS
N The intense heat needed for grilling may also cause flare-ups due
to grease dripping on the stainless steel radiant.
N If flare-ups occur, use a long handled spatula to move the food to
another area of the grill.
N Should flare-ups become excessive, remove the food from the
grill and turn off the burner.
N Excessive flames occur when cooking meat with extra fat, i.e.
30% ground beef, untrimmed steaks, lamb chops, etc.
N Be cautious when turning meat over.
N It is important that grilling be supervised at all times.
Page 20