Table of Contents
Advertisement
USING YOUR GRILL
Your new grill consists of a set of burners, a bed of ceramic briquettes and a heat retaining
cooking rack. Each burner is rated at 25,000 BTU. The grill burners, encompassing the
entire cooking area, are side ported to minimize blockage for falling grease and debris.
Above the burners are stainless steel trays, which support the ceramic briquettes and protect
the burner ports from blockage.
Grilling
Grilling requires high heat for searing and proper
"Insert Cad
browning. Most foods are cooked at the HI heat
setting for the entire cooking time. However, when
drawing
grilling large pieces of meat or poultry, it may be
necessary to turn the heat to a lower setting after
showing grill
the initial browning. This cooks the food through
without burning the outside. Foods cooked for a
rack and
long time or basted with a sugary marinade may
need to lower heat setting near the end of the
warming rack"
cooking time. Warming rack is used for defrosting
or for keeping food warm while grilling.
Grilling Hints
· 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, also by the size and the shape of the cut,
the temperature of the meat when cooking begins, and the degree of doneness desired.
· When defrosting meats it is recommended that it be done overnight in the refrigerator as
opposed to a microwave. This generally yields a juicer cut of meat.
· Use a spatula instead of tongs or a fork to turn the meat. 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 shops from curling
during cooking, slit the fat around the edges at 2-inch intervals.
Do not leave the grill unattended while cooking.
Advertisement
Table of Contents
