Using Your Grill; Grilling Hints - Cal Flame Chef C100B Owner's Manual

Grilling
Grilling requires high heat for searing and proper
browning. Most foods are cooked at the HI heat
setting for the entire 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 may
need to lower heat setting near the end of the
cooking time. Warming rack is used for defrosting
or for keeping food warm while grilling.

Grilling Hints

The cooking 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 piece of meat with a
thin cut.
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 cooking degree desired.
When defrosting meats, it is recommended that it be done overnight in the refrigerator as
opposed to a microwave. This generally yields a juicier 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 chops from curling
during cooking, slit the fat around the edges at 2-inch intervals.
Do not leave the grill unattended while cooking.

USING YOUR GRILL

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Rev 06/01/2003