Tips And Best Practices - Coleman REVOLUTION II Safe Use & Care Manual

TIPS AND BEST PRACTICES — GRILLING TIPS
Food preparation
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Avoid cross-contamination when preparing food. Always use separate plates and utensils for handling raw food.
Never place raw food and cooked food on the same plate, and do not place cooked food on a plate that was used for
handling raw food. Always wash all plates and utensils used to handle raw food carefully before using them to handle
cooked food.
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Sanitize counters, equipment and utensils after handling raw meat, seafood or poultry.
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Always wash all vegetables, seafood and poultry before cooking.
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Keep uncooked foods in the refrigerator until you are ready to start cooking.
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Marinate meat in the refrigerator and dispose of excess marinade; do not reuse it.
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Trim excess fat from meats and slit the remaining fat at two-inch increments to prevent flare-ups and curling.
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Ensure meats are adequately thawed before placing them on the barbecue cooking surface.
Preparing your barbecue
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First things first, always preheat your barbecue on "HI" for 10 minutes, 15 minutes in extreme cold temperatures, with
the lid closed.
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During preheating, brush away any leftover grease and build-up from the previous cook.
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Apply a light coating of cooking oil on your cooking grates before grilling, to prevent foods from sticking.
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If your cooking grates appear dry, it's time to re-season with vegetable shortening. Ensure that all corners, top and
bottom are coated.
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If you notice black grease build-up, turn your barbecue to "HI" and burn off the excess grease.
Grilling tips
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After preheating, adjust temperatures down to "MED" for most foods.
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Maintain barbecue temperatures by keeping the lid closed during cooking.
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Cook foods of similar portion sizes together for even cooking.
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Thaw meats before placing them on the cooking surface; placing frozen meats on the surface can permanently
damage it.
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Avoid piercing foods during cooking to retain flavour and juices.
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Turn foods only once, halfway through the cooking cycle; look for clear juices on the meat's surface as a signal to flip.
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If foods stick when trying to turn them, they may not be ready or the cooking surface may need re-seasoning. Apply
some cooking oil to your spatula for easier turning.
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Fatty meats can be cooked indirectly on lower heat settings.
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Always use a meat thermometer to ensure doneness; undercooked foods can retain bacteria, especially if thawed or
exposed to warm conditions.
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Apply salt only after cooking to prevent drying out the meat.
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Baste meat with barbecue sauce or other sugar-based sauces only during the last few minutes of cooking to
prevent burning.
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