DCS BFG-30BS Use And Care & Installation Manual page 29

USING THE GRILL
IMPORTANT - Using the Grill:
Grilling requires high heat for searing and proper browning. Most foods are cooked between "MEDIUM"and
"LOW" heat setting for the entire cooking time. However, when cooking 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 a lower heat
setting near the end of the cooking time. It is best to use sugary sauces at the end of the cooking process to
help prevent burning.
The grates are reversable. The"W" grate is used for meat products and lets the fat drain down the grooves. The
opposite side is "n" shape for fish, vegetables, and fruit which don't have any fat.
Direct heat outdoor appliance cooking
(Hot Dogs, Hamburgers,
Typical Thickness Steaks/Chicken)
Food
Grill
Rack
Burner
1. Check to be certain the drip pan and grease tray are in place.
2. Light the grill burners using the instructions on page 27.
3. Preheat the grill for S to 10 minutes on "SEAR"setting.
4. Place the food on the grill grates and cook to the desired doneness. Adjust heat setting, if necessary. The
control knob may be set to any position between "SEAR" and "LOW"- most cooking is done between"MED"
and "LOW" settings.
5. Allow grill to cool and clean the grates and drip pan after each use.
Note:
If using LP gas, your preheat time may be shorter than recommended. Toprevent overcooking or burning, you may want
to lower heat settings.
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, the size and 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 in general yields a juicier cut of meat. Use a spatula instead of
tongs or a fork to turn the meat, as 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.
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