Grilling Tips - GE JGP990 Installation & Owner's Instructions

Gril/ing.
Grilling Tips
" _'_]th your grill, any food wmk'e
considered "at its best" when
prepared outdoo_ can now be
prepared indoors with less fllss and
great flaw_r.
• The tollowing suggestions are good
_ules to follow and will increase vom"
enjoyment of the equil)ment. Be sure
to tollow directions in this guide tot
using the grill.
• Suggested cooking times and control
settings are approximate due to
w_riations in meats. Experience will
quickly indicate cooking times as well
as which settings work best.
• For best results, buy top-grade meat.
Meat that is at least 3/h-inch thick
will grill better than thinner cuts.
• For the attractive "branded" look on
steaks, be sm'e the grill is preheated.
Allow one side of the meat to cook to
the desired aloneness, or tmtil the
juices
appear on the top sm'tace,
before tm'ning. Tm'n steaks and
hambmge_ just once. Moving the
food ai'o/ind Catlses loss of juices.
* When basting meats or applying
sauces to foods, remember that
excessive alnounts wind up inside
your grill and do not improve the
food flaw_r. Apply sauces dttring the
last 15 to 90 minutes of cooking time
mfless the recipe specifies otherwise.
Sugar-based marinade (Jm" example,
barbecue sauce) will caramelize
on grill grate and will create a
cleaning chore.
* There am many meat marinades which
will hel I) tenderize less expensive cuts
of meat fi_r cooking on the grill.
" Certain fl_ods, such as poult_ T and
non-oily fish, may need solne extra
tat. Brush with oil or melted butter
occasionally while grilling.
" Use tongs with long handles or
spatulas tot turning meats. Do not
use fin'ks because these pierce the
meat, alh)wingjuices to be lost.
e To hel I) retain meat juices, salt after
turning meat or after cooking is
completed.
" Score the fiat on the edges of steaks
but do not cut into the meat to
prevent cmqing while cooking.
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