Care & Cleaning; Grilling Tips - Wolfgang Puck BRGG0035 Bistro collection Use And Care Manual

2006_ReverseGrill manual0035 7/27/06
Using Your Electric
Grill / Griddle
Place the appliance on a flat, level surface, such as a countertop or table.
Place the cooking surface onto the base with either the grill or griddle
surface up, according to your recipe.
Insert power point into the power point holder on the grill/griddle plate.
Plug the cord into a 120 volt 60 Hz AC only outlet.
When the grill/griddle is on, the red READY light will come on. This light
is in the shape of an arrow, located on the power point. When the light
goes out, the grill or griddle surface is preheated to the selected
temperature. This light will cycle on and off during cooking, indicating
that the surface temperature is being maintained.
Important: Your grill/griddle comes with a patented safety feature which
will not allow you to plug the temperature probe in unless the drp pan is
properly in place. Never Try To Defeat This Feature.
Care and Cleaning
Before cleaning, be sure to unplug the cord from the outlet. Remove the
power point from the cooking surface. If necessary, wipe the cord with a
damp cloth.
Caution: Do not immerse the cord in water or other liquid.
Allow the appliance to cool completely before cleaning.The cooking
plate and base can be placed in the bottom rack of the dishwasher, or
washed by hand. The drip tray should be hand washed only in warm
soapy water. Dry the drip pan completety when finished.Do not put hot
cooking surface in cold water.
Be sure to always wash both the grill and griddle surfaces after each use
to remove any grease that may have accumulated.
Do not use scouring pads or harsh cleaners on either the cooking
surface or base. If necessary, use a nylon bristle brush or plastic
scrubbing pad.
Do not let the cooking surface or base soak overnight. This could
damage the nonstick coating.
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Grilling Tips

1 The nonstick cooking surface is metal utensil safe. However care
should be taken when using metal utensils with this product. Only
use the enclosed scaper to clean the griddle
2 Be careful not to transfer germs from raw meat to cooked meat. Use
separate utensils and platters for raw and cooked meat or wash
platter used for raw meat before placing cooked meat on it.
3 Use a long-handled brush for basting foods during grilling.
4 Tender meat cuts, such as sirloin and tenderloin, are generally
more suitable for grilling than less-tender meat cuts, such as round
or rump.
5 Many less-tender meat cuts can be grilled, but they benefit from the
tenderizing effects of marinating in an acid-based wet marinade.
6 A marinade is a seasoned mixture (wet or dry) in which foods are
soaked in order to absorb flavor and/or become more tender. The
flavor grows stronger the longer the marinade is left on the food
before cooking. The amount of time usually ranges from 1 hour
to 24 hours.
A wet marinade usually consists of oil (vegetable or olive) to give
moisture, an acid (lemon juice, vinegar, wine, tomatoes or yogurt)
to tenderize, and flavorings (herbs and spices) to enhance or
add flavor.
A dry marinade, or spice rub, is a mixture of herbs, spices and salt
that is rubbed onto the food after the food has been lightly brushed
with vegetable oil. Generally, use 1 to 2 tablespoons dry marinade
per pound of meat.
7 Always marinate in a tightly covered nonmetal dish, and turn the
food occasionally. Be sure to refrigerate all meats while marinating.
Heavy plastic bags are also convenient for marinating – add the food
and marinade, then tightly seal the bag. Turn the bag now and then
to redistribute the marinade.
8 If leftover wet marinade is to be used as a sauce with the cooked
food, be sure to place it in a small pan and heat it to a rolling boil
before serving to eliminate any bacterial growth.
9 Grease from high fat foods, such as bacon or sausage, may splatter
on countertop. Protect countertop as necessary.
10 When grilling fish, use a large flat spatula or turner to turn the fish.
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