GE JGP979 Owner's Manual page 12

Grilling.
Grilling Tips
" _]tl/ your grill, any food you've
considered "at its best" when
prepared outdoors can now be
prepared indoors with less fllss and
great flavor.
• Tile tOllowing suggestions are good
_ules to tollow and will increase yore"
enjoyment of tile equipment. Be sm'e
to tollow directions in this guide fin.
using the grill.
" Suggested cooking times and control
settings are approximate due to
wlriations in meats. Experience will
quickly indicate cooking times as well
as which settings work best.
'_For best results, buy tol>grade meat.
Meat that is at least 3/4-inch thick
will grill better than thinner cuts.
" For tile attractive "branded" look on
steaks, be sm'e tile grill is preheated.
Allow one side of tile meat to cook to
tile desired doneness, or/mtil the
juices appear on tile top surtace,
befin'e turning. Turn steaks and
hambm_ge_ just once. Moving tile
tood aro/ind Catlses loss of juices.
* When basting meats or applying
sauces to foods, remember that
excessive alnounts wind 11 I) inside
yore _ grill and do not improve tile
tood flavor. Apply sauces during tile
last 15 to 20 minutes of cooking time
mfless the recipe specifies otherwise.
Suga>based marinade (tOt example,
barbecue sauce) will caramelize
on grill grates and will create a
cleaning chore.
,i There are many meat marinades which
will hel I) tenderize less expensive cuts
of meat tot cooking on the grill.
" Certain flmds, such as poultry and
non-oily fish, may need some extra
tat. Brush with oil or melted butter
occasionally while grilling.
" Use tongs with long handles or
spatulas tot tm'ning meats. Do not
use fin'ks because these pierce the
meat, allowing juices to be lost.
" To hel I) retain meat juices, salt atter
turning meat or after cooking is
completed.
" Score the tat on the edges of steaks
but do not cut into tile meat to
prevent cmqing while cooking.
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