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GE JGP979 Owner's Manual page 12

Gas downdraft cooktop
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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.
12

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