Team Grill pgd User Manual page 27

7. When cooking large cuts of meat over lower temperature settings, brush the meat with
vegetable oil prior to placing it on the cooking grates. This will aid in the "browning" of the meat
during the cooking process.
8. Use the infrared searing burner on the "high" temperature setting to sear the outside of meat
and lock in the juices. Then reduce the heat setting to continue cooking if necessary.
9. When basting foods, wait until approximately halfway through the cooking time to add the sauce.
Sauces generally contain sugars and/or oils that may burn easily, so limiting their exposure to
flames is recommended.
10. Unless specified differently in recipes, grill with the lid down. This will reduce heat loss and trap
the "smoked" flavor within the grill.
11. When using a meat thermometer to check internal temperatures, ensure that the tip of the
thermometer is in the center of the thickest part of the meat (for poultry, place the tip of the
thermometer in the thickest part of the thigh close to the body). Be sure that the tip of the
thermometer is not resting in a fatty deposit or near the bone. This will ensure the most accurate
temperature reading. See "Cooking Guide" section of this manual for desired internal
temperatures for a variety of commonly grilled cuts of meat.
12. When grilling/rotisserie cooking large cuts of meat or extremely fatty meats, place an aluminum
foil pan with approximately 1/2"-1" of water below the cooking grates and under the food. This
will serve to catch grease drippings which will prevent flare ups and also serves to provide
moisture to the food being cooked. Take care to fill up the pan with water while cooking as
needed. Always wait for the grill to cool completely before trying to remove the pan. NOTE:
water can be substituted with wine, beer, juice or other liquids for enhanced flavor.
13. Post Grilling "Burn Off:"
a. After you are finished cooking, remove all food from the cooking surface.
b. Turn all burner control knobs to the "High" position and let the grill operate for 10-15
minutes. This will help to burn any residue off the cooking grates and flame tamers.
c. After the appliance has cooled, use a stiff wire brush to scrape the residue from the
cooking surface.
Team Grill Patio Series GAME-DAY User Guide Page 27