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Use tender cuts of meat for grilling.
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Marinate tougher cuts of meat to tenderize them before grilling.
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To avoid drying out meat and fish, do not pierce with a utensil.
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Adjust heat setting gradually and only as necessary. Cooking foods at
too high a temperature can cause them to dry out.
•
Better cooking results will be achieved with boneless cuts of meat,
chicken and fish.
•
Cut the edge of the meat in several places to prevent curling of the meat.
•
If grilling more than one item, select foods of even thickness. This will
promote consistent doneness and appearance.
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For grilling small portions, make sure meat is centered on Grill. When
grilling larger portions, distribute evenly and allow one inch space
between foods to promote uniform cooking.
•
When grilling fish or chicken breast fillets, tuck extremely thin parts
under to prevent overcooking.
•
If food is under-cooked when removed from Grill, simply return to Grill
for additional cooking time.
Grilling Hints and Tips
8
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