Grilling Hints & Grill Recipes - OCI OCIE26BQ Use And Care Manual

GRILLING HINTS & COOKING CHART
The doneness of meat, whether rare, medium, or well done, is affected to a large degree by the thickness
of the cut. Expert chefs say it is impossible to have a rare doneness with a thin cut of meat. The cooking time is
affected by the kind of meat, the size and shape of the cut, the temperature of the meat when cooking begins, and
the degree of doneness desired.
When defrosting meats it is recommended that it be done overnight in the refrigerator as opposed to a
microwave. This in general yields a juicier cut of meat. Use a spatula instead of tongs or a fork to turn the meat,
as a spatula will not puncture the meat and let the juices run out. To get the juiciest meats, add seasoning or salt
after the cooking is finished and turn the meat only once (juices are lost when the meat is turned several times).
Turn the meat just after the juices begin to bubble to the surface. Trim any excess fat from the meat before cook-
ing. To prevent steaks or chops from curling during cooking, slit the fat around the edges at 2-inch intervals.
DO NOT leave the grill unattended while cooking.
GRILL COOKING CHART:
FOOD
VEGETABLES
Fresh
Beets
Carrots
Turnips
Onion 1/2 inch slices
Potatoes
Sweet Whole
White 6 to 8 ounces
Frozen
Asparagus,
Broccoli,
Brussel
Sprouts
Green Beans,
Peas
French Fries
WEIGHT OR FLAME
THICKNESS SIZE
Medium
Medium
Medium
High
Medium
Medium
APPROXIMATE SPECIAL INSTRUCTIONS
TIME
12 to 20 minutes
8 to 20 minutes
40 to 60 minutes
45 to 60 minutes
15 to 30 minutes
15 to 30 minutes
22
AND TIPS
Slice. Dot with butter or
margarine. Wrap in heavy duty
foil. Grill, turning occasionally.
Grill, turning once. Brush occa-
sionally with melted butter or
margarine.
Wrap individually in heavy-duty
foil. Grill, rotating occasionally.
Dot with butter or margarine.
Wrap in heavy-duty foil. Grill,
turning occasionally.
Place in aluminum foil pan.
Grill, stirring occasionally.