Cooking With The Rotisserie - Cal Flame 2005 Spa Owner's Manual

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Table Of Contents

Table of Contents

Operating Your Barbecue

5. If more than one burner is needed, repeat the procedure with each burner.

6. Replace the flame tamer and cooking grid.

7. Turn off unneeded burners and adjust other burners to the desired cooking temperature.

Grilling

Grilling requires high heat for searing and proper browning. Most foods are cooked at the HIGH heat setting

for the entire cooking time. However, when grilling large pieces of meat or poultry, it may be necessary to turn

the heat to a lower setting after the initial browning. This cooks the food through without burning the outside.

Foods cooked for a long time or basted with a sugary marinade may need to lower heat setting near the end of

the cooking time. The warming rack is used for defrosting or for keeping food warm while grilling.

Grilling Hints

The cooking 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 piece of meat with a thin cut.

The cooking time is affected by the kind of meat, the size and the shape of the cut, the temperature of the meat

when cooking begins, and the cooking degree desired.

When defrosting meats, it is recommended that it be done overnight in the refrigerator as opposed to a

microwave. This generally yields a juicier cut of meat.

Use a spatula instead of tongs or a fork to turn the meat. 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 cooking. To prevent steaks or chops from curling during cooking, slit

the fat around the edges at two-inch intervals.

Do not leave the grill unattended while cooking.