Grilling.
12
Safety Instructions
Operating Instructions
Care and Cleaning
Tr
oubleshooting T
ips
Consumer Support
Grilling Tips
•
With your grill, any food you’ve
considered “at its best” when
prepared outdoors can now be
prepared indoors with less fuss and
great flavor.
•
The following suggestions are good
rules to follow and will increase your
enjoyment of the equipment. Be sure
to follow directions in this guide for
using the grill.
•
Suggested cooking times and control
settings are approximate due to
variations in meats. Experience will
quickly indicate cooking times as well
as which settings work best.
•
For best results, buy top-grade meat.
Meat that is at least 3/4-inch thick
will grill better than thinner cuts.
•
For the attractive “branded” look on
steaks, be sure the grill is preheated.
Allow one side of the meat to cook to
the desired doneness, or until the
juices appear on the top surface,
before turning. Turn steaks and
hamburgers just once. Moving the
food around causes loss of juices.
•
When basting meats or applying
sauces to foods, remember that
excessive amounts wind up inside
your grill and do not improve the
food flavor. Apply sauces during the
last 15 to 20 minutes of cooking time
unless the recipe specifies otherwise.
Sugar-based marinade (for example,
barbecue sauce) will caramelize
on grill grate and will create a
cleaning chore.
•
There are many meat marinades which
will help tenderize less expensive cuts
of meat for cooking on the grill.
•
Certain foods, such as poultry and
non-oily fish, may need some extra
fat. Brush with oil or melted butter
occasionally while grilling.
•
Use tongs with long handles or
spatulas for turning meats. Do not
use forks because these pierce the
meat, allowing juices to be lost.
•
To help retain meat juices, salt after
turning meat or after cooking is
completed.
•
Score the fat on the edges of steaks
but do not cut into the meat to
prevent curling while cooking.
