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Grill Component
Component Cooktop System
20
Questions
and
answers
Q. When cooking many individual foods, what
can I do to insure that foods will cook
evenly?
A. When cooking foods of various sizes and
thicknesses, start larger or thicker pieces
first and add quicker-cooking smaller pieces
later. Press meat lightly to lie flat on grill.
Slash the fat on edges of steaks and chops to
prevent curling. Break the joints of split
chickens so they will lie flat.
Q. My grilled meats sometimes come out drier
than they should. What can I do to help
prevent this?
A. Season meats after cooking rather than
before—salt can draw out juices and dry out
meat. Use tongs to turn and rearrange
meats on the grill; forks will pierce the meat
and release juices.
Q. I follow the cooking times suggested, but my
foods don’t get done properly. Is there
something wrong with my grill?
A. Probably not. Suggested cooking times
should be used only as a general guide.
Variables in food can change the cooking
times required.
Q. How can I keep barbecued meats from
developing an unattractive burned look
and taste?
A. Sauces containing sugar will often burn if
used during the entire cooking time. If your
favorite sauce contains sugar, try adding it
only during the last 15 to 20 minutes of
cooking time for best results.
Q. Foods cooked on my grill are not browning
as much as I would like. What could cause
this?
A. A longer preheating and grill time may be
necessary to achieve the desired results.