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Page 21
USING THE GRILL
GRILLING SUGGESTIONS
◆ Trim any excess fat from the meat before cooking. Cut slits
in the remaining fat around the edges at 2" (51 mm) inter-
vals.
◆ Brush on basting sauce toward the end of cooking.
◆ Use a spatula or tongs instead of a fork to turn the meat.
A
fork punctures the meat and lets the juices run out.
◆ Add seasoning or salt after grilling.
◆ The grill grate has side and rear rails designed to make it
easier to turn with a spatula.
◆ After the juices begin to bubble to the surface, turn the
meat only once. This helps keep the juices in the meat.
◆ Some pieces of meat and poultry cook faster than others.
Move those pieces to the cooler area of the grill until the
rest have finished.
◆ The doneness of meat is affected by the thickness of the
cut. Chefs say it is impossible to have a rare doneness with
a thin cut.
◆ Do not leave the grill unattended while cooking.
HANDLING EXCESSIVE FLARE-UPS
◆ The intense heat needed for grilling may also cause flare-
ups due to grease dripping on the stainless steel radiant.
◆ If flare-ups occur, use a long handled spatula to move the
food to another area of the grill.
◆ Should flare-ups become excessive, remove the food from
the grill and turn off the burner.
◆ Excessive flames occur when cooking meat with extra fat,
i.e. 30% ground beef, untrimmed steaks, lamb chops, etc.
◆ Be cautious when turning meat over.
◆ It is important that grilling be supervised at all times.
COOKING ON THE GRILL
• The burner should light within
approximately 5 seconds.
• Preheat grill for 10 to 15
minutes minimum.
The hot
grill sears the food, sealing in
the juices. The longer the
preheat, the faster the meat
browns and the darker the grill
marks.
• Grilling requires high heat for
searing and proper browning.
Most foods are cooked at the
higher heat settings for most
of the 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 many need a lower
heat setting near the end of
the cooking time.
• After grilling and the food has
been removed, turn the knob
to HI and burn off any excess
grease which has accumulated
on the stainless steel radiant.
• Use a brass wire brush, dipped
in hot water, to loosen food
particles from the grate.
• When the grill has cooled,
clean the drip tray, radiant,
heat deflector and
compartment. Wipe the U-
shaped burner with a damp
cloth.
SECTION FOUR: USING THE COOKTOP