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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) intervals.
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. Be cautious
when turning meat over.
The grill grate has sides and a rear food guard that are de-
signed to make foods 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.
Add seasoning or salt after grilling. (moved from above)
COOKING ON THE GRILL
• Preheat grill on HI setting 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, for
some foods, 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.
• When the grill has cooled,
empty the grease into a grease
resistant container. Clean the
grease tray and grill plate with
warm, soapy water and rinse
with clear water.
• The grill plate and grease tray
may be placed in the
dishwasher for cleaning.
SECTION FOUR: USING THE COOKTOP
CAUTION:
• Do not leave the grill unattended while in
use.
• If childred are allowed to use the grill, they
must be closely supervised.