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Cooking
Methods of Cooking
One of the keys to extending your range of grilling capabilities is a fundamental understanding of the
two common methods of cooking. Direct and Indirect cooking.
In the
Direct cooking
method foods are placed directly above the heat source. For example, this method
is used in searing, where high heat and immediate heat is required to quickly brown the outside layer of
meat and seal in juices to enhance flavor. On this Grill this is accomplished by placing the food on the
porcelain cooking grids directly over one or both of the main burners. This may be done with the Grill hood either
open or closed.
In the
Indirect cooking
method, foods are placed on the placed on the Grill offset from the heat source.
With the Grill lid closed reflected heat surrounds the food, cooking it more evenly and gently. This
approximates the action of a convection oven where heat is circulated by the use of a fan to achieve a
similar result. This method is perfect for cooking roasts of any kind, and is also useful for slow cooking or
baking a wide variety of other foods. Indirect cooking on your Grill is accomplished using one of the main
burners and placing the food on the porcelain cooking grid on above the opposite burner, or on the
warming rack burner. The Grill hood should always be closed when employing the indirect cooking method.
·
The powerful Main Burners deliver the middle and high range of temperatures desired for traditional
barbequing. This includes searing and finishing steaks, hamburgers, pork chops and the like, or
grilling chicken parts, sausages, or kebabs with more moderate heat.
·
The Side Burner boils, sautés, stir fries or warms. Plus its high power is more than adequate for
deep frying seafood, vegetables and meats or hard boiling soups, lobsters or corn on the cob.
Preparing food for the Grill
WARNING: Always observe safe food handling and safe food-preparation
practices when using this Grill to prevent food-borne illnesses.
•
Always cook foods adequately. Undercooked foods can retain bacteria, especially if thawed or exposed to
warm conditions prior to cooking
•
Always use a meat thermometer to confirm that foods have been fully cooked.
•
Always use separate plates and utensils for the handling of raw food. Never place raw food and cooked
food on the same plate, and never place cooked food on a plate that was used for handling raw food.
•
Always carefully wash all plates and utensils used to handle raw food before using them to handle cooked
food.
•
Always wash all vegetables, seafood and poultry before cooking.
•
Always leave uncooked foods in the refrigerator until you are ready to start cooking.
•
Always marinate meat in the refrigerator. Always dispose of the excess marinade, and never reuse it.
•
Always preheat the Grill for 5 to 10 minutes before cooking, and clean off all grease and food residue
before using the cooking grids.
