may be hot.
GRILLING TIPS
• Use tender cuts of meat for grilling.
• Marinate tougher cuts of meat to tenderize them before grilling.
• To prevent heat loss and for even cooking, do not open the lid frequently.
• To avoid drying out meat and fish, do not pierce with a utensil.
• Better cooking results will be achieved with boneless cuts of meat, chicken and fish.
• Cut the edge of the meat in several places to prevent curling of the meat.
• If grilling more than one item, select foods of even thickness. This will promote
consistent doneness and appearance.
• For grilling small portions, make sure meat is centered on grill. When grilling larger
portions, distribute evenly and allow one inch space between foods to promote
uniform cooking.
• When grilling fish or chicken breast fillets, tuck extremely thin parts under to
prevent overcooking.
• If food is under-cooked when removed from grill, simply return to grill for additional
cooking time.
• Remember that since grill is cooking from both sides cooking time will typically be
shorter than expected. Watch carefully to avoid overcooking.
• Do not overfill grill.
Important: Use only silicone, plastic and wooden utensils when cooking on
the grill. Silicone utensils are especially good because they do not discolor
or melt with the high temperature.
