12
Cooking Methods And Grilling Tips
Before Grilling
• Make sure that the food items are completely thawed
before grilling.
• Heat the grill on high for 5-10 minutes.
• The preheating process with high heat is necessary
to brown and seal juices of the food.
• For high-fat meat and poultry, trim excess fat from
meats and shorten the preheat time. Both will help
reduce flare-ups from dripping grease.
• Lightly oil the basket when cooking low-fat meat,
fish or poultry. Beware that using too much oil can
cause a gray ash to deposit on the food.
During Grilling
• Turn foods only once if possible. Juices are lost
when meat is turned several times.
• Turn basket just when the juices begin to appear on
the surface.
•
Avoid puncturing or cutting the meat to test
doneness. This allows the juices to escape.
•
Add sauces only during the last 10 minutes of
cooking to avoid burning the sauce.
• The doneness of the meat will be controlled by the
type of meat, the size, shape and thickness of the
meat, the heat setting or method, and the length of
time on the grill.
• Cooking time will be longer far location.
• Allow for more cooking time on cold and windy
days, or at higher altitudes. In reverse, allow for less
cooking time in extremely hot weather.
• Grilling conditions may require adjustments of the
burner to obtain and maintain the correct cooking
temperatures.
•
NEVER
use water to extinguish flame on a gas grill.