Now you can enjoy great barbecued food all year around.
Here a
r
e some tips for healthier,
safe cooking and perfect results every time:
Use lean cuts of meat, trim off fat.
V
Avoid using
fatty foods.
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Cut meat, poultry, and fish into smaller portions for quick and easy grilling.
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Use
fish and shellfish or chicken lightly brushed with oil or seasonings.
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To add a hickory or out-
door grilled flavor to your food, simply brush liquid smoke over your food just before serving.
You can find liquid smoke next to the barbecue sauce in your local grocery store.
Any of the foods you would normally broil on an outdoor grill or in a range broiler can be done on
your new Electric Indoor Grill. Here are some suggested foods and cooking times, based on the
food being at refrigerated temperatures. Remember to preheat your grill for 2-3 minutes.
FOOD
COOKING TIME
Hamburger,
3/4-inch thick
rare
- 7 min. per side
medium - 10 min. per side
well-done - 12 min. per side
Steak (Sirloin, T-Bone, Porterhouse, Strip)
3/4-inch thick
rare - 6 min. per side
medium
- 8 min. per side
well-done
- 10 min. per side
1 l/2-inch thick
rare
- 15 min. per side
medium
- 20 min. per side
well-done
- 25 min. oer side
Chicken (Broiler, fryer)
3 legs, 3 thighs
25 min. per side until tender
4 breast halves
20 min. per side until tender
Country-style spareribs
25 min. per side plus final
(thick-cut ribs)
10 min. of basting with sauce
Fish Steaks (Halibut, Swordfish, Salmon)
Brush with mixture of oil and
lemon juice, broil 3 min. per side
or until it flakes easily
