Grilling.
12
Safety Instructions
Operating Instructions
Car
e and Cleaning
Tr
oubleshooting Tips
Consumer S
uppor
t
Grilling Tips
• With your grill, any food you’ve
considered “at its best” when prepared
outdoors can now be prepared indoors
with less fuss and great flavor.
• The following suggestions are good
rules to follow and will increase your
enjoyment of the equipment. Be sure
to follow directions in this manual for
using the grill.
• Suggested cooking times and
control settings are approximate due
to variations in meats. Experience will
quickly indicate cooking times as well
as which settings work best.
• For best results, buy top-grade meat.
Meat that is at least 3/4-inch thick will
grill better than thinner cuts.
• For the attractive “branded” look on
steaks, be sure the grill is preheated.
Allow one side of the meat to cook
to the desired doneness, or until
the juices appear on the top surface,
before turning. Turn steaks and
hamburgers just once. Moving
the food around causes loss of juices.
• When basting meats or applying
sauces to foods, remember that
excessive amounts wind up inside
your grill and do not improve the food
flavor. Apply sauces during the last
15 to 20 minutes of cooking time
unless the recipe specifies otherwise.
Sugar-based marinade (for example,
barbecue sauce) will caramelize
on grill grate and will create
a cleaning chore.
• There are many meat marinades
which will help tenderize less expensive
cuts of meat for cooking on the grill.
• Certain foods, such as poultry and
non-oily fish, may need some extra
fat. Brush with oil or melted butter
occasionally while grilling.
• Use tongs with long handles or
spatulas for turning meats. Do not use
forks because these pierce the meat,
allowing juices to be lost.
• To help retain meat juices, salt
after turning meat or after cooking
is completed.
• Score the fat on the edges of steaks
but do not cut into the meat to prevent
curling while cooking.
