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6
Features
Non-Stick Cooking Surfaces
Covers the Grilling Plates and Griddle Surface for reduced fat cooking
and easy cleaning.
Grilling Surface
Sears in the juices and flavors of your favorite foods, and allows fats to
drip from the grill ribs into the Drip Tray for healthy, fat free cooking.
Griddle Surface
Large, smooth, non-stick cooking surface with uniform temperature con-
duction for cooking food items such as pancakes, hash browns, eggs,
grilled cheese sandwiches, chopped vegetables, etc.
Heat settings
Variable heat settings provide perfect control in a multitude of cooking
tasks.
Removable Drip Tray
Collects fats and juices during cooking. Dishwasher safe (on top rack)
for easy cleaning.
Grilling Hints and Tips
•
Use tender cuts of meat for grilling.
•
Marinate tougher cuts of meat to tenderize them before grilling.
•
To avoid drying out meat and fish, do not pierce with a utensil.
•
Adjust heat setting gradually and only as necessary. Cooking foods at
too high a temperature can cause them to dry out.
•
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.
Recipes
Fajitas
Marinade
1/4 cup olive oil
2 Tbsp. Apple Cider vinegar
1 tsp. Tabasco
®
pepper sauce
2 Tbsp. lemon juice
1 tsp. chili powder
1 tsp. salt
1/4 tsp. garlic salt
Fajita Mixture
1 Tbsp. olive oil
1/2 red pepper, thinly sliced in rings
1/2 green pepper, thinly sliced in rings
1/2 onion, thinly sliced in rings
1/2 lb. chicken breast fillets or sirloin steak, cut lengthwise into 1/2' wide
strips
4 tortillas
1. Prepare marinade. Add Fajita mixture, toss and cover. Marinate for
30 minutes or longer in the refrigerator.
2. Preheat the Grill on MED and the Griddle on MED for 10 minutes.
3. Place Fajita mixture on Grill for 6 minutes or until done according to
your preference.
4. Place flour tortilla on Griddle for 1 minute, turn over and continue
cooking for 1 minute or until hot.
Serve with your favorite condiments: salsa, sour cream, shredded
cheese, avocado or refried beans.
Serves 2
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