8
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.
1.
Grill Base (P/N 21999)
2.
Removable Drip Tray (P/N 22000)
3.
Cool Touch Handle
4.
Non-Stick Grill Plate (P/N 22001)
5.
Splatter Guard (P/N 22002)
6.
Probe Receptacle
7.
Thermostat Light
8.
Temperature Control Probe (P/N 22003)
5
Getting To Know Your
GR72 Open Hearth Grill
2.
3.
6.
1.
4.
5.
8.
7.
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