J&R Wood Show Broiler, Руководство по эксплуатации и обслуживанию

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5
HINTS AND SUGGESTIONS
A. Always remove meats from refrigerator 20 to 30 minutes prior to grilling.
B. Keep a water spray handy to quench flare-up.
C. It is often good to have a cover (such as a domed plate cover) to place over
items
in which
you may want extra smoke or moisture.
D. It is often best to pre cook (par-boil or microwave) some vegetables such as
potatoes, whole onions, rutabagas, carrots, etc., prior to kabobing.
E. If a marinade is heavy with sugar or syrups, it is best to baste for the last
few minutes only, to avoid caramelizing and burning.
F. Always test the doneness of your food. Chicken must be checked at the
thigh and leg joints for doneness. A sharp fork inserted should let clear
juices escape. Fish should be flaky when tested or in the case of swordfish
firm when pressed.
G. Never try to grill fish thinner than one (1) inch in thickness as it will dry
out rapidly. Fish must be brushed often with olive oil, lemon butter, etc.
H. By cooking with the food grill raised up and above the fire enclosure, you
will lose heat and smoke. This will waste wood. Raise the food grate by
turning the wheel on the Wood Show Broiler.
I. Keep the grates clean and oiled. A large onion speared on a cook’s fork
and dipped into oil is a flavorful and easy way to oil the grates between
cooks.