GRILLING HINTS
The preparation of meat, whether rare, medium, or
well done, is affected to a large degree by the
thickness of the cut.
The cooking time is affected by meat type, size,
shape of the cut, the temperature of the meat when
cooking begins, and the degree of preparation
desired.
It is recommended that meat be defrosted overnight
in a refrigerator as opposed to a microwave. This
generally yields a juicier cut of meat.
Turn the meat with a spatula instead of tongs. The
spatula will keep the meat whole and trap in the
juices.
To get the juiciest meat, add seasoning or salt after
the cooking is finished and turn the meat only once
(juices are lost when the meat is turned several
times). Turn the meat just after the juices begin to
bubble to the surface.
Trim excess fat from the meat before cooking.
To prevent steaks or chops from curling during
cooking, slit the fat around the edges at 2-inch
intervals.
WARNING
Do not leave the grill unattended while cooking.
GRILL COOKING CHART
FOOD
WEIGHT OR
THICKNESS
FLAME
SIZE
APPROXIMATE
TIME
SPECIAL INSTRUCTIONS
AND TIPS
VEGETABLES
Fresh
Slice. Dot with butter or
Beets
Medium
12 to 20 minutes margarine. Wrap in heavy-duty
Carrots
foil. Grill, turning occasionally.
Turnips
Grill, turning once. Brush
occasionally with melted butter
or margarine.
Onion
1/2 inch slices
Medium
8 to 20 minutes
Potatoes
Wrap individually in heavy-
duty foil. Grill, rotating
occasionally.
Sweet
Whole
Medium
40 to 60 minutes
White
6 to 8 ounces
High
45 to 60 minutes
Frozen
Dot with butter or margarine.
Wrap in heavy-duty foil. Grill,
turning occasionally.
Asparagus
Medium
15 to 30 minutes
Broccoli
Brussels
Sprouts
Green beans
Peas
28
