Kirkland Signature PCA-2600L, Инструкция по использованию и уходу

Страница: 21 / 30

20
GRILLING HINTS
Section Eight:
FOOD WEIGHT OR FLAME APPROXIMATE SPECIAL INSTRUCTIONS
THICKNESS SIZE TIME AND TIPS
VEGETABLES
Fresh
Beets
Carrots
Turnips
Onion
Potatoes
Sweet
White
Frozen
Asparagus,
Broccoli,
Brussel
Sprouts
Green Beans,
Peas
French Fries
1/2 inch slices
Whole
6 to 8 ounces
Medium
Medium
Medium
High
Medium
Medium
12 to 20 minutes
8 to 20 minutes
40 to 60 minutes
45 to 60 minutes
15 to 30 minutes
15 to 30 minutes
Slice. Dot with butter or
margarine.Wrap in heavy duty
foil. Grill, turning occasionally.
Grill, turning once. Brush
occasionally with melted
butter or margarine.
Wrap individually in heavy-
duty foil. Grill, rotating
occasionally.
Dot with butter or margarine.
Wrap in heavy-duty foil. Grill,
turning occasionally.
Place in aluminum foil pan.
Grill, stirring occasionally.
GRILL COOKING CHART
The doneness of meat, whether rare, medium, or well
done, is affected to a large degree by the thickness of
the cut. Expert chefs say it is impossible to have a rare
doneness with a thin cut of meat.
The cooking time is affected by the kind of meat, the
size and shape of the cut, the temperature of the meat
when cooking begins, and the degree of doneness
desired.
When defrosting meats it is recommended that it be
done overnight in the refrigerator as opposed to a
microwave.This in general yields a juicier cut of meat.
Use a spatula instead of tongs or a fork to turn the
meat, as a spatula will not puncture the meat and let
the juices run out.
To get the juiciest meats, 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 any 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.
DO NOT
LEAVE THE GRILL UNATTENDED
WHILE COOKING.