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GRILLING TIPS
12.
When grilling/rotisserie cooking large cuts of meat or extremely fatty meats, place an aluminum foil pan with approximately ½” - 1” of water
below the cooking grids and under the food. This will serve to catch grease drippings which will prevent flare ups and also serves to provide
moisture to the food being cooked. Take care to fill up the pan with water while cooking as needed. Always wait for the grill to cool completely
before trying to remove the pan. NOTE: water can be substituted with wine, beer, juice or other liquids for enhanced flavor.
13.
When adding poultry/meat to the rotisserie spit rod, use twine to tie back any loose pieces (i.e. legs or wings). This will help to maintain the
proper balance on the spit rod and prevent burning of these pieces.
14.
When rotisserie cooking, use the counter balance attachment (if included with your rotisserie kit). Once the poultry/meat is secured on the spit rod,
place the spit rod into the grooves in the sides of the grills bottom bucket (if using an universal rotisserie kit, you may need to use brackets –
see instructions included with your rotisserie kit). Allow the spit rod to rotate freely so that the heaviest part of the poultry/meat is facing down.
Add the counterbalance so that its weight is directly opposite of the heaviest part of the poultry/meat (i.e. it will be facing straight up at this point).
Check occasionally during the cooking process to ensure that the spit rod is turning freely and smoothly. Adjust counterbalance if necessary –
be sure to use grill/oven mitts as the counter balance and spit rod will be hot.
15.
Post Grilling “Burn Off”:
a. After you are done cooking, remove all food from the cooking surface.
b. Turn all burner control knobs to the “High” position and let the grill operate for 10 minutes. This will help to burn any residue off the
cooking grids and heat plates.
c. After the appliance has cooled, use a stiff wire brush to scrape the residue from the cooking surface.
COOKING GUIDES
1.
TEMPERATURE SETTINGS:
a. “High”:
Intended for fast pre-heating of the appliance, searing steaks and other cuts of meat, rotisserie cooking and for burning
food residue from the interior of the appliance.
b. “Medium”:
Intended for most grilling, baking and roasting.
c. “Low”:
Intended for cooking fish and other lean foods and for all smoke cooking.
2.
DIRECT VS. INDIRECT COOKING:
a. “Direct Cooking”:
Occurs when the burners directly below the food are on.
This method of cooking is ideal for most grill applications.
(See Fig. 23)
b. “Indirect Cooking:
Occurs when the burners directly under the food are
not used to cook. Rather the offset burners are used to create heat.
This will significantly reduce flare ups and help to maintain an even
temperature for the duration of cooking. Indirect cooking is best suited for
longer
duration
cooking,
like
roasts.
(See Fig. 24)
3.
ROTISSERIE COOKING:
a. If using a rotisserie, do not exceed the stated weight limit of the rotisserie.
If a rotisserie is included with this grill, the weight limit is 15 lbs (6.8 kg).
b. Fasten the meat to the spit rod securely with the meat forks included with your rotisserie kit.
c. When rotisserie cooking poultry, always tie wings and legs tightly to the body of the bird to avoid burning these areas.
d. It is generally recommended that a drip pan with approx. ½” – 1” of water (or substitute liquid such as beer, wine, juice)
be placed under the meat on the spit rod. This will help to reduce accumulation of grease in your grill and provide moisture
to the cooking process. Be sure to maintain an adequate level of liquid in the pan during cooking.
e. Center the meat on the spit rod as best as possible while ensuring that the meat is directly in front of the rotisserie burner.
Fig. 23
Fig. 24
For Models:
PH503SBB
PH503SBBN
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