MHP JNR4DD Series, Инструкции по сборке и обслуживанию

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COOKING TECHNIQUES
More Versatile than your kitchen oven...your MHP Gas Grill roasts, sears, broils, spit-roast, bakes, steams and smokes. The eating enjoyment of
each cooking technique will result in a distinctive flavor for entertaining friends or a welcomed treat for a family meal.
Direct —
For grilling/searing steaks, chops, burgers, frankfurters, sausages, fish
fillets, chicken parts or shish-ka-bobs. Your MHP Gas Grill is designed to cook
with the lid closed, except for quick searing or more of a char flavor. Close lid to
finish grilling, retaining natural juices, moisture and preventing flare-ups.
Indirect (use one side of burner) -
For roasts, ribs, ham, whole
chicken, turkey, game or whole fish. Using the indirect heat method, turn on one
side of burner, then place food on the cooking grid over the side of burner that’s
not lit.
Indirect (use of water pan) -
An aluminum foil pan is centered on the
briquettes to moderate the temperature and to add moisture and flavor. Fill the pan
with water or other ingredients, (add to water; wine, apple juice, orange juice,
herbs, spices, etc). The cooking juices from the food drops into the water pan cre-
ating a savory water vapor from which the foods absorbs flavor and moisture.
Pan Roasting —
For large cuts of meat, pot roast, turkey, whole chickens,
duckling, aluminum foil drip pan or shallow metal baking/roasting pan on top of
cooking grid. For extra flavor, add your favorite vegetables or some wine or fruit
juice or garlic, onions to the drip pan. Use liquid to baste or gravy.
Smoke (addition of wood chips or chunks) -
Ordinary meat,
whole fish, poultry and game becomes a taste sensation when smoked. Using the
water pan technique and your favorite wood soaked in water for several hours or
overnight. Place chips in the convenient MHP reusable smoke box or wrap in
aluminum foil, poke a couple of small holes in the foil pack. Place holes side up
directly on briquettes along side of water pan.
Rotisserie —
Poultry, lamb, beef and pork tastes more of themselves when
spit-roasted. Meat is rotated over the heat keeping it constantly bathed in its
own juices, insuring that all sides become done at one time. A drip pan can be
used to collect the drippings for basting or gravy.
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