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USIN G TH E GRILL
GRILLIN G SUGGEST ION S
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Trim any excess fat from the meat before cooking. Cut slits in
the remaining fat around the edges at 2" (51 mm) intervals.
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Brush on basting sauce toward the end of cooking.
◆
Use a spatula or tongs instead of a fork to turn the meat. A fork
punctures the meat and lets the juices run out.
◆
Add seasoning or salt after grilling.
◆
The grill grate has side and rear rails designed to make it easier
to turn with a spatula.
◆
After the juices begin to bubble to the surface, turn the meat
only once. This helps keep the juices in the meat.
◆
Some pieces of meat and poultry cook faster than others. Move
those pieces to the cooler area of the grill until the rest have
finished.
◆
The doneness of meat is affected by the thickness of the cut.
Chefs say it is impossible to have a rare doneness with a thin cut.
◆
D o not leave the grill unattended while cooking.
H AN DLIN G EX CESSIVE FLARE-UPS
◆
The intense heat needed for grilling may also cause flare-ups due
to grease dripping on the stainless steel radiant.
◆
If flare-ups occur, use a long handled spatula to move the food to
another area of the grill.
◆
Should flare-ups become excessive, remove the food from the
grill and turn off the burner.
◆
Excessive flames occur when cooking meat with extra fat, i.e.
30% ground beef, untrimmed steaks, lamb chops, etc.
◆
Be cautious when turning meat over.
◆
It is important that grilling be supervised at all times.
COOKIN G ON T H E GRILL
• The burner should light within
approximately 5 seconds.
• Preheat grill for 10 to 15 minutes
minimum. The hot grill sears the
food, sealing in the juices. T he
longer the preheat, the faster the
meat browns and the darker the
grill marks.
• Grilling requires high heat for
sear ing and proper browning.
Most foods are cooked at the
higher heat settings for most of
the cooking time. H owever, when
grilling large pieces of meat or
poultr y, it may be necessar y to
turn the heat to a lower setting
after the initial browning. T his
cooks the food through without
burning the outside.
• Foods cooked for a long time or
basted with a sugar y marinade
many need a lower heat setting
near the end of the cooking time.
• After grilling and the food has
been removed, turn the knob to
H I and burn off any excess grease
which has accumulated on the
stainless steel radiant.
• Use a brass wire brush, dipped in
hot water, to loosen food particles
from the grate.
• W hen the grill has cooled, clean
t he dr ip t r ay, r adiant , heat
deflector and compartment. W ipe
the U-shaped burner with a damp
cloth.
SECT I ON FOU R:
USIN G TH E CO O KTO P
