20
Using
Before you use the grill for the
first time:
1.
Heat the grill burner to remove the
protective shipping coating. Heat on HI
for 10 minutes. Use the vent system to
remove any additional smoke during
cooling. When the grill burner stops
smoking, it is ready to use.
2.
Wash with warm, soapy water. Rinse
and dry. Never use a metal scrubbing
pad or gritty cleanser on the grill; these
will damage the nonstick surface.
3.
After cleaning, lightly wipe the cooking
surface with cooking oil. This will prevent
the food from sticking.
Grilling tips
Choosing meat
•
For best results, buy top grade meat.
Meat that is at least
3
⁄
4
" thick will grill better
than thinner cuts.
Preparing to grill
•
Meat that usually has a lot of fat will smoke
more when cooking and could cause flare-
ups. However, fatty meat cooks faster than
lean meat. Trim fat from meat before
placing on the grill to prevent a large
amount of smoke or flare-ups.
•
Remove the grill cover before heating the
grill. Because a heated grill cover would
not look hot, someone could be burned if
they touched the cover. Heating the grill
cover could also damage the finish.
•
Precondition grates by brushing them
with vegetable oil or spraying them with a
nonstick coating prior to each use.
•
Score fat on the edges of steak, but
do not cut into the meat. This will prevent
curling while cooking.
•
Preheat the grill on the HI setting for five
to 10 minutes. Preheating makes meat
taste and look better. It also lets you
quickly sear the meat to help keep
juices in.
•
The fan switch turns on by itself while you
are using the grill. Do not use the grill if the
fan does not go on.
•
Do not cover the entire cooking surface
with meat. Leave space between the food
items to help smoke and steam clear away
quickly.
What to use while grilling
•
Use tongs with long handles or spatulas
for turning meats. Do not use forks
because they make holes in the meat,
letting juices run out.
What not to use in the
grill area
•
Do not use aluminum foil.
•
Do not use charcoal or wood chips.
While cooking
•
Before turning, let one side of meat cook
until it is as done as you want, or cook until
juices appear on the top of the meat. Turn
steaks and hamburgers just once; turning
and moving food causes it to lose juice.
•
When basting meats or putting sauces on
food, remember that extra sauce winds up
inside your grill and does not improve the
food’s flavor. Put on sauces during the last
15-20 minutes of cooking unless the recipe
tells you to do it differently. If you put on
too much of a sugary sauce, it will leave a
caramel-like glaze on the grill grates. This
glaze is hard to clean.
•
There are many meat marinades which
will help make less expensive cuts of meat
tender for cooking on the grill.
•
Some foods, such as poultry and nonoily
fish, may need some extra fat. Brush with
oil or melted butter from time to time while
grilling.
•
To help keep juices in meat, salt after
turning meat or after cooking is done.
G R I L L
