Grilling Tips
1
The nonstick cooking surface is metal utensil safe. However care should be
taken when using metal utensils with this product. Only use the enclosed
scaper to clean the griddle
2
Be careful not to transfer germs from raw meat to cooked meat. Use separate
utensils and platters for raw and cooked meat or wash platter used for raw
meat before placing cooked meat on it.
3
Use a long-handled brush for basting foods during grilling.
4
Tender meat cuts, such as sirloin and tenderloin, are generally more suitable
for grilling than less-tender meat cuts, such as round or rump.
5
Many less-tender meat cuts can be grilled, but they benefit from the tender-
izing effects of marinating in an acid-based wet marinade.
6
A marinade is a seasoned mixture (wet or dry) in which foods are soaked in
order to absorb flavor and/or become more tender. The flavor grows stronger
the longer the marinade is left on the food before cooking. The amount of
time usually ranges from 1 hour to 24 hours.
A wet marinade usually consists of oil (vegetable or olive) to give moisture, an
acid (lemon juice, vinegar, wine, tomatoes or yogurt) to tenderize, and
flavorings (herbs and spices) to enhance or add flavor.
A dry marinade, or spice rub, is a mixture of herbs, spices and salt that is
rubbed onto the food after the food has been lightly brushed with vegetable
oil. Generally, use 1 to 2 tablespoons dry marinade per pound of meat.
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Always marinate in a tightly covered nonmetal dish, and turn the food
occasionally. Be sure to refrigerate all meats while marinating. Heavy plastic
bags are also convenient for marinating – add the food and marinade, then
tightly seal the bag. Turn the bag now and then to redistribute the marinade.
8
If leftover wet marinade is to be used as a sauce with the cooked food, be
sure to place it in a small pan and heat it to a rolling boil before serving to
eliminate any bacterial growth.
9
Grease from high fat foods, such as bacon or sausage, may splatter on
countertop. Protect countertop as necessary.
10
When grilling fish, use a large flat spatula or turner to turn the fish.
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