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Using the
grill
Grilling requires high heat for searing and
proper browning, Most foods are cooked at the
HI heat setting for dae entire cooking time.
However, when grilling large pieces of meat or
poulUT, it may be necessal T to turn dae heat m
a lower setting after the initial browning, This
cooks the food through without burning the
ouLside,
Foods cooked for a long time or basted with a
sugal T marinade may need a lower heat setting
near the end of the cooking time.
Do not leave the grill unattended while
cooking.
1. Check to be certain the drip tray is in place.
2. Light the grill using the instructions in the
To ligt_,tthe grillsection of 1his guide.
3. Turn the control knob to HI and preheat the
grill for 10-15 minutes. The roll top lid is to
be closed during preheating.
4. Place the food on the grill and cook to the
desired doneness. The conu'ot knob may be
set to any position to acliust the heat setting
if necessm T,
NOTE: The hot grill sears the food, sealing in
the.juices. The longer you preheat flae grill, the
faster the meat browns and the darker the grill
marks will be.
Grilling
hints
•When turning the meat over, always use a
spatula as it will not puncture the meat
allowing the juices m run out. This will help m
keep the meat juicy. Turu dae meat only once,
as juices are lost when the meat is repeatedly
turned. Season or salt the meat after it has
been cooked; these procedures have a
tendenc T to dry the meat out.
•Be sure to trim any excess fat from meat or
poulU T. To prevent steaks or chops from
curling while they- are being cooked, slit the
fat around the edges at about 2-inch imervals.
To test for doneness, make a small cut in the
center of the meat.
•The doneness of meat is affecmd by dae
thickness of the cut, It is impossible to cook a
thin piece of meat to arare doneness. A steak
should be at least 1-inch thick to have it turu
out rm_eand juicy. The cooking time is
affected by the 1emperature of the meat
when you start to cook it, the size and shape
of dae cut and the kind of meat you m_e
cooking. The degree of doneness desired
also affecLs the time.
•The U. S, Deparfment of Agriculture says,
"Rare beef is popular, but you should know
that cooking it to only 140 °F. means some
food poisoning organisms may survive."
(Source: Safe Food Book. Your Kitchen
Guide. USDA Rev.June 1985.)
•When defrosting meals it is recommended
that it be done overnight in the refrigerator
as opposed m a microwave. This in general
yields a juicier cut of meat,
•Always ensure that the meat is thoroughly
cooked by using a meat thermometer.
13
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