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24
Preparing Food for the Grill
Always observe safe food-handling and safe food-preparation practices when
using this Grill, to prevent food-borne illnesses.
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Always cook foods adequately. Undercooked foods can retain bacteria, especially if thawed or exposed to
warm conditions prior to cooking.
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Always use separate plates and utensils for the handling of raw food. Never place raw food and cooked
food on the same plate, and never place cooked food on a plate that was used for handling raw food.
•
Always carefully wash all plates and utensils used to handle raw food before using them to handle cooked
food.
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Always wash all vegetables, seafood and poultry before cooking.
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Always leave uncooked foods in the refrigerator until you are ready to start cooking.
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Always marinate meat in the refrigerator. Dispose of the excess marinade, and never reuse it.
Grilling Tips:
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If you pre-cook meat or poultry, do so immediately before grilling.
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Refrigerate leftovers within 2 hours of taking food off the grill.
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Never let the tray boil dry, as that could be hazardous. Grease from fatty foods that have collected in the
tray could ignite and possibly cause bodily injury or property damage.
•
Use a meat thermometer to be sure food has reached a safe internal temperature.
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Always trim excess fat from your foods to reduce the occurrence of flare-ups during cooking.
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Apply a light coating of cooking oil to the cooking grids before grilling, to prevent foods from sticking.
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Cook similar portion sizes together, so that they all cook evenly.
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Use tongs to turn foods on the grill.
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Never pierce foods while they are cooking on the Grill, as this will dry them out.
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Turn foods infrequently. Some chefs say that a good steak should never be turned more than once.
•
Apply sugar-based sauces such as commercial barbecue sauces only during the latter stages of cooking, to
prevent charring.
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