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KNOWING WHEN THE FOODIS DONE
Westronglyrecommendusingameatthermometer.Foodcookedonagrill canbrownveryfastontheoutside,
wellbetbreit's cookedontheinside.Manyfactorscaninfluencecookingtimes,includingwind,outdoor
temperatures,andaltitude.Theretbre,it's besttouseameatthermolnetertoensureyourfoodhascookedlong
enough.Checkwith yourspecificrecipe,buttbrgeneralguidelines:
1. Hamburgers,sausages,andall groundmeatshouldreach160°F(71°C).
2. Beefshouldreach145°F(63°C)tbr medium rare
3. Veal should reach 160°F (71°C) for medium and lamb should reach 145°F (63°C) tbr medium rare.
4. Pork should reach 160°F (71°C).
5. Poultry should reach 180°F(82°C), or 170°F(77°C) for boneless pieces.
GRILLING TIPS AND TRICKS
1. Always "Preheat" your grill betbre cooking. Light all main burners, turn to "High", and close the lid
until the thermometer reads over 500°F (260°C), which should be 5 to 10 minutes. Then adjust the
burner control knobs to the proper temperature. Note that no preheating is necessary tbr the side burner.
2. The thermometer measures the temperature at the top of the lid. The temperature down by the cooking
grates is generally somewhat warmer.
3. Always cook with the lid down. This provides more even circulation of heat, and the food cooks faster.
Remember that heat is lost each time the hood is raised.
4. Mother Nature can impact your grilling times. Allow more cooking time for cold, wind, and higher
altitudes. We recommend you place the grill in an area protected from much wind.
5. Trim away any excess fat from meat to reduce flare-ups.
6. Keep similar size portions together so that they cook more evenly.
7. Generally speaking, the more tbod on the grill, the longer the cooking time.
8. Be aware when using the Direct cooking method, as tbod can easily become overcooked, burned, or dry
out. Food may require more turning, or sometimes, may need to be moved off the flame.
9. Larger pieces of meat generally require more cooking time per pound than smaller pieces of meat.
10. Ifa maior flare-up, or too many flare-ups occur, turn offthe gas, move the tbod away from the flare-up,
and close the hood. Restart the grill once the flare-up has died down.
11. Turn tbods in[_equently. Generally, only turn a steak once during cooking.
12. Use tongs rather than a tbrk when turning the food on the grill. Less juice will be lost that way.
13. Know your sauce and when to apply. Oil and vinegar based sauces can be brushed on any time. Sugar
based sauces like barbecue sauce should be applied during the last few minutes of cooking.
14. A timer can help you keep t_om over-cooking the food.
15. Use insulated protective mitts or potholders when working around a grill in operation.
16. Use a small amount of cooking oil on the cooking grates before heating to reduce tbods sticking on the
grates.
FOOD SAFETY
1. Always use safe fi_od handling and preparation when using this grill.
2. Wash all poultry, seatbod, and vegetables betbre cooking.
3. Use separate platters, plates, and utensils fi_r uncooked and cooked foods.
4. Leave all meat, poultry, and seatbod in the ret_igerator until ready to cook.
5. Use a meat thermometer to ensure _bods are adequately cooked.
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