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6
Marinate tougher cuts of meat to tenderize them before grilling.
To prevent heat loss and for even cooking, do not open lid frequently.
To avoid drying out meat and fish, do not pierce with a utensil.
Better cooking results will be achieved with boneless cuts of meat, chicken and
fish.
Cut the edge of the meat in several places to prevent curling of the meat.
If grilling more than one item, select foods of even thickness. This will promote
consistent doneness and appearance.
For grilling small portions, make sure meat is centered on grill. When grilling
large portions, distribute evenly and allow one inch space between foods to
promote uniform cooking.
When grilling fish or chicken breast fillets, tuck extremely thin parts under to
prevent overcooking.
If food is under-cooked when removed from the grill, simply return it to grill for
additional cooking time.
Remember that since the grill is cooking from both sides, cooking time will
typically be shorter than expected. Watch carefully to avoid overcooking.
Do not overfill the grill.
Important: Use only silicone, plastic and wooden utensils when cooking on the
grill. Silicone utensils are especially good because they do not discolor or melt
with the high temperature.
When grilling food with grease, put them into the three cavities with grease
notch and adopt the adjustable feet to drain more grease out.
After finishing grilling, be cautious of grease splashing out when open the lid.
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