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MODEL 720-0011 PARTS LIST
5
6
7
8
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I SEf k160t
1 SET / k1602
1 SET k1401
I _2_ET £02DI
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2 PCS I 80701
"1 PC C0702
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'3 PGS 00801
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t PC k06©i
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5 ROS B2OO9
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I PS k 1901
_ S_Z1 X2101
2 PO,_ A32©3
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25
26
27
28
29
30
3 !
32
33
:34
35A
:55B
36
37
38
39
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41
42
43A
43B
44
45,A
45B
4 7
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D_?SCR_PSION
FRe_?u lat:or P
Rot sserie Me,or
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Temperat_ re Gauge
Frort Baffe
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Lid.Side Bur_er
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Pc_sb_ Bar Support,Left
1S_w o?_,er Tray
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The doneness of meat, whether rare, medium, or well
done, is affected to a large degree by the thickness of the
cut. Expert chefs say it is impossible to have a rare
doneness with a thin cut of meat.
The cooking time is affected by the kind of meat, the size
and shape of the cut, the temperature of the meat when
cooking begins, and the degree of doneness desired.
When defrosting meats it is recommended that it be done
overnight in the refrigerator as opposed to a microwave.
This in general yields ajuicier cut of meat.
Use a spatula instead of tongs or a fork to turn the meat,
as a spamta will not puncture the meat and let the juices
run out.
To get the juiciest meats, add seasoning or salt after the
cooking is finished on each side and turn the meat only
once @ices are lost when the meat is turned several
times). Turn the meat just after the juices begin to bubble
to the surface.
Trim any excess fat from the meat before cooking. To
prevent steaks or chops from curling during cooking, slit
the fat around the edges at 2-inch intervals.
DO NOT LEAVE THE GRILL UNATTENDED
WHILE COOKING.
17
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