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Grilling.
12
Grilling Tips
• With your grill, any food you’ve considered
“at its best” when prepared outdoors can
now be prepared indoors with less fuss
and great flavor.
• The following suggestions are good rules
to follow and will increase your enjoyment
of the equipment. Be sure to follow
directions in this manual for using the grill.
• Suggested cooking times and control
settings are approximate due to variations
in meats. Experience will quickly indicate
cooking times as well as which settings
work best.
• For best results, buy top-grade meat. Meat
that is at least 3/4-inch thick will grill better
than thinner cuts.
• For the attractive “branded” look on steaks,
be sure the grill is preheated. Allow one
side of the meat to cook to the desired
doneness, or until the juices appear on
the top surface, before turning. Turn steaks
and hamburgers just once. Moving the food
around causes loss of juices.
• When basting meats or applying sauces
to foods, remember that excessive
amounts wind up inside your grill and do
not improve the food flavor. Apply sauces
during the last 15 to 20 minutes of cooking
time unless the recipe specifies otherwise.
Sugar-based marinade (for example,
barbecue sauce) will caramelize on grill
grate and will create a cleaning chore.
• There are many meat marinades which will
help tenderize less expensive cuts of meat
for cooking on the grill.
• Certain foods, such as poultry and non-
oily fish, may need some extra fat. Brush
with oil or melted butter occasionally while
grilling.
• Use tongs with long handles or spatulas for
turning meats. Do not use forks because
these pierce the meat, allowing juices to
be lost.
• To help retain meat juices, salt after
turning meat or after cooking is completed.
• Score the fat on the edges of steaks but
do not cut into the meat to prevent curling
while cooking.
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