Instructions / Assembly

D-1
Direct Heat
Direct Heat is a high heat method used to cook foods that take less than 25 minutes
to cook. Typically, this means foods that are relatively small or thin, such as steaks,
chops, boneless chicken breasts, sh llets, hamburgers, etc.
• Cooking with a MEAT THERMOMETER ensures food is fully cooked. Insert thermometer into the
thickest part of the meat, not touching bone, and allow 1 to 1 1/2 minutes to register temperature.
• Internal temperatures for BIRDS should be 170°F to 180°F or when leg moves easily in joint.
• Internal temperature for meat should be 140°F for rare, 160°F medium, and 170°F for well done.
STEAK (& ALL MEATS):
• To grill meats, set the grill to high heat and sear for one minute on each side with the lid open to seal
in avor and juices. Then lower the heat to medium, close the lid, and cook to desired temperature.
Tip: Place grilled meat back in the marinade for several minutes before serving – it will become
tastier and juicier.
CAUTION: Boil extra marinade rst to kill bacteria remaining from the raw meat.
MARINATED FLANK STEAK:
• Mix marinade ingredients in nonmetal dish.
• Let steak stand in marinade for no less than 4 hours in refrigerator.
• Sear each side on high heat for 5 minutes; center should remain rare.
• Cut steak diagonally across the grain into thin slices before serving.
Meat Marinade
1/2 cup Olive Oil
1/3 cup Soy Sauce
1/4 cup Red Wine Vinegar
2 tbsp Lemon Juice
1 tsp Dry Mustard
1 minced Garlic Clove
1 small Onion, minced
1/4 tsp Pepper
GRILLING RECIPES