Manual

The Grill
Grilling requires high he,it for searing and
proper browning Most roods me ( ooked at the
HI heat setting for the entire cooking time.
However, when grilling large pieces of meat or
poultry, it may be necessary to mrn the heat to
a lower setting after the inhia] browning. This
cooks the _bod through without burning the
outside.
Foods cooked %r a long time or basted with a
sugary marinade may need a lower heat setting
near the end of the cooking time.
Do not leave the grill unattended while
cooking.
1. Check to be terrain the drip tray is in place.
2. Light the grill using the instructions in the
7o t'igSt thegri[[ section of this guide,
3. Turn the control knob to HI and preheat the
grill for 1()-15 minutes. The roll top lid is to
be (;lose(] during preheating.
4. Place the food on the grill and cook to the
desired doneness. The control knob may be
set to any position to adjust the heat setting
it necessary.
NOTE: The hot grill sears the foot], sealing in
the juices. The longer you preheat the grill, the
faster the meat browns an(] the darker the grill
marks will be.
' When tm ning the meat over, always use a
spatula as it will not puncture the meat
allowing the juices to run out. This will help to
keep the meat juicy. Turn the meat only once,
as juices are lost when the meat is repeatedly
turned. Season or salt the meat after it has
been cooked; these procedures have a
tendency to dry the meat out.
' Be sure to trim any excess fi_tfrom meat or
poultry. To prevent steaks or chops tiom
curling while they are being cooked, slit the
fht around the edges at about 2-inch intervals.
To test tbr (]oneness, make a small cut in the
center of the meat.
' The aloneness of meat is atlocted by the
thickness of the cut. It is impossible to cook a
thin piece of meat to a rare (]oneness. A steak
shoukt be at least l-inch thick to have it turn
out rare and juicy. The cooking time is
affected by the temperature of the meat
when you start to cook it, the size and shape
of the cut and the kind of meat you are
cooking_ The degree of (]oneness desired
also attects the time.
. The U. S. Department of Agri(uhure says,
Rare beet is popular, but you should know
that cooking it to only 140°F. means some
food poisoning organisms m_y survive."
(Source: Safe Food Book. Your Kitchen
Guide. USI-)A Rev.June 1985.)
. When defrosting meats it is recommended
that it be done overnight in the ret_:igerator
as opposed to a microwave. This in general
yields a juicier cut of meat.
. Always ensure that the meat is thoroughly
cooked by using a meat thermometer.
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