Use and Care Manual

26
T
IPS FOR OUTDOOR
GRILLING
Befor
e Grilling
■
Thaw food items befor
e grilling.
■ Pr
eheat grill on high (use all grill burners) 10 minutes. The
hood must be closed during preheating.
Preheating
provides the high heat needed to brown and seal the juices.
■ Shorten the
preheat time when grilling high-fat cuts of meat
or poultry, such as chicken thighs. This will help reduce 
flare-ups.
■ Li
ghtly oil the grill grates or the food when cooking low-fat
cuts of meat, fish or poultry, such as lean hamburger patties,
shrimp or skinless chicken breasts.
■ Using too
much oil can cause gray ash to deposit on food.
■ T
rim excess fat from meats prior to cooking to reduce 
flare-ups.
■ M
ake vertical cuts at 2" (5 cm) intervals around the fat edge
of meat to avoid curling.
■ Add seasoni
ng or salt only after the cooking is finished.
During Grilling
■
T
urn foods only once. Juices are lost when meat is turned
several times.
■ T
urn meat just when juices begin to appear on the surface.
■
A
void puncturing or cutting the meats to test doneness. This
allows juices to escape.
■
It
may be necessary to lower the heat setting for foods that
cook a long time or are marinated or basted in a sugary
sauce.
■ If using
a high flame, add barbecue sauce only during the last
10 minutes of cooking to avoid burning the sauce.
■ The
degree of doneness is influenced by the type of meat, cut
of meat (size, shape and thickness), heat setting selected,
and length of time on the grill.
■ Cooking time
will be longer with an open grill cover.
W
ARNING
Food Poisoning Hazard
Do not let food sit for more than one hour before or
after cooking.
Doing so can result in food poisoning or sickness.