Installation Guide

Cooking Methods
For optimal use of the SureSear™ system, the
following cooking methods are recommended.
TIPS FOR OUTDOOR GRILLING
Food Poisoning Hazard
Direct Heat
Cooking by direct heat means the food is placed on grill
grates directly above lighted burners. Hood position can
be up or down. If hood is in the up position, total cooking
times may be longer. Direct heat sears the food. Searing
is a process that seals natural juices in food by cooking
with intense heat for a short period of time. While juices
sta
y
inside
,
the outside is browned with a
Before Grilling
Do not let food sit for more than one hour before or
after cooking.
Doing so can result in food poisoning or sickness.
y,
flavorful grilled coating.
Indirect Heat
For best results, do not select the indirect heat cooking
method when it is windy.
Cooking by indirect heat means the food is placed on the
grill grate above an unheated burner, allowing heat from
lighted burner (s) on either side to cook the food.
■ Thaw food items before grilling.
■ Preheat 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.
■ Lightly oil the grill grates or the food when cooking low-fat
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If possible, turn on 2 burners. Cook with the hood down.
This will shorten the cooking time.
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f
mea
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or pou
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es,
shrimp or skinless chicken breasts.
■ Using too much oil can cause gray ash to deposit on food.
■ Trim excess fat from meats prior to cooking to reduce
flare-ups.
■ Make vertical cuts at 2" (5 cm) intervals around the fat edge
of meat to avoid curling.
■ Add seasoning or salt only after the cooking is finished.
During Grilling
■ It ma
y
be necessar
y
to lower the heat settin
g
for foods that
■ Turn foods only once. Juices are lost when meat is turned
several times.
■ Turn meat just when juices begin to appear on the surface.
■ Avoid puncturing or cutting the meats to test doneness.
This allows juices to escape.
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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.
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