Operation Manual

21
Cooking Methods And Grilling Tips
Direct Heat
Direct heat cooking means that the food is placed
on grill grates directly over the lighted burners.
• The lid position can be either up or down.
• If the lid is in the up position, generally cooking
time may be longer.
• Direct heat is used to sear the food to seal in
the natural juices by cooking with intense heat
for a short period of time. The outside of the
food is browned with a flavorful grilled coating
Before Grilling
• Make sure that the food items are completely
thawed before grilling.
• With the grill lid closed, heat the grill on high for
5-10 minutes.
• DO NOT lift the lid during the preheating
process.
• The preheating process with high heat is
necessary to brown and seal juices of the food.
• For high-fat meat and poultry, trim excess fat
from meats and shorten the preheat time. Both
will help reduce flare-ups from dripping grease.
• Lightly oil the cooking grates when cooking low-
fat meat, fish or poultry. Beware that using too
much oil can cause a gray ash to deposit on the
food.
During Grilling
• The temperature gauge on the lid indicates the
cooking temperature inside the grill.
• Turn foods only once if possible. Juices are lost
when meat is turned several times.
• Turn meat just when the juices begin to appear
on the surface.
• Avoid puncturing or cutting the meat to test
doneness. This allows the juices to escape.
• Add barbecue sauce only during the last 10
minutes of cooking to avoid burning the sauce.
• The doneness of the meat will be controlled by
the type of meat, the size, shape and thickness
of the meat, the heat setting or method, and the
length of time on the grill.
• Cooking time will be longer with an open grill lid.
• Allow for more cooking time on cold and windy
days, or at higher altitudes. In reverse, allow for
less cooking time in extremely hot weather.
• Grilling conditions may require adjustments of
the burners to obtain and maintain the correct
cooking temperatures.
• Use tongs for turning and handling meat instead
of a fork, to avoid losing the meat juices.
• If a flare up occurs, turn the control knob to the
“
•
OFF” position and move the food to another
area of the cooking grate. After flames subside,
relight the burners using the lighting instruction in
this manual.
• NEVER use water to extinguish flame on a gas
grill.