Tips for Outdoor Grilling, Cooking Methods

TIPS FOR OUTDOOR GRILLING

WARNING

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.

Before Grilling

■Thaw food items before grilling.

■Preheat grill on high (use all grill burners) 10 minutes. The hood must be closed during preheating. There is no need to use the back rotisserie burner for 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 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.

■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

■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.

■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.

Cooking Methods

For optimal use of the SureSear™ system, the following cooking methods are recommended.

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 stay inside, the outside is browned with a 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.

If possible, turn on 2 burners. Cook with the hood down. This will shorten the cooking time.

Indirect Cooking

Place food only on the grill grate over the OFF burners.

Grill Size		Burner	Burner	Burner	Burner
		1	2	3	4

27" (68.6 cm)		ON	OFF	-	-

36"	(91.4 cm)	ON	OFF	ON	-

48"	(121.9 cm)	ON	OFF	ON	OFF

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