Grill Guide, Care & Cleaning, Beef Burgers

OPERATING INSTRUCTIONS (cont.)

RECIPES

Grill Guide

Use the following easy guidelines for successful grilling:

•Preheat the grill as directed in recipe.

•Meats can be marinated before grilling for extra flavor and tenderness if desired. Marinades with added sugar will cause meats to brown more quickly.

•Before grilling, partially cook bone- in chicken, ribs and uncooked smoked or fresh sausages for best results. If not partially cooked, these meats may become over- browned on the outside before the center is done.

•If desired, brush with barbecue or other sauce during last 5-10 minutes of grilling.

•Cooking times will be the same no matter how much food is on the grill. The starting temperature will affect cooking time. Food directly from the refrigerator will take longer to cook than food at room temperature.

•Unplug from electrical outlet and allow grill to cool completely before disposing of grease that has accumulated in the drip tray.

•To ensure doneness, we recommend using an instant read thermometer to check the temperature of food before serving.

Care & Cleaning

•Unplug appliance from electrical outlet before cleaning.

•Allow appliance to cool thoroughly before cleaning.

•Be sure that the grease in the drip pan is cool before removing drip pan from grill.

•If necessary, wipe the power cord with a damp cloth.

•DO NOT IMMERSE GRILL OR POWER CORD IN WATER OR ANY OTHER LIQUID.

•Wipe the outside of the grill with a warm, wet sponge and dry with a soft, dry cloth.

•Ensure that the holes for the drippings that enter the drip tray are clean and free of grease.

•To clean the no -stick grill surface, use the scraper/spatula to scrape ribs free of heavy debris. Wipe clean with a warm,damp sponge.

•To clean the removable drip tray, empty any grease that has accumulated. Wash the removable drip tray in warm, soapy water. Rinse and dry. The drip tray is dishwasher safe.

•Never use scouring pads or harsh cleansers on any part of the unit. If necessary, use a nylon bristle brush.

Beef Burgers

1 pound ground beef salt & pepper to taste

4 tablespoons soy sauce

Mix the ingredients and form into 4 equal patties about 1" thick. Place on the grill. Cook for 7-8 minutes or to an internal temperature of 160° F. It is recommended that ground beef be well done.

Cheese Stuffed Burgers

1 pound ground beef

4 ounces grated cheese of choice salt & pepper to taste

Form the beef into 8 thin patties, 4" in diameter. Place an equal amount of cheese on half the patties. And top with the remaining patties. Pinch the edges together and season. Cook for 5-6 minutes or to an internal temperature of 160° F.

Beef Steaks (thin 1/2 inch)

Preheat the grill for 3-4 minutes. Season the meat as desired. Grill 2 minutes for rare, 2 1/2 minutes for medium and 3 minutes for well done.

Beef Steaks (thick 1 inch)

Preheat the grill for 4 minutes. Season the meat as desired. Grill 4 minutes for rare, 5 minutes for medium rare and 6 minutes for medium.

Steak with Grilled Onions & Mushrooms

12 ounce top sirloin, 1 1/2-inch thick 1/2 pound white mushrooms, quartered

1 large yellow onion sliced, 1 1/2-inch thick 2 tablespoons brown sugar

4 tablespoons butter salt & pepper to taste

Place the mushrooms at on end of the grill and the onions at the other. Top the onions with butter and brown sugar. Start the grill and cook for 4 minutes. Season the steak and add to the grill. Cook for 4 minutes for rare or 5 minutes medium rare. Slice the steak on the bias, 1/4-inch thick. Top with mushrooms and onions or serve them on the side. Pour the juices from the drip tray over the steak.