SECTION FOUR: USING THE COOKTOP
COOKING ON THE GRILL
•Preheat grill on HI setting for 10 to 15 minutes minimum. The hot grill sears the food, sealing in the juices. The longer the preheat, the faster the meat browns and the darker the grill marks.
•Grilling requires high heat for searing and proper browning. Most foods are cooked at the higher heat settings for most of the cooking time. However, for some foods, it may be necessary to turn the heat to a lower setting after the initial browning. This cooks the food through without burning the outside.
•Foods cooked for a long time or basted with a sugary marinade many need a lower heat setting near the end of the cooking time.
•When the grill has cooled, empty the grease into a grease resistant container. Clean the grease tray and grill plate with warm, soapy water and rinse with clear water.
•The grease tray may be placed in the dishwasher for cleaning.
Using the Grill
GRILLING SUGGESTIONS
•Trim any excess fat from the meat before cooking. Cut slits in the remaining fat around the edges at 2" (51 mm) intervals.
•Brush on basting sauce toward the end of cooking.
•Use a spatula or tongs instead of a fork to turn the meat. A fork punctures the meat and lets the juices run out. Be cautious when turning meat over.
•The grill grate has sides and a rear food guard that are de- signed to make foods easier to turn with a spatula.
•After the juices begin to bubble to the surface, turn the meat only once. This helps keep the juices in the meat.
•Some pieces of meat and poultry cook faster than others. Move those pieces to the cooler area of the grill until the rest have finished.
•The doneness of meat is affected by the thickness of the cut. Chefs say it is impossible to have a rare doneness with a thin cut.
•Add seasoning or salt after grilling.
CAUTION:
•Do not leave the grill unattended while in use.
•If childred are allowed to use the grill, they must be closely supervised.
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