GE Monogram 48, 36, 24, 27 manual Using the grill, Grilling hints

Using the grill

Grilling requires high heat for searing and proper browning. Most foods are cooked at the HI heat setting for the entire cooking time. However, when grilling large pieces of meat or poultry, 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 may need a lower heat setting near the end of the cooking time.

Do not leave the grill unattended while cooking.

1.Check to be certain the drip tray is in place.

2.Light the grill using the instructions in the To light the grill section of this guide.

3.Turn the control knob to HI and preheat the grill for 10–15 minutes. The roll top lid is to be closed during preheating.

4.Place the food on the grill and cook to the desired doneness. The control knob may be set to any position to adjust the heat setting if necessary.

NOTE: The hot grill sears the food, sealing in the juices. The longer you preheat the grill, the faster the meat browns and the darker the grill marks will be.

Grilling hints

•When turning the meat over, always use a spatula as it will not puncture the meat allowing the juices to run out. This will help to keep the meat juicy. Turn the meat only once, as juices are lost when the meat is repeatedly turned. Season or salt the meat after it has been cooked; these procedures have a tendency to dry the meat out.

•Be sure to trim any excess fat from meat or poultry. To prevent steaks or chops from curling while they are being cooked, slit the fat around the edges at about 2-inch intervals. To test for doneness, make a small cut in the center of the meat.

•The doneness of meat is affected by the thickness of the cut. It is impossible to cook a thin piece of meat to a rare doneness. A steak should be at least 1-inch thick to have it turn out rare and juicy. The cooking time is affected by the temperature of the meat when you start to cook it, the size and shape of the cut and the kind of meat you are cooking. The degree of doneness desired also affects the time.

•The U. S. Department of Agriculture says, “Rare beef is popular, but you should know that cooking it to only 140°F. means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

•When defrosting meats it is recommended that it be done overnight in the refrigerator as opposed to a microwave. This in general yields a juicier cut of meat.

•Always ensure that the meat is thoroughly cooked by using a meat thermometer.

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