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The following suggestions are good rules to follow and will increase your enjoyment of the equipment.
•Be sure to follow directions on page 13 for using the grill.
•Suggested cooking times and control settings are approximate due to variations
in meats. Experience will quickly indicate cooking times as well as which settings work best.
•For best results, buy top grade meat. Meat that is at least 3/4inch will grill better than thinner cuts.
•Score fat on edges of steak, but do not cut into meat, to prevent curling while cooking.
•For the attractive "branded" look on steaks, be sure grill is preheated. Allow one side of meat to cook to desired doneness, or until juices appear on the top surface,
before turning. Turn steaks and hamburgers just once. Manipulating food causes loss of juices.
•When basting meats or applying sauces to foods, remember that excessive amounts wind up inside your grill and do not improve the food flavor. Apply sauces duringthe last 15to 20 minutes of cooking time unless recipe specifies otherwise. Plus, any time a
•There are many meat marinades which will help tenderize less expensive cuts of meat for cooking on the grill.
•Certain foods, such as poultry and
•Use tongs with long handles or spatulas for turning meats. Do not use forks as these pierce the meat, allowing juices to be lost.
•To help retain meat juices, salt after turning meat or after cooking is completed.
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