Grilling Hints and Tips

•Use tender cuts of meat for grilling.

•Marinate tougher cuts of meat to tenderize them before grilling.

•To avoid drying out meat and fish, turn only once and do not pierce.

•To turn meat and fish, use a large, flat, heat resistant plastic or wood- en spatula to support the food.

•Place meat or chicken to be roasted in a shallow baking pan. Using oven mitts carefully place pan on preheated Grill, taking care not to scratch the non-stick surface. Place Lid on the Grill Plate.

NOTE: Just resting a baking container on top of the non-stick sur- face will not damage it. Do not use saucepans or plates.

•Do not cut food on non-stick surface.

•Use only heat resistant plastic or wooden utensils on non-stick sur- faces.

•Adjust heat setting gradually and only as necessary. Cooking foods at too high a temperature can cause them to dry out.

•When grilling fish or chicken breast fillets, tuck extremely thin parts under to prevent over cooking.

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