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Cooking
One of thekeys toextending your rangeof g rillingcapabilities is afundamental understanding of thetwo
commonmethods of cooking, and cooking.
Inthe ,food is placed directly above the heat source. This method is used in searing
forexample where you require high and immediate heat to quickly brown the outside layer of meats thereby
sealing in their juices to enhance flavor.On the g rill this is accomplished using one or both of your main
burnersand placing the food on the porcelain cooking grids directly over the burners. This may be done with
thegrill hood either open or closed.
In the , food is placed on the grill offset from the heat source. With the grill lid
closedreflected heat surrounds the food cooking it more evenly and gently. This approximates the action of a
convectionoven where heat is circulated by the use of a fan to achieve a similar result. This method is perfect
forcooking roasts of any kind but is also useful whenever you want to slow cook or bake a wide variety of
foods.Indirect cooking on your grill is accomplished using one of the main burners and placing the food on
theporcelain cooking grid above the opposite burner, or on the warming rack burner. The grill hood should
alwaysbe closed when employing the indirect cooking method.
Alwaysobserve safe food-handling and safe food-preparation practices when using this Grill,
toprevent food-borne illnesses :
Direct Indirect
Directcooking method
Indirect cooking method
PREPARINGFOODFOR THE GRILL:
WARNING:
Alwayscook foods adequately. Undercooked foods can retain bacteria, especially if thawed or exposed to
warmconditions prior to cooking.
Alwaysuse a meat thermometer to confirm that foods have been fully cooked.
Alwaysuse separate plates and utensils for the handling of rawfood. Never place raw food and cooked food
on the same plate, and never place cookedfood on a plate that was used for handling raw food. Always
carefullywash all plates and utensils used to handle raw food before using them to handle cooked food.
Alwayswash all vegetables,seafood and poultr ybefore cooking.
Alwaysleaveuncooked foods in the refrigerator until you are ready to start cooking.
Alwaysmarinate meat in the refrigerator.Always dispose of theexcess marinade, and never reuse it.
Always preheat yourGrill for 5 to 10 minutes before cooking, and clean off all grease and food residue
beforeusing the cooking grids.