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Cooking
GrillingTips:
WARNING:
NOTE:
Afew helpful hints will ensure that your grilling results are perfect every time.
Never let the tray boil dry. That could be hazardous,as g rease from fatty foods that have
collectedin the tray could ignite and possibly cause bodily injury or property damage.
Alwaystrim excessfat from your foods to reduce the occur rence of f lare-ups during cooking.
Applya light coating of cookingoil to your cooking grids before grilling, to prevent foods from sticking.
Cooksimilar portion sizes together, so that they all cook evenly.
Usetongs to turn foods on the Grill.
Neverpierce foods while they are cooking on the Grill, as this will dry them out.
Onfoods such as pork chops and steak, slit the fat strip to prevent the meat from curling during cooking.
Turnfoods infrequently.Some chefs say that a good steak should never be turned more than once.
Applysugar-based sauces such as commercial barbecue sauces only during the latter stages of cooking, to
preventcharring.
Soakthe string you use to tie up roasts and poultr y on the Rotisseriespit to protect it from burning. Also,
soak the wooden skewers that you intend to use for kebabs for severalminutes before using them for
cooking.
Use a disposable aluminum tray filled with water,fr uit juice,wine or a marinade to add extra f lavorand
moistureto slow-cooked foods like roasts,whole chickens, turkeys or ducks. Place the trayon top of the sear
platesbelow the Grill surface and immediately under the foods being cooked. This will buffer the heat from
below,thereby slowing the cooking process and protecting the bottom of the food from overcooking.
Checkthe tray periodically during cooking and keep it filled with liquid.