Wolfgang Puck BRGG0060 operating instructions Grilling Tips, Grilling Guide, Grilling Chart

Grilling Tips

1The nonstick cooking surface is metal utensil safe. However care should be taken when using metal utensils with this product. Only use the enclosed scraper to clean the griddle

2Be careful not to transfer germs from raw meat to cooked meat. Use separate utensils and platters for raw and cooked meat or wash platter used for raw meat before placing cooked meat on it.

3Use a long-handled brush for basting foods during grilling.

4Tender meat cuts, such as sirloin and tenderloin, are generally more suitable for grilling than less-tender meat cuts, such as round or rump.

5Many less-tender meat cuts can be grilled, but they benefit from the tenderizing effects of marinating in an acid-based wet marinade.

6A marinade is a seasoned mixture (wet or dry) in which foods are soaked in order to absorb flavor and/or become more tender. The flavor grows stronger the longer the marinade is left on the food before cooking. The amount of time usually ranges from 1 hour to 24 hours.

A wet marinade usually consists of oil (vegetable or olive) to give moisture, an acid (lemon juice, vinegar, wine, tomatoes or yogurt) to tenderize, and flavorings (herbs and spices) to enhance or add flavor.

A dry marinade, or spice rub, is a mixture of herbs, spices and salt that is rubbed onto the food after the food has been lightly brushed with vegetable oil. Generally, use 1 to 2 tablespoons dry marinade per pound of meat.

7Always marinate in a tightly covered nonmetal dish, and turn the food occasionally. Be sure to refrigerate all meats while marinating. Heavy plastic bags are also convenient for marinating – add the food and marinade, then tightly seal the bag. Turn the bag now and then to redistribute the marinade.

8If leftover wet marinade is to be used as a sauce with the cooked food, be sure to place it in a small pan and heat it to a rolling boil before serving to eliminate any bacterial growth.

9Grease from high fat foods, such as bacon or sausage, may splatter on countertop. Protect countertop as necessary.

10When grilling fish, use a large flat spatula or turner to turn the fish.

Grilling Guide

Follow these guidelines for successful grilling:

1Set the temperature control dial to the desired temperature.

Preheat the grill until the READY arrow light goes out, approximately 10 minutes.

2Marinate meats before grilling for extra flavor and tenderness, if desired. (Marinades with added sugar will cause meats to brown more quickly.)

3Before grilling, partially cook bone-in chicken, ribs and uncooked smoked or fresh sausages for best results. If not partially cooked, these meats may become overbrowned on the outside before the center is done.

4Turn food once during grilling unless otherwise directed.

5If desired, brush with barbecue or other sauce during last 5 to 10 minutes of grilling.

6Unplug from outlet and allow grill to cool completely before disposing of drippings that have accumulated in the drip channel.

Grilling Chart

Meat	Time/Temp. Doneness Test		Helpful Hints
BEEFSTEAKS
1” thick	10 - 15 min.	Medium rare - 145˚	Slash fat around edge to prevent
3 ⁄4” thick	MAX	Medium - 160˚	curling (avoid cutting into meat).
		Well done - 170˚
BURGERS
(3 ⁄4” thick)
Hamburgers	14 - 16 min.	Medium (160°) or
	400°	Until no longer pink
Turkey burgers	15 - 20 min.	in center
	400°
PORK CHOPS
Rib and loin	10 - 12 min.	Until slightly pink	Slash fat around edge to prevent
1 ⁄ 2” thick	12 - 15 min.	in center or 160°.	curling (avoid cutting into meat).
3 ⁄4” thick	12 - 15 min.
	350°

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