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Page 14
Cooking
Grilling Tips:
WARNING:
NOTE:
A few helpful hints willensurethatyour grilling results are perfect every time.
Never let the tray boil dry. That could be hazardous, as grease from fatty foods that have
collected in the tray could ignite andpossiblycause bodily injury or property damage.
Always trim excess fat fromyourfoodstoreduce the occurrence of flare-ups during cooking.
Apply a light coating of cooking oil to your cooking grids before grilling, to prevent foodsfromsticking.
Cook similar portion sizes together, so that they all cookevenly.
Use tongs to turn foods on the Grill.
Never pierce foodswhilethey are cooking on the Grill, as thiswilldry them out.
On foods such as pork chops and steak, slitthefat strip to prevent the meatfromcurling during cooking.
Turn foods infrequently. Some chefs say that a good steak should never be turned more thanonce.
Apply sugar-based sauces such as commercial barbecue sauces only during the latter stages of cooking, to
prevent charring.
Soak the string you use to tie up roasts and poultry on the Rotisserie spit to protect it from burning. Also,
soak the wooden skewers that you intend to use for kebabs for several minutes before using them for
cooking.
Use a disposable aluminum tray filled with water, fruit juice, wine or a marinade to add extra flavor and
moisture to slow-cooked foods like roasts, whole chickens, turkeys or ducks. Place the tray on top of the sear
plates below 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.
Check the tray periodically duringcookingandkeep it filled with liquid.