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Grilling
hints
• When turning the meat over, always use
a spatula as it will not puncture the meat,
allowing the juices to run out. This will help to
keep the meat juicy. Turn the meat only once,
as juices are lost when the meat is repeatedly
turned. Season or salt the meat after it has
been cooked; seasonings have a tendency
to dry the meat out if applied before grilling.
• Be sure to trim any excess fat from meat
or poultry. To prevent steaks or chops from
curling while they are being cooked, slit the fat
around the edges at about 2-inch intervals.
To test for doneness, make a small cut in
the center of the meat.
• The doneness of meat is affected by
the thickness of the cut. It is impossible to
cook a thin piece of meat to a rare doneness.
A steak should be at least 1-inch thick to have
it turn out rare and juicy. The cooking time
is affected by the temperature of the meat
when you start to cook it, the size and shape
of the cut and the kind of meat you are
cooking. The degree of doneness desired
also affects the time.
• The U. S. Department of Agriculture says,
“Rare beef is popular, but you should know
that cooking it to only 140°F. means some
food poisoning organisms may survive.”
(Source: Safe Food Book
. Your Kitchen Guide.
USDA latest edition.)
• When defrosting meats it is recommended
that it be done overnight in the refrigerator
as opposed to a microwave. This in general
yields a juicier cut of meat.
• Always ensure that the meat is thoroughly
cooked by using a meat thermometer.
Using
the grill
Grilling requires high heat for searing and proper
browning. Most foods are cooked at the HI heat
setting for the entire cooking time with the hood
in the open position. However, when grilling
large pieces of meat or poultry, it may be
necessary to turn the heat to a lower setting
after the initial browning. This cooks the food
through without burning the outside and is
usually done with the hood closed.
Foods cooked for a long time or basted with
a sugary marinade may need a lower heat
setting near the end of the cooking time.
Do not leave the grill unattended while
cooking.
1. Light the grill using the instructions in the drip
tray or by following the instructions in the
To light the grill section of this manual.
2. Turn all main burner control knobs to HI and
preheat the grill for 10–15 minutes. The hood
is to be closed during preheating.
3. Place the food on the grill and cook
to the desired doneness. The control knob
may be set to any position to adjust the heat
setting if necessary.
NOTE: The hot grill sears the food, sealing
in the juices. The longer you preheat the grill,
the faster the meat browns and the darker
the grill marks will be.
Warming
shelf
Use the warming shelf to keep already cooked
items warm and ready to serve.
To lower the shelf to its warming position,
push up on its back edge with one hand and
lower the front with the other hand.
To self-store the shelf when not in use or while
rotisserie cooking, raise the front edge of the
shelf up and pull it forward to hook it in position.
14
The Grill
Professional Outdoor Grills & Cooktops
Push here.