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"T" Series Canopy
Thermometer
"E" Series Canopy
Thermometer
Grill Cooking tips
Grilling can be either an open or closed canopy process.
Open canopy grilling is excellent for foods requiring quick searing like
steaks, burgers, chops, and hot dogs. Closed canopy grilling is
similar to roasting in an oven. Food is cooked by heat reflection from
the cover as well as heat from the burners below.
• When grilling chicken, roasts, well done steaks or chops and thick pieces of
meat, sear on High. Then reduce the heat setting to prevent excessive flare-
up. This will allow the food to cook through without burning the outside.
• When grilling large pieces of meat, use a meat thermometer to insure that
meats are either rare, medium and well cooked.
• After steaks, chops, or hamburgers have been allowed to sear for
approximately 1 minute, you may slide a spatula under the meat and turn it
approximately 9@ so that a waffle pattern will be seared onto the food.
• Use a metal spatula or tongs instead of a fork to turn the meat. A fork will
puncture the meat, allowing juices to escape.
• Turn the meat over only once. Juices are lost when steaks, chops, or
hamburgers are turned several times. The best time to turn the meat is after
the juices have begun to bubble to the surface.
• To test for doneness, make a small slash in the center of the meat, not the
edge. This will prevent loss of juices.
• Occasionally there may be flare-upa or flames above the grill due to drops of
fat falling onto the flavor generator plates. It is normal to have some flare-up
during grilling. Ifnecessary, use a long spatula to move food to another area
until the flames subside.
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