DCS 30 inch Care And Use Manual

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DCS 30 inch Care And Use Manual Manual pdf 13 page image

GRILL USEThey should be cleaned each time they are used.Occasionally grease drippings ignite. These drippings willcreate minor puffs of flame for a second or two. This isnormal when cooking on a barbecue. You may find ithandy to have a spray bottle filled with water to lightlyspray the flare-up.If the flame becomes excessive, remove the food from thegrill. Lower the heat setting. Replace the food when theflare-up subsides. To prevent flare-ups from happening,trim the fat from around the edges of steaks and chops, usehamburger that is lean, remove the fat that is on poultry,etc.When turning any kind of meat or poultry, the melted fatwill drop onto the briquettes and it may create a flare-up.If this happens, use a long handled spatula to move thefood to another area.The doneness of meat is affected by the thickness of thecut. It is impossible to cook a thin piece of meat to a raredoneness. A steak should be at least 1-inch thick to have itturn out rare and juicy. The cooking time is affected by thetemperature of the meat when you start to cook it, the sizeand shape of the cut and the kind of meat you are cooking.The degree of doneness desired also affects the time.When turning the meat over always use a spatula as it willnot puncture the meat allowing the juices to run out. Thiswill 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, theseproducts have a tendency to dry the meat out.Be sure to trim any excess fat from meat or poultry. To pre-vent steaks or chops from curling while they are beingcooked, slit the fat around the edges at about 2-inch inter-vals. To test for doneness, make a small cut in the center ofthe meat.GRILLING HINTSDO NOT leave the grill unattendedwhile it is turned on.EXCESSIVE FLARE UPS and FLAMINGNOTE: The longer you preheat the grill, the darkerthe grill marks.12USE THIS SPACE TO SAVE GRILLING NOTES AND YOUR FAVORITE RECIPES: