GE 36, 48 Use And Care Manual

Also see for 36 Ceramic Cooktop: Owner's manual Owner's manual Use and care guide Owner's manual Owner's manual

Contents

GE 36, 48 Use And Care Manual Manual pdf 10 page image

The GrillStainless Steel Outdoor Cooking Center10Using thegrillGrilling requires high heat for searing andproper browning. Most foods are cooked at theHI heat setting for the entire cooking time.However, when grilling large pieces of meat orpoultry, it may be necessary to turn the heat toa lower setting after the initial browning. Thiscooks the food through without burning theoutside.Foods cooked for a long time or basted with asugary marinade may need a lower heat settingnear the end of the cooking time.Do not leave the grill unattended whilecooking.1. Check to be certain the drip tray is in place.2. Light the grill using the instructions in theTo light the grill section of this guide.3. Turn the control knob to HI and preheat thegrill for 15 minutes. The roll top lid is to beclosed during preheating.4. Place the food on the grill and cook to thedesired doneness. The control knob may beset to any position to adjust the heat settingif necessary.NOTE: The hot grill sears the food, sealing inthe juices. The longer you preheat the grill, thefaster the meat browns and the darker the grillmarks will be.Grillinghints• When turning the meat over, always use aspatula as it will not puncture the meatallowing the juices to run out. This will help tokeep the meat juicy. Turn the meat only once,as juices are lost when the meat is repeatedlyturned. Season or salt the meat after it hasbeen cooked; these procedures have atendency to dry the meat out.• Be sure to trim any excess fat from meat orpoultry. To prevent steaks or chops fromcurling while they are being cooked, slit thefat around the edges at about 2-inch intervals.To test for doneness, make a small cut in thecenter of the meat.• The doneness of meat is affected by thethickness of the cut. It is impossible to cook athin piece of meat to a rare doneness. A steakshould be at least 1-inch thick to have it turnout rare and juicy. The cooking time isaffected by the temperature of the meatwhen you start to cook it, the size and shapeof the cut and the kind of meat you arecooking. The degree of doneness desiredalso affects the time.• The U. S. Department of Agriculture says,“Rare beef is popular, but you should knowthat cooking it to only 140°F. means somefood poisoning organisms may survive.”(Source: Safe Food Book. Your KitchenGuide. USDA Rev. June 1985.)• When defrosting meats it is recommendedthat it be done overnight in the refrigeratoras opposed to a microwave. This in generalyields a juicier cut of meat.• Always ensure that the meat is thoroughlycooked by using a meat thermometer.