Grilling Tips - Amazon Basics B0B8QV3MS2 Manual Del Usuario

EN
Cooking your Food
W ARNING
Important: Before Lighting
DO NOT LEAVE THE GRILL UNATTENDED WHILE COOKING.
Preheating
Some foods require preheating, depending on the type of food and cooking temperature. When preheating your grill:
Keep the grill lid closed while preheating.
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When cooking food at a high temperature, preheat the grill for five minutes. When cooking food at a lower temperature,
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preheat the grill for two to three minutes.
Direct and Indirect Cooking
Food can be cooked directly or indirectly. Direct cooking is when food is directly above the heat. Indirect cooking is when food is
placed between burners.
Direct cooking: Use for preheating, searing, and for foods that cook quickly. Sear meats to keep them moist and tender.
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Some meats, such as steak, can be seared first, using direct cooking, and finished using indirect cooking. Be sure to watch
food carefully when cooking directly to avoid overcooking.
Indirect Cooking: Use this method for foods, such as a thick cuts of meat, that takes more time to cook or for delicate foods,
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such as fish, that can easily dry out. Indirect cooking is ideal for foods cooked in aluminum foil or in a roasting pan. Avoid
placing food directly over a burner.

Grilling Tips

Refer to these tips while cooking meat on your grill:
Defrost meats overnight in the refrigerator (instead of a microwave) for a juicier cut of meat.
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The cooking time is affected by the kind of meat, the size and shape of the cut, the temperature of the meat when cooking
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begins, and the degree of doneness desired.
Use a high temperature for a fast warm-up, searing steaks and chops, and grilling.
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Use a low temperature for all roasting, baking, and when cooking very lean cuts such as fish.
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You can cook poultry and large cuts of meat slowly to perfection on one side of the grill by indirect heat from the
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burner on the other side. This cooks food without any direct flame touching it, reducing flareups from fat and juice
dripping down.
NOTICE
Cooking temperatures will vary depending on the outside temperature and wind.
The doneness of meat, whether rare, medium, or well done, is affected to a large degree by the thickness of the cut.
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Always preheat the grill before placing food on it.
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Trim any excess fat from meat before cooking. To prevent steaks or chops from curling during cooking, slit the fat around
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the edges at 2 in. (50.8 mm) intervals.
Place pieces of food that are similar in size together for more even cooking
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Watch food closely to avoid overcooking, burning, or drying out food.
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Allow more time to cook large pieces of meat.
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The more food placed on the grill, the more time it will take to cook everything.
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Use a spatula rather than a fork to turn food on the grill as a spatula will not puncture the meat and let juices run out.
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Use a timer to avoid overcooking food.
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Apply a small amount of cooking oil to the grate before preheating to help avoid food sticking to the grate.
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For the juiciest meats, add seasoning or salt after the cooking is finished on each side and turn the meat only once (juices
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are lost when the meat is turned several times). Turn the meat just after the juices begin to bubble to the surface.
Follow the recommended cook times, heat settings, and special instructions in the "Grill Chart" on page 13 for more
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detailed instructions.
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PR-KMY0YMPZVX_B0B8QV3MS2_4 burner Gas Grill_User Man_V1_EN_BK.indb 12 PR-KMY0YMPZVX_B0B8QV3MS2_4 burner Gas Grill_User Man_V1_EN_BK.indb 12 10/10/2022 3:16:04 PM 10/10/2022 3:16:04 PM