Master Forge EBS24031L Manual Del Usuario página 20

OPERATING INSTRUCTIONS(CONTINUED)
MEAT MARINADE:(FOR STEAKS, CHOPS, AND BURGERS)
Ingredients:
¼ Cup Soy Sauce
2 Large Onions
2 Garlic Cloves, crushed
2 Tsp Salt
2 Tsp Paprika
1 Tsp Fresh Ground Pepper
SHISH KABOB MARINADE
Ingredients:
1 Cup Soy Sauce
½ Cup Brown Sugar
½ Cup White Vinegar
½ Cup Pineapple Juice
2 T sp Salt
½ Tsp Garlic Powder
Enhance Flavor
WOOD PAIRING GUIDE
NOTE: Different wood varieties possess different flavors and we recommend pairing your woods with the meats you intend to
cook.
WOOD FLAVOR
ALDER MILD
MAPLE MILD
CHERRY MILD
APPLE MEDIUM
PECAN MEDIUM
OAK MEDIUM
HICKORY STRONG
MESQUITE STRONG
USDA SAFE MINIMAL INTERNAL TEMPS
FISH & SHELLFISH:
145°F
Instructions:
1. Combine ingredients in an electric blender, cover, and process at high speed 1 minute or until mixture is
very smooth.
2. Allow meat to stand in marinade at room temperature for 2 hours or refrigerate up to 24 hours in a covered
dish.
3. Bring meat to room temperature before cooking.
Instructions:
Mix all ingredients together.
Marinate beef in mixture a minimum of 4 hours.
BEEF
BEEF OR PORK STEAKS GROUND BEEF OR PORK:
145°F
OR CHOPS:
PORK POULTRY
CHICKEN:
160°F 165°F
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SEAFOOD VEGGIES