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Idiomas disponibles
Idiomas disponibles
COOKING TECHNIQUES
DIRECT GRILLING
The direct grilling method involves cooking the food on grids directly over a
lit burner. Direct grilling is the most popular method for most single serving
items such as steaks, chops, fish, burgers, kebabs and vegetables.
1.
Prepare food in advance to avoid delay and timing problems. If using
marinade or spices, they should be applied before placing meat on the
cooking grid. If basting with sauces, they should be applied in the last
2-4 minutes of grilling to avoid burning.
2.
Organize the area around the gas grill to include forks, tongs,
oven mitts, sauces and seasonings to allow you to stay in the vicinity
of the gas grill while cooking.
3.
Bring meat to room temperature just prior to grilling. Trim excess fat
from meat to minimize the "flare-ups" that are caused by dripping
grease.
4.
Pre-heat the gas grill to the desired temperature with the lid closed.
5.
Coat the grids with vegetable or olive oil to prevent food from
sticking to the grids.
6.
Hold the salt when cooking meats on the gas grill. The meat will
stay juicier if the salt is added after cooking.
7.
To prevent steaks from "drying out," use tongs rather than a fork and
start on "MEDIUM/HIGH" to sear the meat and seal juices in. Reduce
the heat and extend cooking times when grilling thicker cuts of meat.
8.
Learn to test when the meat is done by time and feel. Meat firms up as
it cooks. When the meat is soft it is rare. When it is firm, it is well done.
9.
Follow the perfect steak grilling guide for most meat, fish, poultry and
vegetables.
THE PERFECT STEAK GRILLING GUIDE
Brush grids with a high smoke point oil and preheat the grill to 600°F
(315°C).
A.
Place steak on the barbecue at a 45° angle and cook according to the
timing on the cooking chart below.
B.
Turn the steak over grilling on the same 45° angle.
C.
Turn the steak over and grill on the opposite 45° angle.
D.
Finally, turn the steak over and grill on the same 45° angle.
SMOKING & ROASTING
Achieving great results smoking or roasting on your OMC gas grill is
possible with a few accessories and proper technique.
In general smoking, roasting rely on the indirect convection cooking
technique. This method is ideal for cooking large cuts of meat such as
roasts or poultry. The food is cooked by hot air circulating around it. The
meat is not placed over top of a direct flame. A roasting pan is used to
keep the environment inside of the grill moist.
ROASTING & INDIRECT CONVECTION COOKING
•
For most applications of indirect convection cooking with and without
a rotisserie, a drip pan is recommended to catch the drippings. Place
drip pan on top of the Heat Tents, centered beneath the food.
Put 0.5 – 1.0in (1.2 - 2.5cm) of liquid in the drip pan. Fruit juice, wine
or marinade are good choices to enhance the flavor. Do not let the
drip pan run dry.
•
GrillPro
®
Foil Roasting trays (50420) is an excellent option for a drip
pan to catch meat drippings.
•
Set the outside burners to medium.
•
The center burner(s) can be off. This will prevent juices in the drip pan
from burning and maintain the liquid.
•
Prior to placing the meat on the grill, baste the meat with vegetable
oil. This will enhance browning on the outside of the meat.
•
Periodically check the drip tray to maintain a minimum of 0.5in
(1.2cm) of liquid in the pan.
•
When cooking without a drip pan, close attention must be paid to
avoid the risk of a grease fire and is not recommended.
•
Roasting is best with the lid closed. Opening the grill lid causes
temperature fluctuations. Use a meat thermometer to monitor your
cooking while avoiding the temptation to open the lid of your grill.
•
Turn gas grill off and allow it to cool before removing drip pan. The fat
drippings are highly flammable and must be handled carefully to avoid
injury.
SMOKING
•
To add the rich flavors of wood smoke at the start off a long cook you
will need prepare either soaked wood chips or compressed grilling
pellets in a smoker box.
•
GrillPro
®
stainless steel pellet tube (#00181) is a great accessory to
hold wood pellets.
•
GrillPro
®
cast iron smoker box (#00150) is a great accessory to hold
soaked wood chips.
•
Before you light the grill place the filled smoker box on top of the heat
tents on the cooking grid over either of the lit outside burners.
•
Set up you grill for indirect convection cooking.
Place a drip pan bellow the cooking grid you plan on placing your
•
meat. Add 0.5 – 1.0in (1.2 - 2.5cm) of liquid in the drip pan.
•
Set the outside burners to low.
The center burner(s) can be off. This will prevent juices in the drip pan
•
from burning and maintain the liquid.
The burners will ignite the pellets or wood chips inside the smoker
•
box. When this happens place your meat centered above the drip
pan.
Periodically check the drip tray to maintain a minimum of 0.5in
•
(1.2cm) of liquid in the pan.
Smoking is best with the lid closed. Opening the grill lid causes
•
temperature fluctuations. Use a meat thermometer to monitor your
cooking while avoiding the temptation to open the lid of your grill.
•
Turn gas grill off and allow it to cool before removing drip pan or
smoker box. The fat drippings are highly flammable and must be
handled carefully to avoid injury.
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