GE JGP985 User Manual download pdf (Page 12)

Grilling.

12

Safety Instructions

Operating Instructions

Care and CleaningTroubleshooting TipsConsumer Support

Grilling Tips

• With your grill, any food you’ve

considered “at its best” when

prepared outdoors can now be

prepared indoors with less fuss and

great flavor.

• The following suggestions are good

rules to follow and will increase your

enjoyment of the equipment. Be sure

to follow directions in this guide for

using the grill.

• Suggested cooking times and control

settings are approximate due to

variations in meats. Experience will

quickly indicate cooking times as well

as which settings work best.

• For best results, buy top-grade meat.

Meat that is at least 3/4-inch thick

will grill better than thinner cuts.

• For the attractive “branded” look on

steaks, be sure the grill is preheated.

Allow one side of the meat to cook to

the desired doneness, or until the

juices appear on the top surface,

before turning. Turn steaks and

hamburgers just once. Moving the

food around causes loss of juices.

• When basting meats or applying

sauces to foods, remember that

excessive amounts wind up inside

your grill and do not improve the

food flavor. Apply sauces during the

last 15 to 20 minutes of cooking time

unless the recipe specifies otherwise.

Sugar-based marinade (for example,

barbecue sauce) will caramelize

on grill grate and will create a

cleaning chore.

• There are many meat marinades which

will help tenderize less expensive cuts

of meat for cooking on the grill.

• Certain foods, such as poultry and

non-oily fish, may need some extra

fat. Brush with oil or melted butter

occasionally while grilling.

• Use tongs with long handles or

spatulas for turning meats. Do not

use forks because these pierce the

meat, allowing juices to be lost.

• To help retain meat juices, salt after

turning meat or after cooking is

completed.

• Score the fat on the edges of steaks

but do not cut into the meat to

prevent curling while cooking.

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