Bakers & Chefs 9905TB Assembly & Operating Instructions - Grilling Techniques
For those watching their calories, grilling is a
low fat
cooking technique that lends itself to a
wide
range
of foods. Your Bakers & Chefs grill is a fast heat source that produces the barbecued
appearance
and flavor
we all enjoy so much. You can expand dinners for two, to parties for plenty by purchasing larger
cuts and quantities of meat which cook beautifully on the grill. This technique doesn't require much experience
or skill on your part to produce a superb supper.
It's easy! Prepare to grill by
preheating
for 5 minutes with the burners on high and the hood down.
Before placing the food onto the grill,
lightly brush the grill with a little cooking oil
. This step isn't necessary
when foods have been marinating in an oil-based marinade.
Your Bakers & Chefs is
now ready to grill
. Remember to keep the
lid open
when cooking directly
on the grill. For most foods it's best to
start grilling on high
. Once the food is seared,
reduce the heat to
medium
. Foods marinated with ingredients such as honey may burn because of the high sugar content. You
should commence their cooking on medium. A favorite on the grill is sausages. Always cook them slowly and
if they're particularly fatty, it may be best to partially boil them first.
GRILLING MEAT AND POULTRY
Grilling Techniques
BEEF
Turn burners on high and preheat grill 5
minutes with the hood down. Raise hood
and place meat on cooking grid directly
above heat source and cook meat on
both sides until seared. Then reduce
burners to medium and cook until done.
Grilling times will vary according to meat
thickness, so the following times should
be used only as a guide.
HAMBURGER & SAUSAGES
Follow directions for steak and the times
shown to right. For the juiciest burgers
and sausages, cook them using the indi-
rect method. Turn burgers with a spatula
and use tongs with sausages. Do not
puncture meats more than necessary.
POULTRY
Turn burners on high and preheat grill 2-
3 minutes with the hood down. Raise
hood, reduce burners to medium and
cook until done. If you prefer to use the
indirect method - place poultry in center of
grill with left and/or right burners on me-
dium heat and lower hood. Cooking times
may vary based on the size of your food.
Poultry skin is fatty and may flare-up
when cooked directly. So keep an eye on
your grill.
CUT OF MEAT
T-bone steak
Sirloin steak
Beef spare ribs
Porter house steak
New York strip steak
Hamburger
Sausages
Chicken breast
(cook with bone down)
Chicken wings
Drumsticks
Whole bird
(cook with breast up)
APPROX. COOKING TIME
rare:
4-8 minutes
medium:
10-14 minutes
well done:
15-20 minutes
rare:
4-6 minutes
medium:
8-10 minutes
well done:
10-15 minutes
Direct method:
approximately 15 minutes
Indirect method:
up to 30 minutes
Indirect method:
approximately 1 hour
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