Grilling Tips - Klarstein 10033399 Handbuch

GRILLING TIPS

1. The nonstick cooking surface is metal utensil safe. However, care should b taken
when using metal utensils with this product.
2. Be careful not to transfer germs from raw meat to cooked meat. Use separate
utensils and platters for raw and cooked meat or wash platter used for raw meat
before placing cooked meat on it.
3. Use a long-handle brush for basting foods during grilling.
4. Tender cuts of meat, such as sirloin and tenderloin, are generally more suitable for
grilling than less-tender meat cuts, such as round or rump.
5. Many less-tender meat cuts can be grilled, but they benefit from the tenderizing
effects of marinating in an acid-based wet marinade.
6. A marinade is a seasoned mixture (wet or dry) in which foods are soaked in order
to absorb flavor and/or become tenderer. The flavor grows stronger the longer
the marinade is left on the foods before cooking. The amount of time usually
ranges from 1hour to 24 hours. A wet marinade usually consists of oil (vegetable
or olive) to give moisture, an acid (lemon juice, vinegar, wine, tomatoes or
yogurt) to tenderize, and flavoring (herbs and spices) to enhance or add flavor.
A dry marinade, or spice rub, is a mixture of herbs, spices and salt that is rubbed
onto the food after the food has been lightly brushed with vegetable oil. Generally,
use 1 to 2 tablespoons dry marinade per pound of meat.
7. Always marinade in tightly covered nonmetal dish, and turn the food occasionally.
Be sure to refrigerate all meats while marinating. Heavy plastic bags are also
convenient for marinating add the food and marinade, then tightly seal the bag.
Turn the bag now and then to redistribute the marinade.
8. If leftover wet marinade is to be used as a sauce with the cooked food, be sure to
place it in a small pan and heat it to a rolling boil before serving to eliminate any
bacterial growth.
9. Similar to a stovetop frying pan, grease from high fat foods, such as bacon or
sausage, may splatter on countertop. Protect countertop as necessary.
10. When grilling fish, use a large flat spatula or turner to turn the fish.
1 1. Before grilling, partially cook bone-in chicken, ribs and uncooked smoked or
fresh sausages for best results. If not partially cooked, these meats may become
overbrowned on the outside before the center is done.
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