Grand Hall MFA05ALP Manual De Instrucciones página 24

Guide to Grilling using the Main Burners and Direct Cooking Method
Grilling Steak and Ribs
Turn the grill Burners on HIGH, close the Lid and preheat
your grill 3 to 5 minutes. Open Lid and place the meat on
the Cooking Grid directly above the lit Burners. Cook the
meat on both sides until seared. Reduce the heat to
MEDIUM and cook meat until done. Grilling times will vary
according to meat thickness.
Grilling Hamburgers and Sausages
Turn the grill Burners on HIGH, close Lid and preheat your
grill 3 to 5 minutes. Open Lid and place the meat on the
Cooking Grid directly above the lit Burners. Cook the meat
on both sides until seared. Reduce the heat to MEDIUM
and cook the meat until done. Grilling times will vary
according to meat thickness.
Grilling Poultry
Turn the grill Burners on HIGH, close Lid and preheat your
grill 2 to 3 minutes. Then raise the Lid, reduce heat to
MEDIUM and cook poultry directly over lit Burners until
done. Poultry skin is fatty so you should expect some
flare-ups when using this direct method.
To minimize flare-ups, try grilling poultry using the indirect
method. Place the poultry on one side of the grill with the
opposing Burners on MEDIUM heat, and lower the grill
Lid. Grilling times will vary based on the size of your
poultry.
Grilling Pork
Turn Burners on HIGH and preheat your grill 3 to 5
minutes with the Lid closed. Raise Lid, place pork on
Cooking Grid and cook until seared. Reduce heat to
MEDIUM and cook until done. Grilling times will vary
according to meat thickness.
Whole Fish and Whole Fillets
Preheat your grill on HIGH for 2-3 minutes with the Lid
down. Raise lid and turn Burners to MEDIUM heat. Place
fish (skin down) on grill and cook over direct heat until
done. Use cooking time as a guide or until fish is opaque
but still moist.
Smaller Fish Fillets and Cubes
Follow the directions from above, using approximate
cooking times shown at right. Place a small piece of
aluminum foil on the Cooking Grids if the fish pieces are
small enough to drop between the Cooking Grids.
Vegetables and Fruit
Prepare your fruit or vegetables and brush with butter or
basting sauce if desired. To cook indirectly, the food
should be placed on the left or right side of your grill with
the Burner lit on the opposite side and the grill lid down.
Or center your food on the Secondary Cooking Rack and
light the outer grill Burners. Either way, indirect cooking
must be done with the Lid down.
In some instances, you may want to grill vegetables and
fruit directly over the heat, using the supplied Cooking
Grids. Foods that work best with direct heat are relatively
soft and require a short cooking time: mushrooms,
zucchini, tomatoes and skewered fruit such as apricots,
peaches, pineapple, strawberries and kiwis. Remember
the Grill Lid must remain up when cooking directly.
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Approximate Cooking Times
Cut of Meat
Rare: 4-8 minutes
T-bone steak
Medium: 10-14 minutes
Sirloin steak
Well done: 15-20 minutes
Beef spare ribs
Porterhouse steak
New York strip steak
Rare: 4-6 minutes
Hamburgers
Medium: 8-10 minutes
Sausages
Well done: 10-15 minutes
Direct method:
Chicken breast
approximately 15 minutes
(cook with bone down)
Chicken wings
Indirect method:
Drumsticks
up to 30 minutes
Indirect method:
W hole bird
approximately 1 hour
(cook with breast up)
Medium: 10-14 minutes
Chops
Well done: 15-20 minutes
Loins
Cutlets
10 - 12 minutes per pound or
W hole fish
until fish is opaque
W hole fish fillets
4 - 5 minutes each side
Fish fillets
or until fish is opaque
Boneless cubes
For very firm vegetables—particularly potatoes and yams,
we recommend that you partially boil until almost cooked,
before placing them on the grill. Cooking times using the
indirect method with the lid down will be similar to those
for your kitchen oven. However, there are many factors
such as outside temperature, wind conditions and
location of grill that affect your grill performance so we
suggest you watch the temperature gauge and adjust the
heat accordingly.
Cooking times for foods prepared with the direct method
will be much shorter mainly because of the direct heat
source and softness of the food. Timing will be compa-
rable to normal pan frying or grilling.