Cooking Techniques - Broil King Porta-Chef 100 Manual Del Usuario

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.
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