GE JGP990WELWW Owners Manual - Page 12

Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety Instructions Grilling. 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 manual 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. 12