Thermador PRG366EG User Manual - Page 23

SECTION FOUR: USING THE COOKTOP Using the Grill COOKING ON THE GRILL • The burner should light within approximately 5 seconds. • Preheat grill for 10 to 15 minutes minimum. The hot grill sears the food, sealing in the juices. The longer the preheat, the faster the meat browns and the darker the grill marks. • Grilling requires high heat for searing and proper browning. Most foods are cooked at the higher heat settings for most of the cooking time. However, when grilling large pieces of meat or poultry, it may be necessary to turn the heat to a lower setting after the initial browning. This cooks the food through without burning the outside. • Foods cooked for a long time or basted with a sugary marinade many need a lower heat setting near the end of the cooking time. • After grilling and the food has been removed, turn the knob to HI and burn off any excess grease which has accumulated on the stainless steel radiant. • Use a brass wire brush, dipped in hot water, to loosen food particles from the grate. • When the grill has cooled, clean the drip tray, radiant, heat deflector and compartment. Wipe the U-shaped burner with a damp cloth. GRILLING SUGGESTIONS ◆ Trim any excess fat from the meat before cooking. Cut slits in the remaining fat around the edges at 2" (51 mm) intervals. ‹ Brush on basting sauce toward the end of cooking. ‹ Use a spatula or tongs instead of a fork to turn the meat. A fork punctures the meat and lets the juices run out. ‹ Add seasoning or salt after grilling. ‹ The grill grate has side and rear rails designed to make foods easier to turn with a spatula. ‹ After the juices begin to bubble to the surface, turn the meat only once. This helps keep the juices in the meat. ‹ Some pieces of meat and poultry cook faster than others. Move those pieces to the cooler area of the grill until the rest have finished. ‹ The doneness of meat is affected by the thickness of the cut. Chefs say it is impossible to have a rare doneness with a thin cut. ‹ Do not leave the grill unattended while cooking. HANDLING EXCESSIVE FLARE-UPS ‹ The intense heat needed for grilling may also cause flareups due to grease dripping on the stainless steel radiant. ‹ If flare-ups occur, use a long handled spatula to move the food to another area of the grill. ‹ Should flare-ups become excessive, remove the food from the grill and turn off the burner. ‹ Excessive flames occur when cooking meat with extra fat, i.e. 30% ground beef, untrimmed steaks, lamb chops, etc. ‹ Be cautious when turning meat over. ‹ It is important that grilling be supervised at all times. 21