Capital CULINARIAN Series Installationsanleitung PDF herunterladen (Seite 10)

CULINARIAN SERIES

USING THE RANGETOP



Foods cooked for a long period of time or basted

with a s ugary marinade ma y need a

lower heat

setting near the end of the cooking

time.



After finishing grilling and the food has been re-

moved, turn

the knob to HI and burn off any excess

grease that may have accumulated on the burner.

When

cooled, the grill radiants can be turned up-

side down and heated on high for 10 minutes to

burn off any residual fat.



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 and compartment.

GRILLING SUGGESTIONS



Trim any excess fat from the meat before cooking.

FATTY MEATS increase the likelihood of flare

ups.

slits in the remaining fat around the edges at (2 inch)

(51 mm) intervals.



Brush on basting sauces towards the end of cooking.



Add seasoning or salt after grilling. Early salting dries

out meat.



Use a spatula or tongs instead of a fork to turn the

meat. A fork punctures the meat and lets the juices

flow out.



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 has cooked.



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.

WARNING! Do not leave the BBQ

section unattended

while cooking!

poultry, it may be necessary to turn the heat to

lower setting after the initial browning. This

cooks the food through without burning the outside

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