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• Use tender cuts of meat for grilling.
• Marinate tougher cuts of meat to tenderize them before grilling.
• To avoid drying out meat and fish, do not pierce with a utensil.
• Adjust heat setting gradually and only as necessary. Cooking foods
at too high a temperature can cause them to dry out.
• Better cooking results will be achieved with boneless cuts of meat,
chicken and fish.
• If grilling more than one item, select foods of even thickness. This will
promote consistant doneness and appearance.
• For grilling small portions, make sure meat is centered on Grill. When
grilling larger portions, distribute evenly and allow one inch space
between foods to promote uniform cooking.
• When grilling fish or chicken breast fillets, tuck extremely thin parts
under to prevent overcooking.
• If food is under-cooked when removed from Grill, simply return to Grill
for additional cooking time.
Grilling Hints and Tips
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