Americana Grills 9350 Series Podręcznik użytkownika - Strona 5

Przeglądaj online lub pobierz pdf Podręcznik użytkownika dla grill Americana Grills 9350 Series. Americana Grills 9350 Series 17 stron. Cart electric barbecue grills, two side tables, wireleg shelf, window, rotisserie kit spit, forks, bracket & motor

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THERE ARE THREE WAYS TO COOK ON YOUR ELECTRIC GRILL:

(1) The Direct method is for steaks, chops, chicken pieces, and other foods that require SETTING 3 (High) heat and short

cooking time. Just put the meat directly on the grid for cooking this way.

(2) The Indirect method is for cooking large roasts and poultry that requires SETTING 1 (Low) heat and long cooking

times. When using this method, make a drip pan from aluminum foil to ﬁ t between the element and the piece of meat. You

can put the pan directly on the grid or between the element and the grid. The pan reﬂ ects part of the heat away from the

meat to prevent it from burning on the bottom and it catches the juices which you can use for gravy when you serve the

meat.

Note: Disposable aluminum drip pans are available at your local grocery store. If you do not have access to an aluminum

drip pan, a homemade drip pan can be made. The drip pan can be made by cutting a piece of aluminum foil about twenty-

four inches long, folding it in half and then folding each end and side up about one inch. Pinch the ends so they will not leak.

Always use a meat thermometer for checking the doneness of meats cooked this way. Be sure to take the meat oﬀ a little

before the thermometer indicates the doneness you want because the meat will continue to cook while it sets. Let stand

about twenty minutes before carving.

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(3) Rotisserie. Your

using the optional Rotisserie. This method allows you to cook turkeys as large as twelve pounds or other pieces of meat as

large as 9 inches in diameter, with very little of your attention.

*NOTE: Use an aluminum drip pan when cooking turkeys or roasts. With the meat constantly rotating, it will cook more

evenly. Also, the vertical element design eliminates the possibility of ﬂ are-ups. To obtain a Rotisserie Kit, see your dealer or

visit www.mecocorp.com.

Refer to the handy Quick Glance Cooking Guide page for information about recommended cooking times and temperatures

for various types of foods.

The juices and fats that drip down from the meat and fall onto the hot element and reﬂ ector vaporize to create the smoke

and small amount of ﬂ ame that gives your meat that "outdoor barbecue" ﬂ avor. Sometimes, meat with a lot of fat may cause

excess ﬂ are-up. When this occurs, turn the control knob to SETTING 1 and shut the hood. The ﬂ ames will extinguish

quickly. DO NOT USE WATER TO PUT OUT THE FLAMES.

PREPARATION FOR COOKING:

For easy clean-up, spray the cooking grid with a non-stick vegetable spray before you turn on the grill. Do not spray the

reﬂ ector. Make sure the GREASE CUP or pan is in its holder underneath the grease drain hole at the back of the grill.

NOTE: Use an aluminum drip pan when cooking turkeys or roasts.

Preheat the grill for at least ﬁ ve minutes when cooking steaks and hamburgers, longer when the outside temperature is

below 68° F. Other foods can be cooked without preheating the grill, but you should add at least ﬁ ve minutes to the total

cooking time.

Marinades can be used to enhance the ﬂ avor of meat and to tenderize the cheaper cuts of meat. Look for them in your

favorite barbecue cookbooks or grocery store.

Barbecue Sauces applied during the last ten to ﬁ fteen minutes give that old time outdoor barbecue ﬂ avor to grilled chops,

burgers, chicken, and ribs. Most barbecue sauces have a tomato and/or sugar base which burns easily, so be sure to brush

on the sauce only during the last few minutes of cooking.

Combination Butters also lend a nice delicate touch to chicken, ﬁ sh, and steaks. For chicken and ﬁ sh, try brushing on a

combination of butter and grated lemon peel or parsley. For steaks, mound on a dollop of garlic butter just before serving.

Use your imagination to come up with other delicious combination butters for your own personal touch.

Smoke ﬂ avor can easily be added to any of the foods you cook on your

hickory, mesquite, apple, cherry, and other aromatic woods at most supermarkets. Soak the chips in water for at least thirty

minutes or overnight before cooking, shake the excess water, and scatter them around the reﬂ ector. Cook with the hood

closed for the most smoke ﬂ avor.

Electric Grill is designed to accommodate even larger pieces of meat and poultry when

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Electric Grill. You can get chips of