Fisher & Paykel DCS 30 BGC Instructions D'installation Et Guide D'utilisation page 28

USING THE GRILL
GRILLING
IMPORTANT - Using the Grill:
Season the grates before first use, and then periodically as necessary. Seasoning will protect the grates from
corrosion and keep food from sticking. See Care and Maintenance. To season the grates, pour a tablespoon
of vegetable oil on a soft cloth and rub on both sides of the grates. Only a light coating is needed and some
smoke may be visible during the preheating.
Grilling requires high heat for searing and proper browning. Most foods are cooked at the "MEDIUM" to "LOW"
heat setting for the entire 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 may need a lower heat
setting near the end of the cooking time.
1. Check to be certain the drip pan and grease tray are in place.
2. Light the grill burners using the instructions (see 'Lighting instructions').
3. Once you have verified the burners are lit, put the lid down to preheat. Preheat the grill for 5 to 10 minutes.
4. Place the food on the grill and cook to the desired doneness. Adjust heat setting, if necessary. The control
knob may be set to any position between "SEAR" and "LOW" - most grilling is done between "MED" and "LOW"
settings.
5. When you have finished using the grill, turn the burner knobs to "OFF" and shut off the main gas supply.
6. Allow grill to cool and clean the grates, drip pan and grease tray after each use.
Note:
If using LP gas, your preheat time may be shorter than recommended. To prevent overcooking or burning, you may
want to lower heat settings.
USING THE TEMPERATURE GAUGE (BH1-30R MODELS ONLY):
When preheating the grill, use the temperature gauge in the lid to check if the grill has reached the desired heat
setting.
Note: The temperature gauge only indicates air temperature inside the grill. For food safety and optimal cooking
performance, use a meat probe to check the temperature of meat while cooking and to ensure desired internal
temperatures are reached.
GRILLING HINTS:
The doneness of meat, whether rare, medium, or well done, is affected to a large degree by the thickness of the
cut. Expert chefs say it is impossible to have a rare doneness with a thin cut of meat. The cooking time is affected
by the kind of meat, the size and shape of the cut, the temperature of the meat when cooking begins, and the
degree of doneness desired. When defrosting meats it is recommended that it be done overnight in the refrigera-
tor as opposed to a microwave. This in general yields a juicier cut of meat. Use a spatula instead of tongs or a
fork to turn the meat, as a spatula will not puncture the meat and let the juices run out. To get the juiciest meats,
add seasoning or salt after the cooking is finished and turn the meat only once (juices are lost when the meat is
turned several times). Turn the meat just after the juices begin to bubble to the surface. Trim any excess fat from
the meat before cooking. To prevent steaks or chops from curling during cooking, slit the fat around the edges at
2-inch (5cm) intervals.
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