Continental Electric GRILL CE23791 - Manual (Page 5)

7. When the food has finished cooking, carefully open the grill lid
and remove the food items using a wooden or heatproof plastic
spatula. Never use sharp, metal utensils (i.e. forks, knives, or metal
spatulas) as they may result in electrical shock or scratch the non-
stick grill surface.
8. To turn off the unit, disconnect the plug from the electrical outlet.
9. Be sure to wait until the grill and the contents of the removable
Drip Tray have completely cooled before removing the removable
Drip Tmy.
TIPS FOR GRILLING
• Marinate meats before grilling for extra flavor and
tenderness, if desired. Marinades with sugar will cause meats
to brown more quickly. Marinate foods for at least an hour,
overnight, or even longer depending on the intensity of flavor
desired.
• Before grilling, it is recommended that ribs, chicken still
on the bone, and uncooked, cooked. or fresh sausages be
partially cooked before grilling to produce the best results.
Ifnot partially cooked before grilling, these meats may becorr.~
over-browned on the outside before the center is done.
If the food to be grilled is not marinated, we recommend
spraying a light eoat of vegetable oil onto the non-stick grill
plate for best results.
• If desired, brush meats with barbecue sauce or other sauces
during the last 3-5 minutes of grilling for extra flavor.
• Cooking times will he the same no matter how much is on
the grill. The starting temperature of the food will affect its
cooking time (e.g., food directiy from the refrigerator will take
longer to cook than food at room temperature).
• For best results, allow refrigerated food to warm to room
temperature (approx. 30 minutes) before cooking.
• Cooking times may vary due to differences in meat size,
thickness, and individual tastes. To ensure the meat is cooked
thoroughly, use a meat the~orr.eter to check the temperature
before serving.
1. C uan do los al im ent os ter min en de coc er, abr a la ta pa con cu ida do
y re tíre los ut iliz and o u na esp átu la de mad era o de plá stic o a pr ueb a
de cal or. Nun ca em ple e u ten sili os de met al fi lud os (po r e jem plo ,
ten edo res , c uch illo s o es pát ula s d e m eta l) y a q ue pue den oc asi ona r
una de sca rga el éct ric a o ar aña r la su per fici e a ntia dhe ren te del gr ill.
2. A pag ue el a par ato y des con éct elo de l to mac orr ien te.
3. A seg úre se de esp era r h ast a q ue enf ríe n c om ple tam ent e e l g rill y
lo que se ha ya acu mul ado de ntr o d e la ba nde ja de got eo rem ovi ble
ant es de sac arla .
IDEAS PRÁCTICAS A LA HORA DE COCER EN EL GRILL
• M ace re o m arin e l as car nes a nte s d e c oce rla s p ara q ue sea n
más s abr osa s y ti ern as. S i l as mac era c on azú car , d ora rán m ás
ráp ida men te. D eje m ace rar lo s a lim ent os por lo m eno s u na hor a,
tod a la n och e o aú n m ás tie mpo d epe ndi end o d e la in ten sid ad de
sab or q ue se qui era ob ten er.
• A nte s d e c oce r c ost illa s, pol lo con h ues o, em but ido s f res cos ,
pre coc ido s o s in coc er, se rec om ien da coc ina rlo s p arc ial men te
ant es de pon erlo s a l g rill p ara o bte ner m ejo res re sul tad os. D e lo
con tra rio , e sta s c arn es pue den do rar se dem asi ado po r fu era an tes
de que e l c ent ro o i nte rio r e sté co cid o. Rec om end am os roc iar la
sup erfi cie d e la p anc ha ant iad her ent e d el g rill co n u na lig era ca pa
de ace ite ve get al.
• S i lo de sea , a pliq ue con un pi nce l o br och a s als a p arr ille ra u o tra s
sal sas so bre la s c arn es dur ant e lo s ú ltim os 3-5 m inu tos de co cci ón
en el g rill pa ra dar les m ás sab or.
• E l t iem po de coc ció n s erá e l m ism o s in im por tar q ue can tid ad
de alim ent os se col oqu e s obr e e l g rill . L a te mpe rat ura de la pr opi a
com ida d ete rm ina rá el tie mpo d e coc ció n. (po r eje mpl o, los
alim ent os que p rov eng an dire cta men te del re frig era dor to mar án
más tie mpo qu e a que llo s q ue est én a la te mpe rat ura de am bie nte ).
• P ara m ejo res re sul tad os, d eje re pos ar los al im ent os ref rig era dos
has ta que to men la te mpe rat ura d e a mbi ent e ( apr oxi mad am ent e
30 min .) a nte s d e c oce rlo s.
• L os tie mpo s d e c occ ión pu ede n v aria r d ebi do al t am año y gro sor
de las ca rne s a sí c om o d el g ust o d e c ada pe rso na. Pa ra est ar s egu ro
de que la ca rne e stá b ien co cid a, u tili ce un ter móm etr o d e c arn e
par a c om pro bar la te mpe rat ura an tes de se rvi r.