Sure Heat 2009 Surefire SF30HOLP - Manual (Page 13)

13
Food Poisoning Hazard
Do not let food sit for more than one hour before or
after cooking.
Doing so can result in food poisoning or sickness.
Before Grilling
Thaw food items before grilling. ■
Preheat grill on HIGH (use all grill burners) 10 minutes. The ■
hood must be closed during preheating. Preheating provides
the high heat needed to brown and seal the juices.
Shorten the preheat time when grilling high-fat cuts of meat or ■
poultry, such as chicken thighs. This will help reduce
flare-ups.
Lightly oil the grill grates or the food when cooking low-fat ■
cuts of meat, fish or poultry, such as lean hamburger patties,
shrimp or skinless chicken breasts.
Using too much oil can cause grey ash to deposit on food. ■
Trim excess fat from meats prior to cooking to reduce ■
flare-ups.
Make vertical cuts at 2” (5 cm) intervals around the fat edge of ■
meat to avoid curling.
Add seasoning or salt only after the cooking is finished. ■
During Grilling
Turn foods only once. Juices are lost when meat is ■
turned several times.
Turn meat just when juices begin to appear on the ■
surface
Avoid puncturing or cutting the meats to test doneness. ■
This allows juices to escape.
It may be necessary to lower the heat setting for foods ■
that cook a long time or are marinated or basted in a
sugar sauce.
If using a high flame, add barbecue sauce only during ■
the last 10 minutes of cooking to avoid burning the
sauce.
The degree of doneness is influenced by the type of ■
meat, cut of meat (size, shape and thickness, heat
setting selected, and length of time on the grill.
Cooking time will be longer with an open grill cover. ■
Cooking Methods
Direct Heat
Cooking by direct heat means the food is placed
on grill grates directly above lighted burners. Hood
position can be up or down. If hood is in the “up”
position, total cooking times may be longer.
Direct heat sears the food. Searing is a process
that seals natural juices in food by cooking with the
intense heat for a short period of time. While juices
stay inside, the outside is browned with a flavorful
grilled coating.
Indirect Heat
For best results, do not select the indirect heat
cooking method when it is windy.
Cooking by indirect heat means the food is placed
on the grill grate above an unheated burner, allowing
heat from lighted burner (s) on either side to cook the
food.
If possible, turn on 2 burners. Cook with the hood
down. This will shorten the cooking time.
TIPS FOR OUTDOOR GRILLING