John Deere HR-BG5002 User Manual

Page 17

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Operator’s Manual

7

Operation

COOKInG TeCHnIQueS
PREPARATION:
 . Prepare food in advance to avoid delay and timing

problems. If using marinade or spices, they should be

applied before placing meat on the cooking grid.

. Organize the area around the grill to include forks, tongs,

oven mitts, sauces and seasonings, to allow you to stay

in the vicinity of the grill while cooking.

3. Trim excess fat from meat to minimize the “flare-ups”

that are caused by dripping grease.

4. To avoid the problem of food sticking to the cooking grid,

coat the grids with vegetable oil or non-stick spray before

lighting the burners.

5. Pre-heat the grill to the desired temperature with the

cover closed, before starting to cook.

6. Vegetables are best done in aluminum foil with enough

moisture to create steam. Cooking time for vegetables will

be similar to baking or steaming on the electric range.

7. Check the gas supply before starting the grill.

GRILL COOKING:
Grill cooking is the most popular form of barbecuing. The

techniques are dictated by personal taste.

 . Hold the salt when cooking meats on the grill. The meat

will stay juicier if the salt is added after cooking.

. Don’t baste meats until they are one-third to one-half

cooked. Sauces with tomato, sugar, and oil burn easily and

can produce unappetizing results if allowed to burn.

. To prevent steaks from “drying out”, use tongs rather

than a fork and start on “HIGH” to sear the meat and

seal the juices in. Reduce the heat when the meat is well

browned. Generally, thicker cuts of meat will stay moist

better on a grill.

4. To test when the meat is done, make a small cut at the

thickest section or near the bone to check color.

5. For best results, don’t let the flames reach the food. If

“flare-ups” occur, remove the food. This will eliminate

the “burned taste”, particularly for chicken and

pork.

6. Grilling with the cover closed on low heat will enhance

the “smoked” flavor.

7. After cooking, close the cover and turn burners to “HIGH”

for approximately 0 minutes to burn off any residue on

the grids.

8. For additional heat adjustment use two position cooking

grid to raise and lower cooking surface.

Meat Thermometer Guide

Beef / Lamb

Rare

55°C

0°F

Beef / Lamb

Medium

66°C

50°F

Beef / Lamb

Well Done

7°C

60°F

Veal

Well Done

65°C

50°F

Pork

Well Done

77°C

70°F

Poultry

Well Done

77°C

70°F

Grill Cooking Guide

Cooking Time:

Meat

Size / Weight Temp.

Rare - Well Done

Hamburger

Patties

Low - Med  - 4 Minutes

Steaks

” Thick

Medium

8 -  Minutes

Steaks

” - ” Thick

Medium

6 - 4 Minutes

Lamb Chops

” Thick

Low - Med 5 - 5 Minutes

Pork Chops

” Thick

Low - Med 5 - 0 Minutes

Spare Ribs

Whole

Low

40 - 60 Minutes

Chicken Wings

Whole

Low

5 - 5 Minutes

Chicken Breast Whole

Low

0 - 45 Minutes

Fish Fillet

1-1/2” Thick

Low - Med 5 - 0 Minutes

Lobster (Split)

Whole / Tails

Low

5 - 0 Minutes

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