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