GE 106796 Manual De Usuario

Recipes

Indicates preparation and
grilling times.

• Grilling Times: Recipe cooking times

are estimates. Cooking time will vary
based on the temperature of the grill,
the surrounding air, and the food
itself. Watch food carefully while
grilling and adjust the cooking time
as necessary.

• Marinating Tips: Never marinate

foods in metal containers for extended
lengths of time (2 or more hours).
The acids in foods can react with
metal, causing an unpleasant taste.
Instead, use glass, ceramic, or plastic
bag containers for marinating.

• Meat Safety Tip: To reduce the risk of

spoiling, store meat in the refrigerator
until you’re ready to cook. Never thaw
or marinate meat at room tempera-
ture, especially in warm climates.

• Never use leftover marinade as a

finishing sauce on cooked foods.
The leftover marinade must first be
boiled for one to two minutes to kill
any bacteria from the raw food that
was marinated.

• Although some cookbooks may say to

bring your food to room temperature
before cooking, with few exceptions,
we don’t recommend this tip for
grilled foods. If the temperature is in
the 80s or 90s, foods can spoil quickly.

• Nonstick Grilling Tip: Without the use

of oil, certain foods will stick slightly to
nonstick surfaces. This is easily pre-
vented. Before turning on your grill,
brush or spray the grids lightly with oil
or nonstick cooking spray. (Never add
oil or spray to a heated grill—this is
dangerous.)

• Always read all safety information.

The following recipes are from Grilling
For Dummies

by Marie Rama and John

Basic Burger (and Variation Section)
Western Beef Kabobs with Peppers

and Onions

Grilled Steak 101
Texas Beef Barbecue
Jerk-Seasoned Chicken Breasts
Spicy Chili Chicken Wings
Grilled Potato Planks
Grilled Tomatoes with Cumin Butter
Tomato Brushetta

Grilling Guidelines