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Mustang 613318 - Connoisseur 4-1 Manual

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Useful tips
General instructions for grilling
Grilling is very easy and relaxing once you keep a few
rules in mind and make use of these general grilling
instructions:
• The grill must heat up properly. Once the grids
are suciently hot, food sticks to them less and
the foods get a proper grilled surface.
• Do not grill with dirty supplies. Old marinades
and food scraps easily stick to the grid and the
food. Clean the grill and the grids after each
use. This way, they are ready for the next grilling
session.
• Ensure that all necessary supplies, seasonings,
marinades and dishes are close before you start
grilling.
• Grill with the hood closed as often as possi-
ble. When you grill with the hood closed, the
grill’s temperature does not decrease unneces-
sarily, and grilling is quicker.
• Flip the meats as little as possible; once is suf-
cient. When the food is allowed to cook slowly
on the grill/grid, it gets a nicely seared surface.
• Use a thermometer! If you grill the food for too
long, the food will become dry and lose its avor.
You can achieve the best results if you also get a
meat thermometer.
• Let the meat settle for 10–20 minutes before
cutting/serving it. While the meat settles, its
temperature becomes more even and the juices
do not ow out excessively when cutting the
meat.
Direct and indirect grilling
With a gas grill with multiple burners, you can make use
of direct and indirect grilling. In general, smaller and
softer foods are grilled at direct heat. Indirect grilling
is usually used for large foods that need to be grilled
longer, such as full roasts, chicken and sh. Indirect
grilling is also used for preparing pieces of meat that
have been seared through direct heat. See instructions
for grilling at a direct or indirect heat below.
OFF
Indirect grilling settings
Settings for direct grilling
/ ON
-
/ ON
-
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