Owner`s manual

VG0970_D2 2/28/13 16
BasngBrush
You may need a selecon of these, as you should not use the same brush in two different marinades. Use to
apply your favorite sauces and marinades to foods on the grill. Again look for one with a long handle to keep
you hands away from the heat.
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Skewers(woodormetal)
When using the wood skewers, remember to soak them in water for at least 30 minutes before using to pre‐
vent them from burning in the heat of the grill. Another way to protect them would be to wrap the exposed
ends with aluminum foil. Skewers come in a variety of shapes and materials.
AluminumFoil
Extra‐strength foil is always useful for grilling. Used to make foil packages, cover food, or to fold up into a
flat dish to act as a drip pan. Also used to speed up cooking, protect bones from burning, and to keep foods
warm.
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MetalBrush
It is important to clean your grill thoroughly before each use. A long‐handled brush with metal bristles is the
best tool for the job.
SkilletsandWoks
These kitchen favorites allow you to sr‐grill vegetables, seafood, and other small pieces of food the same
way you would if you were indoors.
RecommendedGrillingAccessories(Con’t)RecommendedGrillingAccessories(Con’t)
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FoodHandlingandSafetyFoodHandlingandSafety
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 Make sure to wash your hands before and aer handling food.
 Prevent bacteria contaminaon by using separate plaers and utensils for raw and cooked
foods.
 Marinades should never be saved and reused. If you are going to serve a marinade with your
food, be sure to bring it to a boil before serving.
 Keep hot foods hot (above 140ºF) and cold foods cold (below 37ºF).
 Don't defrost meat at room temperature or on a counter top.
 Marinate meat in the refrigerator.
 Use of a meat thermometer to determine the internal temperatures is recommended.