Turbo Select Manual - Grill-Repair.com

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Guide to Stir-Frying and Deep-FryingSTIR-FRYING TECHNIQUESThis method of cooking is popular around the world andcan be easily accomplished outdoors on your grill. It'sa quick and healthful way of preparing a complete mealusing meat, poultry or seafood in infinite combinationswith other interesting ingredients like vegetables, riceor noodles.Preparing to Stir-fryAlthough it is possible to stir fry in other dishes, a wok isyour best tool. Its high sides enable the cook to stir foodwithout spillage. Its construction allows you to cookquickly at high temperatures, with instant control of heatwhich is essential for successful stir frying.Food preparationSlice meat and poultry into long thin strips and cubefish fillets. Remove all fat from meat and poultry andcut large vegetables into even slices or cubes.Marinate foods for extra flavor and tenderness.Marinating times will vary for red meat, fish andor various cuts. Less tender cuts of meat shouldbe marinated longer. Remember to always chillmarinating food in the refrigerator prior to cooking.Stir-fry meats, poultry or fish first. Next, add hardvegetables like carrots. Then continue with softervegetables like snowpeas and peppers. To ensureeven cooking, continually stir and toss the food inthe wok using a wooden spoon or spatula.Tips for Stir-fryingPlace a wok directly over a high heat on your grill or SideBurner. Add only a small amount of food at a time toensure fast cooking and also to allow the wok to reheatbetween ingredients.DEEP-FRYING TECHNIQUESA wide variety of foods can be deep-fried outdoorson your grill, from potatoes, to seafood and chicken.Deep-frying uses a large portion of oil, preferablysaturated. The outdoor location is ideal for deep-fryingas smoke, grease and smells reach for the sky,not the ceiling of your kitchen.Preparing to Deep-fryDeep-fry on your grill using a cooking pan or wok, overdirect heat with the grill lid raised.Fill a cooking pan no more than half full of vegetable orcorn oil. Start with low heat, then raise the heatgradually. Check the temperature of the oil carefullywith a frying thermometer or test with a cube of bread.The cube of bread should brown in about 30 secondsfor most cooking needs. A temperature between350 and 400 degrees is optimal for preparingthe majority of deep-fried foods.Food PreparationFoods being deep-fried taste better when coatedwith either batter or breadcrumbs to add flavor andprevent moisture from escaping.Tips for Deep-fryingWear an insulated cooking glove and slowlylower foods into the hot oil using a wire scoopor stainless steel tongs. Add only a small quantityof food to the oil, allow it to cook, then repeatwith another small quantity. This ensures theoil doesn't drop in temperature. Once the foodis cooked, remove it carefully and drain onto a papertowel. Turn the heat off as soon as you have finisheddeep-frying and allow your pan to cool. When theoil is cool, remove all remnants of fried foodsby straining it through a fine metal sieve. Oncethe oil is quite cool, store it in a clean bottle forfuture use.Guide to Using the Optional Secondary Cooking RackVegetables are generally easy to cook on the grill. Theoptional cooking rack makes it convenient becauseyou can still use the main cooking area while thevegetables are suspended above the Cooking Grids.Pre-cook hard vegetables by briefly boiling ormicrowaving them before cooking on the grill. Wrapvegetables in a double thickness of foil to protect themwhile cooking on the grill. Then, remove the foil ifdesired, 10-15 minutes before the end of cooking,brush vegetables with butter or oil and finish cooking.The optional cooking rack can be used for purposesother than just the obvious. Consider using it forwarming French bread, garlic bread, croissants oreven bagels.A small whole fish wrapped in foil also cooks well onthe optional cooking rack. Parcels of seafood such asscallops, prawns and sliced fish fillets prepared in asauce and portioned into small foil wraps cook wellthis way, too.30
ONION BURGERSA honey and mustard sauce glazes the onion slices asthey cook alongside these delicious burgers. For optimalsweetness, select Vidalia or Walla Walla onions.Makes 4 open face burgers.IngredientsRecipes2 large sweet onions, sliced (12 to 16 ounces)2 tablespoons margarine or melted butter2 teaspoons dry mustard2 teaspoons honey1 pound lean ground beef1/4 teaspoon salt1/8 teaspoon pepper4 slices Texas toast4 lettuce leaves4 tomato slicesPreparing OnionsPlace onions in a cooking pan or on a small piece ofaluminum foil. Combine melted margarine, mustard andhoney, then drizzle over onions. Cover pan with lid orfold up edges of foil and seal with double fold tocompletely enclose onions—leaving space for steamto build. Place pan or foil packet on grill directlyover medium heat for 15 minutes with the grill lid up.Preparing BurgersWhile onions are cooking, combine ground beef, salt andpepper in a medium bowl and mix well. Shape mixture intofour 3/4 inch burger patties and add to grill, directly overheat. Grill burgers along with onions for about 5 minutes,then turn burgers. Grill for 8 to 10 minutes more or until nopink remains in meat, and onions are tender. To serve,toast both sides of Texas toast on grill. Then top eachslice of Texas toast with a burger, lettuce, tomatoand onion. Sprinkle with pepper if desired.1/4 teaspoon salt1 1/2 pounds lean ground beef2 cups shredded lettuce1/3 cup finely shredded cheddar cheese1/4 cup dairy sour cream and /or guacamolePreparing the SalsaCombine tomato, green pepper, onion, jalapenopeppers, garlic, cilantro and salt in a bowl. Setaside 2 tablespoons of salsa.remaining salsa until serving time.Preparing BurgersIn another bowl, combine ground beef with 2tablespoons of reserved salsa, mix well. Shapemixture into six 1/2 inch thick burgers and placeon the grill directly over medium heat with lid up.Grill for 13 to 15 minutes or until no pink remains.Turn burgers once, halfway through grilling time.Arrange the shredded lettuce on individual plates.Top lettuce with a burger, cheddar cheese andsalsa. Serve with sour cream and/or guacamole.CHICAGO STYLE HOT DOGSServe these hot dogs "Chicago-style" with pickled peppers!Makes 4 servings.Ingredients1/3 cup ketchup1/4 cup chopped pickled peppers2 tablespoons pickle relish2 tablespoons chopped onion1/4 teaspoon poppy seed4 fully cooked 4-ounce jumbo hot dogs4 hot dog bunsPreparing the RelishCombine ketchup, chopped pickled peppers, relish, onionand poppy seed in a small bowl, then set aside.Cover and chillDOUBLE SALSA BURGERSA fresh tomato salsa flavors the beef mixture for a zestytasting burger. The salsa also serves as a colorfultopping. Makes 6 burger patties.Ingredients1 large tomato, seeded and finely chopped1/2 cup finely chopped green pepper1/4 cup finely chopped red onion2 finely chopped, seeded jalapeno peppers1 garlic clove, minced1 tablespoon snipped cilantroPreparing Hot DogsPlace hot dogs on grill directly over medium heat 5to 8 minutes with the lid up. Turn hot dogs andbrush with some of the relish mixture. Grill hot dogs6 to 8 minutes more or until thoroughly cooked.To ServeToast inner sides of hot dog buns on grill. Serve hot dogsinside buns and top with remaining relish mixture.31
Page 1: America's Barbecue Grill Superstore
Page 4 and 5: Natural Gas Safety Instructions•
Page 6 and 7: Contents for Hardware PackC ontents
Page 9 and 10: 5B Parts DiagramRemove all componen
Page 11 and 12: Cart Assembly InstructionsFigure 1R
Page 13 and 14: Ignitor Battery Installation - See
Page 15 and 16: Figure 9LP Gas InstallationNatural
Page 17 and 18: Rotisserie Instruction1.Attach the
Page 19 and 20: !WARNINGA strong gas smell, or the
Page 21 and 22: Us ing your InfraredB ack B urner a
Page 23 and 24: Cleaning The Burner Tubes and Burne
Page 25 and 26: Cooking Instructions!WARNINGYour gr
Page 27 and 28: Guide to Grilling Fish and Seafood
Page 29: Guide to Rotisserie CookingRotisser
Page 33 and 34: MARINATED TUNA STEAKExperiment with
Page 35 and 36: TRADITIONAL HOLIDAY TURKEYImagine e

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