Assessments - 3, GPA: 4.3
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• Tender cuts of meat are best for grilling; to tenderize less tender cuts of meat, marinate before grilling. • Fish and seafood may be basted with melted butter or a flavored butter during grilling. • For best results, use tongs to turn meats to avoid piercing the skin. Use a wide spatula to turn fish, steaks, hamburgers, etc. • If using a barbecue sauce, baste meat during the last 5 minutes of grilling. GRILLING CHART FOOD HEAT SETTING COMMENTS Bacon, 7 slices MED Do not preheat. Grill 6-7 minutes per side until crisp. Bratwurst/raw sausages MED Turn frequently for uniform browning, grill until well done, total time 30-35 minutes. Chicken Breasts, 3-4 boneless or bone-in MED Grill 10-15 minutes per side. (boneless) 25-30 minutes per side (bone-in) or until juices run clear. Chicken Pieces, 6-8 MED Grill 20-25 minutes per side or until juices run clear Eggs, fried 1-2 MED Use solid end of grill only. Melt 1-tsp. butter or margarine. Grill 2 minutes per side, or to desired doneness. Fish Steaks, 2-4, 3/4-1 inch thick LO 10-12 minutes per side or until fish flakes. Frankfurters/other precooked sausages MED Turn frequently with tongs for uniform browning, 10-15 minutes or until heated through. Grilled Sandwiches, 1-2 HI Use solid end of grill only. Grill 2-3 minutes per side, or until heated through and golden brown. Ham Steak, 1/2-1 inch thick MED Score any fat on sides. Grill 10-12 minutes per side or until heated through. Hamburgers, 4-6 1/2 inch thick HI Grill 5 minutes per side (rare), 6 minutes per side (medium), 7 minutes per side (well), or to desired doneness. Pancakes/French Toast, 1-2 MED Use solid end of grill only. Grill 1/2 minutes per side or until golden brown. Pork/Lamb Chops 2- 4, 3/4-1 inch thick HI 8-10 minutes per side. Pork should be well done. Shrimp, shelled fresh or frozen, thawed LO 6-8 minutes per side or until shrimp turn pink. Steak, 2 1-inch thick HI Score any fat on sides. Grill 5-7 minutes (rare), 6-9 minutes (medium), 8-10 minutes per side (well), or until desired doneness. Vegetables MED Brush with olive or vegetable oil. Grill onions, mushrooms, peppers, etc. on solid end while grilling other foods. RECIPES Try some of our favorite recipes using the Chris Freytag Health Grill that we have included on the following pages to get you started. Teriyaki Marinade 1/3 Cup Soy sauce 1/3 Cup Dry white wine 1/3 Cup Vegetable oil 2 Tbsp Dried minced onion 1 Tbsp Sugar 1 Clove garlic, minced 1/4 Tsp Ground ginger 1. Combine all ingredients in a small bowl, set aside. 2. Place beef, chicken or pork in 9x13-inch baking pan. Pour the prepared marinade over the meat; cover and place in the refrigerator for several hours. Spoon marinade over the meat occasionally. 3. Drain the meat thoroughly before grilling. Makes approximately 1 cup. Lemon Butter 1/4 Cup Butter 1 Tbsp Dried parsley flakes 1 Tbsp Lemon juice 1/2 Tsp Onion salt 1/4 Tsp Pepper 1. Melt the butter in a small saucepan over low heat. Add the remaining ingredients; stir to combine. Use to baste fish, seafood, meats or vegetables during grilling. Dill Butter 1/4 Cup Butter 1/4 Tsp Onion powder 1 Tsp Dried dill weed 1. Melt butter in small saucepan over low heat. Add remaining ingredients; stir to combine. Use to baste fish, seafood, meats or vegetables during grilling. Beef Kebabs 1 1/2 lbs Beef sirloin steak, cut in 1-inch cubes 1 Cup Marinade 12 Medium mushrooms 1 Large onion, cut in 1-inch pieces 1 Green pepper, cut in 1-inch pieces 1 Red pepper, cut in 1-inch pieces 12 Cherry tomatoes 1. Marinate the beef cubes in the refrigerator for several hours, using one of the following recipes or one of your favorite marinade recipes. 2. Drain the beef cubes thoroughly before grilling. 3. Thread onto skewers, alternating meat and vegetables. Leave space between for even cooking. 4. Preheat the grill at “MED.” Place the kebabs lengthwise on the grill. Grill 15 to 20 minutes or to desired doneness, turning occasionally. Serves 4-6. Herb Marinade 1/2 Cup Vegetable oil 1/3 Cup Red wine vinegar 3 Tbsp Worcestershire sauce 1 Tsp Dried thyme leaves 1 Tsp Dried marjoram leaves 1/4 Tsp Pepper 1/4 Tsp Salt 1. Combine all ingredients in a small bowl, set aside. 2. Place the beef, chicken or pork in 9x13-inch baking pan. Pour the prepared marinade over the meat; cover and place in the refrigerator for several hours. Spoon marinade over the meat occasionally. 3. Drain the meat thoroughly before grilling. Makes approximately 1 cup. Italian Herb Rub 2 Tsp Italian herb seasoning 3/4 Tsp Salt 1/2 Tsp Garlic powder 1/4 Tsp Pepper 1. Combine all ingredients in a small bowl. Rub into the surface of the meat before grilling. Use with beef, chicken or pork. PRODUCT WARRANTY Appliance 1 Year Limited Warranty Focus Electrics, LLC (“Focus Electrics”) warrants this appliance from failures in the material and workmanship for one (1) year from the date of original purchase with proof of purchase, provided the appliance is operated and maintained in conformity with ...
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