Culinary Arts and Management Workbook
Principle Uses
- Quick cooking of larger quantities of raw portions
- Surface browning of cooked foods
Special Characteristics
- Radiant heat
- Direct contact with metal grill
- Hot grill marks food with distinctive pattern
- Grease from food creates smoke which gives food a distinctive flavor
Operating Hints
- Areas of grill may be at different temps to simultaneously cook foods of different characters
- Heat adjusted by knobs and distance
- Very fatty foods cause flare ups and fires
- While in use, may be cleaned with a wire brush
- Coat grill and food with a thin coat of oil to prevent sticking
Cleaning
- Scrape and wirebrush cool grill daily
- Apply thin coat of oil to a clean grill
- Remove catch tray and clean daily
- Wipe controls and outside surfaces
- Clean with hot detergent solution
