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Grilling by the Numbers 1 2 3 4 5 6 7 8 9 10 Grilling by the Numbers 1 2 3 4 5 6 7 8 9 10 TIPS AND RECIPES TO GET YOU COOKING WITH YOUR FIRE STONE ELECTRIC COOK NUMBER® GRILL Green Grilling (gren gril’-ing) Cooking outdoors using an advanced generation of grilling systems designed to achieve equal or superior results to conventional grilling methods but using less energy and creating less pollution and/or landfill problems. GREEN GRILLING IS HERE The first truly “green” grills have arrived. Fire Stone Cook Number ® Grills are here. Your Fire Stone Electric Cook Number Grill is the most powerful electric on the market. It’s unique dual burners and thermodynamic design allows it to grill like 30,000 BTU’s on ordinary household current! And the patented Cook Number System virtually eliminates the smoke and resultant carcinogens that come from burning food. If the US market shifted to green grills that performed at this level of efficiency, the US would save over 100 million barrels of crude oil per year. That’s billions of dollars! And Americans would save billions more in propane. Clearly a change in grilling habits and perceptions has been long overdue. Simpler. More sophisticated. Delivering full grilling power at a fraction of the energy cost. The Fire Stone Cook Number Grills. Green Grilling has finally arrived. For more information on “Green Grilling” and to see all of the amazing outdoor products from Fire Stone Home Products go to: www.firestonehp.com or call 1.866.303.4028. Non-Stick Aluminum Coated Searing Plates and Stainless Steel Grates (inside) Cook Number® Electric Grill Features Sliding Heat Shield Sleeve Temperature Sensor Power Switch Hood Temperature Gauge Temperature Control Cook Number System Dial Table of Contents TABLE OF CONTENTS The Cook Number® Grill Story 5 Pork How To Use The Cook Number System 6 Apple Mustard Pork Chops 23 The Cook Number Chart and Tips 7 Cook Number Simple Pork Chops 24 Coriander Pork 25 Cook Number Simple Brats 26 Cook Number Beer Brats 26 R E C I P E S Sue’s Sausage Kabobs 27 Appetizers Perfect 10 Pizza 9 Lamb Paradise Grilled Vegetables 10 Cook Number Simple Lamb Chops 29 Chili Lime Chicken Wings 11 Tuscany Roast Lamb 30 Butter Browned Shrimp 11 Table of Contents Mediterranean Stir-Fry 31 Beef Fish Cook Number Simple Sirloin 13 Marmalade Halibut 33 Our Famous Fire Stone Seasoning 13 Cook Number Simple Salmon 34 Maytag Mushroom T-Bone 14 Butter Lemon Dill Salmon 34 Cook Number Simple Burgers 15 Mahi-Margarita with White Wine Sauce 35 Blue Ox Burgers 17 Port Charlotte Blackened Grouper 36 Legacy Rib Eye Roast 17 Salsa Seafood from Down Under 37 Chicken Cook Number Simple BBQ Chicken 19 Orange Teriyaki Chicken 19 St. Croix Grilled Chicken 20 Air Rotisserie Kabobs 21 3 “A real restaurant quality grill. But on a smaller scale.” - Julio Pitre Chef and Manager Enjoy! Restaurant Apple Valley, MN “There’s no grill like it. Anywhere. At any price.” - Joe Haubenhofer Special Events/Private Chef “Cook Number grills do something no other grill can - make you a better cook.” - Chef Audrey Paradise Landing Restaurant Balsam Lake, WI IT TOOK A LOT OF GREAT CHEFS TO MAKE A GRILL THIS GOOD We spent years asking cooking professionals to design their “dream grill”. Here’s what they said. “It has to have the ability to sear.” Just like they do in fine restaurants. Without searing, a “medium” cooked steak can lose up to 80 percent of its juices. But searing takes temperatures between 500°F and 1000°F! That’s like having a separate burner directly under the searing plate. We did it. We invented the first grill with a moveable burner. What’s the next thing they called for? “Eliminate hot and cold spots.” Hot spots are Grilling Enemy #1. Even grills costing thousands haven’t eliminated them. We did it. We created a grill with a vaporizer plate with specially patterned “heat slots”, protecting the burner, and shaping the hood to produce convection currents, flare-ups are minimized and heat flows evenly. The professionals were impressed but they had one more item on their wish list. “Figure out how to tell when the meat’s done without having to cut into it.” Professionals tell how well done a piece of meat is by feel. They never cut it. Flavorful juices lost by cutting can turn the best steak into shoe leather. You might call it a “tough” problem to solve. But amazingly, we did that, too. By creating the Cook Number ® System. Fire Stone’s exclusive monitor that let’s you know when your food is cooked exactly the way you like it. Perfectly. Your Fire Stone Cook Number Grill does what no other grill in the world can; make you a better cook. And the more you cook on it, the better you’ll get. 5 GOURMET GRILLING MADE EASY THE AMAZING FIRE STONE COOK NUMBER® SYSTEM Good chefs know that meat perfectly done means it’s reached a certain internal temperature. Now, the Cook Number System lets you know the second you’ve achieved that perfect temperature. Allowing you to grill like a gourmet chef the first time you try. Here’s all you do: 1 Switch on the Cook Number System 2 For searing applications turn far right knob clockwise to 500°F (on model CNE-20 simply flip the switch to sear) 3 After searing, transfer meat from right side to left 4 Insert the temperature sensor into the center of the meat 5 Turn Cook Number dial to desired setting from one of the 10 settings - rare to well done 6 Close the hood 7 At the signal (beep and flashing lights), your food is ready GETTING STARTED WITH YOUR COOK NUMBER GRILL 1 Take a clean cloth moistened with cooking oil and rub the searing plates (top side only). Rub the grates as well. 2 Check your grease tray – make sure that you have something to catch grease run-off (a small aluminum tray works great and should come with your new grill. Be sure to replace tray as needed). 3 Plug your grill into any outlet, turn the switch on and turn the temperature knob to SEAR to burn off the cooking oil. 4 After 15 minutes, turn the temperature knob to GRILL at the highest temperature for another 15 minutes to burn off the oil. For best results, turn the grill off and let it cool down completely. Now you’re ready to cook. Note: When finished grilling, unplug grill to conserve energy. 6 TURNING ON THE GRILL Fig. 1 Fig. 2 TO SEAR: 1 Switch grill to ON (see fig. 1). 2 Turn temperature dial to SEAR (see fig. 2) and select the recommended searing temperature. In about seven minutes, you’re ready for searing. TO GRILL, ROAST OR BAKE: 1 Switch grill to ON (see fig. 1). 2 Turn temperature dial to GRILL (on model CNE-20, simply flip the switch to grill). In seven minutes, you’re ready to grill, roast or bake. IMPORTANT! Check grease tray and vaporizer plate each time you cook. Brush any accumulated grease off vaporizer plate, and if tray is greasy, replace it to prevent fire. Filets Stuffed Cooked Medium Well Breast Thigh Dark Rare R/MedR MedR Med M/MedW MedW Well WWell Med MedW Well Med MedW Well YOU’RE NOW READY TO TAKE THE GUESSWORK OUT OF GRILLING A FEW TIPS: • Be sure to wash your hands thoroughly before AND after handling any meat or fish - especially chicken. • For tempting grill marks on both sides, flip 3 or 4 minutes before the signal. • For medium and well-done steaks to finish grilling at the same time, sear well-done steaks an extra 30 to 45 seconds. • Meat continues to cook internally after it’s removed from the grill. Allow for a 5 to 10-degree rise in temperature. • Use tongs - not forks - for flipping chicken to retain the flavorful juices. 7 • If weather is cold or windy, cook times may be longer. APPETIZERS Taste what a Cook Number Grill can add to the party Perfect 10 Pizza Sliced in squares, this makes an easy and scrumptuous appetizer. Frozen medium cheese pizza (any brand with thin crust) Oregano Garlic salt Shredded Italian cheese (about 2 oz) Feta cheese (to taste) Roma tomatoes, sliced (2 - 3 ) Quartered artichoke hearts (small, canned artichokes) 1 Tablespoon olive oil 10” Baking Stone ( see accessories at www.cooknumber.com ) Switch grill to ON. Place 10” pizza stone on grill. Turn temperature dial to GRILL. Close hood. Wait 7 minutes. Remove pizza from packaging. Sprinkle top with oregano and garlic salt. Cover evenly with grated cheese. Top with feta, quartered artichoke hearts and tomato slices. Drizzle olive oil over the top. Put pizza on baking stone and place into grill. Close hood. Cook for 8 minutes. Open hood and rotate pizza ½ turn with spatula. Close hood. Check after 6 minutes more. Cheese should be melted and crust golden brown (if weather is cold or windy, cook time may be longer). Personalize with any of your favorite pizza toppings: goat cheese, asiago, Fontino, bacon, ham, pineapple, pepperoni, sun dried tomatoes, Portobello mushrooms, fresh basil, roasted walnuts, roasted pumpkin seeds, pine nuts, diced bell peppers, jalapeno peppers, Thai peanut sauce. Be creative! Serves 2 9 Paradise Grilled Vegetables A delightfully colorful mix that’s fun to make. 2 Bell peppers, cut into slices or inch-sized chunks Italian dressing 2 Vidalia onions, cut into eighths Extra virgin olive oil 6 Asparagus spears, 2- 3 inch pieces Garlic powder 1 Zucchini, sliced Ground pepper 1 Yellow squash, sliced Grill spray 6 Whole button or 3 sliced Portobello mushrooms 10 Cherry tomatoes, whole Teflon grill cooking tray ( see accessories at www.cooknumber.com ) Wash and dry vegetables.
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