Tips For Best Results; Grilling Meat And Fish - Gastroback DESIGN BBQ PRO Bedienungsanleitung

time. The set time will be shown on the timer dial in steps of 5 minutes. After the set
time elapsed, a bell rings shortly as a reminder and the heating elements are switched
off automatically. However, you can change the currently set time whenever you like.
IMPORTANT:
The timer will prevent the appliance from heating uselessly. If you
have forgotten to switch off the appliance after grilling, the timer will stop the appli-
ance from heating unattended. Thus, it is intended not only to assist you in keeping
the desired grilling time, but also in operating the appliance in a save and energy-
saving way. However, do not leave the appliance connected to the power supply,
when it is not in use and/or when you leave the appliance unattended.

TIPS FOR BEST RESULTS

When using the appliance in closed position (see: 'Properties of Your New ›Design
BBQ Pro‹ / Positioning the Lid'), distribute all your food in a way that ensures that
all pieces of food will touch the upper grilling surface. If required, adjust the height
control clip accordingly (see: 'Height Control Feature'). Cooking temperatures and
cooking times depend on your individual liking, as well as on thickness, type, and
consistency of your food. The following sections give some recommendations. If
required, you should check your food for the desired consistency during cooking.

GRILLING MEAT AND FISH

Recommended Cuts of Meat:
Beef
Sirloin (New York), Rump, Rib Eye (Scotch Filet), Filet
Lamb
Trim Lamb Leg Steaks, Filet, Eye of Loin, Cutlets, Diced Lamb
Pork
Butterfly Loin Steaks, Spare Ribs, Leg Steaks, Filet, Diced Pork
• For best grilling results, use cuts of meat of approx. 1 to 3 cm.
• It is recommended not to cook cuts with thick bones such as T-bone steaks. You
should remove the bone before cooking.
• Tougher cuts such as beef blade, topside steak, lamb forequarter or neck chops
can be used, when marinated with wine or vinegar to help break down the con-
nective tissue. After marinating, drain the marinade off and dab with kitchen paper
before placing on the grilling surface. Ingredients of the marinate could burn easily
on the hot grilling surface.
• Do not overcook meat. Even pork is better served pink and juicy.
• Do not pierce meat with a fork or cut meat during cooking. This will let the juices
escape, giving a tougher and dry result.
46