Tips For Best Results; Grilling Guide - Gastroback HEALTH SMART GRILL PRO Bedienungsanleitung

TIPS FOR BEST RESULTS

For best grilling results, use cuts which are thick enough to touch the grilling surfaces
at the lid and bottom, when closing the lid (approx. 1 to 5.5 cm).
Recommended Cuts:
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
• Tougher cuts such as beef blade, topside steak, lamb forequarter or neck chops
can be used. To tenderize these cuts, marinate them for a few hours or overnight
in a marinade with wine or vinegar to help break down the connective tissue.
• Add salt after cooking. Otherwise, the salt would dehydrate the meat, making it
tough and dry.
• If using a marinade recipe or pre-marinated meats from your meat retailer, drain
excess marinade off and dab with kitchen paper before placing on the grilling
surface. Some marinades contain high sugar levels, which can scorch on the gril-
ling surface when cooked.
• Do not overcook meat. Even pork is better served pink and juicy.
• Do not pierce meat with a fork or cut meat while cooking. This will let the juices
escape, resulting in a tougher and dry steak.
• When cooking fish, use a flat heat-resistant plastic spatula to support the food.
• Parboiling sausages can alleviate the need to pierce sausages before cooking.
• It is recommended not to cook cuts with thick bones such as T-bone steaks. You
should remove the bone before cooking.

GRILLING GUIDE

Cooking temperatures and cooking times depend on your individual liking, as well
as on thickness, type and consistency of your food. The following table holds some
recommendations. If required, check your food for the desired consistency during
cooking.
• Select a low temperature (SANDWICH) for heating up food and cooking sand-
wiches.
• Select medium temperatures for seafood and scallops.
• Select high temperatures (SEAR) for meat and poultry.
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