SOLIS GRILL & MORE Typ 7952 Bedienungsanleitung Seite 43

Additionally, you can slightly tilt the top to the front or back thanks to the joint
fixture to make the upper grill plate fully lie down on the sandwich / the grillables,
e.g. when placing the top directly on the grillables in the OPEN position. Use the
black handle (I) on the edge of the top to adjust the inclination angle.
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Notes: The grill is very hot during and after use. If you wish to adjust resp. rectify
the inclination angle of the upper grill plate with your hand, you must never touch
the top with your bare hands. The adjustment must always be made with the black
handle (I). Additionally, you can use cooking gloves to protect your hands.
Warning: You must NEVER lift or lower the grill top with the black handle on the
front edge of the top! To do that, always use the heat-insulated metal handle!
Do not spray any non-stick sprays onto the grill plates, as this would damage the
non-stick coating of the grill plates.
13. Removing the grillables from the grill:
When the grillables have finished grilling, open the upper grill plate with the
metal handle and take the grillables from the grilling surface using heat resistant
plastic or wooden spatulas.
Note: To avoid damaging the non-stick coating of the grill plates, never use metal
kitchen tools or ones that have sharp or pointed edges. Never cut the grill ables
directly on the grill plates. We recommend consequently using kitchen tools made
from heat resistant plastic or wood only.
14. Switching the grill off:
If you have finished grilling, set the temperature control to the position MIN.
Switch the appliance off with the ON/OFF button, the red function light on the
button and the red control light next to POWER go out. Pull the power plug and
let the appliance cool down.
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T I P S FOR B ES T GR I LLI NG
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We recommend when grilling meat that you use pieces that are thick enough to
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lie firmly on the bottom grill plate and at the same time touch the top grill plate.
The following types of meat are perfect for grilling with the Solis Grill & More:
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Beef rump steak, rib eye steak, sirloin steak, fillet
Lamb chops, loin, sirloin, leg of lamb or lamb shank
Pork loin, spare ribs, fillet, chops
We recommend you do not use meat with thick bones such as T-bone steaks.
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Tougher cuts such as pork neck chops can also be grilled, but to tenderise these
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cuts marinate them for a few hours in a marinade with wine or vinegar.
If you should wish to grill marinated meat – regardless of whether marinated by
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yourself or bought ready-marinated – please dab off the marinade with kitchen
paper before grilling. Some marinades contain a high sugar content which
scorches onto the grill.
Foods should not be salted before grilling. Salt extracts liquids from the food
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and makes meat more chewy.
Never pierce the meat with a fork or cut it during grilling. This will let the meat's
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juices run out, making it dry and tough.
Never leave the meat on the grill for too long – pork is delicious even if it is still
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pink and juicy when served.
If you blanch sausages before grilling, they must not be pierced before grilling.
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When grilling fish, remove it when finished using a heat-resistant plastic spatula.
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