During Grilling - Gastroback DESIGN TISCHGRILL ADVANCED PRO BBQ Bedienungsanleitung

• You should avoid marinades sweetened with sugar, because sugar can carame-
lize and/or burn. The result is a glutinous layer on the grilling plate that adhe-
res stubbornly to the surfaces. However, when using sweetened marinades, it is
better to use low temperature settings.
• When grilling food wrapped in suitable aluminium foil, leave some free space
within the wrapping for expansion. At the top of your foil pack, pierce at least
one little hole in the foil to let steam and air escape. Otherwise the foil could
crack. Increase the cooking time a little, for the heat must penetrate the wrapping
first.
• Do not use any one-way aluminium grilling pans, disposable tableware, or any
other pots, pans, or dishes on the grilling plate. This may damage the non-stick
coating or cause overheating. Place your food directly onto the grilling plate.
• Thoroughly dab dry humid food before placing it on the hot grilling area.
• Before placing sausages on the grilling areas, pierce the skin of the sausages
via a pointed fork or sharp knife, for letting excess fat and steam escape. Other-
wise, the sausage skin may crack.
• Meat, fish and most other types of food should be salted after cooking. Other-
wise, the salt extracts the juices, making your food dry and hard. However,
some vegetables may be better, when salted previously. Refer to your recipe.

DURING GRILLING

Because the grilling plate is equipped with a non-stick coating, the use of oil or other
fat is not required.
• Oil-based marinades may produce a lot of fumes, when using high temperature
for cooking. In this case, ensure good ventilation. If possible, operate the appli-
ance in vicinity to an open window or balcony door. However, keep a suffici-
ent distance to walls, windows, and curtains (approx. 50cm). Some spices and
herbs (e.g. capsicum, basil) are sensitive to heat and should be added after coo-
king, at least when high temperature is selected. Other types of spices should
be applied before cooking. Refer to your recipe.
• Prefer the flat grilling area, if you are cooking minced meat or chopped vegeta-
bles (e.g. for rissoles), fish, or a somewhat runny mixture, or anything containing
set liquids (gravy, jelly, etc.). If you wish to preserve the liquids, wrap your food
in aluminium foil that is suited for grilling.
• Do not pierce or cut meat during cooking. The juices would escape and the
meat would get dry and tough.
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