During Grilling - Gastroback 42524 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 adheres
stubbornly to the surfaces. When using sweetened marinades, it is better to set
low temperature values.
• Do not use any one-way aluminium grilling pans, disposable tableware, or any
pots, pans, or dishes on the grilling plates. This may damage the non-stick coating
or cause overheating. Place your food directly onto the grilling plates. Before gril-
ling sausages, pierce the skin of the sausages via a pointed fork or sharp knife,
for letting excess fat and steam escape. Otherwise, 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 plates are equipped with a non-stick coating, the use of oil
or other additional fat is not required.
• Oil-based marinades may produce a lot of fumes, when using high temperature.
In this case, ensure good ventilation. If possible, operate the appliance in vici-
nity to an open window or balcony door. However, keep a sufficient 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 cooking, at
least when high temperature is selected. Other types of spices should be applied
before cooking. Refer to your recipe.
• Do not pierce or cut meat during cooking. The juices would escape and the meat
would get dry and tough.
• In most cases, crusty food is tastier due to the special flavour of roasting. There-
fore, you should set the allocated control dial to high temperature. Reduce the
temperature, when your food gets too dark or burnt.
• When changing the temperature of a grilling plate, in most cases, the cooking
time should be adapted accordingly. Additionally, the consistency of your food
after cooking may vary. In general, with higher temperature settings, your food
will be somewhat more crispy and crusty. However, when selecting too high tem-
perature values, your food may get too dark or even burn, while the interior is still
raw. This holds especially for delicate food (e.g. some vegetables, fruit, seafood).
Some types of food (e.g. some vegetables or fruit) will be better with only short
grilling time and a high temperature setting. With this method, the surface gets
caramelized, while the interior is still crispy and juicy.
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