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15. Switching off the grill:
If you are done grilling, turn the temperature regulator (H) to the position OFF.
The LCD screen will state „OFF" and the time „0". Let the appliance cool down
completely and pull the plug.
•
WARNING: Before and during operation, the power cord has to be completely
unrolled.
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T I P S F O R B E S T G R I L L I N G
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We recommend when grilling meat that you use pieces that are thick enough
to lie firmly on the bottom hot plate and at the same time touch the top hot
plate.
•
The following types of meat are perfect for grilling with the Solis Grillmaster Top:
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.
•
Tougher cuts such as pork neck chops can also be grilled, but to tenderise these
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
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 and
makes meat more chewy.
•
Never pierce the meat with a fork or cut it during grilling. This will let the meat's
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
pink and juicy when served.
•
If you blanch sausages before grilling, they must not be pierced before grilling.
•
When grilling fish, remove it when finished using a heat-resistant plastic spat-
ula.
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