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•
Before you cut them, let the roast, the larger cuts of meat and thicker
chops and steaks rest for 5 to 10 minutes after grilling. The internal
temperature of the meat will rise 5 to 10 degrees in that time.
•
For extra "smoke taste", you may want to add wood chips or wood chips
(soaked and drained in water for at least 30 minutes) or add moistened
fresh herbs such as rosemary, thyme or bay leaf drawers. These can be
added during grilling with the help of the Woodchipper.
•
Before you grill, food must be thawed. Otherwise, you should take into ac
count longer grilling times when preparing frozen food.
7.4
FOOD SAFETY TIPS
•
Do not defrost meat, fish or chicken to room temperature. Defrost in
the fridge.
•
Wash your hands thoroughly with hot soapy water before you start
preparing the meal and after you have touched fresh meat, fish and chicken.
•
Never place cooked food on the same plate as the unprepared food on
which it was.
•
Plates and cooking utensils that have been in contact with unprepared meat
or fish should be washed with hot soapy water and then rinsed off.
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