Bosch PKU375V14E, Instruction Manual, Page: 8 / 12

8
Tips and tricks
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Always preheat the grill. In this way, due to the intensive heat
radiation, a crust can form quickly and prevent the meat
juices from escaping.
■
You can brush or marinate the food with heat-resistant oil
(e.g. peanut oil) before grilling. This will improve the flavour.
Ensure that you do not use too much oil/marinade, as this
could cause the food to catch fire and generate thick smoke.
■
Do not salt meat before grilling. Otherwise, soluble nutrients
and meat juices could be lost.
■
Place the food directly on the wire rack. Do not use any
aluminium foil or grill linings.
■
Only turn the food when it can be easily removed from the
wire rack. If meat sticks to the wire rack, the fibres will be
destroyed and the meat juices will escape.
■
Do not prick meat during grilling or the meat juices will
escape.
■
Cured meat, such as ham or smoked pork chops, is not
suitable for grilling. A harmful compound can be produced.
■
Score chops several times at the bone and in the fat layer so
that they do not bend during grilling.
■
We recommend removing the fat layer after grilling rather
than before, as otherwise the meat will lose juice and flavour.
■
Poultry pieces will turn out particularly crispy and brown if you
baste them towards the end of the grilling time with butter,
salted water or orange juice.
■
After grilling, fruit can be seasoned to taste with honey, maple
syrup or lemon juice.
■
Before grilling, you can precook vegetables which take a long
time to cook (e.g. corn on the cob).
■
Grill fish fillets skin side up first. Brush the skin with oil so that
it does not stick to the wire rack.
■
Serve grilled food hot. Do not keep it warm or it will become
tough.
■
Dripping fat can catch fire on the heating elements and can
result in brief formation of flames and smoke. To reduce this,
very fatty foods should be grilled over a water bath.