Breville 800GR, Instruction Booklet

Page: 13 / 32

13
OPERATING yOUR BREvILLE THE BBQ GRILL ™
HINTS FOR BEST GRILLING
RESULTS MEAT
For best grilling results use meat cuts which
are thick enough to touch the top and base
plate when the grill is closed.
RECOMMENdEd CUTS
Beef
Sirloin (New York), Rump, Rib Eye
(Scotch Fillet), Fillet.
Lamb
Trim Lamb Leg Steaks, Fillet, Eye of Loin,
Cutlets and Diced Lamb.
Pork
Butterfly Loin Steaks, Spare Ribs, Leg
Steaks, Fillets, Diced Pork.
Tougher cuts such as beef blade, topside
steak, lamb forequarter or neck chops can be
used. To tenderise these cuts marinate them
for a few hours or overnight in a marinade
with wine or vinegar to help break down the
connective tissue.
It is not recommended to cook items with
thick bones such as T-bone steaks.
Do not salt meat before cooking. Salt will
draw out the juices toughening the meat.
If using a marinade recipe or pre-marinated
meats from your meat retailer, drain excess
marinade off and dab with kitchen paper
before placing on the grill. Some marinades
contain high sugar levels which can scorch
on the grill plate when cooked.
Do not over cook meat, some meats are
better served pink and juicy.
Do not pierce meat with a fork or cut meat
while cooking. This will let the juices escape,
resulting in a tougher, dry steak.
Use tongs instead.
When removing fish pieces, use a flat heat
resistant plastic spatula to support the food.
Parboiling sausages can alleviate the need
to pierce sausages before cooking.
800GR_IB_A12_FA.indd 13 24/02/12 7:44 PM