11
Operating your Breville ikon Grill
continued
10
5. The top plate will radiate the desired heat to melt
ingredients such as cheese or lightly grill foods.
6. Toasting should take approximately 3-4minutes,
however, exact cooking time is a matter of
preference. It will also depend on the height of
the top plate.
Variable temperature control dial
The Breville ikon Grill features a Variable Temperature
Control dial which allows a variety of foods to be
cooked. Just select a temperature suited to the foods
which are being cooked.
With the dial set on Steak Sear (see Fig 6) the
temperature is correctly suited to grill meats or
other foods.
With the dial set on Sandwich (see Fig 7)
the temperature is correctly suited to
toasting sandwiches
The Adjustable Grill Height Control can be moved
to accommodate thick or thin foods by sliding the
clip forwards or backwards along the arm.
Note
Fig 6
Fig 7
FULLY UNWIND THE CORD FROM THE CORD STORAGE BEFORE USE.
Hints for best results for grilling
Meat
For best Grilling results use meat cuts which are
thick enough to touch the top and base plate when
the ikon Grill is closed.
Recommended Cuts
Beef
Sirloin (New York), Rump,
Rib Eye (Scotch Fillet), Fillet,
Pork
Butterfly loin Steaks, Spare Ribs,
Leg Steaks, Fillets, Diced Pork.
•
Tougher cuts such as beef blade or topside steak
can be used. To tenderize 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 recommended to cook items with thick bones
such as T-bone steaks.
•
No 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
ikon Grill. Some marinades contain high sugar
levels which can scortch on the Grill plate
when cooked.
•
Do not over cook the meat, even pork is 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.
•
Part-boiling sausages can alleviate the need to
pierce sausages before cooking.
