10
11
Using the extendable feet
Your Panini Grill features extendable feet,
which are designed to level the bottom
cooking plate when cooking foods such
as sausages. This ensures the sausages
do not roll off the grill but still drain the
maximum amount of fat while cooking.
The extendable feet are also perfect to use
while toasting paninis.
Simply
fl
ip the feet forward to level the
bottom cooking plate (
fi
g 2), or
fl
ip the feet
backwards to angle the bottom plate.
NOTE:
Always allow the Panini Grill to
preheat until the green READY
light illuminates.
Adjustable Grilling Height Control
feature
Your Panini Grill features an Adjustable
Grilling Height Control feature which
allows you to
fi
x the top plate to a range of
positions above the bottom plate.
This allows your Panini Grill to be used to
grill delicate ingredients such as
fi
sh and
hamburger buns without squashing.
1.
Allow the Panini Grill to preheat until the
green READY light illuminates.
2.
Place the food to be grilled on the
bottom plate.
3.
Move the Adjustable Grilling Height
Control clip on the right hand side of
the Panini Grill to the desired height
(see
fi
g 1).
4.
Slowly lower the top plate until it rests on
the height control clip.
5.
The top plate will radiate the desired heat
to lightly grill foods.
NOTE:
The Adjustable Grilling Height
Control can be moved to
accommodate thick or thin foods
by sliding the clip forwards or
backwards along the arm.
OPERATING YOUR BREVILLE CERTIFIED REMANUFACTURED PRODUCT
Variable Temperature Control dial
The Breville Panini Grill features a Variable
Temperature Control dial which allows a
variety of foods to be cooked.
When the dial is set to HIGH the
temperature is correctly suited to grill meats
or other foods.
When the dial is set to LOW the
temperature is correctly suited to toasting
paninis.
Hints for grilling meat
For the best grilling results, use meat cuts
which are not too thick. The top cooking
plate should rest completely on-top of the
entire cut of meat.
Recommended Cuts
Beef
Sirloin (New York), rump, rib eye,
fi
let.
Lamb
Trim lamb leg steaks,
fi
let, eye of
loin, cutlets and diced lamb.
Pork
Butter
fl
y loin steaks, spare ribs,
leg steaks,
fi
let, diced pork.
•
Tougher cuts such as beef blade,
topside steak, lamb forequarter or
neck chops 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.
•
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
Panini Grill. Some marinades contain
high sugar levels, which can scorch on
the Grill plate when cooked.
•
Do not over cook 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
fi
sh pieces, use a
fl
at
heat resistant plastic spatula to support
the food.
•
Pre-boiling sausages can alleviate the
need to pierce sausages before cooking.
OPERATING YOUR BREVILLE CERTIFIED REMANUFACTURED PRODUCT
