caso Panini Grill & Griddle PG 1600
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sharp objects or metal utensils.
3.
Any change in color of the surface only affects appearance, not function.
5.3 Tips for grilling meat
1.
To achieve the optimum results, cut the meat into slices to a thickness, where the
upper grilling plate comes in contact with them when closed.
2.
We do not recommend using the grill to grill meat with heavy bones, such as bone-in
pork chops.
3.
Do not salt the meat before grilling. This would result in the meat being tough and dry.
4.
Before starting to grill marinated meat, pat with paper towels to remove excess
marinade. Some marinades have a high sugar content, which may become charred to
the grilling plate.
5.
When grilling, do not insert a fork or knife into the meat, as t
his would cause the juices to
fl
ow out. This would also result in making the meat tough and dry.
6.
Do not overcook and dry out the meat.
7.
Always make sure chicken is cooked through.
8.
When the meat is finished grilling, season it to taste with salt or other seasoning.
9.
You do not have to perforate precooked hot dogs prior to grilling.
5.3.1 Recommended grilling times
Food type
Grilling time (with closed upper grilling plate)
Beef
• sirloin steak
• other beef fillets
• hamburger
3 minutes (medium rare), 5–6 minutes (well done)
2–3 minutes
4–6 minutes
Pork
• tenderloin steaks
• boneless chops
• pork neck fillets
4–6 minutes
4–6 minutes
8–9 minutes
Lamb
• tenderloin
• boneless chops
• rump steak
3 minutes
4 minutes
4 minutes
