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Full Grill: Hints For Best Results
• Open the Panini Maker to a full grill when cooking a combination of foods of varying
thicknesses: bone-in chops thicker than 1-inch, larger cuts of meats or sausages, delicate
fish or unevenly cut larger vegetables where grill marks are desired.
• Tougher cuts such as flank steak should be tenderized by marinating for few hours or
overnight. Wine or vinegar will help to break down connective tissue before grilling.
• Drain excess marinade and dry meat well before placing on the grill plate.
• Avoid using marinades with high sugar levels that will burn on the grill plate when
cooked.
• To ensure a tender piece of grilled meat, do not salt meat before cooking.
• Use a heat-resistant fish spatula to remove fish from the hot grill. DO NOT OVERCOOK!
• To avoid tough and dry meats, never cut or pierce meats while cooking. Use scratch-
proof tongs to add or remove meat from grill plates.
• And most importantly: to ensure moist and delicious results, always allow meats to rest
10 to 20 minutes before cutting.
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2017-04-07 9:55 AM