TIPS AND HINTS
13
• For best grilling results, use cuts of meat of approx. 1 to 3cm.
• It is recommended not to cook cuts with thick bones such as T-bone steaks or cutlets. You should remove the
bone before grilling.
• Tougher cuts such as beef blade, topside steak, lamb forequarter or neck chops can be used, when marinated
with wine or vinegar to help break down the connective tissue. After marinating, drain the marinade off and dab
with kitchen paper before placing on the grilling surface. Ingredients of the marinade could burn easily on the hot
grilling surface.
• Do not overcook meat. However, chicken, pork and turkey should always be thoroughly cooked through.
• Do not pierce meat with a fork or cut meat during cooking. This will let the juices escape, giving a tougher and
dry result.
• Only add salt after grilling. Salt while cooking dehydrates the meat, making it tough and dry.
• Some ingredients are heat-sensitive and should be added belatedly. E.g. capsicum may get a bitter taste, when
heated on a high temperature.
• For turning and removing meat, it is best to use barbecue tongs. When grilling fish, use a flat heat-resistant
plastic spatula or plastic grill shovel to support the fish, as cooked fish breaks up easily.
GRILLING MEAT AND FISH
• Bread: Most types of bread can be used (white, wholemeal, wholegrain, raisin loaf, etc). The closed position is
ideal for grilling foccacia, Turkish bread, baguettes as well as bread rolls. Raisin bread, brioche or other sweet
breads, which contain high sugar content, will tend to brown quicker.
• Fillings: Canned or pre-cooked fruit is recomended, as fresh fruit may give off excessive juices when heated. Be
careful when biting into sandwiches containing fillings such as cheese and tomatoes or jam. This type of food
retains heat and could burn if eaten too quickly.
• Fat Free Snacks: Due to the non-stick coating, it is unnecessary to use any additional fat on the outside of your
grilled snacks.
GRILLING SANDWICHES
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Summary of Contents for QUICKTIME GOURMET GRILL
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