Operating the appliance
en
17
Tips and tricks
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Always pre-heat the grill. That way, the intense heat
radiation causes a crust to form quickly and
prevents meat juice from escaping.
■
Before grilling, you can coat or marinate the food in
heat-resistant oil (e.g. peanut oil). This improves the
flavour. Be careful not to use too much oil/marinade,
otherwise this could cause flames to form or
generate lots of smoke.
■
Do not salt the meat before grilling. Otherwise
soluble nutrients and meat juice may escape.
■
Place the food to be grilled directly on the wire rack.
Do not use any aluminium foil or grilling trays.
■
Only turn the items on the grill over when they lift off
the wire rack easily. If meat sticks to the grill, the
fibres are destroyed and meat juice escapes.
■
Do not pierce the meat while grilling it, otherwise
meat juice may escape.
■
Cured meat such as ham and smoked pork chops
are not suitable for grilling. This can produce a
compound that is harmful to health.
■
Score chops on the bones and in fatty layers several
times so that they do not curl up.
■
Remove fatty layers after grilling instead of before,
otherwise the meat loses juice and flavour.
■
Poultry will turn out particularly crispy and brown if
you baste it towards the end of the grilling time with
butter, salted water or orange juice.
■
Fruit can be seasoned to taste after grilling with
honey, maple syrup or lemon juice.
■
You can parboil vegetables that take a long time to
cook (e.g. corn on the cob) before placing them on
the grill.
■
Grill fillets of fish on the skin side first. Coat the skin
with oil, so that it does not stick to the wire rack.
■
Serve grilled food hot. If you keep it warm it will go
tough.
■
Drops of fat falling onto the heating element may
ignite and briefly produce flames and smoke. Very
fatty foods should be grilled over the water bath to
minimise this.
