Using the grill
Practical hints
All types of meat, fish and vegetables can be cooked under the grill.
Red meat, cut into thin pieces and flat or sliced fish must be grilled very
quickly and as near as possible to the grill. White meat, ordinary fish and
vegetables must be kept farther away from the grill and in this case cooking
will take slightly longer. Take the meat out of the freezer a few hours before
grilling it. You are advised to rest the meat on sheets of absorbent paper: it
will have more flavour and there will be no risk of it remaining frozen inside.
Prepare and season the meat with pepper and spices before grilling but add
salt only after cooking, otherwise it will tend to be dry. Brush all food to be
cooked with a little oil preferably using a wide flat brush. Never prick the food
during cooking, even when turning it, as the juices will come out and the food
will become dry.
IMPORTANT: before beginning cooking, the grill must be hot.
