Grilling Guide - Breville 800GR User Manual

BR6096 800GR Grill Book 19/8/04 4:53 PM Page 14
HINTS FOR BEST GRILLING RESULTS marinade off and dab with kitchen paper before
placing on the Professional Grill. Some
MEAT
marinades contain high sugar levels which can
For best grilling results use meat cuts which are
scorch on the grill plate when cooked.
thick enough to touch the top and base plate
when the Professional Grill is closed. Do not over cook meat, some meats are better
served pink and juicy.
RECOMMENDED CUTS
Do not pierce meat with a fork or cut meat
Beef Sirloin (New York), Rump, Rib Eye
while cooking. This will let the juices escape,
(Scotch Fillet), Fillet.
resulting in a tougher, dry steak. Use tongs
instead.
Lamb Trim Lamb Leg Steaks, Fillet, Eye of
Loin, Cutlets and Diced Lamb.
When removing fish pieces, use a flat heat
resistant plastic spatula to support the food.
Pork Butterfly Loin Steaks, Spare Ribs, Leg
Steaks, Fillets, Diced Pork.
Parboiling sausages can alleviate the need to
pierce sausages before cooking.
Tougher cuts such as beef blade, topside steak,
lamb forequarter or neck chops can be used. To
tenderise these cuts marinate them for a few
hours or overnight in a marinade with wine or
vinegar to help break down the connective
tissue.
It is not recommended to cook items with thick
bones such as T-bone steaks.
Do not salt meat before cooking. Salt will draw
out the juices toughening the meat.
If using a marinade recipe or pre-marinated
meats from your meat retailer, drain excess
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OPERATING YOUR BREVILLE 800 CLASS PROFESSIONAL GRILL

GRILLING GUIDE

Contact Grilling is a healthy and efficient way to
cook. The cooking times are approximate due to
NOTE: These times relate to when the
variances in ingredient thickness.
grill is in the closed and on the
contact position.
INGREDIENT AND TYPE COOKING TIME
Beef
• sirloin steak 3 minutes for medium rare
5-6 minutes for well done
• minute steak 1-2 minutes
• hamburger patties 4-6 minutes
Pork
• fillet 4-6 minutes
• loin steaks
Lamb
• loin 3 minutes
• cutlets 4 minutes
• leg steaks 4 minutes
Sausages
• thin 3-4 minutes
• thick 6-7 minutes
INGREDIENT AND TYPE COOKING TIME
Chicken
• breast fillet 6 minutes or until cooked through
• thigh fillet 4-5 minutes or until
cooked through
Sandwich or Foccacia 3-5 minutes or until golden brown
Vegetables sliced 1 ⁄ "; 1.25 cm thick
2
• eggplant 3-5 minutes
• zucchini
• sweet potato
Seafood
• fish fillet 2-4 minutes
• fish cutlets 3-5 minutes
• octopus (cleaned) 3 minutes
• shrimp 2 minutes
• scallops 1 minute
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GRILLING GUIDE