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HINTS AND TIPS FOR USING THE GOURMET PRESS
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Meat, fish and vegetables should be coated with a light spray of oil before
being placed on the press; this will prevent the food from sticking to the press
plates.
•
It is not recommended to use low fat cooking spray on the press plates; as
the additives that are present may build up on the surface of the cooking
plates and reduce their efficiency.
•
To prevent heat loss and for even cooking, do not open the lid frequently
during a cooking cycle.
•
For best results, do not overload the press.
•
For best results try to have food similar in size and thickness, this results in
more even cooking.
•
Use boneless meat, fish and poultry for more even cooking and browning.
•
Remember that since the press is cooking from both sides, cooking time will
typically be shorter than expected. Watch carefully to avoid overcooking.
•
For even more flavour, add dry seasonings or marinade foods before grilling.
•
For great griddle marks on your meat, make sure the temperature is on the
highest setting, allow the press to heat up. Brush the meat with a layer of oil
and place on the press. Press the handle down with light pressure and you
will hear a searing sound, turn the temperature down to continue cooking the
food thoroughly.
How do you like your meat cooked?
Rare -
The flesh to the meat will spring back when pressed with a finger, it will
generally feel quite spongy with lots of give.
Medium -
The flesh will spring back less, but will still have some give to it.
Well done -
The flesh will have no spring back at all, it will be very firm to the touch.
Chicken -
Remember the juices from chicken should run completely clear when
pierced with a skewer or knife, if in doubt continue cooking for longer.
Fish -
The flesh will turn from translucent to opaque when it is cooked, take
a look at the fish as it cooks very quickly and will dry out if
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