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Tips and tricks
Always pre-heat the grill. That way, the intense heat
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radiation causes a crust to form quickly and
prevents meat juice from escaping.
Before grilling, you can coat or marinate the food in
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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
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soluble nutrients and meat juice may escape.
Place the food to be grilled directly on the wire rack.
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Do not use any aluminium foil or grilling trays.
Only turn the items on the grill over when they lift off
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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
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meat juice may escape.
Cured meat such as ham and smoked pork chops
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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,
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otherwise the meat loses juice and flavour.
Poultry will turn out particularly crispy and brown if
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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
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honey, maple syrup or lemon juice.
You can parboil vegetables that take a long time to
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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
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with oil, so that it does not stick to the wire rack.
Serve grilled food hot. If you keep it warm it will go
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tough.
Drops of fat falling onto the heating element may
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ignite and briefly produce flames and smoke. Very
fatty foods should be grilled over the water bath to
minimise this.
Operating the appliance
en
9
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