Grilling Guide - Breville BGR420XL Instruction Booklet

OPERATING yOUR NEW BREvILLE PROdUCT
HINTS fOR BEST GRILLING
MEATS
For best grilling results use meat cuts which
are thick enough to touch the top and
bottom plates when the grill is closed.
RECOMMENdEd CUTS
Beef
Sirloin (New York), Rump, Rib Eye, Fillet.
Lamb
Trim Lamb Leg Steak, Fillet, Eye of Loin,
Cutlets and Diced Lamb.
Pork
Butterfly Loin Steak, Spare Ribs, Leg Steak,
Fillet, Diced Pork.
• Tougher cuts such as beef blade, topside
steak or lamb forequarter or neck chops
can be used. To tenderize these cuts
marinate them for a few hours or over
night 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.
• If using a marinade recipe or pre-
marinated meats from your meat retailer,
drain excess marinade off and dab with
a paper towel before placing on the grill.
Some marinades contain high sugar
levels which can scorch on the grill plate
when cooked.
10
• Do not over cook meat, pork is better
served pink and juicy. Do not pierce
meat with a fork or cut meat while
cooking. This will let the juices escape,
resulting in a tougher dry steak.
• When removing fish pieces, use a flat
heat resistant non-metallic spatula to
support the food.
• Parboiling sausages can alleviate the
need to pierce sausages before cooking.

GRILLING GUIdE

Contact grilling is a healthy and efficient
way to cook. The cooking times are
approximate due to variances in ingredient
thickness. It is not recommended to cook
items with thick bones such as T-bone
steaks.
NOTE
These times relate to when the grill
is in the closed and in the contact
position.