Grilling Tips - Breville BGR700BSS1BUS1 Instruction Book

Tips

GRILLING TIPS

Meats
Recommended cuts:
• Beef - Sirloin, New York, Rib Eye, Fillet.
• Lamb - Trim Lamb Leg Steaks, Fillet, Eye of
Loin, Cutlets and Diced Lamb.
• Pork - Pork Chops, Tenderloin.
• It is not recommended to cook items with
thick bones such as T-bone steaks.
• Tougher cuts such as flat iron steak, lamb
forequarter or neck chops can be used. To
tenderize these cuts, marinate them for a
few hours or overnight in a marinade with
wine or vinegar to help break down the
connective tissue.
• If using a marinade recipe or pre-marinated
meats from your meat retailer, drain excess
marinade off and dab the meat with paper
towels before placing on the grill. Some
marinades contain high sugar levels which
can scorch on the cooking plate.
• Do not salt meat before cooking. Salt will
draw out the juices, toughening the meat.
• Do not pierce meat with a fork or cut meat
while cooking. This will let the juices escape,
resulting in a tougher, dry steak. Use silicon
tongs instead.
• Do not over cook meat. Some meats are
better served pink and juicy.
• Parboiling sausages can alleviate the need to
pierce sausages before cooking.
• When removing fish pieces from the grill, use
a flat heat resistant plastic spatula to support
the food.
JUDGING DONENESS
There is an art to determining when your
steak, lamb chop or cutlet is cooked to the
correct degree of doneness – rare, medium
rare, medium, medium well or well done – but
it is easily mastered with these handy hints
and tips.
NOTE
USDA Recommended Internal Temperatures
are as follows:
• Medium 145°F
• Medium Well 160°F
• Well Done 170°F
Rare
Cook for a few minutes per side, depending
on thickness. Turn once only. Cook until
steak feels very soft with back of tongs.
A meat thermometer will show the internal
temperature of a rare steak as 130–140°F
(55–60°C).
Medium rare
Cook on one side until moisture is just visible
on top surface. Turn once only. Cook on the
other side until surface moisture is visible.
Steak will be cooked to medium rare
when it feels soft with back of tongs.
A meat thermometer will show the internal
temperature of a medium rare steak as
140–150°F (60-65°C).
Medium
Cook on one side until moisture is pooling on
top surface. Turn once only. Cook on second
side until moisture is visible. Steak will be
cooked to medium when it feels springy with
back of tongs. A meat thermometer will show
the internal temperature of a medium steak as
150–160°F (65–70°C).
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