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Tips on grilling
Do not use any pots or pans on the
grill as these can cause the
appliance to overheat and damage
the ceramic surface.
Before each use, wipe any dust or
other residues from the hob with a
clean damp cloth.
– Select the appropriate setting and
pre-heat the grill for 4 - 6 minutes.
– For meat the grill should be hot
enough to seal the pores in order to
retain the juices. If the temperature is
too low the juices run out.
– Only use fats and oils which can
tolerate high temperatures.
– Food which has been prepared in a
marinade containing oil can be
placed directly on the cooking
surface. Otherwise lightly oil or
grease the cooking zone.
– Marinating brings out the taste and
aroma.
– Dab wet food with kitchen paper to
absorb surplus moisture and avoid
spitting.
– Salt meat after grilling so that it does
not become too dry.
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– With meat dishes, e.g. beef, pork,
veal, lamb, game or poultry select
cuts which can be quickly fried, e.g.
steaks, schnitzel, and medaillions.
Thin cuts are preferable. Thicker cuts
should be cooked first on a high heat
and then finished on a lower setting.
– Clean fish, remove bones as
required, cut into bite-size pieces,
thin fillets or steaks, and brush with
lemon juice.
– Wash fruit and cut into small pieces
as required. Sprinkling with lemon
juice will help prevent apples, pears
and bananas from going brown.
– Vegetables should be washed,
cleaned and cut in slices, rings,
cubes or sticks. The smaller the
pieces, the quicker the cooking time.
Potatoes should be parboiled to
avoid starch deposits on the grill
surface.
– To turn or stir the food use a heat
resistant spatula.
– Loosen any small pieces of food
which have stuck to the grill with a
spatula. These can then be
combined with stock, wine etc. to
make a sauce.
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