Grilling Guide - Breville Dual Burner BGR600 Instruction Booklet

HINTS & TIPS FOR GRILLING MEAT
• Tougher cuts such as beef blade,
topside steak or lamb forequarter or
neck chops can be used. To tenderise
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 with kitchen paper before placing
on heated cooking plates.
• Some marinades contain high sugar
levels which can scorch the heated
cooking plate .
• Do not over cook meat, even pork is
better served pink and juicy.
• For tender and juicy steaks allow steaks
to rest covered in foil for approximately
5 minutes after cooking.

GRILLING GUIdE

Grilling is a healthy and efficient way to cook.
The following cooking times are approximate due to variances in ingredient thickness.
INGREdIENT ANd APPROxIMATE COOKING TIMES
INGREdIENTS
Beef sirloin steak
Beef minute steak
Beef hamburger patties
Pork scotch fillet
Pork loin steaks
Pork fillet
Lamb loin
Lamb cutlets
• 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 plastic spatula to support
the food.
• Parboiled sausages can alleviate the
need to pierce sausages before cooking.
NOTE
To season brush the cooking plates
with a little vegetable oil and rub off the
excess with absorbent paper. Do this
after preheating. Do not use cooking
spray on the non stick coating as this
will effect the performance of the non
stick surface on the cooking plates.
HEAT SETTING PLATE
HIGH RIBBED
HIGH RIBBED
MEDIUM FLAT
HIGH RIBBED
HIGH RIBBED
MEDIUM-HIGH RIBBED
MEDIUM RIBBED
HIGH RIBBED
COOKING TIME
3 minutes for rare,
5–6 minutes for
medium rare.
2-4 minutes
4–6 minutes
10-12 minutes
6-8 minutes
6-8 minutes
5-6 minutes
3-4 minutes
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