Loading ...
Loading ...
Loading ...
For best grilling results use meat cuts which are
thick enough to touch the top and base plate
when the Indoor BBQ and Grill™ is closed.
Beef Sirloin (New York), Rump, Rib Eye
(Scotch Fillet), Fillet.
Lamb Trim Lamb Leg Steaks, Fillet, Eye of
Loin, Cutlets and Diced Lamb.
Pork Butterfly Loin Steaks, Spare Ribs, Leg
Steaks, Fillets, Diced Pork.
Tougher cuts such as beef blade, topside steak,
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.
It is not recommended to cook items with thick
bones such as T-bone steaks.
Do not salt meat before cooking. Salt will draw
out the juices toughening the meat.
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 the Indoor BBQ and Grill™. Some
marinades contain high sugar levels which can
scorch on the grill plate when cooked.
Do not over cook meat, some meats are 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. Use tongs
instead.
When removing fish pieces, use a flat heat
resistant plastic spatula to support the food.
Parboiling sausages can alleviate the need to
pierce sausages before cooking.
16
oPeRAtING yoUR bRevILLe INDooR bbQ AND GRILL™
Loading ...
Loading ...
Loading ...