SOLIS XXL Pro TYP/TYPE 792 Mode D'emploi page 33

Variable Temperature control Dial
The SOLIS Barbecue Grill XXL Pro features a Variable Temperature Control dial which allows a variety
of foods to be cooked. Just select a temperature suited to the foods which are being cooked.
With the dial set on «Sear» the temperature is correctly suited to grill meats or other foods.
With the dial set on «Sandwich» the temperature is correctly suited to toasting sandwiches.
15 Minute timer dial
The SOLIS Barbecue Grill XXL Pro features a 15 minute timer which allows you to monitor the time elapsed
during preheating or cooking. To set the timer, simply turn the dial clockwise completely to the «15»
position and then anti-clockwise to select the desired minutes.
The timer will ring once when the desired time has elapsed. The SOLIS Barbecue Grill XXL Pro
will not turn off, it will remain heating.
Recommended Cuts
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 Professional 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.
33