SOLIS SMART GRILL PRO 823 Mode D'emploi page 113

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T I P S F O R B E S T G R I L L I N G
• We recommend when grilling meat that you use pieces that are thick enough
to lie firmly on the lower grill plate and at the same time touch the upper grill
plate.
• The following types of meat are perfect for grilling with the SOLIS Smart Grill Pro:
Beef rump steak, rib eye steak, sirloin steak, fillet
Lamb chops, loin, sirloin, leg of lamb or lamb shank
Pork loin, spare ribs, fillet, chops
• Tougher cuts such as pork neck chops can also be grilled, but to tenderise these
cuts marinate them for a few hours in a marinade with wine or vinegar.
• If you should wish to grill marinated meat - regardless of whether marinated by
yourself or bought ready-marinated - please dab off the marinade with kitchen
paper before grilling. Some marinades contain a high sugar content which
scorches onto the grill.
• Never leave the meat on the grill for too long - pork is delicious even if it is still
pink and juicy when served.
• Never pierce the meat with a fork or cut it during grilling. This will let the me-
at's juices run out, making it dry and tough.
• When grilling fish, remove it when finished using a heat-resistant plastic spatula.
• If you blanch sausages before grilling, they must not be pierced before grilling.
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