NEFF N64K40N0 Mode D'emploi page 28

Tips for grilling
Quality of the meat
Preheating the grill
Preparing the food
Placing the food on the grill
Turning the food
Tips for grilling
Dripping Fat
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The grilled result depends on the nature and quality
of the meat and on your personal taste. As far as
possible, grilled pieces should be equally thick. In
this way, they will brown evenly and they will stay
nice and juicy.
Always preheat the grill. In this way, the intensive
heat radiation will seal the surface of the grilled food
and juice cannot leak out.
To avoid drying out the surface and to improve the
taste, lightly brush the food before grilling with
heat-resistant oil (e.g. peanut oil). Make sure you do
not use too much oil as otherwise there will be a risk
of fire.
Always grill steaks unsalted. Otherwise, water and
soluble nutrients might leak and be lost.
Do not remove the fatty layer (e.g. on a cutlet) until
after grilling as otherwise the meat will lose juice and
aroma.
Place grilled pieces directly on the grid iron. If there is
only one piece for grilling, place it in the middle of
the front or the rear grilling zone for best results.
Turn the meat when small fluid drops can be seen on
the surface of the meat.
Turn grilled pieces over as soon as they can be
removed easily from the grid iron. If the meat is
sticking to the grid iron its texture will be destroyed
and juice will leak out.
Do not pierce the meat while grilling it. It may lose its
juice.
Meat is medium if juice appears on the surface of a
steak (pink inside and crispy brown on the outside).
Serve grilled food hot. Grilled food will go tough if
you keep it warm.
Fat dripping onto the grill heating element may flare
up briefly and will produce smoke. To reduce flaring
up, grill fatty food over the water bath.