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9. Open the grill using an oven glove and check the food is thoroughly cooked,
make sure any juices run clear. If you are in doubt leave it for a little longer, or
use a temperature probe to be sure.
10. Use only silicone or heat resistant plastic tongs or wooden utensils to remove
food from the grill.
Done
11. Unplug the grill and remove and empty the drip tray.
HINTS AND TIPS FOR GRILLING
•
Meat, fish and vegetables should be coated with a light spray of oil before being
placed on the grill; this will prevent the food from sticking to the grill plates.
•
It is not recommended to use low fat cooking spray on the grill plates; as the
additives that are present may build up on the surface of the cooking plates and
reduce their efficiency.
•
To prevent heat loss and for even cooking, do not open the lid frequently.
•
For best results, do not overload the grill.
•
For best results from the flavour channel, food should be placed horizontal along
the length of the channel, and turned once during cooking, this is to allow as much
food to come into contact with the flavour.
•
It is recommended when cooking food that is particularly fatty such as burgers
that the cap is placed over the flavour area. This will prevent any grease that
congregates in the channel from spitting; it works by keeping the fat below the
cap.
•
For best results try to have food similar in size and thickness, this results in more
even cooking.
•
Use boneless meat, fish and poultry for more even cooking and browning.
•
Remember that since the grill is cooking from both sides, cooking time will
typically be shorter than expected. Watch carefully to avoid overcooking.
•
For even more flavour, add dry seasonings or marinade foods before grilling.
•
For great griddle marks on your meat, make sure the temperature is on the
highest setting, allow the grill to heat up. Brush the meat with a layer of oil and
place on the grill. Press the handle down with light pressure and you will hear a
sear, turn the temperature down to continue cooking the food thoroughly.
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