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To prevent heat loss and for even cooking, do not open the lid frequently.
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For best results, do not overload the grill.
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For best results try to have food similar in size and thickness, this results in more
even cooking.
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Use boneless meat, fish and poultry for more even cooking and browning.
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Remember that since the grill is cooking from both sides, cooking time will
typically be shorter than expected. Watch carefully to avoid overcooking.
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For even more flavour, add dry seasonings or marinade foods before grilling.
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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.
How do you like your meat cooked?
Rare -
The flesh to the meat will spring back when pressed with a finger, it will
generally feel quite spongy with lots of give.
Medium -
The flesh will spring back less, but will still have some give to it.
Well done -
The flesh will have no spring back at all, it will be very firm to the touch.
Chicken -
Remember the juices from chicken should run completely clear when
pierced with a skewer or knife, if in doubt continue cooking for longer.
Fish -
The flesh will turn from translucent to opaque when it is cooked, take
a look at the fish as it cooks very quickly and will dry out if
overcooked.
Marinating
Marinated food is more flavoursome and can actually tenderise meat and poultry.
There are two types of marinades:
Dry rubs – These normally consist of spices, herbs and seasonings. This is mixed
together and rubbed over the meat, this sticks really well to the meat, but should be
brushed with oil before grilling to add moistness to the food.
Wet marinade – This normally contains an acid based liquid, this can be in the form of
wine, vinegar, citrus juice or yogurt, this works by tenderising the meat making it more
succulent, it can be mixed with herbs, spices and oil for added flavouring.
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