Tip S F O R B Es T G Ri L Ling - SOLIS GRILL & MORE Mode D'emploi

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TIP S F O R B ES T G RI L LING

We recommend when grilling meat that you use pieces that are thick enough to
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lie firmly on the bottom grill plate and at the same time touch the top grill plate.
The following types of meat are perfect for grilling with the Solis Grill & More:
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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
We recommend you do not use meat with thick bones such as T-bone steaks.
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Tougher cuts such as pork neck chops can also be grilled, but to tenderise these
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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
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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.
Foods should not be salted before grilling. Salt extracts liquids from the food
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and makes meat more chewy.
Never pierce the meat with a fork or cut it during grilling. This will let the meat's
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juices run out, making it dry and tough.
Never leave the meat on the grill for too long – pork is delicious even if it is still
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pink and juicy when served.
If you blanch sausages before grilling, they must not be pierced before grilling.
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When grilling fish, remove it when finished using a heat-resistant plastic spatula.
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GB
85