Catler GR 8012 - Manual (Page 15)

13
OPERATING YOUR CONTACT GRILL GR 8012
HINTS FOR BEST GRILLING RESULTS
MEAT
For best grilling results use meat cuts which are
thick enough to touch the top and base plate
when the Contact Grill is closed.
RECOMMENDED CUTS
Beef Sirloin (New York), Rump, Rib Eye
(Scotch Fillet), Fillet.
Lamb Trim Lamb Leg Steaks, Fillet, Eye of Loin,
Cutlets and Diced Lamb.
Pork Butterfl y Loin Steaks, Spare Ribs, Leg
Steaks, Fillets, Diced Pork.
Tougher cuts such as beef blade, topside steak,
lamb forequarter or neck chops can be used. To
tenderise these cuts marinate them for a few
hours or overnight in a marinade with wine
or vinegar to help break down the connective
tissue.
It is not recommended to cook items with thick
bones such as T-bone steaks.
Do not salt meat before cooking. Salt will draw
out the juices toughening the meat.
If using a marinade recipe or pre-marinated
meats from your meat retailer, drain excess
marinade off and dab with kitchen paper before
placing on the Contact Grill. Some marinades
contain high sugar levels which can scorch on
the grill plate when cooked.
Do not over cook meat, some meats are better
served pink and juicy.
Do not pierce meat with a fork or cut meat while
cooking. This will let the juices escape, resulting
in a tougher, dry steak. Use tongs instead.
When removing fi sh pieces, use a fl at heat
resistant plastic spatula to support the food.
Parboiling sausages can alleviate the need to
pierce sausages before cooking.