Hintseadingfor Best Results

1.Tender cuts of meat such as scotch fillet and sirloin are ideal for grilling. Tougher cuts of meat such as topside or blade steak will tenderise if marinated for a few hours or overnight.

2.Avoid overcooking meat as the texture will toughen.

3.Recommended cuts;

Beef = Sirloin, Rump, Scotch, Fillet or T-Bone

Lamb = Backstrap or Fillet, Chops and Cutlets

Pork = Leg or Butterfly Steaks, Fillets and Chops.

4.You can also grill diced meat on skewers for kebabs.

5.The ReversaGrill can grill meats over 2.5cm (1 inch) thick with ease. If cooking meats with a bone it is recommended that it is no larger than 1.5cm thick to ensure even cooking.

6.The ribbed grill plate is ideal for cooking a variety of meats, including beef, lamb,

pork, poultry and fish. Take care when grilling fish, use a plastic spatula. The ribbed plate is also ideal for grilling vegetables.

7.The grill bars and drip holes allow the fats and juices to drain into the drip tray for healthy, fat free cooking.

8.The flat hotplate is ideal for cooking a variety of foods such as eggs, bacon, tomatoes, crepes and pikelets.

9.When cutting meats, chicken, vegetables or seafood for kebabs, cut evenly and uniform in size to ensure even cooking.

Note: Never cross-contaminate foods. Do not cut raw vegetables and raw meats with the same knife or on the same chopping board. Try to use separate chopping boards for meats, vegetables and seafood.

Note: Do not cut cooked meats on the same chopping board that you used to prepare the raw meat unless the board and knife have been thoroughly sanitised and cleaned in hot soapy water.