Hints for Best Results for Grilling Meat
For best Grilling results use meat cuts which are thick enough to touch the top and base plate when the Panini 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 |
| Butterfly loin Steaks, Spare |
|
| Ribs, Leg Steaks, Fillets, Diced |
|
| Pork. |
•Tougher cuts such as beef blade, topside steak or lamb forequarter or neck chops can be used. To tenderize these cuts marinate them for a few hours or overnight in a marinade with wine or vinegar to help break down the connective tissue.
•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 Panini Grill. Some marinades contain high sugar levels which can scorch on the Grill plate when cooked.
•Do not over cook meat, even pork is 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.
•When removing fish pieces, use a flat heat resistant plastic spatula to support the food.
•Parboiling sausages can alleviate the need to pierce sausages before cooking.
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