Grilling Tips

OPERATING YOUR BREVILLE SMART GRILL

NOTE:

The Breville Smart Grill features a

1-Hour Auto Shut-Off feature. This ensures the grill is not accidentally left on for an extended period of time. If the Temperature or Timer Dials are not adjusted within 1 hour, the Auto Shut-Off feature will automatically stop heating the cooking plates. The LCD screen will display ‘OFF’, the default '0' zero time and cease to illuminate after 3 minutes. To re-activate the grill, adjust the Temperature or Timer Dials.

14.When the food is cooked, remove from the cooking plates using heat proof plastic or wooden utensils.

NOTE:

Never use metal or sharp utensils as these can cause damage to the non-stick coating of the cooking plates.

!FULLY UNWIND THE POWER CORD FROM THE CORD STORAGE BEFORE USE.

Meats

•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.

•It is not recommended to cook items with thick bones such as T-bone steaks.

•Tougher cuts such as beef blade, topside steak, 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 the meat with paper towels before placing on the grill. Some marinades contain high sugar levels which can scorch on the cooking plate.

•Do not salt meat before cooking. Salt will draw out the juices, toughening the meat.

•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.

•Do not over cook meat. Some meats are better served pink and juicy.

•Parboiling sausages can alleviate the need to pierce sausages before cooking.

•When removing fish pieces from the grill, use a flat heat resistant plastic spatula to support the food.

Judging doneness

There is an art to determining when your steak, lamb chop or cutlet is cooked to the correct degree of doneness – rare, medium rare, medium, medium well or well done – but it is easily mastered with these handy hints and tips.

NOTE:

USDA Recommended Internal Temperatures are as follows:

-Medium 145°F

-Medium Well 160°F

-Well Done 170°F

Rare

Cook for a few minutes per side, depending on thickness. Turn once only. Cook until steak feels very soft with back of tongs. A meat thermometer will show the internal temperature of a rare steak as 130-140°F (55-60°C).

Medium rare

Cook on one side until moisture is just visible on top surface. Turn once only. Cook on the other side until surface moisture is visible. Steak will be cooked to medium rare when it feels soft with back of tongs. A meat thermometer will show the internal temperature of a medium rare steak as 140-150°F (60-65°C).

Medium

Cook on one side until moisture is pooling on top surface. Turn once only. Cook on second side until moisture is visible. Steak will be cooked to medium when it feels springy with back of tongs. A meat thermometer will show the internal temperature of a medium steak as 150-160°F (65-70°C).

Medium well

Cook on one side until moisture is pooling on top surface. Turn and cook on second side until moisture is pooling on top. Reduce heat slightly and continue to cook until steak feels firm with back of tongs. A meat thermometer will show the internal temperature of a medium well steak as 160-170°F (70-75°C).

Well done

Cook on one side until moisture is pooling on top surface. Turn and cook on second side until moisture is pooling on top. Reduce heat slightly and continue to cook until steak feels very firm with back of tongs. A meat thermometer will show the internal temperature of a well done steak as 170°F (75°C).

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